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Delicious layered strawberry shortcake cake with fresh strawberries and cream

Strawberry Shortcake Cake

A delightful dessert that combines classic strawberry shortcake flavors with a moist cake, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk Use buttermilk for a lighter cake.
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Filling Ingredients
  • 3 cups fresh strawberries, sliced Use fresh, ripe strawberries for best flavor.
  • 1 cup heavy cream
  • 8 oz cream cheese, softened Substitute with mascarpone cheese or Greek yogurt if preferred.
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  3. Add in the eggs (if using) one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let cakes cool in the pans for 10 minutes before transferring to wire racks.
Assembling the Cake
  1. For the cheesecake layer, beat the cream cheese in a mixing bowl until smooth.
  2. Gradually add in the powdered sugar and beat until fluffy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
  4. Once the cake layers are completely cool, place one layer on a serving plate.
  5. Spread the cheesecake mixture on top, then add a layer of fresh strawberries.
  6. Place the second cake layer on top and garnish with more strawberries.
  7. Optional: Whip additional cream for topping.
  8. Chill the cake before serving for best results.

Notes

Store any leftovers in the refrigerator, covered, to maintain freshness. It’s best enjoyed within a few days but can last up to a week.