Introduction

This Strawberry Shortcake Layer Cake with Thyme and Whipped Cream is a delightful twist on a classic favorite. Light, fluffy cake layers are complemented by fragrant thyme syrup, fresh strawberries, and rich whipped cream for a perfect spring or summer dessert.

A two-layer yellow sponge cake with white cream spread thickly on top and between the layers, decorated with whole and halved red strawberries and green sprigs of thyme on top, sits on a white plate with a thin red rim. Two slices of the same cake are served on white plates with thin blue rims; each slice shows the yellow cake layers with white cream and red strawberry pieces inside, garnished with extra cream, strawberry halves, and thyme, and accompanied by forks with black handles. The scene is set against a white marbled surface with a small bouquet of white daisies and green leaves placed near the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter
8 large eggs
1 3/4 cups sugar
1/2 teaspoon kosher salt
1 tablespoon thyme leaves
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided
1/2 cup sugar
6 thyme sprigs
1 pound strawberries, hulled, halved or quartered if large, divided
2 cups heavy cream
1/2 cup sour cream
Baby strawberries (optional) and thyme sprigs (for serving)
2 (8-inch) springform pans, preferably light-colored

Instructions

Step 1: Place a rack in the middle of the oven and preheat to 350°F. Line the bottoms of the springform pans with parchment paper, leaving the sides unlined and ungreased. Melt the butter in a small pot over medium heat and set aside.
Step 2: In the bowl of a stand mixer, whisk together eggs, sugar, and salt. Place the bowl over a pot of barely simmering water and whisk constantly until the mixture is warm and the sugar is dissolved (check by touching with your fingers). Transfer the bowl to the mixer and beat on medium-high with the whisk attachment until the mixture cools and triples in volume, about 5 minutes. It should fall back in thick ribbons when the whisk is lifted.
Step 3: Transfer the melted butter to a medium bowl. Add thyme leaves, vanilla, and 1 cup of the egg mixture to the butter and whisk to combine.
Step 4: Transfer the remaining egg mixture to a large wide bowl. Sift half the flour over it. Using a rubber spatula or balloon whisk, fold the flour gently until mostly incorporated. Repeat with remaining flour, then fold in the butter mixture just until combined. Divide batter evenly between prepared pans and smooth the surfaces.
Step 5: Bake the cakes until golden and the centers spring back when pressed lightly, about 25–30 minutes. Immediately run a knife around the edges and remove the springform pans. Transfer cakes to a wire rack to cool completely.
Step 6: In a small saucepan, bring sugar, thyme sprigs, and 1/2 cup water to a boil. Let cool for about 30 minutes, then strain through a fine mesh sieve into a measuring cup. Chill syrup until ready to use.
Step 7: Using a serrated knife, trim the tops off each cake layer to make them flat. Brush each top with 2–3 tablespoons of the thyme syrup, adjusting for desired flavor strength.
Step 8: Toss 10 ounces of strawberries with 1 tablespoon of syrup in a medium bowl. Let them sit for at least 10 minutes or up to 1 hour to macerate.
Step 9: Whip heavy cream in the stand mixer bowl fitted with a whisk attachment until soft peaks form. Add sour cream and 2 tablespoons of syrup, then whip to stiff peaks.
Step 10: Place one cake layer on a platter. Top with the syrup-macerated strawberries, then spread half the whipped cream over them. Gently place the second cake layer on top, then spread the remaining whipped cream. Chill the assembled cake for at least 1 hour to set.
Step 11: Just before serving, arrange the remaining 6 ounces of strawberries, baby strawberries if using, and thyme sprigs over the cake for garnish.

Tips & Variations

Use light-colored springform pans to ensure even baking and prevent over-browning.
For a citrus twist, add a teaspoon of lemon zest to the batter along with thyme.
Make the thyme syrup ahead of time and store it chilled for up to 5 days.
For a dairy-free version, substitute coconut cream for the heavy cream and sour cream.

Storage

You can bake and soak the cakes with syrup up to 2 days ahead; wrap layers separately in plastic wrap and refrigerate. The thyme syrup can be made up to 5 days ahead and kept chilled in a sealed container. Once assembled, the cake can be refrigerated for up to 12 hours. Reheat briefly at room temperature before serving for best texture.

How to Serve

A two-layer yellow sponge cake topped and filled with white whipped cream and red strawberries sits on a white plate with a red rim. The top layer is covered with whipped cream and whole strawberries, some cut in half, along with a few green herb sprigs. Two white plates with blue rims each hold a slice of the cake: one slice shows two layers separated by whipped cream and strawberries, with whipped cream and a strawberry on the side, and the other slice has whipped cream and strawberries oozing between the layers. Both plates have black forks. The setup is on a dark rustic wooden surface with a small bunch of white daisies and green leaves in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberries instead of baby strawberries for garnish?

Yes, regular strawberries work fine for garnish. Baby strawberries add a delicate look but are optional.

What can I do if I don’t have fresh thyme?

If you don’t have fresh thyme, you can omit it or substitute with a small amount of dried thyme, though fresh is best for aroma and flavor.