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Fluffy Strawberry Shortcake Cake Recipe Easy Homemade Dessert with Fresh Whipped Cream

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A light and airy strawberry shortcake cake topped with fresh whipped cream and macerated strawberries, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (200g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Lightly flour them or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. In a separate bowl, beat the softened butter until smooth and fluffy, about 2 minutes. Gradually add sugar if not mixed with dry ingredients, then beat in eggs one at a time until fully incorporated.
  4. Mix in the milk and vanilla extract. Alternate adding the dry flour mixture and milk, starting and ending with flour, mixing gently after each addition. Do not overmix.
  5. Divide the batter evenly between the two pans and smooth the tops. Tap pans lightly to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when pressed.
  7. Let the cakes cool in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
  8. While the cake bakes, combine sliced strawberries with sugar and lemon juice. Stir gently and let macerate at room temperature for 20-30 minutes.
  9. Chill mixing bowl and beaters for 15 minutes. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not overbeat.
  10. To assemble, place one cake layer on a serving plate. Spread a generous layer of whipped cream, then half of the macerated strawberries with juices. Top with the second cake layer and repeat with cream and remaining strawberries. Garnish with whole berries or mint leaves if desired.

Notes

Use cold heavy cream and a chilled bowl for best whipped cream results. Macerate strawberries to bring out natural sweetness without making them mushy. Avoid overmixing batter to keep cake light. Cake layers can be leveled with a serrated knife if domed. Chill cake for 30 minutes before slicing for cleaner cuts. Frozen strawberries can be used if thawed and drained. For dairy-free, substitute milk with almond milk and heavy cream with coconut cream. Gluten-free flour can replace all-purpose flour for gluten-free version.

Nutrition

Keywords: strawberry shortcake, strawberry cake, whipped cream cake, easy dessert, homemade cake, picnic dessert, fresh strawberries

Find it online: https://bitefuljoy.com/fluffy-strawberry-shortcake-cake-recipe-easy-homemade-dessert-with-fresh-whipped-cream/