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–+ servings

Strawberry Shortcake Cake

A delightful dessert combining fresh strawberries and creamy whipped topping in a light and fluffy cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 3/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened) Ensure it's softened but not melted.
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tsp pure vanilla extract

For the Filling

  • 1 1/3 cups chopped fresh strawberries
  • 1 tbsp granulated sugar For macerating the strawberries.

For the Cream Topping

  • 2 cups cold heavy 35% whipping cream
  • 2 tbsp skim milk powder
  • 1-2 tbsp granulated sugar Add to taste.
  • 1 tsp pure vanilla extract

For Decoration

  • 2 cups fresh strawberries (sliced in half)

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan or an 8-inch round springform pan with parchment paper and lightly grease the sides.
  • In a bowl, sift together the flour, cornstarch, and baking powder. Add sugar and salt, then whisk to combine.
  • Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract to the dry ingredients. Beat everything until smooth.
  • Pour the batter into the prepared pan and bake for 35-45 minutes, or until golden brown and a skewer comes out clean. Cool the cake on a wire rack.

Filling Preparation

  • Mix the chopped strawberries with 1 tablespoon of sugar and let them sit for 10-20 minutes. Then, strain the strawberries to remove excess juice.

Cream Preparation

  • Whip the heavy cream with skim milk powder until peaks form. Add sugar and vanilla extract to taste.

Assembly

  • Once the cake is cool, slice it in half. Spread some whipped cream and the strained strawberries on the bottom half.
  • Place the top half back on and decorate the cake with the remaining whipped cream and sliced strawberries. Drizzle any reserved juice over the top before serving.

Notes

Store any leftover cake in the refrigerator for up to three days. For longer storage, freeze the unassembled components to maintain freshness. Use fresh strawberries for the best flavor; frozen strawberries are not recommended for the filling.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gSodium: 150mgFiber: 1gSugar: 25g
Keyword Cake, Dessert, Fresh Strawberries, Strawberry Shortcake, Whipped Cream
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