Strawberry Shortcake Layered Cake
A delicious twist on a classic, this strawberry shortcake layered cake combines tender vanilla cake, macerated berries, and fluffy whipped cream for a light and stunning dessert.
Equipment
- Mixing bowls
- 3 x 8-inch cake pans
- Hand or stand mixer
- Serrated knife (for leveling)
Ingredients
- Cake
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- Strawberries
- 4 cups sliced strawberries
- ¼ cup sugar
- 1 tbsp lemon juice
- Whipped Cream
- 3 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Grease and flour 3 cake pans.
- Mix dry ingredients. Cream butter and sugar, then add eggs and vanilla.
- Alternate dry mix and milk into the batter. Mix just until combined.
- Bake for 25–30 mins. Cool completely.
- Macerate strawberries with sugar and lemon juice. Let sit 30 minutes.
- Whip chilled cream, sugar, and vanilla until stiff peaks form.
- Assemble: Layer cake, whipped cream, and strawberries. Repeat and frost.
- Chill 30 minutes before serving.
Notes
Make ahead by baking cakes a day early
Decorate with extra strawberries, mint, or lemon zest
For added richness, fold mascarpone into the whipped cream