Description
A delicious layered strawberry shortcake cake.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Pour batter into prepared pans and bake for 30-35 minutes.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Toss sliced strawberries with sugar; let sit.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Level cakes. Place one layer on a plate, top with strawberries and whipped cream.
- Top with second cake layer, more strawberries, and whipped cream.
- Serve immediately or chill.
Notes
- You can substitute store-bought whipped cream.
- Adjust sweetness to your liking.
- Fresh berries are best.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American