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Strawberry Shortcake Cake Recipe

Luscious Strawberry Shortcake Cake
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This Strawberry Shortcake Cake recipe takes the classic dessert to the next level! Light and fluffy cake layers are filled with fresh strawberries and whipped cream, making it the perfect summertime treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add softened butter and milk to the dry ingredients. Beat with an electric mixer until just combined.
  4. Add eggs and vanilla extract. Beat for 2 minutes on medium speed until smooth and creamy.
  5. Divide batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. While the cakes are cooling, prepare the whipped cream: In a large bowl, beat heavy cream and powdered sugar with an electric mixer until stiff peaks form.
  9. Once the cakes are cooled, level the tops with a serrated knife if needed.
  10. Place one cake layer on a serving plate. Spread with a layer of whipped cream and top with sliced strawberries.
  11. Place the second cake layer on top of the strawberries. Spread with remaining whipped cream and decorate with additional strawberries.
  12. Serve immediately or refrigerate until ready to serve.

Notes

For an extra burst of flavor, macerate the strawberries with a tablespoon of sugar for 30 minutes before assembling the cake.

Find it online: https://justflowe.com/strawberry-shortcake-cake-recipe/