Easy Strawberry Shortcake Cake
This easy strawberry shortcake cake is a delightful dessert featuring fresh strawberries and a light, fluffy cake. Perfect for any occasion, it combines simplicity with delicious flavors.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Fresh Strawberry Layers
- 2 cups fresh strawberries sliced
- 1 cup whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and smooth.
- Gently fold in the sliced strawberries into the cake batter, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cake horizontally to create two layers. Spread whipped cream on the bottom layer, add strawberries, and top with the second layer. Finish with more whipped cream and strawberries on top.
Serving
- Slice the cake into 8 pieces and serve. It's best enjoyed fresh, but can be refrigerated for up to 3 days.
Storage
- Cover the cake with plastic wrap and store in the refrigerator for up to 3 days. For best results, consume within 24 hours to enjoy the freshness of the strawberries.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth batter. Ingredient Substitutions: Try almond extract instead of vanilla for a nutty flavor. How to Serve: Best served chilled with a side of fresh strawberries. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Bake the cake a day in advance, but assemble with fresh strawberries just before serving.