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Strawberry shortcake cake

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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Cake
  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs room temp
  • 1 cup milk
  • 2 tsp vanilla extract
  • Strawberry Filling
  • 4 cups sliced fresh strawberries
  • ¼ cup sugar
  • 1 tsp lemon juice
  • Whipped Cream
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Mix sliced strawberries with sugar and lemon juice. Let them sit 20 minutes.
  2. Preheat oven to 350°F. Grease two 8-inch cake pans.
  3. Whisk flour, baking powder, salt. Set aside.
  4. Beat butter and sugar until fluffy. Add eggs and vanilla.
  5. Add dry ingredients and milk alternating until smooth.
  6. Pour into pans and bake 22–26 minutes. Cool completely.
  7. Whip heavy cream, sugar, and vanilla until fluffy.
  8. Layer cake → strawberries → whipped cream → repeat.
  9. Chill 30–60 minutes before slicing.

Notes

  • Chill bowl and whisk before making whipped cream for best fluffiness.
  • Don’t slice cake while warm or layers might slide.
  • Use fresh berries for best flavor—frozen ones release too much water.
  • For cleaner edges, freeze layers 10 minutes before frosting.