Strawberry Shortcake Cake That Looks Soft, Light, and Dreamy
A light and fluffy Strawberry Shortcake Cake layered with macerated strawberries and sweet whipped cream. A fresh, nostalgic dessert made in five simple steps.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (with chilling)
- Yield: 10 servings
Ingredients
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk
Pinch of salt
For the filling and topping:
1 ½ lbs strawberries, sliced
⅓ cup sugar
1 tbsp lemon juice (optional)
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Instructions
-
Preheat oven to 350°F. Grease and line two 8-inch round pans.
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Cream butter and sugar. Add eggs one at a time. Mix in vanilla.
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Alternate adding flour mix and milk. Divide batter into pans. Bake 25–30 mins. Cool.
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Macerate sliced strawberries with sugar and lemon juice. Let sit 30 mins.
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Whip cream with powdered sugar and vanilla until soft peaks form.
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Layer cake with cream and berries. Chill 1 hour before slicing.
Notes
Substitute with store-bought cake or gluten-free flour as needed. Best enjoyed fresh but holds well refrigerated.