Description
A delightful Strawberry Shortcake Cake featuring tender, fluffy cake layers filled and topped with fresh whipped cream and juicy sliced strawberries. Perfect for a refreshing dessert any time of year.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Whipped Cream
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
- Add Vanilla: Stir in the vanilla extract to the wet mixture.
- Combine Mixtures: Alternately add the flour mixture and buttermilk to the butter mixture in three parts, beginning and ending with the flour mixture.
- Mix Gently: Mix each addition just until combined to avoid overmixing.
- Divide Batter: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in Pans: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
- Cool Completely: Turn the cakes out onto a wire rack to cool completely before assembling.
- Whip Cream: Pour the heavy cream into a large bowl and beat with an electric mixer on high speed until soft peaks form.
- Add Sweeteners: Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Assemble Cake Base: Place one cake layer on a serving platter.
- Spread Whipped Cream: Spread a generous layer of whipped cream over the top of the first cake layer.
- Add Strawberries: Top the whipped cream with a layer of sliced fresh strawberries.
- Add Second Layer: Place the second cake layer on top, pressing down gently to secure.
- Frost Cake: Frost the top and sides of the cake with the remaining whipped cream.
- Decorate: Arrange the remaining sliced strawberries on top in a pattern of your choice.
- Serve or Store: Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the cake layers are completely cool before assembling to prevent the whipped cream from melting.
- Use fresh, ripe strawberries for the best flavor and appearance.
- The whipped cream is best served fresh but can be stored refrigerated for up to 24 hours before assembly.
- For extra stability, chill the cake after assembling before serving.
- If buttermilk is unavailable, use regular milk with 1 tablespoon of lemon juice or vinegar added, let sit for 5 minutes.
