Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a two-layer dessert consisting of layers of homemade pound cake, whipped cream and macerated lavender strawberries. A gorgeous, show-stopping dessert for any occasion!

Course Desserts & Sweet Treats

Cuisine American

Keyword cake, easy dessert, from scratch, homemade, pound cake, shortcake, strawberry, summer

Prep Time 25

Cook Time 25

Additional Time 1

Total Time 1 50

Servings servings

Calories 272

Author Laurie McNamara

Equipment

USA Pan Bakeware Round Cake Pan Set

Ingredients

3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1½ teaspoon vanilla extract
1 cup unsalted butter softened to room temperature
4 eggs
1¾ cup granulated sugar
4 eggs at room temperature
1½ pounds strawberries divided
1/4 cup sugar (I used lavender sugar) or substitute with granulated or light brown sugar
1 recipe whipped cream homemade

US Customary - Metric

Instructions

FOR THE CAKE:

Preheat your oven to 350℉ (or 180℃) and line and grease two 9-inch round cake pans.
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
To buttermilk, add the vanilla and stir to combine.
In the bowl of your stand mixer, add the softened butter and sugar. Mix on medium-low speed for 5 minutes until creamy and pale in color.
Add 1 egg at a time, mixing well after each additional egg.
Alternate adding 1/3 of the flour mixture, then 1/2 of the buttermilk and repeat ending with the remaining 1/3 of the flour.
Divide the batter among the prepared cake pans and bake on the middle rack of your preheated oven for 25 to 28 minutes or until a tester comes out with only a few crumbs attached.
Allow to cool. I've included at least 1 hour for cooling time.

FOR THE LAVENDER STRAWBERRIES:

Place sliced strawberries into a mixing bowl. Toss with 1/4 cup lavender sugar (or sugar of your choice). Let sit for 3 minutes or longer. Keep in mind: the longer they macerate the softer they will get.

TO BUILD THE CAKE:

Once the cake has cooled, use a skewer or chopstick to poke holes in the top of each cake. Carefully spoon the strawberry liquids over top and into the holes.
Top the first layer with half of the whipped cream and spread to the edges of the pound cake.
Then top the whipped cream with half of the strawberries.
Place the second layer of cake on top of the strawberries and gently press to secure. Repeat with the second layer of whipped cream and strawberries.
Keep chilled until ready to serve*.

Notes

*A serated bread knife works well for cutting this cake.

Nutrition