This strawberry shortcake cake is made with two layers of rich and buttery vanilla cake topped with sweetened strawberries and fluffy whipped cream.
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 & 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 ½ cups (250g) strawberries, hulled and sliced
- 1 tbsp (13g) granulated sugar
- 1 pint (473ml) heavy cream, cold
- 2/3 cup (80g) powdered sugar
- 1 tsp vanilla extract
- 1 – 2 cups fresh strawberries to decorate
- Preheat oven to 350F. Grease and line the bottom of two 8″ cake pans with parchment paper. Set aside
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until fluffy. Add in the eggs, one at a time, mixing well in between. Then mix in the vanilla and sour cream. The mixture might appear curdled but that’s ok.
- Stir in the flour mixture in two equal parts, mixing until just combined. Divide the batter equally into the prepared cake pans.
- Bake for 20-25 minutes or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean. Let cool completely.
- Toss the sliced strawberries with the sugar, cover, and place in the fridge for 15-30 minutes.
- Beat the heavy cream, powdered sugar, and vanilla until med-stiff peaks.
- Place one cake on a serving plate. Spread 1/4 of the whipped cream on top, spoon the macerated strawberries on top of the cream, then spread another 1/4 whipped cream on top of the strawberries.
- Layer the other cake on top, spread the remaining whipped cream, and decorate with fresh strawberries.
Leftover cake can be covered and stored in the fridge for up to 3 days.
Keywords: strawberry shortcake recipe, strawberry shortcake cake