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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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Repeat Layers: Add the second cake layer on top and repeat the whipped cream and strawberry layers. Top with the final cake layer.
  11. 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.
  12. Serve: Slice the cake with a sharp knife and serve immediately, or refrigerate until ready to serve to keep it fresh.
  13. 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

Find it online: https://bitesizedbenny.com/strawberry-shortcake-layer-cake-recipe/