Strawberry Shortcake Layer Cake (Printable)

Light vanilla sponge layered with macerated fresh strawberries and whipped cream for a classic American dessert.

# 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 lbs 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

# Steps:

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 until well combined.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
05 - Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before assembling.
08 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices.
09 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Place one cake layer on serving plate. Spread half the strawberry mixture and juice over cake, then top with half the whipped cream. Add second cake layer, remaining strawberries, and finish with remaining whipped cream.
11 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and cake to set.

# Expert Advice:

01 -
  • The vanilla sponge is impossibly tender, almost melting against your tongue
  • Fresh strawberries create their own sweet syrup that soaks into the layers
  • Whipped cream adds this cloud-like texture that makes every slice feel like a celebration
02 -
  • Cold ingredients are the enemy of fluffy cake, make sure everything is at room temperature before you start
  • Don't overmix the batter or your cake will be tough, stop as soon as the flour disappears
  • The strawberries need time to macerate, those released juices are what make this cake extraordinary
03 -
  • Brush each cake layer with some of the strawberry juices before adding the filling for extra moisture
  • Chill your mixing bowl and beaters for 10 minutes before whipping cream for faster results
  • Let the assembled cake rest in the refrigerator for a few hours, the flavors really develop

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