⭐ Strawberry Shortcake Layer Cake

Introduction

The Strawberry Shortcake Layer Cake is everything we love about the classic American summer dessert—soft vanilla cake, juicy strawberries, and fluffy whipped cream—all stacked high into a stunning layered showstopper. It’s fresh, light, creamy, and overflowing with bright strawberry flavor. This cake turns an old-fashioned treat into a celebration-worthy masterpiece that feels elegant and comforting at the same time.

Perfect for birthdays, summer barbecues, baby showers, holidays, or Sunday dessert, this cake highlights the natural sweetness of ripe strawberries. Each bite blends soft sponge cake with a cloud-like whipped cream filling and bursts of juicy fruit. It’s refreshing, not overly sweet, and incredibly beautiful when sliced.

Whether you are a beginner baker or a dessert lover looking for the perfect seasonal cake, this recipe delivers a bakery-quality result with simple ingredients and easy steps. Below, you’ll find everything you need: ingredients, step-by-step instructions, tips for stability, variations, serving recommendations, FAQs, and more. Let’s build this gorgeous Strawberry Shortcake Layer Cake!

Ingredients:

For the Vanilla Cake Layers

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup whole milk, room temperature
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon salt

For the Strawberry Filling

• 4 cups fresh strawberries, sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream Frosting

• 3 cups heavy whipping cream, cold
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract
• Optional: 2 tablespoons cream cheese for stability

Preparation :

Step 1: Prepare the Strawberry Filling

Wash, hull, and slice the strawberries. Place them in a bowl with sugar and lemon juice. Stir and let the mixture rest for 10–15 minutes. This creates a natural syrup that keeps the cake moist and adds sweetness. For thicker filling, mash a few strawberries with a fork.

Step 2: Preheat the Oven and Prepare Your Pans

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment circles. This helps the layers release easily and bake evenly.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combining dry ingredients separately helps prevent clumps and ensures the cake rises properly.

Step 4: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, oil, and sugar on medium speed for 3–4 minutes until light and fluffy. This aeration helps the layers become soft and tender.

Step 5: Add the Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should now be thick, smooth, and creamy.

Step 6: Add Dry Ingredients and Milk

Add half of the dry ingredients to the batter and mix gently. Pour in the milk, then finish with the remaining dry ingredients. Mix until just combined—overmixing can create a dense cake. Scrape the sides to make sure everything is incorporated.

Step 7: Bake the Cake Layers

Divide the batter evenly into the prepared pans. Smooth the tops with a spatula for even layers.
Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 8: Prepare the Whipped Cream Frosting

Add cold heavy cream, powdered sugar, and vanilla extract to a chilled mixing bowl. Beat on medium-high until stiff peaks form.
Optional: Add cream cheese during whipping for extra stability—great for warm weather or tall cakes.

Step 9: Assemble the Cake

Place the first cake layer on a serving plate. Spread a generous layer of whipped cream, then spoon strawberries and some of their syrup on top.
Add the second layer, repeating the filling. Top with the third layer.
Frost the entire cake with whipped cream, creating smooth sides or rustic swoops. Decorate the top with whole or sliced strawberries.

Variation

• Strawberry Lemon Shortcake Cake:
  Add lemon zest to the batter and use lemon juice in the whipped cream.
• Chocolate Strawberry Layer Cake:
  Replace ½ cup flour with cocoa powder for chocolaty layers.
• Strawberry Cheesecake Layer Cake:
  Add a thin layer of no-bake cheesecake filling between cake layers.
• Mixed Berry Shortcake Cake:
  Replace half the strawberries with blueberries, raspberries, or blackberries.
• Strawberry Jam Filling:
  Mix fresh berries with strawberry jam for thicker layers.

COOKING Note :

• Make sure cake layers are completely cool before adding whipped cream—warm cake will melt the frosting.
• Chill the bowl and beaters before whipping cream for best volume.
• Do not overbeat the whipped cream; stop once stiff peaks form.
• For firm, stable layers, refrigerate cake 1 hour before slicing.

Serving Suggestions :

• Serve chilled for the freshest texture.
• Pair with iced tea, lemonade, or sparkling water.
• Add a scoop of vanilla or strawberry ice cream for a decadent touch.
• Garnish slices with mint leaves or extra berries.
• Perfect centerpiece for spring parties, Mother’s Day, summer dinners, or birthdays.

Tips :

• Use ripe, sweet strawberries for the best flavor.
• Let the strawberry filling sit long enough to release juices but not too long to turn mushy.
• For perfectly even layers, weigh batter in each pan.
• Add a stabilizer like cream cheese, instant pudding mix, or mascarpone to whipped cream if serving outdoors.
• Chill the cake before slicing to avoid sliding layers.

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 50 minutes + cooling

Nutritional Information (Estimated Per Slice):

Calories: 420
Protein: 4g
Sodium: 190mg

FAQs

1. Can I make the cake ahead of time?

Yes—bake the layers a day ahead and refrigerate. Assemble right before serving for the freshest texture.

2. Can I use frozen strawberries?

Fresh strawberries work best, but thawed frozen berries can be used for the filling—drain excess liquid.

3. How do I keep the layers from sliding?

Use stabilized whipped cream and chill the cake before slicing.

4. Can I frost the cake with buttercream?

Absolutely! Buttercream gives a firmer structure and holds up better in warm weather.

5. How long does the cake last?

Store in the refrigerator for up to 3 days. The whipped cream keeps it soft and moist.

Conclusion

The Strawberry Shortcake Layer Cake is a fresh, elegant, and irresistibly delicious dessert that brings together tender vanilla cake, juicy strawberries, and billowy whipped cream in perfect harmony. It captures the essence of summertime sweetness while remaining light and refreshing. Whether it’s a celebration or a simple craving for something beautiful and homemade, this cake is a guaranteed crowd-pleaser. Every slice is bursting with flavor, freshness, and charm—just like the classic shortcake that inspired it.

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