Description
Indulge in the delightful layers of fluffy vanilla sponge cake, topped with sweet, juicy strawberries and a cloud of whipped cream. Each bite offers a perfect balance of lightness and richness, with the fresh strawberries providing a burst of flavor that dances on your palate.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until just combined.
- Pour the batter into two greased 9-inch round cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
- While the cakes are cooling, prepare the strawberries by mixing them with sugar in a bowl and letting them sit for about 15 minutes to release their juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
- Once the cakes are completely cool, slice each cake in half horizontally to create four layers.
- Assemble the cake by layering one cake layer, followed by a generous amount of strawberries and whipped cream. Repeat until all layers are stacked, finishing with whipped cream and a few strawberries on top.
Notes
- This cake can be made a day in advance; store the layers separately in an airtight container to maintain freshness.
- Leftover cake can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Strawberry Shortcake, dessert, summer dessert, fresh strawberries, whipped cream, vanilla cake, easy dessert, homemade shortcake, classic dessert, fruit dessert, baking, sweet treats, seasonal dessert, light dessert, American dessert