Why Make This Recipe
Strawberry Shortcake Layer Cake is a delightful dessert perfect for any occasion. With multiple layers of fluffy cake, fresh strawberries, and airy whipped cream, it combines simple ingredients to create a stunning and tasty treat. This recipe is not only easy to follow but also brings a refreshing taste of summer right to your table. Whether for a birthday, a picnic, or just a special dessert at home, this cake is sure to impress your family and friends.
How to Make Strawberry Shortcake Layer Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup strawberry simple syrup
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing just until combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate, drizzle with some strawberry simple syrup, spread a layer of whipped cream, and top with sliced strawberries.
- Repeat with the second layer (and third, if using) before finishing with whipped cream and strawberries on top.
- Slice and enjoy your beautiful Strawberry Shortcake Layer Cake!
How to Serve Strawberry Shortcake Layer Cake
This cake is best served chilled. You can cut it into slices and serve on individual plates. A drizzle of extra strawberry syrup adds even more flavor. Pair with a cup of tea or coffee for a lovely afternoon treat.
How to Store Strawberry Shortcake Layer Cake
Store any leftover Strawberry Shortcake Layer Cake in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. For best results, enjoy it within the first couple of days, as the whipped cream can start to lose its texture.
Tips to Make Strawberry Shortcake Layer Cake
- Make sure your butter is at room temperature for easier creaming with sugar.
- Use fresh strawberries for the best flavor and texture.
- If you want to add more flavor, consider mixing a bit of lemon zest into the whipped cream.
- Let the cakes cool completely before assembly to prevent the whipped cream from melting.
Variation
You can change the berries used in this cake if you like. Raspberries or blueberries work very well as alternatives to strawberries. You can also add a layer of lemon curd for a citrus twist!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before using to prevent extra moisture in the cake.
2. Can I make the cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator. Just wait to assemble the cake until you’re ready to serve.
3. Is it necessary to use heavy cream?
Heavy cream is recommended to achieve the best whipped cream texture, but you can use whipped topping as a lighter alternative.
Strawberry Shortcake Layer Cake
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Make sure butter is at room temperature.
- 1 cup milk
- 2 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 Use fresh strawberries for best flavor.
- 2 cups heavy whipping cream Heavy cream is recommended for optimal texture.
- 0.25 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing just until combined.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate, drizzle with some strawberry simple syrup, spread a layer of whipped cream, and top with sliced strawberries.
- Repeat with the second layer (and third, if using) before finishing with whipped cream and strawberries on top.
- Slice and enjoy your beautiful Strawberry Shortcake Layer Cake!