Strawberry Shortcake Cake
A fresh, fluffy Strawberry Shortcake Cake layered with juicy macerated strawberries and whipped cream—perfect for summer celebrations or sweet cravings.
Prep Time
Equipment
- 2 x 8-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter room temp
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp sugar for macerating strawberries
- 1 ½ cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped crea
Instructions
- Macerate the Strawberries:
- Toss sliced strawberries with 2 tbsp sugar and let sit for 30 minutes.
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In one bowl, whisk flour, baking powder, and salt. In another, cream butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla. Alternate adding dry mixture with milk and sour cream. Mix gently.
- Bake the Cake:
- Divide batter into the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- Make Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Taste (and try not to eat it all).
- Assemble the Cake:
- Place first cake layer on plate. Add whipped cream and macerated strawberries. Repeat with second layer. Cover top and sides with whipped cream. Garnish with extra strawberries.
Notes
Chill your mixing bowl and beaters before whipping cream for best results.
Use local strawberries if possible—better flavor, less watery.
Serve within a few hours of assembling.
Store leftovers in the fridge, covered. The texture holds up best within 24 hours.
Nutrition
Calories: 420kcalProtein: 5gFat: 26gSugar: 28g
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