The scent of warm vanilla and sweet berries always transports me back. I was five, standing on a wobbly stool in my grandma’s kitchen, watching her hull strawberries for what felt like hours. Her hands, gnarled from years of kneading dough and tending her garden, moved with a gentle precision.
That day, she showed me how to layer those ruby gems between billowy clouds of cream and tender cake. It wasn’t just dessert; it was magic. That memory, those flavors, sparked a lifelong passion for baking that eventually became Sweet Magnolia.
Today, I’m thrilled to share a recipe that embodies that magic: my absolute favorite Strawberry Shortcake Layer Cake. It’s a celebratory twist on the classic, taking all the best elements – fresh strawberries, a light vanilla cake, and cloud-like whipped cream – and elevating them into a show-stopping dessert. This isn’t just any layer cake; it’s a nostalgic journey with every single forkful.
Get ready to create your own beautiful Strawberry Shortcake Layer Cake memories.
Why You’ll Love This Strawberry Shortcake Layer Cake Recipe
This isn’t just a dessert; it’s an experience. My Strawberry Shortcake Layer Cake takes all the beloved elements of a traditional strawberry shortcake and transforms them into an elegant, show-stopping centerpiece. First, you’ll adore the cake’s texture.
It’s incredibly tender, moist, and infused with delicate vanilla notes, creating the perfect foundation for our star ingredients. We skip heavy buttercreams here, opting instead for a generous layer of freshly whipped cream. This light, airy frosting perfectly complements the rich cake and bright fruit.
Then, there are the strawberries. We macerate them just slightly, enhancing their natural sweetness and creating a vibrant, juicy filling that bursts with flavor in every bite. This layering of textures and tastes makes this Strawberry Shortcake Layer Cake truly irresistible.
It’s impressive enough for any special occasion, yet comforting enough for a Sunday family dinner. You simply can’t beat the taste of fresh summer berries encased in fluffy cake and sweet cream. You’ll find yourself coming back to this Strawberry Shortcake Layer Cake recipe season after season.
It’s a guaranteed crowd-plepleaser and a beautiful addition to any table. Get ready to bake a memory!
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this unforgettable Strawberry Shortcake Layer Cake. Fresh, high-quality components make all the difference in the final taste and texture of this beloved dessert.
For the Vanilla Cake Layers:
- 2 ¾ cups (330g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (300ml) whole milk, at room temperature
For the Strawberry Filling:
- 4 cups (about 1.5 lbs) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar (or more, to taste)
- 1 tablespoon fresh lemon juice (optional, for brightness)
For the Whipped Cream Frosting:
- 3 cups (720ml) heavy cream, very cold
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
While this Strawberry Shortcake Layer Cake recipe is perfect as written, don’t hesitate to personalize it! Check out our suggestions for creating your own variations in this Ice Cream Sandwich Cake guide.
Step-by-Step Instructions
Baking this beautiful Strawberry Shortcake Layer Cake is a joyful process. Follow these steps carefully, and you’ll create a dessert that will impress everyone at your table.
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix; overmixing can lead to a tough cake.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Completely cool cakes prevent a melted mess when you add the whipped cream to your Strawberry Shortcake Layer Cake.
Step 2: Prepare the Strawberry Filling
- While the cakes cool, prepare your strawberries. In a medium bowl, combine the hulled and sliced strawberries with the granulated sugar and lemon juice (if using).
- Gently toss the strawberries to coat them evenly. Let them sit at room temperature for at least 15-20 minutes, allowing the sugar to draw out their juices and create a delicious, syrupy sauce. This step is crucial for the best Strawberry Shortcake Layer Cake flavor.
Step 3: Make the Whipped Cream Frosting
- In a large, chilled bowl (a cold bowl helps the cream whip up faster and firmer), pour the very cold heavy cream.
- Using an electric mixer with a whisk attachment, begin whipping the cream on medium speed.
- Once the cream starts to thicken, gradually add the sifted powdered sugar and vanilla extract.
