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Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake features light, fluffy sponge layers layered with juicy, ripe strawberries and topped with a cloud of whipped cream. The dessert combines fresh summer flavors with a tender crumb and a rustic, inviting appearance, making it perfect for special occasions or casual gatherings. The key techniques include baking tender sponge, macerating strawberries, and whipping creamy toppings for a show-stopping finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cake flour sifted
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 3 large eggs at room temperature
  • 3/4 cup granulated sugar superfine preferred
  • 1 teaspoon vanilla extract high-quality
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter melted
  • 3 cups ripe strawberries hulled and sliced
  • 1 tablespoon lemon juice lemon juice fresh
  • 2 tablespoons granulated sugar
  • 1 1/2 cups heavy cream chilled
  • 2 tablespoons powdered sugar

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Serrated knife
  • Cooling rack
  • Cake turntable (optional)

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together the cake flour, baking powder, and salt in a large bowl to ensure even mixing.
  3. In a separate bowl, beat the eggs with an electric mixer on medium-high until thick and pale, about 5 minutes. Add vanilla extract and mix briefly.
  4. Gradually add the sugar while beating, continuing until the mixture is smooth, glossy, and has increased in volume.
  5. Gently fold in the sifted dry ingredients using a spatula, alternating with the milk, beginning and ending with the dry ingredients. Fold in the melted butter carefully to keep the batter airy.
  6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and helps develop a tender crumb.
  8. Meanwhile, prepare the strawberries: Hull and slice them, then toss with lemon juice and sugar. Set aside to macerate for about 15 minutes, allowing the berries to release their juices and soften.
  9. Chill your mixing bowl and beaters for the whipped cream. Then, whip the heavy cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla and continue whipping until stiff peaks are achieved.
  10. Place one cake layer on your serving plate. Spread a generous layer of macerated strawberries over it, then add a dollop of whipped cream on top of the berries.
  11. Place the second cake layer on top, then frost the entire cake with the remaining whipped cream, smoothing the sides and top with a spatula for a rustic look. Decorate with extra strawberries or mint leaves if desired.
  12. Refrigerate the assembled cake for at least 1 hour before slicing to allow the layers to set and flavors to meld. Slice with a serrated knife and serve with additional strawberries if you like.

Notes

For extra flavor, brush the cake layers with some berry juice before assembling. Keep the cake refrigerated until ready to serve, but serve at room temperature for the best texture.