Irresistible 2-Layer Strawberry Shortcake Cake You’ll Crave
A delicious strawberry shortcake cake layered with fresh strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 cake (8-10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla. Beat until smooth.
- Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes completely. Layer with whipped cream and strawberries.
- Frost the top and sides with remaining whipped cream. Garnish with strawberries.
Notes
- Use room-temperature ingredients for best results.
- Chill the cake before serving for easier slicing.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg