Description
A light and tender homemade strawberry shortcake layer cake with fresh whipped cream and juicy macerated strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons (8g) baking powder
- 1/4 teaspoon (1.5g) salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (180ml) whole milk, room temperature
- 3 large eggs, room temperature
- 1 1/2 teaspoons (8ml) pure vanilla extract
- 2 cups (480ml) heavy whipping cream, chilled
- 3 tablespoons (22g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 2 tablespoons (25g) granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Sift together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add sifted dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix just until combined, folding gently if needed.
- Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Toss sliced strawberries with granulated sugar and let macerate for at least 20 minutes.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
- Place one cake layer on serving plate. Spread whipped cream over it, then spoon half the macerated strawberries on top.
- Add second cake layer and repeat with cream and strawberries. Finish with a dollop of cream and decorate with whole or halved strawberries.
- Refrigerate assembled cake for at least one hour before slicing to let cream set and flavors meld.
Notes
Use softened butter, not melted, for better air incorporation. Sift dry ingredients to avoid lumps. Fold batter gently to keep cake light. Whip cream to soft peaks to avoid graininess. Macerate strawberries for juiciness. Level cake layers if domed before assembling. For dairy-free, substitute heavy cream with coconut cream and milk with plant-based milk. For gluten-free, use gluten-free flour blends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 375
- Sugar: 26
- Sodium: 210
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: strawberry shortcake, layer cake, homemade dessert, fluffy cake, whipped cream, fresh strawberries, easy cake recipe