Strawberry Shortcake Layer Cake (Printable)
Tender vanilla sponge layers filled with macerated fresh strawberries and homemade whipped cream for a classic American dessert.
# 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 lbs 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 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.
03 - Beat softened butter and granulated sugar in a large bowl 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.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out 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 - Whip cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread half the macerated strawberries and juices over the cake, then top with half the whipped cream. Repeat with remaining cake layer, strawberries, and whipped cream.
10 - Refrigerate assembled cake for at least 1 hour before slicing to allow flavors to meld and layers to set.
# Expert Advice:
01 -
- The buttermilk keeps the sponge ridiculously tender even after chilling overnight
- Those macerated strawberries create their own glossy syrup that soaks into the cake layers just enough
02 -
- Cold ingredients ruin butter cakes, so make sure everything is at room temperature before you start mixing
- Overwhipping cream makes it grainy, so stop as soon as those stiff peaks form
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for faster, stiffer results
- Level your cake layers with a serrated knife if they domed during baking for straight, professional looking stacks