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Strawberry Shortcake Layer Cake

A light and fluffy layered cake filled with fresh strawberries and whipped cream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Strawberries
  • 4 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
For the Whipped Cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prep Your Strawberries
  1. In a bowl, combine the sliced strawberries and 1/4 cup of sugar. Let them sit for about 30 minutes to create a delicious syrup.
Make the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, eggs, and vanilla extract. Mix until smooth.
  4. Pour the batter evenly into the prepared pans.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Whip Up the Cream
  1. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl. Whip until soft peaks form.
Assemble the Cake
  1. Once your cakes are cool, place one layer on a serving plate and spread a layer of whipped cream over it, followed by a generous amount of the macerated strawberries.
  2. Top it with the second cake layer and repeat the process. Decorate the top with more whipped cream and strawberries.

Notes

Don’t overmix the cake ingredients for a tender crumb. Chill your mixing bowl and beaters for voluminous whipped cream. Fresh strawberries are ideal, but frozen can work as well.