Description
A layered twist on the classic Strawberry Shortcake Cake with buttery shortcake cake layers, juicy macerated strawberries, and light whipped cream. Perfect for summer parties, birthdays, or any warm-weather celebration.
Ingredients
For the Shortcake Layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup heavy cream, room temperature
For the Strawberry Filling:
- 2–3 lbs fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, cold
- 1/3–1/2 cup powdered sugar, to taste
- 1 teaspoon vanilla extract
- 4 oz cream cheese (optional, for stability)
Instructions
1. Prepare the strawberries by hulling and slicing them. Toss with sugar and lemon juice, then let sit for 30 minutes to macerate.
2. Preheat the oven to 350°F and grease and line three 8-inch round cake pans with parchment paper.
3. Make the cake batter by creaming the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet mixture in batches, alternating with the heavy cream.
7. Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
8. Let cake layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Make the whipped cream by beating the cold cream to soft peaks.
10. Add powdered sugar and vanilla extract, and continue beating to medium peaks. If using, add softened cream cheese and beat until smooth.
11. To assemble, place one cake layer on a plate and brush with strawberry syrup from the macerated strawberries.
12. Spread a layer of whipped cream, then top with sliced strawberries.
13. Repeat with the remaining layers, finishing with whipped cream and berries on top.
14. Refrigerate for at least 30 minutes before serving.
Notes
Nutrition information is automatically calculated and should be considered an approximation.
For extra strawberry flavor, spread a thin layer of strawberry jam between layers.
Add a few whole strawberries or mint leaves on top for decoration.
Make sure the whipped cream is cold to whip properly and hold its shape.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 160g
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg