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Strawberry shortcake cake slice with fresh strawberries and whipped cream layers

Strawberry Shortcake Cake with Fresh Strawberries and Cream

This strawberry shortcake cake features tender layers, fresh strawberries, and creamy whipped topping for a light, fresh dessert perfect for gatherings or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
Filling and Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F / 175°C, then grease and flour two 8-inch round cake pans.
  2. Combine flour, granulated sugar, baking powder, and salt in a large bowl and whisk until evenly mixed.
  3. Add softened butter, milk, eggs, and vanilla extract to the dry mixture, then beat until a smooth batter forms.
Baking
  1. Split the batter evenly between the prepared cake pans and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
  2. Leave the cakes in the pans for 10 minutes, then move them to a wire rack and cool completely before assembling.
Assembly
  1. Whip heavy whipping cream with powdered sugar in a chilled bowl until stiff peaks develop.
  2. Set one cooled cake layer on a serving plate, spread half of the whipped cream over it, and add sliced strawberries.
  3. Place the second cake layer on top, cover with the remaining whipped cream, and finish with the remaining sliced strawberries.
Serving
  1. Serve immediately or refrigerate the assembled cake for up to 2 hours before serving.

Notes

Allow the cake layers to cool completely before adding the whipped cream to help prevent the filling from melting.