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Strawberry Shortcake Layer Cake

A moist slice of strawberry shortcake cake featuring layers of sponge cake, whipped cream, and fresh strawberries.
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This recipe combines the light, slightly crumbly texture of a classic shortcake biscuit into a tender layer cake, topped with fresh strawberries and homemade whipped cream.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar, plus 1/4 cup for strawberries
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 cup cold buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups fresh strawberries, sliced
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar for cream

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the 3/4 cup granulated sugar, buttermilk, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. This batter will be slightly thick, like a biscuit dough.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the strawberries: Toss the sliced strawberries with the remaining 1/4 cup granulated sugar. Let them sit for at least 20 minutes to macerate and release juices.
  9. Prepare the whipped cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  10. To assemble the **best strawberry shortcake layer cake recipe**: Place one cooled cake layer on a serving plate. Spoon about half of the macerated strawberries (and their juices) over the bottom layer. Top with half of the whipped cream. Place the second cake layer on top. Frost the top and sides with the remaining whipped cream and garnish with the remaining strawberries.

Notes

  • For a more biscuit-like texture, use cold buttermilk and avoid overmixing the batter.
  • If you want a slightly sweeter cake, you can brush the cooled layers lightly with some of the strawberry juice before frosting.
  • This cake is best assembled shortly before serving to keep the whipped cream stable.

Nutrition

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