Strawberry Shortcake Cake

A fluffy, light cake layered with sweet, juicy strawberries and velvety whipped cream. Each bite is a perfect balance of fresh fruit, soft sponge, and creamy goodness—making it the ultimate treat for any occasion!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
8. Mix each addition just until combined.
9. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
12. Turn the cakes out onto a wire rack to cool completely.
13. While the cakes are cooling, pour the heavy cream into a large bowl.
14. Beat the heavy cream with an electric mixer on high speed until soft peaks form.
15. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
16. Once the cakes have cooled completely, place one cake layer on a serving platter.
17. Spread a generous layer of whipped cream over the top of the first cake layer.
18. Top the whipped cream with a layer of sliced fresh strawberries.
19. Place the second cake layer on top, pressing down gently.
20. Frost the top and sides of the cake with the remaining whipped cream.
21. Decorate the top with the remaining sliced strawberries, arranging them in a pattern of your choice.
22. Serve immediately or refrigerate until ready to serve.