Strawberry Shortcake Layer Cake (Printable version)
Light vanilla sponge layered with fresh strawberries and whipped cream creates this classic American dessert that serves 10-12 guests.
# What You’ll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - ¾ cup buttermilk
→ Strawberry Filling
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ½ cup granulated sugar
12 - 2 teaspoons lemon juice
→ Whipped Cream
13 - 2 cups heavy whipping cream, chilled
14 - ¼ cup powdered sugar
15 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
05 - Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices and create a syrup.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, taking care not to overwhip.
09 - Place one cooled cake layer on a serving plate. Spoon half the macerated strawberries and their juice over the cake, then spread with half the whipped cream. Repeat with second cake layer, remaining strawberries, and remaining whipped cream.
10 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and cake to set.
# Expert tips:
01 -
- The texture of that vanilla buttermilk cake is somehow both sturdy enough to hold up to juicy strawberries and tender enough to practically melt on your tongue
- Everything can be prepped ahead, making you look like a kitchen genius when you casually assemble it before guests arrive
02 -
- Cold butter will destroy your attempts to cream it properly, so take it out of the fridge at least an hour before you start baking
- Overmixing once you add the flour will make your cake tough, so stop as soon as you see the last streak of flour disappear
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream and it will come together much faster
- Core your strawberries from the top instead of hulling them and youll lose less of that precious fruit