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Strawberry Shortcake Layer Cake Recipe

★★★★★

4.5 from 56 reviews
  • Author: Harper
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This classic Strawberry Shortcake Layer Cake features light and fluffy vanilla cake layers, luscious macerated fresh strawberries, and rich vanilla bean whipped cream. Perfectly balanced with sweet and tangy flavors, this cake is a delightful treat for special occasions or any time you crave an elegant, fruity dessert.

Ingredients

Scale

Vanilla Cake Layers

  • 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

Macerated Strawberries

  • 2 lbs fresh strawberries (hulled and sliced)
  • 0.25 cup granulated sugar (adjust to taste)
  • 1 tbsp fresh lemon juice

Vanilla Bean Whipped Cream

  • 3 cups heavy cream (very cold)
  • 0.5 cup powdered sugar (sifted)
  • 1 tsp vanilla bean paste (or vanilla extract)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: One at a time, beat in the eggs thoroughly after each addition. Scrape down bowl sides as needed. Mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Lower mixer speed to low. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Divide Batter and Bake: Evenly distribute the batter among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the centers comes out clean.
  7. Cool Cakes: Allow the cakes to cool in their pans on a wire rack for 10-15 minutes. Then invert them onto the rack to cool completely. Wrap with plastic wrap if not assembling immediately.
  8. Macerate Strawberries: In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently. Let the mixture sit at room temperature for 30 minutes to 2 hours until syrupy, stirring occasionally. Drain and reserve the liquid for optional use.
  9. Make Whipped Cream: In a chilled large mixing bowl, combine heavy cream, sifted powdered sugar, and vanilla bean paste. Using an electric mixer with a whisk attachment, beat on medium-high speed to stiff peaks, being careful not to overbeat.
  10. Level Cake Layers: Once cooled, use a serrated knife to level the cake tops, creating flat surfaces for stacking.
  11. Assemble the Cake: Place one cake layer on a serving plate. Brush lightly with reserved strawberry juice if desired. Spread 1 cup of whipped cream evenly over the layer. Arrange one-third of the macerated strawberries on top, leaving a small border.
  12. Repeat Layers: Place the second cake layer on top. Repeat spreading whipped cream and adding strawberries.
  13. Top and Decorate: Add the final cake layer. Spread remaining whipped cream over the top and sides, then decorate with the remaining strawberries or fresh whole strawberries.
  14. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set before slicing and serving.

Notes

  • Ensure eggs and milk are at room temperature to help create a smooth batter and even baking.
  • Do not overmix the batter; mix until just combined to keep the cake tender.
  • Macerating the strawberries enhances their sweetness and adds moisture to the cake.
  • Use very cold heavy cream for easier whipping and better volume.
  • You can brush the cake layers with reserved strawberry juice for extra moisture and flavor.
  • Store the cake refrigerated and consume within 2 days for the best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry shortcake, layer cake, vanilla cake, whipped cream, macerated strawberries, summer dessert

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Find it online: https://harperellington.com/strawberry-shortcake-layer-cake-recipe/