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Strawberry Shortcake Cake

Strawberry Shortcake Cake

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Indulge in the delightful Strawberry Shortcake Cake, a perfect dessert for summer gatherings. This treat features tender vanilla cake layers filled with fresh strawberries and topped with luscious whipped cream. With its simple one-bowl preparation, this cake is not only easy to make but also a guaranteed crowd-pleaser at any celebration. The combination of buttery cake and sweet strawberry filling creates a refreshing balance that everyone will enjoy. Whether you’re hosting a BBQ, celebrating a birthday, or simply looking for a delicious dessert, this Strawberry Shortcake Cake is sure to impress.

Ingredients

Scale
  • 1 ¾ cups (250g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 2 tsp baking powder
  • 1 cup (200g) granulated sugar
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tsp (10ml) pure vanilla extract
  • 1 ⅓ cups (200g) chopped fresh strawberries
  • 1 tbsp (12g) granulated sugar
  • 2 cups (500ml) cold heavy 35% whipping cream
  • 2 tbsp (12g) skim milk powder
  • 12 tbsp (12-25g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups fresh strawberries, sliced in half

Instructions

  1. Preheat the oven to 350°F and prepare an 8-inch round deep cake pan with parchment paper.
  2. In a mixing bowl, sift together flour, cornstarch, baking powder, sugar, and salt. Incorporate softened butter, eggs, lemon juice, lemon zest, milk, and vanilla; mix on medium-low speed until smooth.
  3. Pour the batter into the prepared pan and bake for 35–45 minutes or until golden brown. Allow to cool before transferring to a wire rack.
  4. Mix chopped strawberries with sugar and let them sit to release juices.
  5. Whip the cream with skim milk powder until semi-firm peaks form; add sugar and vanilla.
  6. Slice the cooled cake in half, layer with cream and strawberries, then top with remaining cream and sliced strawberries.

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