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Classic Homemade Strawberry Shortcake Layer Cake with Fresh Strawberries and Whipped Cream

A perfect slice of strawberry shortcake cake showing layers of sponge, macerated strawberries, and whipped cream.
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You will love this classic strawberry shortcake layer cake. It combines fluffy vanilla cake layers, sweet macerated strawberries, and light homemade whipped cream for a perfect summer dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for macerating berries)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth and well combined.
  4. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. While the cakes cool, prepare the strawberries. In a medium bowl, gently toss the sliced strawberries with 1/2 cup of granulated sugar. Let them sit for at least 30 minutes to macerate and release their juices.
  7. Prepare the whipped cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. To assemble the layer cake, place one cake layer on your serving plate. Spoon about one-third of the macerated strawberries (including some juice) over the cake layer.
  9. Spread half of the whipped cream evenly over the strawberries.
  10. Carefully place the second cake layer on top. Top with the remaining strawberries and the rest of the whipped cream.
  11. Chill the cake for at least one hour before slicing and serving for the best flavor and stability.

Notes

  • For an extra moist cake, you can brush the cooled cake layers lightly with some of the strawberry juice before adding the cream.
  • If you prefer a slightly firmer frosting for easier handling, substitute 1 cup of the heavy cream with 8 ounces of softened cream cheese when making the whipped topping.
  • You can use a box cake mix for an easy strawberry cake base if you are short on time.

Nutrition

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