Strawberry Shortcake Cake

Looking for a light, fruity dessert? This irresistible strawberry shortcake cake is perfect for satisfying your sweet cravings with its fluffy layers, fresh strawberries, and whipped cream!

Ingredients:

For the Cake:

• 1 ½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the Strawberry Filling:

• 1 lb strawberries, sliced
• 2 tbsp sugar
• 1 tsp lemon juice

For the Whipped Cream:

• 1 ½ cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
6. Meanwhile, toss the sliced strawberries with sugar and lemon juice. Set aside to macerate.
7. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble, layer one cake with half of the whipped cream and strawberries. Place the second cake on top and repeat with the remaining whipped cream and strawberries.
9. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Enjoy this refreshing and fruity strawberry shortcake cake with family and friends! 🍰

Tips:

• For an extra burst of flavor, add a little lemon zest to the cake batter.
• You can use frozen strawberries if fresh ones are unavailable, just thaw and drain them before using.

FAQs:

1. Can I make this cake ahead of time?
   Yes, you can bake the cake layers and prepare the strawberries a day in advance. Assemble the cake with whipped cream just before serving.
2. What can I substitute for buttermilk?
   If you don’t have buttermilk, you can make your own by mixing ½ cup of milk with 1 tsp of vinegar or lemon juice and letting it sit for 5 minutes.
3. How do I prevent the cake from getting soggy?
   Make sure the cake layers are completely cool before assembling and add the strawberries right before serving.
4. Can I use store-bought whipped cream?
   Yes, you can use store-bought whipped cream if you’re short on time, though homemade whipped cream gives the best texture.
5. Can I freeze the cake layers?
   Yes, wrap the cooled cake layers tightly in plastic wrap and freeze them for up to 3 months. Thaw before assembling.

This Strawberry Shortcake Cake is a delightful and light dessert, bursting with fresh strawberries and fluffy whipped cream. Perfect for any spring or summer gathering!