Description
My Strawberry Shortcake Layered Dessert Cake is a cozy, sweet treat perfect for family gatherings and celebrations. Soft sponge, whipped cream, and fresh strawberries make every bite a delightful memory.
Ingredients
Scale
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150g unsalted butter, softened
- 200g caster sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 120ml whole milk
- 300ml double cream, chilled
- 2 tbsp icing sugar
- 500g fresh strawberries, hulled and sliced
- Optional: 1 tbsp strawberry jam
Instructions
- Preheat oven to 180°C (350°F) and line two 20cm cake pans.
- Sift together flour, baking powder, and salt.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk until smooth.
- Bake 25–30 min; cool completely.
- Whip cream with icing sugar to soft peaks.
- Layer sponge, cream, and strawberries; repeat.
- Top with remaining cream and strawberries; chill 1 hour.
- Serve and enjoy!
Notes
Use room-temperature eggs for fluffy sponge. Chill cream and whisk for perfect peaks. Brush sponge with milk or syrup for extra moisture. Cake keeps in fridge for 2 days; assemble fresh if making ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg