Unforgettable Strawberry Shortcake Cake (Recipe for Printing)
Layers of tender sponge, fresh strawberries, and whipped cream combine in this nostalgic summer dessert that's perfect for any occasion.
# What You’ll Need:
→ Cake Layers
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 tbsp baking powder
04 -
1/2 tsp salt
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup milk
07 -
2 large eggs
08 -
1 tsp vanilla extract
→ Filling and Topping
09 -
2 cups fresh strawberries, sliced
10 -
1 cup heavy whipping cream
11 -
2 tbsp powdered sugar
# Steps to Prepare:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 20 cm (8-inch) round cake pans.
02 -
In a large bowl, combine flour, sugar, baking powder, and salt. Whisk thoroughly to remove any lumps.
03 -
Add butter, milk, eggs, and vanilla to the dry mixture. Beat until smooth but avoid overmixing.
04 -
Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
05 -
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
06 -
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
07 -
Place one cake layer on a serving plate. Spread half the whipped cream and arrange half the sliced strawberries on top.
08 -
Position the second cake layer on top. Cover with remaining whipped cream and arrange remaining strawberries decoratively.
09 -
Refrigerate for at least 30 minutes before serving to allow flavors to meld and for easier slicing.
# Helpful Advice:
01 -
Use fresh strawberries for best flavor and texture.
02 -
Chill the mixing bowl and beaters before whipping cream for better volume.
03 -
For enhanced sweetness, macerate strawberries with 1 tbsp sugar before assembling.
04 -
The cake is best consumed within 24 hours of assembly when flavors and textures are optimal.