Strawberry Shortcake Layer Cake That Tastes Like Spring

This homemade strawberry shortcake layer cake is a true delight, bringing together the classic flavors of fluffy vanilla cake, sweet strawberries, and fresh whipped cream. It’s a dessert that feels both elegant and comforting, making it perfect for a wide range of occasions, from casual family dinners to more festive gatherings.

You’ll find this recipe surprisingly straightforward to create, even if you’re new to baking layer cakes. The focus here is on simple steps and readily available ingredients, ensuring a delicious outcome without unnecessary stress.

Homemade Strawberry Shortcake Layer Cake

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• Total Time: 2 hours 25 minutes
• Yield: 12 servings 1x

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Description

This homemade strawberry shortcake layer cake is a true delight, bringing together the classic flavors of fluffy vanilla cake, sweet strawberries, and fresh whipped cream. It’s a dessert that feels both elegant and comforting, making it perfect for a wide range of occasions, from casual family dinners to more festive gatherings. You’ll find this recipe surprisingly straightforward to create, even if you’re new to baking layer cakes. The focus here is on simple steps and readily available ingredients, ensuring a delicious outcome without unnecessary stress.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk, at room temperature

½ cup unsalted butter, softened

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 pounds fresh strawberries, hulled and sliced

¼ cup granulated sugar (for strawberries)

2 cups heavy cream, very cold

½ cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. Preheat your oven to 350 F (175 C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the paper. This prevents sticking and ensures your cakes release easily.

2. In a large bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

3. In a separate medium bowl, whisk together the milk, softened butter, eggs, and 2 teaspoons vanilla extract until well combined. The mixture should be smooth.

4. Pour the wet ingredient mixture into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.

5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.

6. Let the cake layers cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. While the cakes cool, gently toss the sliced strawberries with ¼ cup granulated sugar in a medium bowl. Let them sit for at least 15 minutes to macerate and release their juices.

7. In a large, very cold bowl (chilling the bowl and beaters beforehand helps), beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the ½ cup powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.

8. Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the whipped cream evenly over the top. Arrange half of the macerated strawberries (drained slightly from their juices) over the whipped cream. Place the second cake layer on top. Spread another third of the whipped cream, then top with the remaining strawberries. Finish with the last third of the whipped cream, spreading it decoratively over the top. You can also use some whipped cream for the sides if desired. Serve immediately or chill until ready to serve.

• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: strawberry, shortcake, layer cake, vanilla cake, whipped cream, dessert, baking, easy, fruit, summer

What You’ll Love About This Quick And Easy Recipe

This strawberry shortcake layer cake is designed for anyone who loves a beautiful, delicious dessert but doesn’t want to spend all day in the kitchen. It’s perfect for busy parents, new bakers, or anyone looking to impress guests with minimal fuss. The combination of light vanilla cake, juicy strawberries, and airy whipped cream is universally appealing, making it a guaranteed crowd-pleaser. You can serve it as a celebratory birthday cake, a refreshing summer dessert, or simply as a special treat on a weekend afternoon. Its vibrant colors and fresh flavors truly taste like spring, brightening any table it graces.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin will make the baking process much smoother. This recipe relies on common pantry staples and fresh produce, ensuring you can likely find everything you need at your local grocery store.

INGREDIENTS:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, at room temperature
• ½ cup unsalted butter, softened
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for strawberries)
• 2 cups heavy cream, very cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

For simple substitutions, you can use 2% milk if whole milk isn’t available, though whole milk will give a richer cake. If you don’t have unsalted butter, salted butter can be used, just reduce the added salt in the cake batter to ¼ teaspoon. For the vanilla extract, a good quality pure vanilla extract will always yield the best flavor, but imitation vanilla works in a pinch. When it comes to strawberries, fresh is always best for this recipe, but in a pinch, thawed frozen sliced strawberries (drained well) could be used, though the texture won’t be quite the same.

Time Needed From Start To Finish

This recipe is designed to be manageable without taking up your entire day. The active preparation time is relatively short, with most of the time dedicated to baking and chilling.

