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Strawberry Shortcake Cake

A light and airy cake layered with macerated strawberries and stabilized whipped cream, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups All-Purpose Flour
  • 2 cups Granulated Sugar Divided into two portions
  • 1 tbsp Baking Powder
  • 1/2 tsp Sea Salt
  • 3/4 cup Unsalted Butter Softened to room temperature
  • 3 Large Eggs Room temperature
  • 1 cup Whole Milk
  • 1 tbsp Pure Vanilla Extract Real vanilla is preferred
For the Filling and Topping
  • 2 lbs Fresh Strawberries Hulled and sliced
  • 3 cups Heavy Whipping Cream Cold
  • 1/2 cup Powdered Sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a large bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  6. Mix until just combined; do not overwork the batter.
Baking
  1. Divide the batter evenly between the pans and bake for 25-30 minutes.
  2. Cool the cakes completely on a wire rack before assembly.
Macération and Whipping Cream
  1. Toss the sliced strawberries with the remaining 1/2 cup of sugar to macerate.
  2. Whip the heavy cream and powdered sugar until stiff peaks form.
Assembly
  1. Place one cake layer on a serving plate and top with half the strawberries.
  2. Spread a thick layer of whipped cream over the berries.
  3. Top with the second cake layer and cover with the remaining cream and berries.
  4. Slice your strawberry shortcake cake and serve immediately.

Notes

Assemble just before serving for the freshest taste. Consider adding lemon zest for a creative twist.