Description
This Strawberry Shortcake Cake transforms the beloved shortcake dessert into a stunning layer cake. Moist vanilla cake rounds are stacked with lightly sweetened whipped cream and fresh macerated strawberries, making it a light, crowd-pleasing centerpiece perfect for spring and summer celebrations.
Ingredients
Units
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- For the Strawberries:
- 2 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Strawberries:
- Toss strawberries with sugar and lemon juice in a bowl. Let sit 20–30 minutes until juicy.
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Mix in sour cream. Add flour (mixed with baking powder and salt) alternately with milk.
- Divide batter between pans and bake 22–26 minutes. Cool completely.
- Make Whipped Cream:
- Whip cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread with whipped cream and spoon over half the strawberries.
- Add second cake layer, top with more whipped cream and remaining strawberries. Spoon juices on top if desired.
- Chill & Serve:
- Chill for 30–60 minutes before slicing for best structure.
Notes
- Add a splash of strawberry syrup between layers for extra moisture.
- You can make the cake ahead and assemble right before serving.
- For an extra-decadent version, add a layer of strawberry jam beneath the whipped cream.
Nutrition
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
