Description
Indulge in the delightful flavors of this Strawberry Shortcake Cake, a perfect combination of moist cake layers, luscious cream, and fresh strawberries for a decadent dessert experience.
Ingredients
Scale
Cake:
- 1 ¾ cups (250g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 2 tsp baking powder
- 1 cup (200g) granulated sugar
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) whole milk
- 1 tbsp (15ml) fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp (10ml) pure vanilla extract
- 1 ⅓ cups (200g) chopped fresh strawberries
- 1 tbsp (12g) granulated sugar
Cream Filling:
- 2 cups (500ml) cold heavy 35% whipping cream
- 2 tbsp (12g) skim milk powder
- 1–2 tbsp (12-25g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 2 cups fresh strawberries, sliced in half
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a cake pan with parchment paper and grease the sides.
- Make the cake batter: Sift dry ingredients, add wet ingredients, and beat until smooth. Bake until golden.
- Prepare strawberry filling: Combine chopped strawberries and sugar, let sit to release juices.
- Make cream filling: Whip cream with milk powder, sugar, and vanilla until semi-firm peaks form.
- Assemble the cake: Slice cake, layer with cream and strawberries, top with second cake layer, more cream, and fresh strawberries. Drizzle with reserved strawberry juices.
- Serve: Chill for an hour before slicing and enjoy!
Notes
- For best results, use fresh, ripe strawberries.
- Adjust sugar in cream to taste.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Strawberry Shortcake Cake, Dessert, Strawberries, Cream, Homemade Cake
