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Strawberry Shortcake Baby Shower Cake

Strawberry Shortcake Baby Shower Cake Recipe

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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries
  • 2 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup cold heavy cream
  • 1 tsp pure vanilla extract
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp pure vanilla extract

Method
 

  1. Hull and slice the strawberries. Toss with 2 tbsp sugar and let sit 20 minutes until glossy and syrupy.
  2. Preheat oven to 425°F (200°C). Whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse meal. Drizzle in 2/3 cup cream and 1 tsp vanilla, stir just until dough forms.
  3. Divide dough between two greased 8-inch round pans, pressing evenly. Bake 15 to 18 minutes until golden. Cool 5 minutes in pans, then transfer to a rack to cool completely.
  4. Whip 1 cup cream, powdered sugar, and 1/2 tsp vanilla to soft peaks. Layer one shortcake with half the strawberries and syrup, then half the cream. Top with second layer, remaining berries, and cream. Pile whole strawberries on top. Serve immediately or chill 30 minutes.

Notes

The shortcake layers can be baked a day ahead and stored tightly wrapped at room temperature. Assemble the cake up to 2 hours before serving. If the weather is warm, keep the cake chilled until you are ready to cut it.