Easy Strawberry Shortcake Cake

Here’s a simple and delicious recipe for Easy Strawberry Shortcake Cake, featuring fluffy layers of cake, sweetened strawberries, and a generous amount of whipped cream. Perfect for a summer treat or any occasion!

Ingredients (Serves 8-10):

For the cake:

2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) milk

For the strawberries:

4 cups (about 500g) fresh strawberries, hulled and sliced
1/4 cup (50g) granulated sugar

For the whipped cream:

1 1/2 cups (360ml) heavy whipping cream
1/4 cup (30g) powdered sugar
1 teaspoon vanilla extract

Instructions:

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the strawberries:

While the cake is cooling, place the sliced strawberries in a bowl and sprinkle with the granulated sugar. Toss to coat, and let them sit for 15-20 minutes to release their juices.

3. Make the whipped cream:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat; you want the cream to be light and fluffy.

4. Assemble the cake:

Once the cakes have cooled, place one layer on a serving plate. Top with half of the sweetened strawberries and their juices.
Spread a generous layer of whipped cream on top of the strawberries.
Place the second cake layer on top and repeat with the remaining strawberries and whipped cream.
Garnish with extra whole strawberries, if desired.

5. Serve and enjoy:

Slice the cake and enjoy the light, refreshing flavors of this Easy Strawberry Shortcake Cake!

Tips:

Make ahead: You can prepare the cake layers and strawberries in advance. Just assemble the cake before serving to keep the whipped cream fresh.
Storage: Store any leftover cake in the refrigerator for up to 2 days. It’s best enjoyed within 24 hours for optimal freshness.
Variations: Add a bit of lemon zest or a splash of vanilla extract to the whipped cream for extra flavor, or use a different berry like blueberries or raspberries for a twist!

This Easy Strawberry Shortcake Cake is a simple yet elegant dessert that’s sure to please everyone. Enjoy the perfect combination of fluffy cake, sweet strawberries, and creamy whipped topping!