Description
Strawberry Shortcake Layer Cake is a delightful combination of fresh strawberries, fluffy cake, and whipped cream frosting. This elegant dessert is perfect for birthdays, holidays, or any special occasion. With its light, fruity flavor and beautiful presentation, it’s the ideal cake to celebrate any moment.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional)
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: Wash and hull the fresh strawberries. Slice them and place them in a bowl. Add sugar and stir to coat. Let them sit for 30 minutes to macerate.
- Preheat the oven and prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until combined.
- Bake the cake layers: Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the whipped cream frosting: Beat heavy cream in a large bowl until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Assemble the cake: Place one layer on a serving plate, spread half the macerated strawberries on top, and add a generous layer of whipped cream. Place the second layer on top, repeat the process, and decorate with additional strawberries.
- Chill and serve: Chill the cake in the fridge for at least 30 minutes before serving. Slice and enjoy!
Notes
- Use fresh strawberries: Fresh strawberries offer the best flavor and texture for this filling. If you use frozen strawberries, allow them to thaw and drain excess liquid.
- Whip the cream to stiff peaks: Ensure that the whipped cream is firm enough to hold its shape, making the frosting light and fluffy.
- Let the strawberries macerate: Macerating the strawberries helps release their juices, creating a delicious syrup that soaks into the cake layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry Shortcake, Layer Cake, Fresh Strawberry Cake, Whipped Cream Frosting, Summer Cake