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Strawberry Shortcake Layer Cake

A showstopping dessert layered with fresh strawberries and whipped cream, perfect for summer gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs
For the Strawberry Filling
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
For the Whipped Cream
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened butter and sugar together until fluffy.
  3. Add the eggs, milk, and vanilla, mixing well.
  4. Gradually sift in the flour, baking powder, and salt. Blend until just combined.
  5. Divide the batter evenly into two greased 9-inch round cake pans. Bake for about 25-30 minutes, until a toothpick comes out clean.
  6. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Make the Filling and Whipped Cream
  1. While the cake layers are cooling, toss the sliced strawberries with sugar and lemon juice in a bowl. Let sit at room temperature.
  2. In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
  1. Once the cake layers are completely cool, place one layer on a cake plate.
  2. Spread a layer of whipped cream over the top, followed by a layer of the strawberry mixture.
  3. Place the second cake layer on top and repeat the process.
  4. Finish with whipped cream and decorate with remaining strawberries.
Chill
  1. Refrigerate for about an hour before slicing.

Notes

Don’t fear lumps in the cake batter. Extra strawberries can be used in yogurt or oatmeal. Cake layers can be baked a day or two in advance. For gluten-free or dairy-free adjustments, consider substitutes like gluten-free flour and almond milk.