Strawberry Shortcake Layer Cake Recipe
Introduction
Strawberry Shortcake Layer Cake is a delightful twist on a classic summer dessert. With soft cake layers, fresh strawberries, and fluffy whipped cream, it’s perfect for celebrations or a sweet treat any time of year.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lightly flouring them.
- Step 2: In a mixing bowl, combine flour, sugar, and eggs. Beat until the batter is smooth and well blended.
- 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.
- Step 4: Let the cake layers cool completely on a wire rack before assembling.
- Step 5: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then evenly add a layer of sliced strawberries.
- Step 6: Place the second cake layer on top and repeat with whipped cream and strawberries. Optionally, garnish with extra strawberries on top.
- Step 7: Chill the cake for at least 1 hour before serving to allow flavors to meld and cream to set.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and sweetness.
- For extra moisture, lightly brush cake layers with a simple syrup before adding cream and strawberries.
- Try substituting whipped cream with mascarpone mixed with a little powdered sugar for a richer texture.
Storage
Store the strawberry shortcake layer cake covered in the refrigerator for up to 2 days. Because of the whipped cream and fresh fruit, it’s best enjoyed fresh. To reheat, let it come to room temperature for about 20 minutes before serving; avoid warming it in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this cake?
Frozen strawberries can be used, but they will release more moisture, which might make the cake soggy. If using frozen, thaw and drain them well before layering.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
PrintStrawberry Shortcake Layer Cake Recipe
A classic and elegant Strawberry Shortcake Layer Cake that combines light, fluffy cake layers with sweet fresh strawberries and smooth whipped cream. Perfect for spring and summer gatherings, this dessert offers a delightful balance of textures and flavors in every bite.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
Filling and Topping
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture, mixing until just combined.
- Bake Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Macerate Strawberries: While the cake cools, combine sliced strawberries and 1/4 cup sugar in a bowl. Mix gently and let sit at room temperature for at least 30 minutes to allow the strawberries to release their juices and become sweetened.
- Prepare Whipped Cream: In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning it into butter.
- Assemble the Cake: Once cake layers and strawberries are cooled, place one cake layer on a serving plate. Spread a generous amount of whipped cream on top, then add a layer of macerated strawberries along with some of their juices. Place the second cake layer on top and repeat the process, finishing with a swirl of whipped cream on top and a decorative arrangement of strawberries.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the layers to set and flavors to meld. Serve chilled for best taste.
Notes
- For best results, use fresh, ripe strawberries.
- You can prepare the cake layers a day in advance and store them wrapped tightly.
- If you prefer, substitute the granulated sugar with a natural sweetener for a different flavor profile.
- Make sure the whipping cream is cold to whip properly.
- Garnish with mint leaves for an added touch of freshness and color.
Keywords: Strawberry shortcake, Layer cake, Fresh strawberries, Whipped cream cake, Summer dessert
