Growing up, one of my favorite summertime treats was always my grandma’s Strawberry Shortcake Layer Cake. There was just something so magical about the way the fluffy vanilla cake melted in your mouth, the fresh strawberries burst with juicy sweetness, and the pillowy whipped cream tied it all together. It was the perfect balance of flavors and textures that made every bite feel like pure heaven.
I can still remember the anticipation I’d feel as I watched Grandma carefully assemble the layers, gently folding the cream and arranging the vibrant red strawberry slices. She’d always let me help sprinkle the powdered sugar on top, and the way it dusted the cake like freshly fallen snow is a memory I’ll cherish forever. That Strawberry Shortcake Layer Cake was the centerpiece of so many summer barbecues, family gatherings, and special occasions, and it never failed to bring everyone together in a moment of pure bliss.
Why This Strawberry Shortcake Layer Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Shortcake Layer Cake
What makes this Strawberry Shortcake Layer Cake recipe so special is the perfect balance of flavors and textures that come together in every bite. The key is using the freshest, ripest strawberries you can find, combined with a light and fluffy vanilla cake and a generous helping of whipped cream. The result is a decadent, yet refreshing dessert that’s sure to become a new family favorite.
One of the secrets to this recipe’s success is the way the cake is prepared. By creaming the butter and sugar together until light and fluffy, then gently folding in the flour, baking powder, and milk, you end up with a cake that’s incredibly moist and tender, yet still sturdy enough to support the layers of strawberries and cream. And the addition of just a touch of vanilla extract takes the flavor to the next level, perfectly complementing the sweetness of the strawberries.
Essential Ingredients You’ll Need
To make this Strawberry Shortcake Layer Cake, you’ll need a few key ingredients:
- 2 cups all-purpose flour: This provides the structure for the cake, giving it a light and airy texture.
- 2 teaspoons baking powder: The leavening agent that helps the cake rise and achieve that perfect spongy crumb.
- 1/2 teaspoon salt: Just a pinch to enhance the other flavors and balance the sweetness.
- 1/2 cup unsalted butter, softened: The fat that adds richness and tenderness to the cake.
- 1 cup granulated sugar: For sweetness and to create that signature light, fluffy texture.
- 2 large eggs: Binding the ingredients together and providing structure.
- 1 teaspoon vanilla extract: Enhancing the vanilla flavor and making the cake extra fragrant.
- 1 cup milk: Keeping the cake moist and helping the wet and dry ingredients come together seamlessly.
- 2 pounds fresh strawberries, hulled and sliced: The star of the show, providing that irresistible burst of juicy, summery flavor.
- 1 cup heavy cream, whipped: Luxuriously creamy and light, balancing out the sweetness of the strawberries and cake.
- 1/4 cup powdered sugar: Dusting the top for a beautiful presentation and a touch of extra sweetness.
Step-by-Step Strawberry Shortcake Layer Cake Instructions
Preparing Your Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake comes together in just 45 minutes, with 15 minutes of prep time and 30 minutes of baking. To get started, you’ll need a mixing bowl, an electric mixer, a baking pan, and a few other basic kitchen tools.
1- Preheat your oven to 350°F and grease a 9-inch round baking pan with butter or non-stick cooking spray. This will ensure your cake releases easily once it’s baked.
2- In a medium bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This dry ingredient blend will give your cake the perfect structure and rise.
3- In a large bowl, cream together the 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. This creaming process incorporates air into the batter, resulting in a tender, moist crumb.
4- One at a time, beat in the 2 large eggs, scraping down the sides of the bowl as needed. Then stir in the 1 teaspoon of vanilla extract, blending everything together until well combined.
5- Alternately add the dry ingredient mixture and 1 cup of milk to the batter, mixing just until incorporated. Be careful not to overmix, as that can lead to a tough, dense cake.
6- Pour the batter into your prepared baking pan and smooth the top. Bake for 30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before assembling your Strawberry Shortcake Layer Cake.
Pro Tips for Success
- Use the freshest, ripest strawberries you can find for maximum flavor. Look for ones that are bright red and juicy.
- Make sure to hull and slice the strawberries just before assembling the cake, as they’ll start to release their juices the longer they sit.
- For an extra light and fluffy whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
- Don’t be tempted to skip the powdered sugar dusting at the end – it adds a beautiful finishing touch and a subtle sweetness that really makes the flavors pop.
- If you’re making this cake in advance, wrap the cooled cake layers tightly in plastic wrap and refrigerate until ready to assemble. This will help keep them moist and fresh.
