Name: Strawberry Shortcake Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2.75 cups all-purpose flour (sifted); 1 tbsp baking powder; 0.5 tsp salt; 1 cup unsalted butter (softened to room temperature, 2 sticks); 2 cups granulated sugar; 4 large eggs (room temperature); 1 cup whole milk (room temperature); 2 tsp vanilla extract; 2 lbs fresh strawberries (hulled and sliced); 0.25 cup granulated sugar (adjust to taste); 1 tbsp fresh lemon juice; 3 cups heavy cream (very cold); 0.5 cup powdered sugar (sifted); 1 tsp vanilla bean paste (or vanilla extract)

Ingredients

2.75 cups all-purpose flour (sifted)

1 tbsp baking powder

0.5 tsp salt

1 cup unsalted butter (softened to room temperature, 2 sticks)

2 cups granulated sugar

4 large eggs (room temperature)

1 cup whole milk (room temperature)

2 tsp vanilla extract

2 lbs fresh strawberries (hulled and sliced)

0.25 cup granulated sugar (adjust to taste)

1 tbsp fresh lemon juice

3 cups heavy cream (very cold)

0.5 cup powdered sugar (sifted)

1 tsp vanilla bean paste (or vanilla extract)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this dry mixture aside.

Step 3: Using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-5 minutes.

Step 4: Add the eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. Then mix in the vanilla extract.

Step 5: With the mixer on low, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry mix. Stir until just combined; do not overmix.

Step 6: Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a wooden skewer comes out clean from the center.

Step 7: Let the cakes cool in their pans on a wire rack for 10-15 minutes, then invert them onto the rack to cool completely. Wrap in plastic if not assembling immediately.

Step 8: For the macerated strawberries, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature for 30 minutes to 2 hours until juicy and syrupy. Drain and reserve the liquid if desired.

Step 9: For the whipped cream, chill a large bowl and whisk attachment. Beat the heavy cream, powdered sugar, and vanilla bean paste on medium-high until stiff peaks form. Be careful not to overbeat.

Step 10: Level the cooled cake layers if needed. Place one layer on a serving plate, brush with reserved strawberry juice if using, then spread about 1 cup whipped cream and 1/3 of the macerated strawberries. Repeat with the second layer.

Step 11: Top with the third cake layer, cover with the remaining whipped cream on top and sides, and decorate with the last of the strawberries or fresh whole strawberries.

Step 12: Refrigerate the assembled cake for at least 1 hour before slicing and serving to allow it to set.

Tips & Variations

For added moisture, brush the cake layers with the reserved strawberry syrup before layering.

Use a serrated knife to level cake layers to ensure a stable and even cake.

Substitute heavy cream with coconut cream for a dairy-free whipped topping.

Add a splash of liqueur, such as Grand Marnier, to the macerated strawberries for extra flavor.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and keep them refrigerated until ready to assemble.

How can I prevent the whipped cream from getting runny?

Make sure your heavy cream and mixing bowl are very cold before whipping. Also, avoid overwhipping, which can cause the cream to separate and become grainy.