Strawberry Shortcake Layer Cake (Printer-friendly)
A fluffy vanilla layered cake filled with macerated fresh strawberries and homemade whipped cream.
# 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 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just incorporated.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until 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 first cake layer on serving plate. Spread with half the strawberry mixture and juices, then half the whipped cream. Add second cake layer. Top with remaining strawberries and whipped cream. Garnish with whole strawberries if desired.
10 - Refrigerate assembled cake for 1 hour before slicing to allow flavors to meld and structure to set.
# Expert Hints:
01 -
- The buttermilk keeps the cake incredibly tender while still sturdy enough to hold all those juicy strawberries
- That moment when the whipped cream sinks into the macerated berries is pure magic
- It tastes like childhood summers but looks impressive enough for company
02 -
- Room temperature ingredients are the difference between a tender cake and a tough one—plan ahead
- Whipping cream to stiff peaks takes patience—stop when those peaks stand up straight on their own
- That strawberry juice is liquid gold—spoon it over the cake layers for extra moisture
03 -
- Brush the cake layers with some of that strawberry syrup before assembly for extra moisture
- Freeze your mixing bowl and whisk for 10 minutes before whipping cream—it makes a huge difference
- If your layers dome too much, use a serrated knife to level them before stacking