Decadent Strawberry Shortcake Layer Cake
A moist, fluffy strawberry shortcake layer cake bursting with juicy strawberries and wrapped in whipped cream. Perfect for celebrations or a sweet treat any time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, warmed slightly
- 2 tsp vanilla extract
- 4 cups (600g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 1 tbsp fresh lemon juice
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract with the last egg.
- Lower mixer speed to low. Add dry ingredients in three additions, alternating with warmed milk in two additions, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and tops spring back when pressed.
- Cool cakes in pans for 10 minutes, then invert onto cooling racks and cool completely.
- While cakes bake, combine sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 10-12 minutes until softened and juicy. Cool to room temperature.
- Chill mixing bowl and beaters for 10 minutes. Whip heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Do not overwhip.
- Level cake tops with a serrated knife if needed. Place one cake layer on serving plate. Spread strawberry compote, then a thick layer of whipped cream. Repeat with second layer. Frost top and sides with remaining whipped cream.
- Decorate with fresh strawberry slices. Chill cake for at least 1 hour before serving.
Notes
Use softened butter at room temperature for best creaming results. Chill mixing bowl and beaters before whipping cream to achieve fluffy texture. Avoid overmixing batter to keep cake tender. Level cake layers with a serrated knife for even stacking. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute flour with gluten-free baking blend and adjust baking time. Vegan adaptations include plant-based butter, flax eggs, almond or oat milk, and coconut cream for whipping.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Sugar: 28
- Fat: 18
- Carbohydrates: 40
- Protein: 4
Keywords: strawberry shortcake, layer cake, homemade cake, whipped cream, strawberry compote, easy dessert, summer cake