Description
Strawberry Shortcake Layer Cake is a light, elegant dessert made with fluffy cake layers, sweet whipped cream, and juicy macerated strawberries. It’s a show-stopping version of the classic strawberry shortcake—perfect for spring and summer occasions.
Ingredients
- For the cake layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk or buttermilk
- For the filling and topping:
- 1 1/2 lbs fresh strawberries, hulled and sliced
- 2 tbsp sugar (for macerating berries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, mixing just until smooth.
- Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Toss sliced strawberries with sugar and set aside to macerate.
- In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Place one cake layer on a serving plate. Spread with whipped cream, then layer with strawberries.
- Add the second cake layer, then top with more whipped cream and strawberries.
- Chill for at least 30 minutes before slicing to help the cake set.
Notes
- Add a layer of strawberry jam for extra flavor.
- Lemon zest in the batter adds a bright citrus twist.
- Substitute with store-bought sponge cake for a shortcut.
- Use other berries like raspberries or blueberries as a variation.
- Chill the cake to help it hold together better when slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
