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This Strawberry Shortcake Cake is a soft, buttery vanilla cake layered with fluffy homemade whipped cream and juicy strawberries. It’s the perfect spring and summer dessert that tastes like a classic strawberry shortcake but in an easy-to-slice cake form. 
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Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a soft, buttery vanilla cake layered with fluffy homemade whipped cream and juicy strawberries.
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry shortcake cake
Servings: 8
Author: Modern Honey® - www.modernhoney.com

Ingredients

  • 2 large Eggs
  • 1/3 cup Buttermilk
  • 1/2 teaspoon Vanilla Extract
  • 1 cup + 2 Tablespoons Flour
  • 3/4 cup Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter (softened)
  • 1 Tablespoon Oil
  • 3 Tablespoons Vanilla Pudding Mix (Dry)

Strawberries:

  • 1 lb. Strawberries (sliced)
  • 3 Tablespoons Sugar

Whipped Cream:

  • 1 1/2 cups Heavy Cream
  • 1/3 cup Powdered Sugar

Instructions

  • Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  • Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  • Add 1/2 of the egg-milk mixture and oil, and beat the batter until it is light and fluffy. Add the remaining egg-milk mixture and vanilla pudding and mix just until combined. Take a spatula and scrape the sides of the bowl.
  • Spread into a greased 8 or 9-inch cake pan and smooth tops with a spatula. Bake for 17-24 minutes, depending on the depth of the pan. If the cake layer is thin (9-inch pan), it will cook for less time than the thicker layer (8-inch pan).
  • Remove from oven and let cake cool. Run a knife around the perimeter of the cake pan to keep it from sticking to the pan as it cools. Once it cools, flip over to serving plate or platter.
  • Slice strawberries and place in a bowl. Toss with sugar. Set aside for 10 minutes while the cake cools.
  • In a large mixing bowl, add heavy cream. Beat on medium speed until it starts to thicken. Add powdered sugar and beat until soft peaks form. You may whip it until soft or medium peaks form.
  • Spread whipped cream on top of the cake. Top with sweetened strawberries. Cut into slices and serve.

Notes

my favorite baking pans that I use - USA Bakeware Round Cake Pan 8 inch.

Nutrition

Calories: 563kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 314mg | Potassium: 251mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1101IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 2mg
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