Strawberry Shortcake Layer Cake is a delightful and impressive dessert that transforms the classic summer treat into a show-stopping layered creation, perfect for birthdays, holidays, or any occasion where a touch of sweetness is desired. This recipe offers a delicious and satisfying cake experience that’s surprisingly straightforward to make.
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Key Ingredients for Strawberry Shortcake Layer Cake
- For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
- For the Strawberry Filling:
- 3 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (or to taste)
- 1 tablespoon lemon juice (optional, for brightness)
- For the Vanilla Bean Whipped Cream Frosting:
- 2 cups heavy whipping cream, very cold
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- Pinch of salt
- For Garnish:
- Extra fresh strawberries, sliced or whole
- Fresh mint sprigs (optional)
How to Make Strawberry Shortcake Layer Cake
This Strawberry Shortcake Layer Cake recipe is designed to be surprisingly easy to assemble, delivering layers of tender cake, sweet strawberries, and fluffy whipped cream in about 30 minutes of active preparation time, plus baking and chilling. The light and airy cake complements the burst of fresh strawberry flavor and the delicate sweetness of the vanilla bean cream, making every bite utterly satisfying.
Step-by-Step Instructions
- Prepare the Strawberry Filling: In a medium bowl, combine the sliced strawberries, ¼ cup granulated sugar, and optional lemon juice. Gently stir to coat the strawberries. Let this mixture sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their juices and macerate. This creates a luscious, syrupy filling.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand or hand-held), beat the softened butter and 1 ¾ cups granulated sugar until light and fluffy, about 3-5 minutes. This incorporates air, which is crucial for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, adding them in three additions of dry and two additions of milk. Mix just until combined; do not overmix. Overmixing can lead to a tough cake.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting and assembling.
- Make the Whipped Cream Frosting: While the cakes are cooling, prepare the frosting. In a chilled bowl, pour the very cold heavy whipping cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form. Gradually add the sifted powdered sugar, vanilla bean paste, and pinch of salt. Continue whipping until stiff peaks form. Be careful not to over-whip, or it can turn into butter.
- Assemble the Cake: Once the cakes are completely cooled, place one cake layer on your serving plate or cake stand. Spoon a generous amount of the vanilla bean whipped cream frosting over the first layer, spreading it to the edges.
- Add Strawberry Layer: Drain any excess liquid from the macerated strawberries. Spoon about half of the prepared strawberries and their juices over the whipped cream on the first cake layer.
- Add Second Cake Layer: Carefully place the second cake layer on top of the strawberries.
- Frost the Cake: Frost the top and sides of the entire cake with the remaining vanilla bean whipped cream frosting. You can create smooth sides or more rustic swirls.
- Garnish and Chill: Decorate the top of the cake with extra fresh strawberries, arranging them as you like. You can also add fresh mint sprigs for a pop of color. For best results and to allow the flavors to meld, chill the cake for at least 1 hour before slicing and serving.
Why You’ll Love This Strawberry Shortcake Layer Cake
You’ll absolutely adore this Strawberry Shortcake Layer Cake because it takes the beloved flavors of summer’s favorite dessert and elevates them into a truly breathtaking creation. Imagine biting into soft, fluffy cake layers generously layered with sweet, juicy strawberries and kissed by a cloud of ethereal vanilla bean whipped cream – it’s pure bliss! This isn’t just a cake; it’s a delightful experience that rivals any bakery-bought treat, but with the immense satisfaction (and cost savings!) of making it all from scratch in your own kitchen.
Unlike its more rustic single-layer cousin, this Strawberry Shortcake Layer Cake offers an impressive presentation that will wow your guests, making any occasion feel extra special. The vibrant sweetness of the strawberries bursting through the tender cake, complemented by the delicate aroma and flavor of real vanilla bean in the frosting, creates a symphony of taste and texture. Skip the store-bought and bring this slice of homemade heaven to your table – you won’t regret it!
Storing and Reheating Tips
Storing Leftover Strawberry Shortcake Layer Cake:
- Refrigeration is Key: Due to the whipped cream frosting and fresh strawberries, this cake must be stored in the refrigerator.
