Irresistible Strawberry Shortcake Layer Cake Recipe

There’s a certain magic in the air when you first slice into a Strawberry Shortcake Layer Cake. The moment the knife glides through the fluffy layers, revealing vibrant strawberries nestled among clouds of whipped cream, is pure bliss. You can almost hear the angels singing as they float down to join your dessert party. Fluffy sponge cake, juicy strawberries, and sweet cream unite in a whirlwind of joy that makes every bite feel like a celebration.

Picture this: it’s a sunny afternoon, and you’re surrounded by family and friends, laughter echoing in the background. You unveil this stunning cake, and their eyes widen with delight as you serve up generous slices. That’s right; Strawberry Shortcake Layer Cake is not just dessert; it’s an experience that turns ordinary days into something extraordinary.

I once brought this cake to a family reunion, and I swear my cousin nearly proposed to me right there on the spot—over cake! Who knew dessert could spark such passion?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A must-have for fluffy cake layers; sifted flour ensures lightness.

• Granulated Sugar: Sweetens the cake perfectly; adjust to taste if you prefer less sweetness.

• Baking Powder: Essential for leavening; check freshness for best results.

• Salt: Just a pinch enhances all flavors beautifully.

• Unsalted Butter: Use room temperature butter for easy creaming with sugar.

• Eggs: Fresh eggs add richness and structure; room temperature works best.

• Milk: Whole milk provides moisture; feel free to substitute with almond or oat milk if preferred.

• Fresh Strawberries: The star of the show! Choose ripe berries for maximum sweetness and juiciness.

• Heavy Cream: Whipped to perfection for frosting; chill beforehand for better whipping results.

• Vanilla Extract: Pure vanilla extract elevates flavors; avoid imitation for the best taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Shortcake Layer Cake

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them lightly with butter or nonstick spray.

Mix Dry Ingredients: In a mixing bowl, whisk together flour, sugar, baking powder, and salt until fully combined. This will create a balanced foundation for your cake.

Cream Butter and Sugar: In another bowl, beat softened butter with granulated sugar until light and fluffy. This step is crucial as it incorporates air into your mixture.

Add Eggs and Milk: Add eggs one at a time while continuing to mix. Gradually pour in milk and vanilla extract until everything is smoothly blended together.

Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula until just combined—be careful not to overmix!

Bake and Cool Layers: Divide batter evenly between prepared pans. Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Let them cool completely.

Prepare Strawberries and Whipped Cream: While cakes cool, slice fresh strawberries and sprinkle with sugar to draw out juices. In another bowl, whip heavy cream until soft peaks form—add sugar if desired.

Assemble Your Cake!: Place one layer on a serving plate. Spread whipped cream generously on top along with sliced strawberries before adding the second layer. Frost sides with more whipped cream and garnish with remaining strawberries.

And there you have it! Your very own Strawberry Shortcake Layer Cake ready to steal the show at your next gathering!

Remember to take a moment before slicing into this beauty—snap some photos because trust me, Instagram needs to see this masterpiece!

Content

Tip: Use fresh strawberries for the best flavor and texture. Fresh strawberries burst with sweetness, making your cake irresistibly delicious. I learned this after using frozen ones once; my guests were not amused.

Tip: Allow the cake layers to cool completely before frosting. This prevents melting and sliding, keeping your masterpiece intact. Trust me; I’ve had a cake avalanche once, and it was not pretty!

Tip: Add a splash of vanilla to the whipped cream for extra flavor. It elevates the taste, creating a delightful surprise for your tastebuds. I stumbled upon this gem when experimenting in the kitchen on a lazy Sunday.

Perfecting the Cooking Process

Begin by baking each cake layer while prepping your whipped cream and strawberries. This efficient sequence keeps everything fresh and ready to assemble without delay.

Add Your Touch

Consider swapping out regular flour for almond flour for a gluten-free version or adding lemon zest to brighten up flavors. Your creativity can transform this classic into something uniquely yours!

Storing & Reheating

Store leftover cake in an airtight container in the fridge for up to three days. If needed, reheat individual slices in the microwave for about 10-15 seconds to refresh their fluffiness.

I remember one summer picnic where I brought this strawberry shortcake layer cake along. Everyone devoured it so quickly that I barely managed to snag a slice myself!

FAQ

What if I can’t find fresh strawberries?

You can use frozen strawberries but thaw them beforehand for better texture.

Can I make this ahead of time?

Yes, bake the layers a day prior and assemble just before serving.

What’s the best way to slice the cake cleanly?

Use a serrated knife and wipe it clean between cuts for neat slices.

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Strawberry Shortcake Layer Cake

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Savor the delightful layers of our Strawberry Shortcake Layer Cake, where fluffy sponge cake meets luscious strawberries and whipped cream. Perfect for summer gatherings, this cake transforms any occasion into a celebration. With vibrant colors and a symphony of flavors, it’s not just dessert; it’s an unforgettable experience that everyone will love.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 2 cups fresh strawberries, sliced
• 1 cup heavy cream
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in milk and vanilla.
4. Gradually fold dry ingredients into wet mixture until just combined.
5. Divide batter between pans and bake for 25–30 minutes or until golden brown. Cool completely.
6. Whip heavy cream until soft peaks form. Mix sliced strawberries with a sprinkle of sugar.
7. Assemble cake by layering with whipped cream and strawberries between the cooled cake layers.

Nutrition

• Serving Size: 1 slice (97g)
• Calories: 315
• Sugar: 22g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: Use room temperature ingredients for better mixing. For a gluten-free version, substitute with almond flour. Store leftovers in an airtight container in the refrigerator for up to three days.