Strawberry Shortcake Birthday Cake
A delightful and festive strawberry shortcake perfect for birthdays and celebrations, featuring layers of moist cake, fresh strawberries, and whipped cream.
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 buttermilk
Strawberry Filling
- 2 cups fresh strawberries sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
- 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 buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes bake, mix the sliced strawberries with sugar and lemon juice. Let them sit for about 15 minutes to release their juices.
- Chill a mixing bowl and beaters. Whip the cream and powdered sugar together until soft peaks form.
- Place one cake layer on a serving plate. Spread a layer of whipped cream, then a layer of strawberries. Top with the second cake layer and repeat.
- Serve immediately or store in the refrigerator for up to two days. Enjoy a slice of this delightful cake at your celebration!
Notes
Pro Tips: Use ripe strawberries for best flavor. Chill utensils before whipping cream. Ingredient Substitutions: Use almond extract for a nuttier flavor. How to Serve: Pair with lemonade or sparkling wine. Storage & Freshness: Keep in fridge; best consumed within two days. Make-Ahead Tips: Bake cake layers a day ahead and assemble on the day of serving.