- Airtight Container: Loosely cover the cake with plastic wrap to prevent it from drying out, or better yet, place it in an airtight cake carrier or container. This will help maintain its freshness and prevent it from absorbing odors from other foods.
- Shelf Life: Properly stored, the Strawberry Shortcake Layer Cake will stay fresh in the refrigerator for 2 to 3 days. The cake layers will remain moist, and the frosting will hold its shape. After 3 days, the cake may begin to dry out, and the strawberries might become overly soft.
Reheating (Not Recommended for Whipped Cream):
- No Reheating Necessary: This cake is designed to be served chilled or at cool room temperature. Reheating the cake with whipped cream frosting is not advisable, as it can cause the cream to melt and weep, ruining the texture and appearance.
- Bringing to Room Temperature: If the cake has been refrigerated for a while and you prefer it not be ice-cold, you can take it out of the refrigerator about 20-30 minutes before serving to allow it to come to a more pleasant temperature.
Freezing (Not Recommended for Best Quality):
- Avoid Freezing Entire Cake: Due to the fresh strawberries and whipped cream frosting, freezing the assembled cake is not recommended. The whipped cream will lose its structure and become watery upon thawing, and the strawberries can become mushy.
- Freezing Unfrosted Cake Layers (Optional): If you need to bake the cake layers ahead of time, you can freeze unfrosted, cooled cake layers. Wrap each cooled layer tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. They can be frozen for up to 1-2 months. Thaw them overnight in the refrigerator before proceeding with assembly.
Final Thoughts
This Strawberry Shortcake Layer Cake is a truly show-stopping dessert that’s as delightful to make as it is to eat. Embrace the simple joy of baking and create a memorable treat for your loved ones!
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- Our Pinterest
Strawberry Shortcake Layer Cake
Strawberry Shortcake Layer Cake is a delightful and impressive dessert that transforms the classic summer treat into a show-stopping layered creation, perfect for birthdays, holidays, or any occasion where a touch of sweetness is desired. This recipe offers a delicious and satisfying cake experience that’s surprisingly straightforward to make.
Ingredients
Equipment
Method
- In a medium bowl, combine the sliced strawberries, ¼ cup granulated sugar, and optional lemon juice. Gently stir to coat the strawberries. Let this mixture sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their juices and macerate. This creates a luscious, syrupy filling.3 cups fresh strawberries, 0.25 cup granulated sugar, 1 tablespoon lemon juice
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt
- In a large bowl, using an electric mixer (stand or hand-held), beat the softened butter and 1 ¾ cups granulated sugar until light and fluffy, about 3-5 minutes. This incorporates air, which is crucial for a tender cake.1 cup unsalted butter, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, adding them in three additions of dry and two additions of milk. Mix just until combined; do not overmix. Overmixing can lead to a tough cake.2.5 cups all-purpose flour, 1 cup whole milk
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting and assembling.
- While the cakes are cooling, prepare the frosting. In a chilled bowl, pour the very cold heavy whipping cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form. Gradually add the sifted powdered sugar, vanilla bean paste, and pinch of salt. Continue whipping until stiff peaks form. Be careful not to over-whip, or it can turn into butter.2 cups heavy whipping cream, 0.5 cup powdered sugar, 1 teaspoon vanilla bean paste, 1 pinch salt
- Once the cakes are completely cooled, place one cake layer on your serving plate or cake stand. Spoon a generous amount of the vanilla bean whipped cream frosting over the first layer, spreading it to the edges.
- Drain any excess liquid from the macerated strawberries. Spoon about half of the prepared strawberries and their juices over the whipped cream on the first cake layer.
- Carefully place the second cake layer on top of the strawberries.
- Frost the top and sides of the entire cake with the remaining vanilla bean whipped cream frosting. You can create smooth sides or more rustic swirls.
- Decorate the top of the cake with extra fresh strawberries, arranging them as you like. You can also add fresh mint sprigs for a pop of color. For best results and to allow the flavors to meld, chill the cake for at least 1 hour before slicing and serving.extra fresh strawberries, fresh mint sprigs
Notes
Properly stored, the Strawberry Shortcake Layer Cake will stay fresh in the refrigerator for 2 to 3 days. Due to the fresh strawberries and whipped cream frosting, freezing the assembled cake is not recommended.