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Strawberry Shortcake Layer Cake

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Experience the joy of summer with this Strawberry Shortcake Layer Cake, a stunning dessert that layers fluffy cake, fresh strawberries, and whipped cream. Perfect for celebrations or just because, this cake is a nostalgic treat that brings smiles to every gathering. With its vibrant colors and delightful flavors, it’s not just a dessert—it’s an unforgettable experience.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar (adjust for sweetness)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in milk and vanilla.
  4. Gradually combine dry ingredients with wet mixture until just mixed.
  5. Divide batter among prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks.
  7. For frosting, whip cold heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks form.
  8. Assemble the cake by layering whipped cream and strawberries between each cake layer; finish with whipped cream on top.

Nutrition

Keywords: Substitute strawberries with blueberries or raspberries for variation. Adding a splash of vanilla extract to the whipped cream enhances flavor. Store leftover cake in an airtight container in the fridge for up to three days.

Find it online: https://masonrecipes.com/irresistible-strawberry-shortcake-layer-cake-recipe/