- Increase the speed to high and continue whipping until soft peaks form. Be careful not to over-whip, or you’ll end up with butter. The whipped cream should be light, airy, and hold its shape for your Strawberry Shortcake Layer Cake.
Step 4: Assemble the Strawberry Shortcake Layer Cake
- Once the cake layers are completely cool, use a serrated knife to carefully level the tops of the cakes if they have domed. This creates flat surfaces for easy stacking and a professional-looking Strawberry Shortcake Layer Cake.
- Place one cake layer on your serving plate or cake stand.
- Spread a generous layer of whipped cream over the first cake layer, leaving a small border around the edge.
- Spoon about half of the macerated strawberries (with their juices) over the whipped cream.
- Carefully place the second cake layer on top.
- Spread the remaining whipped cream over the top and sides of the entire Strawberry Shortcake Layer Cake.
- Arrange the remaining strawberries on top of the cake, or around the base, as a beautiful garnish.
- Chill the Strawberry Shortcake Layer Cake for at least 30 minutes before slicing and serving. This allows the flavors to meld and the cake to firm up slightly.
Enjoy your homemade masterpiece! This Strawberry Shortcake Layer Cake is truly a labor of love worth every moment.
Pro Tips for Success
Crafting a truly spectacular Strawberry Shortcake Layer Cake involves a few expert tricks. These tips, gleaned from years in my grandma’s kitchen and my own bakery, will ensure your cake turns out perfect every time.
- Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for the cake batter. This allows them to emulsify properly, creating a smoother batter and a lighter, more even cake texture. Cold ingredients resist blending, leading to a lumpy batter and a denser cake.
- Do Not Overmix: Once you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, chewy cake. For a tender Strawberry Shortcake Layer Cake, gentle mixing is key.
- Chill Your Bowl and Whisk for Whipped Cream: For the fluffiest, most stable whipped cream, place your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping. Cold tools help the cream whip faster and hold its volume longer.
- Don’t Over-Whip the Cream: Pay close attention when whipping the heavy cream. It goes from perfectly whipped to slightly grainy and then to butter very quickly. Stop as soon as soft peaks form.
- Level Your Cake Layers: If your cake layers bake with a dome, use a long, serrated knife to carefully level the tops once they’re completely cool. This creates flat surfaces, making your Strawberry Shortcake Layer Cake much easier to stack and frost evenly.
- Macerate Strawberries in Advance: Preparing the strawberry filling an hour or two before assembly allows the strawberries to release their juices, creating a delicious, natural syrup. This makes for a more flavorful and moist Strawberry Shortcake Layer Cake.
- Chill Before Serving: After assembling, refrigerate your Strawberry Shortcake Layer Cake for at least 30 minutes. This helps the whipped cream set, allowing for cleaner slices and better stability.
- Use Fresh, Ripe Strawberries: The quality of your strawberries directly impacts the flavor of this cake. Choose fragrant, bright red, ripe berries for the best taste in your Strawberry Shortcake Layer Cake.
- Parchment Paper is Your Friend: Lining the bottoms of your cake pans with parchment paper ensures the cake layers release easily, preventing sticking and breaking.
Follow these tips, and you’ll bake a Strawberry Shortcake Layer Cake that looks and tastes professionally made!
Crafting a truly spectacular Strawberry Shortcake Layer Cake involves a few expert tricks. To learn more about delicious strawberry treats that can complement your baking, explore this list of The 10 Best Strawberry Desserts to Sweeten Your Day.
Storage & Reheating Tips
Ensuring your delicious Strawberry Shortcake Layer Cake stays fresh is important. Because this cake features fresh strawberries and whipped cream, proper storage is crucial.
- Refrigeration is Key: Always store any leftover Strawberry Shortcake Layer Cake in an airtight container or covered loosely with plastic wrap in the refrigerator. The whipped cream will soften and eventually separate if left at room temperature for too long.
- Best Consumed Fresh: This Strawberry Shortcake Layer Cake is truly at its best within 1-2 days of baking. The cake layers remain moist, and the strawberries are still vibrant.
