Strawberry Shortcake Layer Cake (Printable)

Light vanilla sponge stacked with fresh strawberries and whipped cream

# What You 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 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in 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.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cooled cake layer on serving plate. Spread with half the strawberries and juice, then half the whipped cream. Top with second cake layer, remaining strawberries, and remaining whipped cream.
10 - Refrigerate assembled cake for 1 hour before slicing to allow flavors to meld and cake to set.

# Expert Suggestions:

01 -
  • The vanilla sponge stays incredibly moist for days, unlike typical layer cakes that dry out
  • Fresh strawberries macerated in their own juices create natural syrup that soaks into the cake
  • Whipped cream between layers makes each bite feel like eating a cloud
02 -
  • The macerating time for strawberries is not optional, those juices are what keep the cake moist
  • Whipped cream will weep if assembled too far ahead, so plan to finish the cake within an hour of serving
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
03 -
  • Brush each cake layer with some of the strawberry juices before adding whipped cream for extra moisture
  • Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream

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