Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the vanilla extract.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
Step 7: Divide the batter evenly between the prepared cake pans.
Step 8: Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool completely before assembling.
Step 10: To prepare the frosting, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 11: Tint a portion of the whipped frosting pink using food coloring.
Step 12: Place one cake layer on a serving plate and spread a layer of whipped frosting over the top.
Step 13: Add sliced strawberries over the frosting, then place the second cake layer on top.
Step 14: Frost the top and sides of the cake with the remaining whipped frosting.
Step 15: Press crushed vanilla cookies or cake crumbs onto the sides of the cake.
Step 16: Pipe pink frosting swirls around the edges of the cake.
Step 17: Arrange fresh strawberries decoratively on top of the cake.
Step 18: Chill the cake for at least 30 minutes before slicing and serving.
Storage and Reheating Tips
Store the strawberry shortcake cake in an airtight container in the refrigerator for up to 3 days.
For best freshness, keep the cake chilled until ready to serve.
This cake is best enjoyed cold and does not require reheating.
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