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Strawberry Shortcake Cake

4.9 from 7 reviews

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

Make your favorite strawberry shortcake into an easy, rustic 1 layer cake! This strawberry shortcake cake is made with a super moist and tender shortcake and topped with freshly whipped cream  and (obviously) fresh strawberries!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, cold
  • 1 cup milk

for the topping

  • 1 cup heavy whipping
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, rinsed and cut into thin slices
  • 2 Tablespoons granulated sugar (or to taste!)

Instructions

  1. Preheat the oven to 350°F and line a 8 inch round pan with parchment paper on the bottom and either spray the sides with cookie spray or butter and flour them. Set aside.
  2. In a large mixing bowl combine the flour, baking powder, sugar, and salt and mix to combine.
  3. Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together.
  4. Make a well in the center and add the milk and vanilla extract. Mix until just combined.
  5. Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with coarse sugar (I highly recommend).
  6. Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
  7. While the cake cools, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine. Cover and set aside.
  8. Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape.
  9. When ready to serve, spoon the whipped cream over the top of the cake and top with strawberries!

Keywords: strawberry shortcake cake