Description
Indulge in the deliciousness of this Strawberry Shortcake Cake that combines layers of moist, buttery cake with fresh strawberries and Chantilly cream for a delightful dessert.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups white granulated sugar
- 4 large eggs, at room temperature
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Chantilly Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 cup fresh strawberries, sliced (for filling)
- 1 cup fresh strawberries (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350ºF. Prepare baking pans.
- Mix butter and sugar: Beat butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, beating well.
- Combine dry ingredients: Mix flour, baking powder, and salt in a separate bowl.
- Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture.
- Bake the cakes: Divide batter between pans and bake until golden.
- Cool and prepare cream: Let cakes cool, then make Chantilly cream.
- Assemble the cake: Layer cake with Chantilly cream and strawberries.
Notes
- For best results, ensure all ingredients are at room temperature.
- Handle the cake batter gently to avoid overmixing.
- Adjust sugar in the Chantilly cream to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 135mg
Keywords: Strawberry Shortcake Cake, Strawberry Cake, Chantilly Cream, Dessert Recipe
