Moist Strawberry Shortcake Cake (The Ultimate Layered Summer Classic)
A tender and airy two-layer sponge cake filled with fresh sliced strawberries and a rich stabilized citrus-vanilla whipped cream.
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans.
- Mix flour, sugar, and baking powder. Add butter 1 tablespoon at a time until the mixture looks like coarse sand.
- Whisk egg, milk, and vanilla. Add to the dry ingredients and mix on low until no dry streaks remain.
- Divide batter into pans. Bake for 20-30 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese until fluffy. Add heavy cream, sugar, vanilla, and zest. Whip to stiff peaks.
- Place one cake on a plate. Top with 1 cup cream and half the strawberries. Add the second cake layer.
- Spread remaining cream on top and garnish with the rest of the berries. Chill for 30 minutes before serving.
Notes
Stabilizer: The cream cheese is essential for keeping the whipped cream from melting or weeping.
Fruit Tip: For extra juice, toss the strawberries with 1 tsp of sugar 30 minutes before assembling.
Cooling: Never frost a warm cake; the cream will melt instantly!
Fruit Tip: For extra juice, toss the strawberries with 1 tsp of sugar 30 minutes before assembling.
Cooling: Never frost a warm cake; the cream will melt instantly!