Strawberry Shortcake Layer Cake (Printable)
Light vanilla sponge layered with macerated fresh strawberries and whipped cream
# 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
# How-To 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 thoroughly combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Alternate adding 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, then invert onto 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 - Using a chilled bowl and beaters, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread half the macerated strawberries and juice over the layer, then top with half the whipped cream. Place second cake layer on top. Finish with remaining strawberries and whipped cream, spreading to cover top and sides.
10 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and cake to set.
# Expert Suggestions:
01 -
- The buttermilk keeps the sponge incredibly tender while still sturdy enough to hold all those luscious juices
- That moment when whipped cream meets strawberry maceration liquid is pure kitchen magic
02 -
- Room temperature ingredients mix more evenly and create a better texture than cold ones that can cause curdling or uneven baking
- Overmixing the batter once flour is added develops gluten and makes your cake tough—stop as soon as ingredients combine
03 -
- Brush each cake layer with a little of the strawberry juice before adding the whipped cream for extra moisture and flavor in every bite
- Place strips of parchment under the cake edges while frosting to keep your serving plate clean, then pull them out before serving