Description
My Strawberry Shortcake Cream Cake is a cozy, comforting dessert with soft cake layers, juicy strawberries, and whipped cream. Perfect for family gatherings, birthdays, or a sweet afternoon treat, this recipe brings warmth and joy to every table.
Ingredients
Scale
- 250g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 240ml buttermilk, room temperature
- 300g fresh strawberries, sliced
- 300ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 20cm cake pans.
- Mix flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
- Alternately add flour mixture and buttermilk to the butter mixture. Mix gently.
- Divide batter between pans. Bake 25–30 minutes. Cool completely.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Layer cake with whipped cream and strawberries. Repeat with remaining layers.
- Top with remaining whipped cream and garnish with extra strawberries.
Notes
Use room temperature ingredients for best results. Slice strawberries just before assembly. Chill cream bowl before whipping for perfect peaks. Cake layers can be made ahead and stored.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg