Strawberry Shortcake Layer Cake (Printable)
Tender vanilla sponge layers 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
# Steps:
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. Stir 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 or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before transferring to wire racks.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for 20 minutes, stirring occasionally, until berries release their juices.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cake layer on serving plate. Spread with half the strawberry mixture and juices, then half the whipped cream. Top with second cake layer, remaining strawberries, and remaining whipped cream. Garnish with whole strawberries if desired.
10 - Refrigerate assembled cake for 1 hour before slicing to allow flavors to meld and cake to set.
# Expert Advice:
01 -
- The buttermilk keeps the cake incredibly moist while still light enough to let the strawberries shine
- Those macerated strawberries create their own sweet syrup that seeps into every layer
02 -
- Cold cream and a cold bowl are nonnegotiable for achieving those perfect stiff peaks
- Letting strawberries macerate longer creates even more syrup, which is never a bad thing
03 -
- Room temperature ingredients blend more easily, creating a smoother batter
- Chill your cake briefly after assembling to make slicing cleaner and easier