why make this recipe
Fresh Strawberry Shortcake Layer Cake is a delightful treat that combines fluffy cake layers, creamy whipped topping, and fresh strawberries. It’s perfect for celebrations, family gatherings, or just a sweet indulgence on a sunny day. This cake not only looks stunning but also tastes fantastic, making it a favorite for both kids and adults. The vibrant red strawberries paired with the soft cake will surely impress anyone who takes a slice.
how to make Fresh Strawberry Shortcake Layer Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 3 cups heavy whipping cream (cold)
- 3/4 cup powdered sugar
- 2 1/2 cups fresh strawberries (sliced)
- Whole strawberries for garnish
- Optional: 2 tbsp strawberry jam
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add vanilla extract.
- Gradually add the flour mixture and milk, starting and ending with the flour. Mix just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely in the pans.
- In a separate bowl, beat the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Keep this whipped cream chilled.
- Place one cake layer on a stand and spread a thin layer of whipped cream on top.
- If using, spread a little strawberry jam on top of the cream.
- Layer the sliced strawberries generously over the cream.
- Add the second cake layer on top and frost the entire cake with the whipped cream.
- Decorate with swirls of cream and whole strawberries on top and around the base.
- For extra flavor, you can macerate the sliced strawberries with 1–2 tbsp sugar for 15 minutes.
- Chill the cake before slicing for clean layers.
how to serve Fresh Strawberry Shortcake Layer Cake
Serve the cake chilled for the best flavor and texture. You can slice it into wedges and place each piece on a plate. Optionally, add a dollop of whipped cream or a few extra strawberries for an extra touch. This cake is delightful on its own but pairs wonderfully with a scoop of vanilla ice cream.
how to store Fresh Strawberry Shortcake Layer Cake
Store any leftover cake in the refrigerator. Cover it well to keep it fresh. It’s best eaten within a few days, as the strawberries and whipped cream may start to lose their texture over time. If you need to keep it longer, you can freeze the cake without the whipped cream and strawberries.
tips to make Fresh Strawberry Shortcake Layer Cake
- Make sure your butter is at room temperature for easier mixing.
- Use fresh, ripe strawberries for the best flavor.
- If you want a sweeter cake, you can adjust the amount of sugar in the whipped cream to your taste.
- When frosting the cake, use a spatula to create beautiful swirls for an attractive finish.
variation
For a twist, you can add other fruits like blueberries or raspberries along with strawberries for a berry medley. You can also incorporate a layer of lemon curd for a zesty flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but fresh strawberries provide the best flavor and texture. If using frozen, make sure to thaw and drain them well.
How long do leftovers last?
Leftover cake can last in the refrigerator for about 3-4 days if stored properly.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and store them wrapped in plastic wrap in the refrigerator. Frost it the day you plan to serve it for the best results.
Fresh Strawberry Shortcake Layer Cake
Equipment
- Mixing bowls
- Electric mixer
- 8-inch round cake pans
- Spatula
- Cake stand
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Whipped Cream
- 3 cups heavy whipping cream cold
- 3/4 cup powdered sugar
- vanilla extract to taste (optional)
Filling and Garnish
- 2 1/2 cups fresh strawberries sliced
- whole strawberries for garnish
- 2 tbsp strawberry jam optional
Instructions
- Prep & Batter: Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Mix flour, baking powder, salt. In another bowl, cream butter and sugar. Add eggs one at a time, then vanilla. Alternate adding flour mix and milk until just combined.
- Bake & Cool: Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
- Whip Cream: Beat cold cream with powdered sugar (and vanilla if using) until stiff peaks form. Chill until needed.
- Assemble: Place one cake layer on a stand. Spread whipped cream and a thin layer of jam (optional). Top with sliced strawberries.
- Frost & Decorate: Place second cake layer on top. Frost top and sides with whipped cream. Garnish with cream swirls and whole strawberries. Chill before slicing for clean layers.