Strawberry Shortcake Layer Cake
A delightful Strawberry Shortcake Layer Cake with fresh strawberries and creamy layers, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup milk
Strawberry Filling
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Strawberry Filling
- In a bowl, combine sliced strawberries, sugar, and lemon juice. Let them sit for 15 minutes to release their juices and form a syrup.
Whipped Cream
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembling the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream, followed by a layer of strawberry filling. Place the second cake layer on top and repeat the process. Finish with a layer of whipped cream on top and decorate with whole strawberries.
Serving and Storage
- Slice the cake with a serrated knife for clean cuts. Serve as a dessert for any occasion.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months.
Notes
Pro Tips: Use room temperature ingredients for best results. Chill the cake layers before assembling for easier handling.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version, or coconut milk for a dairy-free option.
How to Serve: Pair with a glass of prosecco or fresh lemonade.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day ahead and assemble the cake just before serving.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version, or coconut milk for a dairy-free option.
How to Serve: Pair with a glass of prosecco or fresh lemonade.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day ahead and assemble the cake just before serving.