• Preparation Time: 25 minutes
• Baking Time: 25-30 minutes
• Cooling and Assembly Time: 1 hour 30 minutes (includes cake cooling and chilling time for whipped cream)
• Total Time: Approximately 2 hours 25 minutes

How To Make It Step By Step With Visual Cues

Creating this beautiful layer cake is a rewarding process. Follow these steps carefully for the best results.

1. Prepare Your Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the paper. This prevents sticking and ensures your cakes release easily.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, softened butter, eggs, and 2 teaspoons vanilla extract until well combined. The mixture should be smooth.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
5. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.
6. Cool and Prepare Strawberries: Let the cake layers cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. While the cakes cool, gently toss the sliced strawberries with ¼ cup granulated sugar in a medium bowl. Let them sit for at least 15 minutes to macerate and release their juices.
7. Make the Whipped Cream: In a large, very cold bowl (chilling the bowl and beaters beforehand helps), beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the ½ cup powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.
8. Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the whipped cream evenly over the top. Arrange half of the macerated strawberries (drained slightly from their juices) over the whipped cream. Place the second cake layer on top. Spread another third of the whipped cream, then top with the remaining strawberries. Finish with the last third of the whipped cream, spreading it decoratively over the top. You can also use some whipped cream for the sides if desired. Serve immediately or chill until ready to serve.

Easy Variations And Serving Ideas That Fit Real Life

This strawberry shortcake layer cake is wonderfully versatile. For a kid-friendly twist, you can add a few sprinkles to the top layer of whipped cream. If you want to change up the fruit, raspberries or blueberries would also be delicious, either alone or mixed with the strawberries. For a more decadent touch, a thin layer of white chocolate ganache could be spread on one of the cake layers before adding the whipped cream and strawberries.

When serving for a party or buffet, consider making individual shortcake cups by layering crumbled cake, strawberries, and whipped cream in small glasses. This makes for easy portioning and a charming presentation. You can also offer a small bowl of extra macerated strawberries on the side for those who want more fruit with their slice. A sprig of fresh mint on each slice adds a touch of elegance and freshness.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make small mistakes, but knowing what to look out for can save your cake.

• Overmixing the Batter: This is a common culprit for tough cakes. Once you add the wet ingredients to the dry, mix only until the flour streaks disappear. A few small lumps are fine.
• Opening the Oven Door Too Soon: Resist the urge to peek during the first 20 minutes of baking. Opening the door can cause the cake layers to fall in the center.
• Not Cooling Cakes Completely: If you try to frost warm cakes, the whipped cream will melt and slide right off. Ensure your cake layers are completely cool to the touch before assembling.
• Overbeating Whipped Cream: Whipped cream goes from perfectly stiff to grainy and then to butter very quickly. Watch it carefully and stop beating as soon as stiff peaks form. If it looks like it’s starting to separate, stop immediately.
• Not Draining Strawberries Enough: While macerated strawberries are delicious, too much juice can make your cake soggy. Give them a quick drain before layering them on the cake.

How To Store It And Make It Ahead Without Ruining Texture

This strawberry shortcake layer cake is best enjoyed fresh, but you can certainly prepare components ahead of time and store leftovers properly.

To store the assembled cake, cover it loosely with plastic wrap or a cake dome and refrigerate for up to 2-3 days. Keep in mind that the cake layers will soften over time due to the moisture from the strawberries and whipped cream.

For making ahead, you can bake the cake layers up to 1-2 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature or freeze them for longer storage (thaw overnight in the refrigerator before assembling). The strawberries can be sliced and sugared a few hours before assembly and kept in the refrigerator. The whipped cream is best made just before assembly, as it can deflate over time, but if you must make it ahead, store it in an airtight container in the refrigerator for a few hours and give it a quick whisk before using if it has softened.

Questions People Always Ask Before Making This Recipe

Q: Can I use a different size cake pan? A: Yes, you can. If using three 8-inch pans, the baking time will be slightly shorter (around 20-25 minutes). If using a 9×13 inch pan, the baking time will be longer, likely 30-35 minutes or more, and it will be a single-layer sheet cake rather than a layer cake.

**Q: My cake layers are domed

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.