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Classic Homemade Strawberry Shortcake Layer Cake

Close-up of a slice of strawberry shortcake cake showing layers of yellow cake, whipped cream, and macerated strawberries.
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You can create a showstopping dessert with this layered strawberry shortcake cake recipe. It features moist vanilla sponge layers, fresh macerated strawberries, and light homemade whipped cream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar (for cream)
  • 1 teaspoon vanilla extract (for cream)
  • Optional: 1/4 cup shortbread cookie crumbs for garnish

Instructions

  1. Prepare the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix on low speed until just combined.
  4. Gradually add the milk and mix until the batter is smooth. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Macerate the strawberries: In a bowl, gently toss the sliced strawberries with 1/2 cup granulated sugar. Let them sit at room temperature for at least 30 minutes to release juices.
  8. Make the whipped cream frosting: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  9. Assemble the cake: Place one cooled cake layer on your serving plate. Spoon about one-third of the macerated strawberries (and their juices) over the layer.
  10. Spread about one-third of the whipped cream frosting evenly over the strawberries.
  11. Top with the second cake layer. Cover the top and sides of the entire cake with the remaining whipped cream frosting.
  12. Decorate the top with the remaining strawberries and sprinkle with optional shortbread crumbs. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For a more stable frosting, you can substitute 1 cup of the heavy cream with 8 ounces of softened cream cheese when making the whipped cream.
  • If you prefer a shortcut, you can use two boxes of white or yellow cake mix prepared according to package directions, using milk instead of water for extra moisture.
  • Use the strawberry juices that collect in the bowl to brush lightly over the top of each cake layer before frosting for added flavor.

Nutrition

Find it online: https://cookingbyjade.com/strawberry-shortcake-cake/