Strawberry Shortcake Cake with Whipped Cream
A tender vanilla cake split and layered with macerated strawberries, whipped cream, and strawberry drizzle.
Equipment
- 8 inch round cake pan
- Mixing bowls
- Electric mixer
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp kosher salt
- ¼ cup unsalted butter cold, cut into pieces
- ½ cup whole milk
- 1 large egg
- 1 tsp vanilla extract for the cake
- 2 cup fresh strawberries sliced
- ¼ cup granulated sugar for the strawberries
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract for the cream
- ½ cup strawberry preserves
- 2 tbsp water
Instructions
Cooking
- Make the cake. Mix the dry ingredients, cut in the butter, then stir in the milk, egg, and vanilla just until combined.
- Bake. Spread the batter in a greased 8 inch pan and bake in an oven set to 400 degrees F for 18 to 20 minutes until golden, then cool completely.
- Macerate the berries. Toss the strawberries with 1/4 cup sugar and rest for 30 minutes.
- Whip and glaze. Whip the cream with powdered sugar and vanilla, and warm the preserves with water until syrupy.
- Assemble. Split the cake, layer with cream and berries, then add the top layer and finish with the drizzle.
Notes
Substitutions: Use thawed and drained frozen berries if fresh ones are out of season.
Tips: Use cold butter and assemble just before serving.
Storage: Refrigerate covered for up to 2 days. Do not freeze.