- Beware of Soggy Cake: Over time, the juices from the macerated strawberries can begin to soak into the cake layers, potentially making them a bit soggy. This usually isn’t an issue on day one or two, but it’s something to consider for longer storage.
- Can You Freeze It? Freezing a fully assembled Strawberry Shortcake Layer Cake with whipped cream is generally not recommended. Whipped cream tends to lose its fluffy texture and can become watery upon thawing. If you want to prepare ahead, you can bake and freeze the plain cake layers, tightly wrapped, for up to a month. Thaw them completely before assembling your fresh Strawberry Shortcake Layer Cake.
- Serving Temperature: For optimal flavor and texture, remove the Strawberry Shortcake Layer Cake from the refrigerator about 15-20 minutes before serving. This allows the cake layers to soften slightly and the flavors to open up, enhancing your experience of this delightful Strawberry Shortcake Layer Cake.
Enjoy every slice of your beautiful Strawberry Shortcake Layer Cake!
What to Serve With This Recipe
A slice of my Strawberry Shortcake Layer Cake is a delightful treat all on its own, but certain accompaniments can elevate the experience even further. Think of these pairings as ways to complement the fresh, sweet, and creamy notes of the cake.
- A Fresh Pot of Coffee or Tea: A classic pairing! A warm cup of coffee, perhaps a light roast, or a soothing herbal tea like peppermint or chamomile, cuts through the sweetness and provides a lovely balance.
- Sparkling Lemonade or Iced Tea: On a warm day, a glass of crisp, sparkling lemonade or a freshly brewed iced tea offers a refreshing counterpoint to the rich cake. The tartness of the lemon complements the strawberries beautifully in this Strawberry Shortcake Layer Cake.
- Light Dessert Wine: For an adult pairing, consider a light, slightly sweet dessert wine. A Moscato d’Asti or a Prosecco would be excellent choices, their bubbles and fruit notes harmonizing with the cake’s sweetness.
- Extra Fresh Berries: Sometimes, more is more! A small side bowl of extra fresh strawberries, blueberries, or raspberries can add an additional burst of freshness and color.
- A Scoop of Vanilla Bean Ice Cream: While the cake has plenty of cream, a small scoop of high-quality vanilla bean ice cream could be a delightful indulgence for those who love extra richness. It turns the Strawberry Shortcake Layer Cake into an even grander dessert.
- Mint Sprig Garnish: A simple sprig of fresh mint adds a lovely visual touch and a hint of fresh aroma, enhancing the overall presentation of your Strawberry Shortcake Layer Cake.
No matter what you choose, ensure the accompaniments don’t overpower the delicate flavors of the Strawberry Shortcake Layer Cake. Enjoy your perfectly paired dessert!
A slice of my Strawberry Shortcake Layer Cake is a delightful treat all on its own, but certain accompaniments can elevate the experience even further. For a sweet addition, try making Strawberry Truffles.
FAQs
Here are some frequently asked questions about making the perfect Strawberry Shortcake Layer Cake. I’m happy to share my insights to help you succeed!
Can I make the Strawberry Shortcake Layer Cake ahead of time?
You can prepare some components in advance. Bake the cake layers up to two days ahead, wrap them tightly, and store them at room temperature or freeze them. You can also macerate the strawberries a few hours ahead and keep them in the refrigerator.
However, for the freshest taste and best texture, assemble the entire Strawberry Shortcake Layer Cake no more than 6-8 hours before serving. The whipped cream is best when freshly made, and assembling too early can lead to a soggy cake from the strawberry juices. It’s a delicate balance for this type of Strawberry Shortcake Layer Cake.
How do I prevent my cake from getting soggy from the strawberries?
Several tips help here. First, don’t assemble the cake too far in advance. Second, ensuring your cake layers are completely cool before assembling helps.
Third, while we want the strawberry juices, you can drain off a bit of the excess liquid from the macerated strawberries before layering them, if you’re concerned. Also, a thin layer of whipped cream acts as a barrier between the strawberries and the cake, providing some protection for your Strawberry Shortcake Layer Cake.
What kind of strawberries are best for this recipe?
