Description
A delightful dessert featuring layers of fluffy cake, fresh strawberries, and creamy whipped topping, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 1 ¾ cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries (sliced)
- ¼ cup sugar (for filling)
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Combine sliced strawberries, ¼ cup sugar, and lemon juice in a bowl. Let sit for 15 minutes.
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in vanilla. Alternate adding the flour mixture and milk, starting and ending with flour mix. Mix until smooth.
- Divide batter between pans and bake for 25-30 minutes. Allow cakes to cool completely.
- Beat heavy cream, powdered sugar, and vanilla in a mixing bowl until stiff peaks form.
- Assemble the cake: Place one layer on a plate, spread whipped cream on top, and layer with strawberries. Add second layer, spread more whipped cream, and decorate with additional strawberries.
- Chill the assembled cake for 1 hour before serving.
Notes
For best flavor, use fresh, ripe strawberries. Chill whipped cream before whipping for better stability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, strawberries, shortcake, summer dessert