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–+ servings

Strawberry Shortcake Cake

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This strawberry shortcake cake is made with two layers of rich and buttery vanilla cake topped with sweetened strawberries and fluffy whipped cream.
Course Dessert
Cuisine American
Method Bake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 servings
Calories 525
Author Lily Ernst

Ingredients

Cake

  • 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

Macerated Strawberries

  • 1 & 1/2 cups (250g) strawberries hulled and sliced
  • 1 Tbsp (13g) granulated sugar

Whipped Cream

  • 1 pint (473ml) heavy cream cold
  • 2/3 cup (80g) powdered sugar
  • 1 tsp vanilla extract
  • 1 - 2 cups fresh strawberries to decorate

Instructions

  • 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.
    2 cups (250g) all-purpose flour, 1 Tbsp baking powder, 1 tsp salt
  • In a large mixing bowl, cream together the butter and granulated sugar until fluffy.
    1 cup (227g) unsalted butter, 1 & 1/2 cups (300g) granulated sugar
  • 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.
    4 large eggs, 1/2 cup sour cream, 2 tsp vanilla extract
  • 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.
    1 & 1/2 cups (250g) strawberries , 1 Tbsp (13g) granulated sugar
  • Beat the heavy cream, powdered sugar, and vanilla until med-stiff peaks.
    1 pint (473ml) heavy cream, 2/3 cup (80g) powdered sugar, 1 tsp vanilla extract
  • 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.
    1 - 2 cups fresh strawberries to decorate

Notes

Leftover cake can be covered and stored in the fridge for up to 3 days.

Nutrition

Calories: 525kcal | Carbohydrates: 53g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 338mg | Potassium: 145mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1195IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 2mg