Strawberry Shortcake Layer Cake (Printable version)
Light vanilla sponge layers filled with macerated fresh strawberries and billowy whipped cream for a classic American dessert that's perfect for gatherings.
# What You'll 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
# Directions:
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 the 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 into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices and create a syrup.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, approximately 3-5 minutes.
09 - Place one cooled cake layer on a serving plate. Spread half the macerated strawberries and their juices over the layer, then top with half the whipped cream. Repeat with second cake layer, remaining strawberries, and remaining whipped cream.
10 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and cake to set.
# Expert advice:
01 -
- The buttermilk keeps the sponge incredibly moist, even after chilling overnight
- Fresh macerated strawberries create their own sweet syrup that soaks into the layers
- This cake tastes even better on day two, making it perfect for make ahead occasions
02 -
- Room temperature ingredients are non negotiable for this cake, cold eggs and butter will not incorporate properly
- Over mixing the flour mixture leads to tough cake, stop as soon as you no longer see dry streaks
- The assembled cake needs that hour in the refrigerator to hold its shape when sliced
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes the process twice as fast
- Save some of the prettiest sliced strawberries for the top layer, presentation matters