Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake

  • Recipe Serves: 8
  • Prep Time 15 min
  • Cook Time 20 min


  • 2 cups all-purpose flour
  • 10 Tbsp. granulated sugar, divided
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. Country Crock® Spread, cut into 1/2-inch pieces
  • 3/4 cup milk
  • 1 cup heavy cream
  • 4 cups strawberries, sliced


  1. Preheat oven to 375°. Spray 8-inch round cake pan with nonstick cooking spray; set aside.
  2. Combine flour, 8 tablespoons (1/2 cup) sugar, baking powder and salt in large bowl. Cut in Country Crock® Spread with pastry blender or two knives until mixture is the size of coarse crumbs. Gently stir in milk just until mixture forms soft dough. Gently pat into prepared pan. Bake 20 to 25 minutes until golden and toothpick inserted in center comes out clean. Cool completely on wire rack.
  3. Meanwhile, toss berries with 1 tablespoon sugar; set aside.
  4. Beat cream with remaining 1 tablespoon sugar in large bowl with electric mixer on high until soft peaks form; reserve 1/4 cup.
  5. To serve, slice cake in half horizontally. Arrange bottom layer of cake on serving platter. Evenly top with strawberries, reserving some for garnish, then top with whipped cream. Top with remaining cake layer, then garnish with reserved cream and strawberries.
Nutritional Information

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 360
Calories from Fat 150
Total Fat 17 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 290 mg
Total Carbs 48 g
Dietary Fiber 3 g
Sugars 21 g
Protein 5 g
Vitamin A 20 %
Vitamin C 80 %
Calcium 15 %
Iron 10 %