Growing up, my family’s annual Fourth of July barbecue was always the highlight of the summer. As a child, I’d eagerly await the moment when Grandma would bring out her famous Strawberry Shortcake Layer Cake, its layers of fluffy sponge and fresh berries topped with clouds of whipped cream. The first bite was pure bliss – the tart sweetness of the strawberries, the buttery richness of the cake, and the silky smooth cream all mingling in perfect harmony.
Years later, that memory still brings a smile to my face. That’s why I’m thrilled to share this Strawberry Shortcake Layer Cake recipe with you. It’s a true crowd-pleaser that’s sure to become a new favorite in your household.
Why This Strawberry Shortcake Layer Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Shortcake Layer Cake
What sets this Strawberry Shortcake Layer Cake recipe apart is the attention to detail in both the cake and the filling. The cake itself is incredibly moist and tender, thanks to the perfect balance of flour, baking powder, and butter. And the whipped cream filling is light and airy, with just the right amount of sweetness to complement the fresh strawberries.
But the real secret is in the layering technique. By slicing the cake horizontally into two even layers, you create a stunning visual effect that’s sure to wow your guests. And the generous amount of fresh strawberry slices in between the layers means you’ll get a burst of juicy flavor in every bite.
Essential Ingredients You’ll Need
- 2 cups all-purpose flour: This provides the structure and base for the cake, ensuring a tender crumb.
- 2 teaspoons baking powder: The leavening agent that gives the cake its light and fluffy texture.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1/2 cup unsalted butter, softened: Contributes richness and a melt-in-your-mouth quality to the cake.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
- 3 large eggs: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Provides a delicious aromatic note.
- 1 cup milk: Helps create a moist and tender cake.
- 2 pounds fresh strawberries, hulled and sliced: The star of the show, providing a burst of fresh, juicy flavor.
- 2 cups heavy cream: Whipped into a luscious filling that complements the strawberries perfectly.
- 1/2 cup powdered sugar: Sweetens and stabilizes the whipped cream.
Step-by-Step Strawberry Shortcake Layer Cake Instructions
Preparing Your Strawberry Shortcake Layer Cake
With a prep time of 30 minutes and a cook time of 35 minutes, this Strawberry Shortcake Layer Cake comes together quickly. You’ll need a 9-inch round cake pan, a stand mixer or hand mixer, and a few basic baking tools.
1- Begin by preheating your oven to 350°F and greasing the cake pan with butter or non-stick cooking spray.
2- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3- In a large bowl or a stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4- One at a time, beat the eggs into the butter-sugar mixture, scraping down the sides as needed. Then stir in the vanilla extract.
5- Alternately add the flour mixture and milk to the batter, mixing just until combined after each addition.
6- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing in half horizontally to create two even layers.
Pro Tips for Success
- For an extra tender crumb, be sure not to overmix the batter. Gently fold in the dry ingredients and milk until just combined.
- To ensure even baking, rotate the cake pan halfway through the cooking time.
- Use room temperature ingredients, as they will incorporate better, resulting in a smoother batter.
- Be generous with the sliced strawberries, as they provide a delightful burst of flavor in each bite.
- Chill the whipped cream filling for at least 30 minutes before assembling the cake to help it hold its shape.
Serving and Storing Your Strawberry Shortcake Layer Cake
Perfect Pairings for Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake serves 12 and is the perfect dessert for any summer gathering, from backyard barbecues to elegant dinner parties. It pairs beautifully with a scoop of vanilla ice cream or a refreshing glass of lemonade or iced tea.
Storage and Make-Ahead Tips
If you have any leftovers (which is unlikely!), the Strawberry Shortcake Layer Cake can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or place it in an airtight container to prevent the cake from drying out.
For longer-term storage, the cake can be frozen for up to 2 months. Simply wrap the whole cake or individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
Variations and Dietary Adaptations for Strawberry Shortcake Layer Cake
Creative Strawberry Shortcake Layer Cake Variations
While this classic Strawberry Shortcake Layer Cake is a tried and true favorite, you can easily put your own spin on it. Try using different types of berries, such as raspberries or blackberries, for a twist on the flavor. Or, for a festive touch, add a layer of lemon curd or a drizzle of dark chocolate sauce.
Making Strawberry Shortcake Layer Cake Diet-Friendly
To make this recipe more diet-friendly, you can try substituting the all-purpose flour with a gluten-free flour blend. For a vegan version, use plant-based milk and replace the heavy cream with a non-dairy whipping cream. And for a lower-carb option, you can use a sugar-free sweetener in place of the granulated sugar.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are preferred for their vibrant flavor and texture, you can certainly use frozen strawberries in a pinch. Just be sure to thaw them completely and pat them dry before using.
Q: How long does it take to bake the Strawberry Shortcake Layer Cake?
A: The total baking time for this recipe is 35 minutes. It’s important to keep an eye on the cake towards the end of the baking time to ensure it doesn’t overbake.
Q: Can I make the Strawberry Shortcake Layer Cake in advance?
A: Absolutely! The cake itself can be baked and cooled up to 2 days in advance. Store it tightly wrapped at room temperature. The whipped cream filling and sliced strawberries can be prepared the day before as well, then assembled right before serving.
Q: How many servings does this Strawberry Shortcake Layer Cake make?
A: This recipe yields 12 servings, making it the perfect dessert for a crowd. If you’re serving a smaller group, you can easily halve the recipe and bake it in an 8-inch round pan.
Q: What if the cake doesn’t rise properly?
A: If your cake doesn’t rise as expected, it could be due to overmixing the batter or having expired baking powder. Be sure to follow the mixing instructions carefully and check the expiration date on your baking powder.
Strawberry Shortcake Layer Cake
- Total Time: 65
- Yield: 12 servings
Description
Indulge in a heavenly homemade Strawberry Shortcake Layer Cake, featuring moist, golden cake layers filled with fresh, juicy strawberries and a creamy frosting. This foolproof recipe creates a restaurant-quality dessert that will impress your guests.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 2 pounds fresh strawberries, hulled and sliced
– 2 cups heavy cream
– 1/2 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.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy. 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 30-35 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 large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
8. Place one cake layer on a serving platter. Top with half of the sliced strawberries and half of the whipped cream. Repeat with the remaining cake layer, strawberries, and whipped cream.
9. Serve chilled and enjoy!
Notes
For best results, use fresh, ripe strawberries. You can also try adding a touch of lemon zest to the whipped cream for a bright, tangy flavor.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This Strawberry Shortcake Layer Cake is a true showstopper that’s sure to impress your family and friends. With its irresistible combination of moist, buttery cake, fresh strawberries, and fluffy whipped cream, it’s a dessert that captures the essence of summer. Give this recipe a try, and I guarantee it will become a new go-to in your household. Don’t forget to let me know how it turns out – I’d love to hear your thoughts!