Always choose fresh, ripe, in-season strawberries for the best flavor. Look for berries that are bright red, plump, and fragrant. Overripe or underripe berries will significantly impact the taste of your Strawberry Shortcake Layer Cake. Local farmer’s market strawberries are often the best choice during peak season.
Can I use store-bought whipped cream?
While you technically can, I strongly recommend against it for this Strawberry Shortcake Layer Cake. Freshly made whipped cream is far superior in taste and texture; it’s lighter, airier, and less sweet than most store-bought alternatives. It truly makes a huge difference in the overall quality of this classic dessert. Making your own whipped cream is quick and easy, and the effort is absolutely worth it for a truly remarkable Strawberry Shortcake Layer Cake.
How do I level my cake layers for even stacking?
Once your cake layers are completely cool, use a long, serrated knife (like a bread knife) to carefully slice off any domed tops. Place the cake on a flat surface and hold the knife parallel to the counter. Use a gentle sawing motion to create a flat, even surface.
You can also use a cake leveler tool for perfect results. Evenly leveled cakes make for a much more stable and beautiful Strawberry Shortcake Layer Cake.
Strawberry Shortcake Layer Cake is a delightful variation of the classic dessert, showcasing layers of fluffy cake, fresh strawberries, and whipped cream. This iconic dessert is often served at celebrations, bringing together sweet and creamy flavors in a stunning presentation that is sure to evoke fond memories of home baking through the years. For more about this dessert, check out its details on this page.
Nutrition Information (per serving)
Here’s an estimated nutritional breakdown for one serving of this delightful Strawberry Shortcake Layer Cake. Please remember these are approximations and can vary based on specific ingredients and portion sizes. This information is provided for general guidance.
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 25-30 g |
| Saturated Fat | 15-20 g |
| Cholesterol | 100-120 mg |
| Sodium | 200-250 mg |
| Total Carbohydrates | 50-55 g |
| Dietary Fiber | 2-3 g |
| Total Sugars | 35-40 g |
| Protein | 5-7 g |
This Strawberry Shortcake Layer Cake is definitely a treat, so savor every bite!
Print
Strawberry Shortcake Layer Cake
- Total Time: 1 hr
- Yield: 12 servings 1x
- Diet: Gluten Free (with substitutions)
Description
A delightful Strawberry Shortcake Layer Cake that combines moist vanilla cake layers with fresh strawberries and fluffy whipped cream, creating a nostalgic dessert perfect for any occasion.
Ingredients
2 ¾ cups All-Purpose Flour
1 tablespoon Baking Powder
½ teaspoon Salt
1 cup Unsalted Butter, softened
1 ¾ cups Granulated Sugar
4 large Eggs, at room temperature
1 teaspoon Pure Vanilla Extract
1 ¼ cups Whole Milk, at room temperature
4 cups Fresh Strawberries, hulled and sliced
¼ cup Granulated Sugar (or more, to taste)
1 tablespoon Fresh Lemon Juice (optional)
3 cups Heavy Cream, very cold
½ cup Powdered Sugar, sifted
1 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract. Gradually add dry ingredients and mix alternately with milk until just combined. Divide batter evenly between prepared pans and bake for 25-30 minutes
- For the strawberry filling, combine hulled and sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let sit for 15-20 minutes to macerate
- For the whipped cream, whip heavy cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and vanilla extract
- Level cake layers if domed. Place one layer on a serving plate, spread whipped cream, add half of the macerated strawberries, and top with the second layer. Frost the top and sides with remaining whipped cream and garnish with remaining strawberries
- Chill the assembled cake for at least 30 minutes before serving
Notes
Use room temperature ingredients for best results.
Ensure the whipped cream is not over-whipped.
Macerate strawberries in advance for better flavor.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450-500 kcal
- Sugar: 35-40 g
- Sodium: 200-250 mg
- Fat: 25-30 g
- Saturated Fat: 15-20 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 50-55 g
- Fiber: 2-3 g
- Protein: 5-7 g
- Cholesterol: 100-120 mg