Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the strawberry filling:
- 1 lb (450g) fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tsp lemon juice (optional, for brightness)
For the whipped cream:
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
1. Prepare the strawberries:
- In a medium bowl, combine the sliced strawberries, ¼ cup of sugar, and lemon juice (if using). Mix well and let sit for at least 30 minutes to macerate (this draws out their juices and softens them).
2. Make the cake:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk (starting and ending with the dry ingredients). Mix until just combined.
- Divide the batter evenly between the two cake pans and smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the whipped cream:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.
4. Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous amount of whipped cream over the top, then spoon half of the macerated strawberries (with their juices) evenly over the whipped cream.
- Place the second cake layer on top. Spread more whipped cream over the top layer and spoon the remaining strawberries over it.
- Optionally, you can garnish with whole strawberries or more whipped cream around the edges.
5. Chill and serve:
- Refrigerate the cake for at least 1 hour before serving to let the flavors meld.
Enjoy!
This Strawberry Shortcake Cake is light, fluffy, and bursting with fresh strawberry flavor. It’s a perfect dessert for spring and summer gatherings, or whenever you’re craving something sweet and fruity!