Strawberry Shortcake Layer Cake Recipe

Introduction

This Strawberry Shortcake Layer Cake is a delightful twist on the classic dessert, perfect for any celebration or a sweet treat. It combines tender cake layers with fresh strawberries and light whipped cream for a fresh, fruity finish.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 2 cups fresh strawberries, sliced
• 2 cups whipped cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lightly flouring them.
2. Step 2: In a mixing bowl, combine the flour, sugar, and eggs, and beat until smooth and well incorporated.
3. Step 3: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Allow the cake layers to cool completely on a wire rack before assembling.
5. Step 5: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then evenly distribute sliced strawberries.
6. Step 6: Top with the second cake layer and repeat the cream and strawberry layering on top.
7. Step 7: Chill the assembled cake for at least 1 hour before serving to allow flavors to meld.

Tips & Variations

• For extra flavor, macerate the strawberries in a little sugar and lemon juice for 15 minutes before layering.
• You can substitute whipped cream with mascarpone cheese for a richer texture.
• Add a splash of vanilla extract or almond extract to the batter for additional depth.

Storage

Store the cake covered in the refrigerator for up to 2 days to keep the whipped cream fresh. When ready to serve, let it sit at room temperature for about 20 minutes for the best texture. Avoid freezing as it may affect the cream’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are best for texture and flavor, you can use frozen strawberries if gently thawed and drained first to avoid excess moisture in the cake.

How do I make whipped cream from scratch?

To make whipped cream, beat cold heavy cream with a bit of sugar and vanilla extract until soft peaks form. This usually takes about 3-4 minutes with an electric mixer.

Strawberry Shortcake Layer Cake Recipe

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★★★★★

5 from 101 reviews

This Strawberry Shortcake Layer Cake is a delightful dessert featuring moist cake layers baked to perfection, layered generously with fresh strawberries and light, fluffy whipped cream. It’s a classic, refreshing dessert perfect for spring and summer gatherings.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup whole milk
• 1 tsp vanilla extract

Filling and Topping

• 3 cups fresh strawberries, sliced
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.
2. Bake Cake Layers: Divide the batter evenly between two greased and floured 8-inch round cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pans for 10 minutes before transferring to a wire rack to cool completely.
3. Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the cream is light and fluffy.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then evenly distribute sliced strawberries on top of the cream. Add the second cake layer on top and repeat the process of spreading whipped cream and topping with strawberries.
5. Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the flavors to meld and the whipped cream to set. Serve chilled, garnished with additional fresh strawberries if desired.

Notes

• For best results, use fresh, ripe strawberries that are in season.
• You can substitute heavy whipping cream with store-bought whipped topping if preferred.
• Make sure all ingredients are at room temperature before starting for better cake texture.
• Keep the cake refrigerated until serving to maintain the whipped cream’s stability and freshness.
• Optionally, dust the top with powdered sugar or garnish with mint leaves for an elegant presentation.

Keywords: Strawberry shortcake, Layer cake, Fresh strawberries, Whipped cream cake, Summer dessert