Introduction

Strawberry Shortcake Layer Cake is a delightful twist on a classic dessert, featuring moist vanilla layers, fresh macerated strawberries, and fluffy whipped cream frosting. Perfect for celebrations or a special treat, this cake combines light textures with sweet, fruity flavors.

Strawberry Shortcake Layer Cake Recipe - Recipe Image

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
4 cups fresh strawberries (hulled and sliced)
1/4 cup granulated sugar (adjust based on sweetness of strawberries)
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Prepare the strawberries by combining the sliced berries with granulated sugar in a bowl. Toss well and let them sit for about 30 minutes to release their juices.
Step 2: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with dry ingredients, mixing until just combined.
Step 5: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
Step 7: To assemble, place one cooled cake layer on a serving plate. Spread a layer of whipped cream, then top with macerated strawberries. Repeat with the second layer, and place the final cake layer on top.
Step 8: Frost the entire cake with the remaining whipped cream. Decorate with additional strawberries if desired.
Step 9: Slice and serve immediately, or refrigerate until ready to enjoy.

Tips & Variations

For extra flavor, lightly brush each cake layer with a splash of strawberry syrup or simple syrup before layering.
Use ripe, sweet strawberries for the best flavor, or substitute with frozen berries that have been thawed and drained.
Chill the mixing bowl and beaters before whipping the cream to help it whip faster and hold its shape longer.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days. The fresh strawberries and whipped cream are best enjoyed fresh, so avoid storing for longer to prevent sogginess. Before serving, allow the cake to sit at room temperature for about 15 minutes for easier slicing and enhanced flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers 1-2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake closer to serving time for the best texture and freshness.

How do I prevent the whipped cream from collapsing?

Make sure the cream, bowl, and beaters are well chilled before whipping. Beat to soft peaks without overwhipping, and add powdered sugar gradually. If your kitchen is warm, keep the whipped cream refrigerated until you are ready to assemble and serve.

Strawberry Shortcake Layer Cake Recipe

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4.8 from 113 reviews

This Strawberry Shortcake Layer Cake is a delightful dessert featuring moist vanilla cake layers stacked with sweet macerated strawberries and fluffy whipped cream frosting. Perfect for celebrations or a special treat, it combines classic flavors with a fresh, summery appeal.

Author: Bella
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 15 minutes (including cooling and assembly)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Vanilla Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Strawberry Filling:

4 cups fresh strawberries (hulled and sliced)
1/4 cup granulated sugar (adjust based on sweetness of strawberries)

For the Whipped Cream Frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let sit for about 30 minutes to release their juices and create a sweet, flavorful filling.
Make the Vanilla Cake – Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which incorporates air into the batter.
Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract for flavor.
Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Make the Whipped Cream Frosting: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy frosting.
Assemble the Cake – Layer the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream over the cake, then a layer of the macerated strawberries with their juices.
Repeat Layers: Add the second cake layer on top and repeat the whipped cream and strawberry layers. Top with the final cake layer.
Frost the Cake: Use the remaining whipped cream to frost the top and sides of the assembled cake. Optionally, decorate the top with additional fresh strawberries for a stunning presentation.
Serve: Slice the cake with a sharp knife and serve immediately, or refrigerate until ready to serve to keep it fresh.
Dig In: Enjoy the light, airy vanilla cake layers combined with sweet, juicy strawberries and creamy whipped frosting for a classic strawberry shortcake experience.

Notes

For best results, use fresh, ripe strawberries for maximum sweetness and flavor.
You can adjust the sugar in the strawberry filling based on the sweetness of your berries.
Make sure the cake layers are fully cooled before assembling to prevent the whipped cream from melting.
Chill the whipped cream bowl and beaters beforehand to help it whip up faster and more stable.
Store the assembled cake in the refrigerator and consume within 2 days for optimal freshness.

Keywords: Strawberry shortcake, vanilla cake, whipped cream frosting, layered cake, fresh strawberries