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Delicious strawberry shortcake layer cake with fresh cream and berries

Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake is a delightful dessert featuring light and fluffy cake layers, fresh strawberries, and a creamy whipped topping. It's perfect for summer gatherings or any occasion that calls for a sweet, fruity treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 450 kcal

Equipment

  • 9-inch round cake pans
  • medium bowl
  • large bowl
  • wire rack
  • whisk attachment
  • serrated knife
  • serving plate

Ingredients
  

Cake

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

Strawberry Filling

  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Whipped Cream Frosting

  • 3 cups heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Cake Preparation

  • Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • In a large bowl, cream together the softened butter until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients, mixing until just combined after each addition.
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Strawberry Filling Preparation

  • In a medium bowl, gently toss the sliced strawberries with granulated sugar and lemon juice.
  • Let the mixture sit for about 15-20 minutes to allow the strawberries to release their juices, then drain any excess liquid if needed.

Whipped Cream Frosting Preparation

  • In a large, chilled bowl with a whisk attachment, beat the cold heavy cream on medium-high speed until soft peaks form.
  • Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Assembly

  • Level the cooled cake layers with a serrated knife if necessary.
  • Place one cake layer on a serving plate and spread a generous amount of whipped cream frosting over the top, leaving a small border.
  • Arrange half of the strawberry filling over the whipped cream.
  • Place the second cake layer on top and repeat with another layer of whipped cream and the remaining strawberries.
  • Top with the final cake layer and frost the entire cake with the remaining whipped cream, decorating as desired.

Notes

For best results, make sure your butter and eggs are at room temperature for the cake batter. Chilling your mixing bowl and whisk attachment for the whipped cream will help it whip up faster and hold its shape better. This cake is best served fresh but can be refrigerated for up to 2-3 days. Bring to room temperature for about 30 minutes before serving for optimal flavor and texture.