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Delicious Strawberry Shortcake Layer Cake with fresh strawberries and cream frosting

Strawberry Shortcake Layer Cake

A delightful dessert celebrating ripe strawberries with layers of tender cake and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 0.75 cups milk can be replaced with buttermilk for a moister texture
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
Filling and Topping
  • 1 cup strawberry simple syrup
  • 2 cups fresh strawberries, sliced can substitute with raspberries or blueberries
  • 2 cups heavy cream
  • 0.25 cups powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two or three 9-inch round cake pans.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until it's light and fluffy—about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mix, alternating with the milk until fully blended.
Baking
  1. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  2. Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. Brush each cake layer with strawberry simple syrup, then generously top with fresh sliced strawberries and whipped cream.
  2. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. Assemble the cake by stacking the layers—alternating between cake, syrup, strawberries, and whipped cream.
  4. Chill for an hour before serving.

Notes

Store the cake in the refrigerator, well-covered, for up to 3 days. Can be frozen for up to a month. Consider garnishing with fresh mint leaves or a drizzle of chocolate syrup.