Fluffy Strawberry Shortcake Layer Cake
A light and airy strawberry shortcake layer cake with fresh whipped cream and macerated strawberries, perfect for a simple yet memorable homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour, sifted
- 2 ½ teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons (10ml) pure vanilla extract
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar (for strawberries)
- 1 tablespoon (15ml) fresh lemon juice
- 2 cups (480ml) heavy whipping cream, chilled
- ¼ cup (30g) powdered sugar, sifted
- 1 teaspoon (5ml) pure vanilla extract (for whipped cream)
Instructions
- Prep the strawberries: In a medium bowl, combine sliced strawberries with ¼ cup sugar and lemon juice. Toss gently and let sit at room temperature for at least 30 minutes.
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper and dust lightly with flour.
- Mix dry ingredients: In a large bowl, whisk together sifted flour, baking powder, and salt.
- Cream butter and sugar: Beat softened butter with 1 cup sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in 2 teaspoons vanilla extract until smooth.
- Alternate adding dry ingredients and milk: On low speed, add dry flour mixture in three additions alternating with milk in two additions, starting and ending with dry ingredients. Mix just until combined.
- Divide batter evenly into prepared pans and smooth tops. Bake 25-30 minutes until a toothpick comes out clean and cake springs back when pressed.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make whipped cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla on medium-high speed until soft peaks form. Adjust sweetness if needed.
- Assemble cake: Place one cake layer on a plate, spread whipped cream over top, then spoon half the macerated strawberries with juices. Add second layer and repeat with remaining cream and strawberries. Optionally dust with powdered sugar or garnish with whole strawberry slices.
Notes
Use room temperature eggs and milk for even mixing. Do not overmix batter to keep cake tender. Chill bowls and beaters before whipping cream for best results. Macerate strawberries for at least 30 minutes to release juices. Level cake layers if domed before assembling. Chill assembled cake for 30 minutes before slicing to keep layers tidy.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, layer cake, whipped cream, fresh strawberries, easy dessert, homemade cake, summer dessert