Description

This Strawberry Shortcake Cake with Whipped Cream is a soft, fluffy sponge layered with sweet strawberry syrup and topped with luscious whipped cream. Perfect for birthdays, gatherings, or cozy weekends, this easy dessert brings warmth and joy to every bite.

Ingredients

Scale

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
1 cup whole milk, room temperature
2 cups fresh strawberries, hulled and chopped
½ cup granulated sugar
1 tsp lemon juice
2 cups heavy whipping cream, cold
¼ cup powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
Sift together flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time and vanilla.
Fold in flour mixture alternately with milk.
Divide batter into pans and bake 25–30 minutes. Cool completely.
Cook strawberries, sugar, and lemon juice until syrup forms. Cool.
Whip cream with powdered sugar and vanilla until soft peaks form.
Assemble cake: layer, brush with syrup, spread cream, add strawberries, repeat. Cover with whipped cream and decorate.

Notes

Use room temperature ingredients for best results. Chill your bowl and whisk before whipping cream. Assemble cake just before serving if preparing ahead.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25
Sodium: 120
Fat: 18
Saturated Fat: 11
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 5
Cholesterol: 85