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