Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Shortcake Layer Cake with Thyme and Whipped Cream Recipe

★★★★★

4.8 from 98 reviews
  • Author: Lana
  • Total Time: 3 hours (includes cooling and chilling time)
  • Yield: 10 servings 1x

Description

A delightful Strawberry Shortcake Layer Cake infused with fresh thyme and topped with whipped cream and macerated strawberries. This elegant dessert combines fluffy layers of buttery cake with the subtle herbaceousness of thyme syrup, complemented by rich whipped cream and juicy strawberries. Perfect for spring and summer gatherings, this cake offers a sophisticated twist on the classic strawberry shortcake.

Ingredients

Scale

Cake Batter

  • 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

Thyme Syrup and Strawberries

  • 1/2 cup sugar
  • 6 thyme sprigs
  • 1/2 cup water
  • 1 pound strawberries, hulled, halved or quartered if large, divided (10 oz. for macerating, 6 oz. for garnish)

Whipped Cream Topping

  • 2 cups heavy cream
  • 1/2 cup sour cream

For Serving (Optional)

  • Baby strawberries
  • Thyme sprigs

Equipment

  • 2 (8-inch) springform pans, preferably light-colored
  • Parchment paper

Instructions

  1. Preheat and Prepare Pans: Place a rack in the middle of the oven and preheat to 350°F. Line the bottoms of two 8-inch springform pans with parchment paper. Leave the sides ungreased and unlined to allow the cake to release easily after baking.
  2. Melt Butter: In a small pot over medium heat, melt the butter completely and set aside to cool slightly.
  3. Make Egg Mixture: 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 to the touch and the sugar has dissolved. Remove from heat.
  4. Whip Egg Mixture: Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on medium-high speed until the mixture cools and triples in volume, about 5 minutes. It should form thick ribbons when the whisk is lifted.
  5. Combine Butter and Flavorings: Transfer the melted butter to a medium bowl. Add thyme leaves, vanilla extract, and 1 cup of the whipped egg mixture. Whisk gently to combine.
  6. Fold in Flour: Transfer the remaining egg mixture to a large wide bowl. Sift half of the flour over the egg mixture, then gently fold it in using a rubber spatula or large balloon whisk. Repeat with the remaining flour. Finally, fold in the butter mixture just until incorporated.
  7. Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the surfaces. Bake in the preheated oven until the tops are deep golden brown and the centers spring back when pressed lightly, about 25 to 30 minutes.
  8. Cool Cakes: Immediately run a knife around the edges of the cakes and remove the springform pans. Transfer the cakes to a wire rack and cool completely.
  9. Prepare Thyme Syrup: In a small saucepan, bring sugar, thyme sprigs, and 1/2 cup water to a boil. Remove from heat and let cool to room temperature, about 30 minutes. Strain the syrup through a fine mesh sieve into a measuring cup, discarding solids. Chill the syrup until ready to use.
  10. Trim Cake Tops and Soak: Using a serrated knife, trim the tops of each cake layer to make them flat. Brush each layer generously (2 to 3 tablespoons) with the chilled thyme syrup to infuse flavor and moisture.
  11. Macerate Strawberries: In a medium bowl, toss 10 ounces of the strawberries with 1 tablespoon of thyme syrup. Let the strawberries sit for at least 10 minutes and up to 1 hour to macerate and develop flavor.
  12. Whip Cream: In the stand mixer bowl fitted with the whisk attachment, whip heavy cream to soft peaks. Add sour cream and 2 tablespoons of thyme syrup, then continue whipping until stiff peaks form.
  13. Assemble Cake: Place one cake layer on a serving platter. Spread with the macerated strawberries, then half of the whipped cream mixture. Top with the second cake layer, then spread with the remaining whipped cream. Refrigerate the assembled cake for at least 1 hour to set.
  14. Garnish and Serve: Just before serving, arrange the remaining 6 ounces of strawberries, baby strawberries if using, and thyme sprigs decoratively over the top of the cake.

Notes

  • The cakes can be baked and soaked with syrup up to 2 days ahead; wrap layers separately in plastic wrap and refrigerate.
  • Thyme syrup can be made up to 5 days ahead and kept chilled in a sealed container.
  • The fully assembled cake can be refrigerated for up to 12 hours before serving.
  • Use light-colored pans to ensure even baking and prevent over-browning.
  • Gently folding the batter helps maintain the airy texture created by the whipped eggs.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry shortcake, layer cake, thyme syrup, whipped cream, spring dessert, berry cake, fresh thyme, homemade cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealsbylana.com/strawberry-shortcake-layer-cake-with-thyme-and-whipped-cream-recipe/