Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Strawberry Shortcake Cake
This strawberry shortcake cake recipe is a delightful marriage of tender vanilla cake layers, luscious strawberry filling, and fluffy whipped cream, the perfect summertime dessert.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Cooling time:
2
hours
hours
Total Time
2
hours
hours
40
minutes
minutes
Servings
8
slices
Calories
638
kcal
Author
Wanda Simone
Equipment
2 8" round cake pans
parchment paper
(optional)
measuring cups and spoons
1 mixer with mixing bowl
Ingredients
For the Cake:
1
cup
(2 sticks) unsalted butter
, at room temperature
1
cup
granulated sugar
1
teaspoon
vanilla extract
4
large
eggs
, at room temperature
1¾
cups
all-purpose flour
1
teaspoon
baking powder
1
teaspoon
salt
16
ounces
fresh strawberries
, washed, hulled and sliced
For the Whipped Cream:
1
pint
(2 cups) heavy cream
2
Tablespoons
powdered sugar
, plus extra for sprinkling on top of the cake
1
teaspoon
vanilla extract
Instructions
For the Cake:
Pre-heat the oven to 350℉.
Line the bottom of two 8” round cake pans with parchment paper. Or grease with butter.
Add the unsalted butter and granulated sugar to the bowl of a stand mixer and cream together until light and fluffy, 2 to 3 minutes.
Beat in the vanilla and the eggs, one at a time.
In a separate bowl, whisk together the all-purpose flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and beat just until combined.
Divide the batter equally between the two cake pans.
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire cooling rack before removing from the pans and assembling the cake.
For the Whipped Cream:
Add the heavy cream, vanilla extract, and powdered sugar to a mixing bowl.
Use a mixer with a whip attachment to beat until the cream forms soft peaks, about 5 minutes.
To Assemble:
Place one of the cake rounds on a cake stand or plate
Top with the strawberry preserves and about half of the strawberries.
Spoon about half the whipped cream on top of the preserves.
Add the remaining cake round.
Dust with powdered sugar and garnish with additional strawberries.
Serve with an extra dollop of the whipped cream.
Notes
You can use a vanilla or sponge cake box mix if you don't want to make the cake from scratch.
To make the cake gluten-free, use measure-for-measure gluten-free flour (such as King Arthur's).
Omit the strawberry jam for a less sweet version.
Nutrition
Serving:
1
slice
|
Calories:
638
kcal
|
Carbohydrates:
54
g
|
Protein:
7
g
|
Fat:
45
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
128
mg
|
Sodium:
571
mg
|
Potassium:
208
mg
|
Fiber:
2
g
|
Sugar:
32
g
|
Vitamin A:
1585
IU
|
Vitamin C:
34
mg
|
Calcium:
90
mg
|
Iron:
2
mg