Moist Strawberry Shortcake Cake
Enjoy layers of fluffy cake, sweet strawberries, and rich whipped cream in this delightful strawberry shortcake that brightens up any occasion.
Ingredients
For the Cake
- 2.5 cups all-purpose flour Fresh flour for best results.
- 2.5 teaspoons baking powder Check expiration date.
- 0.5 teaspoon salt Use fine salt for better mixing.
- 0.75 cups unsalted butter (room temperature) Avoid melting for best texture.
- 1.75 cups granulated sugar Adjust to taste preference.
- 4 large eggs (room temperature) Fresh eggs whip better.
- 1 tablespoon vanilla extract Use pure extract for best flavor.
- 1 cup whole milk (room temperature) Avoid sour milk.
- 1 tablespoon optional lemon zest For added flavor.
- 1.5 pounds fresh strawberries (hulled and sliced) Use ripe strawberries for sweetness.
- 0.25 cups granulated sugar (to taste) Combine with strawberries.
- 1 tablespoon lemon juice Enhances strawberry flavor.
For the Whipped Cream
- 2 cups chilled heavy whipping cream Chill for better whipping.
- 0.5 cups powdered sugar (to taste) Adjust to taste.
- 1 teaspoon vanilla extract For flavor.
- 8 oz softened mascarpone or cream cheese For extra stability (optional).
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C).
- In a large bowl, mix the flour, baking powder, and salt.
- In another bowl, beat the butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one by one, mixing well after each addition.
- Incorporate the vanilla extract and alternate adding the dry ingredients and milk until just combined.
Baking the Cake
- Pour the batter into a greased cake pan and spread it evenly.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Preparing the Strawberries
- Combine sliced strawberries with granulated sugar and lemon juice in a bowl.
- Let them sit for 15-20 minutes to release their juices.
Making the Whipped Cream
- In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Whip until soft peaks form, being careful not to over-whip.
Assembling the Cake
- Once the cake has cooled, slice it in half horizontally.
- Spread a layer of whipped cream over the bottom half and add a generous amount of strawberries.
- Place the top half of the cake on, and repeat with whipped cream and strawberries on top.
Chilling and Serving
- Refrigerate the assembled cake for about 30 minutes to set.
- Slice and serve once ready!
Notes
Decorate with additional strawberry slices on top for a pop of color. Serve with extra whipped cream or vanilla ice cream.