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Strawberry Shortcake Cake

Strawberry Shortcake Cake

A tender buttery vanilla cake layered with fresh strawberries and whipped cream. Perfect for summer celebrations!
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • 8-inch round deep cake pan
  • mixing bowl
  • electric hand mixer

Ingredients
  

Shortcake batter

  • 1.75 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoon baking powder
  • 1 cup granulated sugar
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoon pure vanilla extract for flavor

Strawberry filling

  • 1.33 cups chopped fresh strawberries
  • 1 tablespoon granulated sugar

Whipped cream

  • 2 cups cold heavy 35% whipping cream
  • 2 tablespoon skim milk powder
  • 1-2 tablespoon granulated sugar to taste
  • 1 teaspoon pure vanilla extract for flavor

Decoration

  • 2 cups fresh strawberries, sliced in half

Instructions
 

Preparation

  • Preheat the oven to 350°F. Line the bottom of an 8-inch round deep cake pan with parchment paper and grease the sides.
  • Make the cake batter. Sift the flour, corn starch, and baking powder into a mixing bowl. Add sugar and salt, whisk to blend. Add butter, eggs, lemon juice, lemon zest, milk, and vanilla; beat until smooth.
  • Spoon the batter into the prepared pan and spread evenly. Bake for 35-45 minutes until golden and skewer comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.
  • Make the strawberry filling. Combine strawberries and sugar in a bowl, toss, and leave for 10-20 minutes. Strain strawberries, reserving the juice.
  • Make the cream filling. Combine whipping cream and skim milk powder in a bowl; whisk to form peaks. Add sugar and vanilla; beat until semi-firm peaks.
  • Assemble the cake. Slice the cake in half horizontally. Place the bottom layer on a plate, add cream, then strawberries. Place the top layer on, add remaining cream, and decorate with sliced strawberries and reserved juices.
  • Serve immediately or refrigerate for an hour to firm up.

Notes

Keep the cake refrigerated and consume on the day it is assembled for best freshness.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg
Keyword cake, easy recipe, strawberries, Strawberry Shortcake Cake, summer dessert, Whipped Cream
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