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