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A delicious Strawberry Shortcake Layer Cake decorated with fresh strawberries and cream.

Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake features fluffy layers of vanilla cake, luscious cream, and vibrant strawberries – a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
For the Frosting
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
For the Topping
  • 4 cups fresh strawberries, hulled and sliced

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mixing Dry Ingredients
  1. In a bowl, combine flour, baking powder, and salt. Whisk together.
Creaming the Mixture
  1. In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
Adding Eggs and Vanilla
  1. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combining Mixtures
  1. Gradually add the flour mixture to the butter mixture, alternating with the milk.
Baking the Cake
  1. Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
Making the Frosting
  1. Whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla until well combined.
Assembling the Cake
  1. Once the cakes are fully cooled, place one layer on a cake plate. Spread frosting on top and sprinkle with sliced strawberries. Add the second layer and frost the top and sides.
Decorating
  1. Top with remaining strawberries.

Notes

Use thawed and drained frozen strawberries if fresh strawberries are unavailable. For added moisture, consider soaking cake layers in simple syrup before frosting. Store leftovers in the fridge for up to 3 days.