Strawberry Shortcake Layer Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/strawberry-shortcake-layer-cake-recipe/
