Description
This Strawberry Shortcake Layer Cake is a delightful dessert featuring layers of moist vanilla cake, fresh macerated strawberries, and fluffy whipped cream frosting. Perfect for celebrations or a special treat, it combines classic flavors with a light, refreshing finish.
Ingredients
Scale
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
Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate Strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Toss well to coat and let sit for about 30 minutes so the strawberries release their natural juices, enhancing their flavor and juiciness.
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes will release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later mixing with the wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk—start and end with the dry ingredients. Mix until just combined to avoid overworking the batter, which can make the cake tough.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Make Whipped Cream Frosting: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using a mixer until soft peaks form, creating a light and airy frosting.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream over it, then top with a portion of the macerated strawberries. Repeat with the second layer.
- Finish and Decorate: Add the last cake layer on top. Use the remaining whipped cream to frost the top and sides of the cake. Optionally, decorate the cake with additional fresh strawberries for an elegant presentation.
- Serve: Slice the cake and serve immediately, or refrigerate until ready to serve to keep the whipped cream fresh.
Notes
- For best results, use fresh, ripe strawberries for sweetness and color.
- Ensure cake layers are completely cool before assembling to prevent the whipped cream from melting.
- You can substitute the whole milk with buttermilk for a tangier flavor and more tender crumb.
- This cake is best served the same day but can be refrigerated for up to 2 days.
- Make sure not to overbeat the whipped cream to avoid turning it into butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake, layer cake, whipped cream frosting, vanilla cake, fresh strawberries, summer dessert
