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Strawberry Shortcake Cake

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A delightful layered cake featuring fluffy vanilla cake, fresh strawberries, and whipped cream, perfect for celebrations and summer gatherings.

Ingredients

Scale
  • 250 g (2 cups) cake flour
  • 7 g (1.5 tsp) baking powder
  • 125 g (0.5 cup) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 3 large eggs
  • 60 ml (1/4 cup) milk
  • 5 ml (1 tsp) vanilla extract
  • 500 g (3 cups) fresh strawberries, chopped
  • 50 g (0.25 cup) granulated sugar
  • 500 ml (2 cups) heavy whipping cream
  • 50 g (0.25 cup) powdered sugar
  • 5 ml (1 tsp) vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
  2. In a large mixing bowl, sift together 250 g of cake flour, 7 g of baking powder, and a pinch of salt.
  3. Beat 125 g of softened butter and 200 g of sugar together until light and fluffy.
  4. Add 3 large eggs, one at a time, mixing well after each addition. Then, stir in 60 ml of milk and 5 ml of vanilla extract.
  5. Pour the batter evenly into the prepared pans and bake for 35-45 minutes, or until a toothpick inserted comes out clean.
  6. For the strawberry filling, combine 500 g of chopped strawberries with 50 g of sugar. Allow to sit for 10-20 minutes until juicy.
  7. For the whipped cream, whip 500 ml of heavy cream with 50 g of powdered sugar and 5 ml of vanilla extract until soft peaks form.
  8. Once the cakes are cool, slice them in half horizontally. Layer one half with whipped cream, then the strawberry filling, followed by another half of whipped cream.
  9. Top with the second layer of cake, spread remaining whipped cream on the top, and garnish with sliced strawberries. Drizzle with reserved strawberry juices before serving.

Notes

Avoid overmixing the batter for fluffy texture. Ensure cakes are cool before assembling to prevent melting the whipped cream.

Nutrition

Find it online: https://easyumrecipes.com/strawberry-shortcake-cake/