Serving and Storing Your Strawberry Shortcake Layer Cake
Perfect Pairings for Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake is the perfect dessert for any summer gathering, serving up to 6 people. It pairs beautifully with a refreshing glass of lemonade or iced tea, but also complements a variety of main dishes. Consider serving it alongside grilled chicken, a fresh green salad, or even a juicy burger for a classic summertime menu.
Storage and Make-Ahead Tips
To store your Strawberry Shortcake Layer Cake, keep it covered in the refrigerator for up to 3 days. The cake layers can even be made a day or two in advance and kept tightly wrapped until you’re ready to assemble and serve.
If you’d like to make the cake further in advance, you can wrap the cooled layers individually in plastic wrap and freeze them for up to 2 months. When you’re ready to serve, simply thaw the layers in the refrigerator overnight before assembling.
For best results, assemble the cake no more than a few hours before serving, as the fresh strawberries and whipped cream are at their peak texture and flavor. If you do need to make it further in advance, wait to add the whipped cream and strawberries until right before serving, to prevent the cake from becoming soggy.
Variations and Dietary Adaptations for Strawberry Shortcake Layer Cake
Creative Strawberry Shortcake Layer Cake Variations
While this classic Strawberry Shortcake Layer Cake is hard to beat, there are plenty of fun ways to put your own spin on it. Try folding chopped fresh basil or mint into the whipped cream for a refreshing herbal twist. You could also swap out the strawberries for other seasonal fruit, like peaches, raspberries, or blackberries.
For a tropical flair, replace the vanilla extract with coconut extract and top the cake with toasted coconut flakes. Or go for a decadent chocolate version by adding a layer of chocolate ganache between the cake and the strawberries.
Making Strawberry Shortcake Layer Cake Diet-Friendly
If you’re looking to make this Strawberry Shortcake Layer Cake a little more diet-friendly, there are a few simple swaps you can try. For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.
To make it vegan, replace the butter with a plant-based butter alternative, the eggs with flax or chia eggs, and the heavy cream with whipped coconut cream. You can also use a sugar-free sweetener like erythritol or monk fruit in place of the granulated sugar for a low-carb twist.
No matter how you choose to customize it, this Strawberry Shortcake Layer Cake is sure to be a hit with your family and friends.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Just be sure to thaw them completely and pat them dry before using, as the extra moisture can make the cake soggy.
Q: How long does it take to bake the cake?
A: The cake bakes for 30 minutes at 350°F. Be sure to check it with a toothpick to ensure it’s fully cooked through before removing it from the oven.
Q: Can I make the cake layers in advance?
A: Absolutely! The cake layers can be baked and wrapped tightly in plastic wrap up to 2 days in advance. Just be sure to allow them to cool completely before wrapping.
Q: How many servings does this recipe make?
A: This Strawberry Shortcake Layer Cake recipe yields 6 servings.
Q: What if my cake doesn’t turn out as light and fluffy as I’d like?
A: If your cake ends up dense or dry, it’s likely due to overmixing the batter. Be sure to only mix the wet and dry ingredients until they’re just combined, and be gentle when folding in the whipped cream and strawberries.
Strawberry Shortcake Layer Cake
- Total Time: 45
- Yield: 6 servings
Description
Indulge in the delectable flavors of a homemade Strawberry Shortcake Layer Cake, featuring moist, spongy cake layers, a luscious strawberry filling, and a light, fluffy frosting. This irresistible dessert is perfect for any special occasion or summer celebration.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 2 pounds fresh strawberries, hulled and sliced
– 1 cup heavy cream, whipped
– 1/4 cup powdered sugar
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Alternate adding the flour mixture and milk to the butter mixture, mixing just until incorporated.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. In a medium bowl, gently toss the sliced strawberries with the powdered sugar.
8. Place one cake layer on a serving plate or cake stand. Top with half of the strawberry mixture and half of the whipped cream. Repeat with the remaining cake layer, strawberries, and whipped cream.
9. Serve and enjoy!
Notes
For best results, use fresh, ripe strawberries. You can also add a touch of lemon zest to the strawberry filling for a bright, citrusy flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This Strawberry Shortcake Layer Cake is a true summertime showstopper, combining the irresistible flavors of fresh strawberries, vanilla cake, and whipped cream into one decadent and refreshing dessert. With its stunning presentation and unbeatable taste, it’s sure to become a new family favorite. So gather your loved ones, fire up the oven, and get ready to create a dessert that’s worthy of any special occasion – or even just a lazy summer afternoon. I can’t wait to hear how your Strawberry Shortcake Layer Cake turns out!
