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Strawberry Shortcake Layer Cake: A Light, Sweet Delight!

Strawberry Shortcake Layer Cake (Light and Sweet Dessert)
Print Recipe

A delightful and light strawberry shortcake layer cake that combines fluffy layers of cake with fresh strawberries and whipped cream.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. In a separate bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Once cooled, whip the heavy cream with powdered sugar until soft peaks form.
  11. Layer the cakes with whipped cream and sliced strawberries in between and on top.
  12. Serve chilled and enjoy!

Notes

  • For a richer flavor, you can add a splash of almond extract to the batter.
  • Make sure the strawberries are fresh for the best taste.
  • This cake can be made a day in advance; just assemble it before serving.

Nutrition

Find it online: https://howeats.com/strawberry-shortcake-layer-cake-light-sweet-dessert/