Description
A delicious and classic strawberry shortcake cake with layers of fluffy sponge cake, fresh strawberries, and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add butter, milk, eggs, and vanilla. Beat until smooth.
4. Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
6. Whip heavy cream and powdered sugar until stiff peaks form.
7. Place one cake layer on a plate. Spread half the whipped cream and top with sliced strawberries.
8. Add the second cake layer and repeat with remaining cream and strawberries.
9. Serve immediately or refrigerate for up to 2 hours.
Notes
Use fresh strawberries for best flavor.
Chill the mixing bowl and beaters before whipping cream.
For extra sweetness, toss strawberries with 1 tbsp sugar before assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg