Homemade Strawberry Shortcake Cake

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time.
6. Add vanilla extract.
7. Gradually mix in dry ingredients alternating with buttermilk until smooth.

2. Bake

1. Divide batter evenly between pans.
2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in pans for 10 minutes.
4. Transfer to wire racks and cool completely.

3. Prepare Strawberries

1. Slice strawberries.
2. Toss with sugar and lemon juice if making the optional glaze.
3. Let sit for 10–15 minutes until juicy.

4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a thick layer of whipped cream on top.
3. Add sliced strawberries.
4. Place second cake layer on top.
5. Cover with more whipped cream and strawberries.
6. Spoon strawberry juices over the top for the drippy look.

Chill & Serve

• Refrigerate for 30 minutes before serving for best texture.
• Serve cold.

Optional Add-Ins

• Add strawberry jam between layers.
• Use stabilized whipped cream for a firmer cake.
• Garnish with mint leaves or powdered sugar.

This cake is light, fluffy, and best enjoyed the same day it’s assembled.