Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake is a light, fluffy, and irresistible dessert combining fresh strawberries, tender vanilla cake, and airy whipped cream.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cake cooling racks
- Knife and cutting board
- Offset spatula or butter knife
Ingredients
- 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
Instructions
- 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.
- 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.
- In a large bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
- 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.
- Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until fully combined.
- 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.
- 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.
- 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.
- 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.
- Refrigerate the assembled cake for at least 30 minutes before serving to allow flavors to meld and whipped cream to set slightly.
Notes
- Do not overmix the batter to keep the cake tender and avoid a dense texture.
- Chill the bowl and beaters before whipping cream for better volume and texture.
- Assemble the cake shortly before serving to prevent the whipped cream from breaking down and strawberries from releasing excess liquid.