Name: Strawberry Shortcake Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

Ingredients

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

For the Whipped Cream Frosting:

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

Instructions

Step 1: In a bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let 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.

Step 3: In a bowl, whisk together the flour, baking powder, and salt.

Step 4: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Step 5: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Step 7: Divide the batter evenly among the prepared cake pans. Bake for 30–35 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.

Step 8: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by a layer of macerated strawberries.

Step 10: Add the second cake layer and repeat the process. Top with the final cake layer.

Step 11: Use the remaining whipped cream to frost the top and sides of the cake. Decorate with additional strawberries if desired.

Step 12: Slice the cake and serve immediately, or refrigerate until ready to serve.

Tips & Variations

For the best flavor, use ripe, fresh strawberries and let them macerate to enhance their sweetness.

You can substitute the whipped cream frosting with cream cheese frosting for a tangy twist.

To make the cake gluten-free, replace the all-purpose flour with a gluten-free flour blend in equal amounts.

If you don’t have whole milk, any milk will do, but whole milk gives a richer texture.

Serve the cake chilled for a refreshing dessert experience.

Storage

Store the strawberry shortcake layer cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep fresh for up to 2 days. Because of the whipped cream and fresh strawberries, it’s best enjoyed soon after assembling. To serve, let the cake sit at room temperature for 10 to 15 minutes for softer texture.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature or in the freezer. Assemble and frost the cake on the day you plan to serve it for the freshest results.

How do I prevent the cake from becoming soggy?

Make sure the cake layers are completely cool before adding whipped cream and strawberries. Also, macerating the strawberries helps draw out excess juice, which reduces sogginess. Assemble the cake close to serving time when possible.