Strawberry Shortcake Birthday Cake
A delightful twist on the classic strawberry shortcake, this Strawberry Shortcake Birthday Cake features layers of fluffy vanilla sponge, fresh whipped cream, and juicy strawberries—perfect for celebrations.
- Author: sarra
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour.
- Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
- While cakes cool, macerate strawberries with 2 tbsp sugar and set aside for at least 20 minutes.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate, spread a layer of whipped cream, and top with strawberries.
- Add the second cake layer, and frost the top and sides with remaining whipped cream.
- Decorate with more fresh strawberries as desired and chill for at least 1 hour before serving.
Notes
- Ensure cakes are completely cool before assembling to avoid melting the whipped cream.
- You can use stabilized whipped cream for longer-lasting frosting.
- Use ripe, sweet strawberries for best flavor.
- Cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Strawberry shortcake, birthday cake, whipped cream cake, layered cake, summer dessert