Strawberry Shortcake Cake
This strawberry shortcake cake combines soft vanilla cake, fresh strawberries, and fluffy whipped cream. It tastes light, fresh, and perfect for sharing.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Two 8-inch cake pans
- Spatula
- Serrated knife
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1/2 cup butter
- 1 cup milk
- 1 tsp vanilla extract
- 3 cups fresh strawberries
- 2 tbsp sugar for berries
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Slice strawberries and mix with sugar and lemon juice. Rest 20 minutes.
- Cream butter and sugar. Add eggs and vanilla.
- Mix dry ingredients separately. Combine with milk.
- Bake at 350°F for 22–26 minutes. Cool fully.
- Whip cream with powdered sugar.
- Layer cake with cream and strawberries. Frost lightly and serve.
Notes
Use cold cream for best whipping results.
Do not overmix batter.
Assemble shortly before serving for best texture.