This Strawberry Shortcake Cake uses a traditional biscuit for the cake and is layered with vanilla whipped cream and juicy strawberries. It's the perfect summertime dessert and perfect for crowds!
- 2 pounds (908g) fresh strawberries
- ⅓ cup (75g) granulated sugar
- 2¾ cups (390g) all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) COLD butter, cut into small pieces
- 1 cup (235ml) milk
- 1 large egg, lightly beaten
- 2 cups (475ml) COLD heavy whipping cream
- ⅓ cup (40g) powdered sugar
- 1 tablespoon vanilla
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Remove the stem and slice the strawberries. Combine with the ⅓ cup of sugar in a medium bowl, set aside.
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Preheat oven to 425°F. Grease an 8" or 9" round cake pan; set aside.
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In a medium bowl combine the flour, sugar, baking powder, and salt. Make a well in the center and add the milk and egg. Stir just until combined and all flour is absorbed. Pat the dough into an even layer in the prepared pan. Bake for 18-20 minutes or until lightly golden. Cool partially.
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In the bowl of your stand mixer combine the heavy whipping cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
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Cut partially cooled cake in half and place bottom half on a cake stand. Top with half of the whipped cream then half of the strawberries. Spoon juice over strawberries if desired. Top with cake top and spread remaining whipped cream on top creating a bowl to hold the strawberries. Spoon remaining strawberries on top. Serve immediately.
- MAKE-AHEAD: the biscuit cake can be made up to 3 days in advance (be sure to wrap well with plastic wrap to prevent it from drying out. The strawberries can be made up to 1 day in advance and the whipped cream can be made up to 1 day in advance. Store both the refrigerator.
- STORAGE: This is best served immediately after assembly but can be stored in the refrigerator for up to 5 hours and still look good. Leftovers can be stored covered in the refrigerator for up to 3 days.