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Strawberry Shortcake Cake Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 ½ cups heavy cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Toss the sliced strawberries with 2 tbsp sugar and let them sit at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans. Whisk together the flour, baking powder, baking soda, and salt. Cream the butter and 1 cup sugar until fluffy, about 3 minutes. Beat in the eggs one at a time, then 2 tsp vanilla. Alternately add the dry mixture and buttermilk, mixing just until combined.
  3. Divide the batter between the pans and bake 25 to 28 minutes, until a toothpick comes out clean. Cool in the pans 10 minutes, then turn out onto a rack to cool completely.
  4. Chill a mixing bowl and beaters. Beat the heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form, about 3 to 4 minutes.
  5. Place one cake layer on a plate. Spread half the whipped cream and top with half the macerated strawberries and syrup. Add the second layer, the remaining cream, and pile the rest of the strawberries on top. Serve right away or chill up to 2 hours.

Notes

The cake layers need to cool completely before assembling, about 1 hour. That time is not included in the prep or cook time above, so plan accordingly. For the tidiest slices, chill the assembled cake for 30 minutes before cutting.