Strawberry Shortcake Cake 

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup buttermilk, room temperature
  
  

For the Whipped Cream Frosting:

• 2 cups heavy cream (chilled)

• ½ cup powdered sugar

• 1 tsp vanilla extract
  
  

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 1 tbsp lemon juice
  
  

For Garnish:

• Extra fresh strawberries (whole or halved)

• Fresh mint leaves (optional)
  
  

Instructions

Step 1: Prepare the Strawberries

1. In a bowl, combine sliced strawberries, sugar, and lemon juice.

2. Toss well and let them sit for at least 30 minutes to release their juices (macerate).

3. Drain any excess liquid before assembling the cake.
   
   

Step 2: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).

4. Beat in eggs one at a time, then mix in vanilla extract.

5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients.

6. Divide batter evenly between pans and smooth the tops.

7. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.

8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
   
   

Step 3: Make the Whipped Cream Frosting

1. In a chilled bowl, whip heavy cream on medium-high speed until soft peaks form.

2. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

3. Be careful not to overbeat — it should be creamy and stable.
   
   

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of whipped cream on top.

2. Add half of the sliced strawberries evenly over the cream.

3. Place the second cake layer on top and cover the entire cake with whipped cream frosting.

4. Decorate the top with remaining strawberries and optional mint leaves for a fresh finish.

Chef’s Tips

• Chill the mixing bowl and whisk before making whipped cream for better volume.

• You can brush each cake layer with a bit of the strawberry syrup for extra flavor.

• For added texture, mix crushed shortbread cookies into the strawberry filling before layering.