Strawberry Shortcake Layer Cake
A delightful dessert featuring layers of fluffy cake, fresh strawberries, and airy whipped cream, perfect for any occasion.
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!
Notes
This cake is best served chilled. You can cut it into slices and serve on individual plates. For extra flavor, drizzle with more strawberry syrup.