Description
A delicious strawberry shortcake layer cake made with soft sponge cake and fresh strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes before removing from pans.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once cakes are cool, layer them with whipped cream and strawberries.
- Top with more strawberries and serve.
Notes
- Use fresh strawberries for best flavor.
- Chill the whipped cream for better texture.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry shortcake layer cake, sponge cake, dessert, strawberries