Strawberry Shortcake Cake

Experience the delightful blend of flavors in this Strawberry Shortcake Cake, featuring layers of moist vanilla sponge cake, fresh strawberries, and fluffy whipped cream. Suitable for a variety of occasions, from picnics to family dinners, this cake combines the sweetness of strawberries with the softness of cake and creamy frosting. The fresh ingredients and balanced sweetness make this dessert a genuine enjoyment.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 tsp vanilla extract
• 2 lbs fresh strawberries, hulled and sliced
• 2 cups heavy cream
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and dust with flour.
2. In a medium bowl, combine flour, sugar, baking powder, and salt with a whisk.
3. In a large mixing bowl, cream the butter until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
5. Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. In a mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
8. Assemble the cake by placing one layer on a serving plate. Spread half of the whipped cream over the cake and top with half of the sliced strawberries.
9. Cover with the second cake layer and top with the remaining whipped cream and strawberries.
10. Chill the cake in the refrigerator for at least 1 hour before serving.

Keywords: Sponge Cake, Whipped Cream, Dessert, American, Strawberry

Spice Rack: Vanilla Extract

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