Why Make This Recipe
Strawberry Shortcake Layer Cake is a delightful dessert that combines the flavors of sweet strawberries and creamy whipped cream with a soft and fluffy cake. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a picnic, or simply treating yourself. This cake is refreshing, easy to make, and always a crowd-pleaser.
How to Make Strawberry Shortcake Layer Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- In another bowl, mix the flour, baking powder, and salt. Gradually add it to the creamed mixture alternately with milk, beginning and ending with flour.
- Divide the batter evenly between the prepared pans and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate, spread with whipped cream, and top with sliced strawberries.
- Place the second layer on top and repeat with more whipped cream and strawberries.
- Slice and serve your strawberry shortcake layer cake!
How to Serve Strawberry Shortcake Layer Cake
Serve the Strawberry Shortcake Layer Cake chilled or at room temperature. It’s best enjoyed the same day it is made, as the strawberries add freshness and flavor. You can add extra whipped cream on top or garnish with whole strawberries for a beautiful presentation.
How to Store Strawberry Shortcake Layer Cake
To store your Strawberry Shortcake Layer Cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to three days. If you know you won’t eat it all right away, consider storing the whipped cream and strawberries separately to prevent the cake from becoming soggy.
Tips to Make Strawberry Shortcake Layer Cake
- Use fresh strawberries for the best flavor.
- Make sure to cream the butter and sugar well for a fluffy cake.
- Be careful not to overmix the batter after adding flour, as this can make the cake tough.
- Adjust the sweetness of the whipped cream by adding more or less powdered sugar to suit your taste.
Variation
You can customize your Strawberry Shortcake Layer Cake by adding other fruits like blueberries or raspberries. You can also try flavored whipped cream, such as adding a bit of lemon zest for a citrusy twist.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them to avoid excess moisture.
How can I make this cake ahead of time?
You can bake the cake layers a day in advance and store them in an airtight container. Assemble the cake on the day you plan to serve it to keep the strawberries fresh.
Is there a gluten-free option for this recipe?
You can substitute all-purpose flour with a gluten-free flour blend that works well for baking. Adjustments in liquid may be needed, so follow the instructions on the flour blend package.
Strawberry Shortcake Layer Cake
A delightful dessert combining sweet strawberries and creamy whipped cream with soft, fluffy cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Mix the flour, baking powder, and salt in another bowl. Gradually add it to the creamed mixture alternately with milk, beginning and ending with flour.
- Divide the batter evenly between the prepared pans and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate, spread with whipped cream, and top with sliced strawberries.
- Repeat with the second layer, adding more whipped cream and strawberries.
- Slice and serve your strawberry shortcake layer cake!
Notes
Serve chilled or at room temperature. Best enjoyed the same day it’s made to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
