Strawberry Shortcake Layer Cake – A Classic Dessert with a Fresh Twist
Introduction
Few desserts capture the essence of summer quite like Strawberry Shortcake Layer Cake. With fluffy vanilla cake layers, sweet strawberries, and billowy whipped cream, this cake is light, refreshing, and elegant. It’s perfect for birthdays, holidays, or any occasion where you want to impress with a show‑stopping dessert.
This recipe takes the beloved strawberry shortcake and transforms it into a layered masterpiece. Each bite is a balance of tender cake, juicy berries, and creamy filling.
Why You’ll Love This Recipe
Fresh & fruity: Strawberries add natural sweetness and vibrant color.
Beautiful presentation: Layered cake looks stunning on any dessert table.
Customizable: Swap berries, add jam, or drizzle with chocolate.
Crowd‑pleaser: A classic flavor combination everyone loves.
Ingredients
For the Cake Layers
2 ½ cups all‑purpose flour
2 ½ tsp baking powder
½ tsp salt
1 ¾ cups granulated sugar
¾ cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tsp vanilla extract
For the Strawberry Filling
4 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
For the Whipped Cream Frosting
2 cups heavy whipping cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
Step‑by‑Step Instructions
Step 1: Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Strawberry Filling
In a bowl, combine sliced strawberries, sugar, and lemon juice.
Let sit for 15–20 minutes to release juices.
Step 3: Whip the Cream
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Assemble the Cake
Place one cake layer on a serving plate.
Spread a layer of whipped cream over the cake.
Spoon half the strawberry filling on top.
Place the second cake layer over the filling.
Frost the top and sides with whipped cream.
Decorate with remaining strawberries.
Tips & Tricks
Extra flavor: Add a thin layer of strawberry jam between cake layers.
Stability: Chill cake before slicing for cleaner layers.
Berry swap: Use raspberries, blueberries, or a mix for variety.
Make ahead: Bake cake layers a day in advance; assemble just before serving.
Variations
Chocolate Twist: Add cocoa powder to the cake batter for a chocolate shortcake.
Mini Cakes: Bake in smaller pans for individual servings.
Elegant Touch: Garnish with mint leaves or edible flowers.
Serving Ideas
Serve with extra whipped cream on the side.
Pair with coffee or sparkling wine.
Present on a cake stand for a festive centerpiece.
FAQs
Q: Can I use frozen strawberries?
Yes, but thaw and drain well before using.
Q: Can I make this ahead?
Yes, but assemble the cake close to serving time to keep whipped cream fresh.
Q: Can I use stabilized whipped cream?
Absolutely—it helps the frosting hold longer.
Recipe Details
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Assembly Time: 20 minutes
Servings: 10–12
Final Thoughts
This Strawberry Shortcake Layer Cake is a timeless dessert that combines light cake, juicy strawberries, and fluffy whipped cream. It’s simple yet elegant, making it perfect for both casual gatherings and special celebrations.