Description
A delightful cake combining fresh strawberries and rich whipped cream between fluffy cake layers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups whipped cream
- 3 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake pans by greasing and flouring two 9-inch round pans.
- Mix the dry ingredients: Combine flour, sugar, baking powder, and salt in a large bowl.
- Add the wet ingredients: Mix in softened butter, milk, and vanilla extract until smooth.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Assemble the cake: Layer whipped cream and strawberries between the cake layers.
- Serve and enjoy your delicious Strawberry Shortcake Cake!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg