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Strawberry Shortcake Cake with Whipped Cream Recipe

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★★★★★

4.5 from 53 reviews

A delightful Strawberry Shortcake Cake featuring tender cake layers layered with fresh strawberries and topped with homemade whipped cream, perfect for a refreshing and light dessert.

Ingredients

Scale

Cake Layers

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs

Strawberries

  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)

Whipped Cream

  • 1 1/2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs with milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Pour the batter evenly into two greased and floured 8-inch round cake pans.
  2. Bake the Cake: Place the pans in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on a wire rack.
  3. Macerate the Strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup granulated sugar. Stir gently and let sit at room temperature for 30 minutes to release their juices and soften.
  4. Make the Whipped Cream: Using a chilled mixing bowl and beaters, whip the heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then evenly distribute half of the macerated strawberries and their juices. Add the second cake layer on top and repeat the process with whipped cream and remaining strawberries. Finish with a generous layer of whipped cream on the top and decorate with a few whole strawberries if desired.
  6. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set. Serve chilled and enjoy!

Notes

  • For best results, chill the mixing bowl and beaters before whipping the cream to help it whip faster and achieve better volume.
  • You can substitute fresh strawberries with frozen ones, but be sure to thaw and drain excess liquid before macerating.
  • This cake is best enjoyed within 24 hours for optimal freshness of strawberries and whipped cream.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: strawberry shortcake cake, whipped cream, fresh strawberries, layered cake, summer dessert

Find it online: https://famdishes.com/strawberry-shortcake-cake-with-whipped-cream-recipe/