Strawberry Shortcake Layer Cake (Printable Version)
Light vanilla sponge layered with fresh macerated strawberries and fluffy whipped cream. A classic American dessert perfect for summer gatherings.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - ¾ cup buttermilk
→ Strawberry Filling
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ½ cup granulated sugar
12 - 2 teaspoons lemon juice
→ Whipped Cream
13 - 2 cups heavy whipping cream, chilled
14 - ¼ cup powdered sugar
15 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally, until strawberries release their juices.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Place one cake layer on a serving plate. Top with half the strawberry mixture and juices, spreading evenly. Spread half the whipped cream over the strawberries. Place second cake layer on top. Add remaining strawberries and finish with remaining whipped cream.
10 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and cake to set.
# Expert Tips:
01 -
- The buttermilk keeps the sponge incredibly tender while still sturdy enough to hold all those juicy strawberries
- Theres something magical about biting through cloud-like cream into sweet, macerated berries and soft vanilla cake
02 -
- Room temperature ingredients are crucial—cold eggs or butter can cause the batter to curdle or seize up
- Overmixing the flour mixture develops too much gluten, resulting in a tough cake instead of tender sponge
03 -
- Brush each cake layer with some of the strawberry juices before adding the filling for extra moisture
- Place the cake in the freezer for 15 minutes after the final coat of whipped cream—it makes frosting and garnishing easier