Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is the perfect celebration of fresh, juicy strawberries and fluffy, tender cake layers. This irresistible dessert brings together a classic combination of light vanilla cake, sweetened strawberries, and airy whipped cream, layered beautifully to create a show-stopping treat. Whether you’re making it for a birthday, holiday, or a simple weekend indulgence, this cake offers a delightful balance of flavors and textures that everyone will love. With easy-to-find ingredients and straightforward steps, this recipe is a must-try for both novice and experienced bakers alike.

Why This Recipe Works

This Strawberry Shortcake Layer Cake works because it balances simplicity with luscious flavors. The cake itself is tender and moist, thanks to the careful use of softened butter and milk, which keep it soft without being dense. The vanilla extract adds a subtle warmth that enhances the strawberry flavor without overpowering it. Using fresh strawberries macerated with a bit of sugar ensures a juicy, natural sweetness that seeps through each bite. The whipped cream topping is lightly sweetened and whipped to perfection, providing a creamy, airy contrast to the cake layers. The result is a classic dessert that feels light but indulgent, perfect for any occasion.

Ingredients at a Glance

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Equipment & Tools

• Two 8-inch round cake pans – for evenly sized layers.
• Mixing bowls – large and medium, for batter and strawberries.
• Electric mixer or stand mixer – to cream butter and whip cream.
• Measuring cups and spoons – for accuracy in ingredients.
• Spatula – for folding and smoothing batter.
• Cake cooling racks – to cool cake layers properly.
• Knife and cutting board – to slice strawberries evenly.
• Offset spatula or butter knife – for spreading whipped cream.

Strawberry Shortcake Layer Cake: From Prep to Plate

Step 1: Prepare the Strawberries

Begin by washing and slicing 2 cups of fresh strawberries. Place them in a medium bowl and sprinkle with 1/4 cup granulated sugar. Toss gently to coat and let sit for at least 30 minutes to macerate. This process releases the natural juices and sweetens the strawberries, intensifying their flavor for the cake layers.

Step 2: Preheat and Prep Your Pans

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray, then lightly dust with flour to prevent sticking. Line the bottoms with parchment paper rounds for easy removal.

Step 3: Mix Dry Ingredients

In a large bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside while you prepare the wet ingredients.

Step 4: Cream Butter and Sugar

In a separate large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, giving the cake its tender crumb.

Step 5: Add Eggs and Vanilla

Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until fully combined.

Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients in three additions alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake tough.

Step 7: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring to cooling racks.

Step 8: Whip the Cream

In a chilled bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form. Be careful not to overwhip or the cream will become grainy.

Step 9: Assemble the Cake

Place one cake layer on your serving plate. Spread a layer of whipped cream over the top, then spoon a generous amount of the macerated strawberries with their juices. Add the second cake layer on top and repeat with whipped cream and strawberries. Finish with a final layer of whipped cream and garnish with a few strawberry slices for a beautiful presentation.

Step 10: Chill and Serve

Refrigerate the assembled cake for at least 30 minutes before serving. This allows the flavors to meld and the whipped cream to set slightly for easier slicing.

Substitutions by Category

• Flour: Substitute all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor and more fiber.
• Butter: Use a plant-based margarine or coconut oil for a dairy-free alternative.
• Milk: Replace milk with almond, oat, or soy milk to suit dietary preferences.
• Heavy Cream: Use canned coconut cream for a dairy-free whipped topping.
• Strawberries: Fresh raspberries or blueberries can be used for a different berry twist.

What Not to Do

• Do not overmix the batter; overmixing can develop gluten and result in a dense cake.
• Avoid adding strawberries directly into the batter; this will weigh it down and make the cake soggy.
• Do not skip chilling the whipped cream bowl and beaters before whipping; cold equipment helps achieve better volume.
• Do not assemble the cake too far in advance, as the whipped cream can start to break down and the strawberries may release excess liquid.

Cooling, Storing & Rewarming

Allow the cake layers to cool completely before assembling to prevent the whipped cream from melting. Store the finished cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. This cake is best enjoyed fresh for optimal texture and flavor.

Rewarming is not recommended for this cake due to the whipped cream topping; however, if you want to serve slices at room temperature, remove the cake from the fridge about 30 minutes before serving.

Ask & Learn

Can I make this cake in advance?

You can prepare the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature or in the fridge. However, it’s best to assemble the cake the day you plan to serve it to keep the whipped cream fresh and the strawberries from becoming soggy.

How do I prevent the whipped cream from weeping?

Use chilled heavy cream and beaters, and whip to soft peaks. Adding powdered sugar stabilizes the cream slightly. Serve the cake soon after assembly and keep it refrigerated to maintain the cream’s texture.

Can I use frozen strawberries?

While fresh strawberries are ideal for texture and flavor, you can use frozen ones if necessary. Thaw and drain them well to remove excess moisture before macerating with sugar to prevent the cake from becoming soggy.

What if I don’t have cake pans?

You can bake this cake in any round or square baking pan, adjusting the baking time accordingly. Just be sure to grease and flour the pans well, and check for doneness with a toothpick test.

Serve with These

• Lemon Muffins – for a citrusy counterpoint to the sweet strawberry flavors.
• Japanese Cotton Cheesecake – pairs beautifully if you want a light, fluffy cheese-based dessert alongside.
• Fresh mint leaves – add a refreshing herbal note.
• A dollop of vanilla ice cream – for an extra creamy indulgence.

Hungry for More?

If you love this Strawberry Shortcake Layer Cake, you might also enjoy exploring other delightful cakes and baked goods that highlight fresh fruit and simple ingredients. Experiment with different berries, citrus zests, or even tropical fruits to customize your own signature desserts. Baking is all about creativity and enjoyment, so keep trying new recipes and techniques to expand your skills and satisfy your sweet tooth.

This Strawberry Shortcake Layer Cake is a true classic that never goes out of style. With its light crumb, fresh strawberries, and fluffy whipped cream, it’s a dessert that brings smiles to any table. Whip it up for your next gathering and watch it disappear fast!

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