Description
A light and fluffy strawberry shortcake cake, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time. Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes. Transfer to wire racks to cool completely.
Notes
You can substitute strawberries with raspberries, blueberries, or a mix of berries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American