Oh my goodness, let me tell you about my absolute favorite dessert: the Strawberry Shortcake Layer Cake! This beauty is everything you could possibly want in a cake—think fluffy layers of vanilla goodness, fresh strawberries bursting with flavor, and cloud-like whipped cream that just melts in your mouth. Seriously, every bite feels like a celebration! I remember the first time I made this for a summer gathering, and everyone couldn’t stop raving about it. The combination of textures and flavors is just divine!
What I love most is how simple it is to whip up yet it looks so impressive. It’s perfect for birthdays, picnics, or just a sweet treat on a sunny afternoon. And trust me, when you slice into this cake and see those vibrant red strawberries peeking through the layers, it’s hard not to get excited! Plus, it’s a total crowd-pleaser. I mean, who can resist a slice of strawberry shortcake? So, grab your apron and let’s dive into making this delightful dessert together!
Ingredients for Strawberry Shortcake Layer Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 1 cup milk, preferably whole for richness
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract for that lovely flavor
- ½ teaspoon salt to balance the sweetness
- 4 cups fresh strawberries, sliced (the star of the show!)
- 2 cups heavy whipping cream, chilled for perfect whipping
- ¼ cup powdered sugar, to sweeten the cream just right
How to Prepare Strawberry Shortcake Layer Cake
Preheat the Oven and Prepare the Pans
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because a hot oven helps the cake rise beautifully. While it’s heating up, grab two 9-inch round cake pans and grease them with a little butter or non-stick spray. Then, sprinkle some flour in each pan, shaking them around to coat the sides. This way, your cakes will slide right out when they’re done baking—no sticky situations here!
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. I like to whisk these together until they’re well mixed; it helps to aerate the flour and evenly distribute the baking powder. You want to avoid any lumps, so really give it a good stir. Trust me, this step is crucial for a light and fluffy cake!
Combine Wet Ingredients
Now, it’s time to bring in the wet ingredients! Add the softened butter and milk to the dry mixture. Using an electric mixer, beat everything together until the batter is smooth and creamy—about 2 minutes should do the trick. Don’t forget to scrape down the sides of the bowl to make sure everything is well incorporated. And last but not least, stir in that lovely vanilla extract; it adds a wonderful depth of flavor!
Bake the Cake
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Pop them into the oven and bake for 25-30 minutes. Now, here’s a little tip: check for doneness by inserting a toothpick in the center of the cakes. If it comes out clean or with just a few crumbs, they’re ready! If it’s gooey, give them a few more minutes and keep an eye on them.
Cool and Assemble
Once your cakes are done baking, let them cool in the pans for about 10 minutes. Then, gently run a knife around the edges and flip them out onto a wire rack to cool completely. Once they’re cool, it’s time for the fun part! Place one layer on your serving plate, spread a generous layer of whipped cream, and top it with a handful of those juicy sliced strawberries. Then, add the second layer on top and repeat the process—more whipped cream and strawberries! Finish it off with a fluffy cloud of whipped cream on top, and maybe a few extra strawberries for that wow factor. You’re going to love this step; it’s where the magic really happens!
Tips for Success with Strawberry Shortcake Layer Cake
Now that you’re ready to bake this gorgeous cake, let me share some of my favorite tips to ensure it turns out perfectly every time. Trust me, these little insights can make all the difference!
- Use Fresh Strawberries: When it comes to the star of the show, fresh is best! Look for ripe, sweet strawberries for maximum flavor. If you can, get them from a local farmer’s market—they’re usually juicier and tastier!
- Chill Your Cream: For the fluffiest whipped cream, make sure your heavy whipping cream is really cold. Pop it in the fridge for a bit before whipping; this helps it whip up nicely and hold its shape.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we want that light, airy texture!
- Layer Strategically: When layering your cake, be generous with the whipped cream and strawberries. It makes each slice a delightful surprise! I like to alternate layers of cream and strawberries for an even distribution of flavors.
- Let It Chill: After assembling the cake, let it chill in the fridge for at least an hour before serving. This helps the layers set beautifully and makes slicing easier.
- Decorate with Flair: Feel free to get creative with your toppings! A sprinkle of lemon zest or a drizzle of chocolate can add a fun twist and elevate your cake’s presentation.
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping Strawberry Shortcake Layer Cake that everyone will adore. Happy baking!
Variations on Strawberry Shortcake Layer Cake
If you’re feeling adventurous and want to switch things up a bit, I’ve got some delightful variations for you to try! This recipe is so versatile, and you can easily tailor it to suit your taste buds or seasonal fruits. Here are some fun ideas to get those creative juices flowing:
- Mixed Berry Bliss: Swap out some or all of the strawberries for a mix of other berries like blueberries, raspberries, or blackberries. The different flavors and colors will make your cake even more vibrant and delicious!
- Peach Perfection: In the summer, fresh peaches are a lovely alternative. Just slice them up and layer them with whipped cream for a sweet, juicy treat that screams summertime.
- Chocolate Lovers: Add a twist of cocoa powder to the cake batter for a chocolatey base. Layer with chocolate whipped cream and strawberries for a decadent dessert that will satisfy any chocolate craving!
- Almond Joy: Incorporate almond extract into the batter instead of vanilla for a nutty flavor. Top with sliced almonds and whipped cream for an added crunch and a touch of elegance.
- Citrus Burst: Add some lemon or orange zest to the whipped cream to introduce a refreshing citrus note. It brightens up the sweetness of the cake and complements the strawberries beautifully!
- Vegan Twist: Substitute the butter with coconut oil and use plant-based milk and whipped cream. You can still enjoy all the luscious layers without the dairy!
These variations are just a starting point, so don’t be afraid to get creative and mix and match! Each twist brings something special to the table, and I promise your guests will be impressed with whatever delicious version you choose to bake. Happy experimenting!
Nutritional Information for Strawberry Shortcake Layer Cake
Now, let’s talk about the numbers behind this delightful dessert! Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in with each slice. Here’s the breakdown:
- Serving Size: 1 slice
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 4g
While it’s definitely a treat, this cake is made with fresh ingredients that can bring a bit of joy to your day. Whether you’re enjoying a slice at a gathering or treating yourself on a cozy afternoon, it’s worth every calorie! Just remember, everything in moderation, right? Now, let’s get back to baking and enjoying this scrumptious Strawberry Shortcake Layer Cake!
FAQ About Strawberry Shortcake Layer Cake
I’ve noticed that when it comes to making this delightful Strawberry Shortcake Layer Cake, there are often a few common questions that pop up. So, I thought it’d be super helpful to tackle those right here. Let’s dive in!
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for that juicy flavor and texture, you can use frozen ones in a pinch! Just make sure to thaw them first and drain any excess liquid, so your cake doesn’t get soggy.
What if I don’t have heavy whipping cream?
No worries! You can substitute it with coconut cream for a dairy-free option, or you could use store-bought whipped topping if you’re short on time. Just remember it won’t have that rich flavor we love from homemade whipped cream!
How can I store leftover cake?
If you have any leftovers (which is rare, but it happens!), store them in an airtight container in the fridge. It’ll stay fresh for about 3-4 days. Just be sure to cover the top with plastic wrap if it has whipped cream, to keep it from drying out.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. Just assemble with whipped cream and strawberries right before serving for the best texture and flavor.
What can I substitute for all-purpose flour?
If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in most recipes! Just be sure it has xanthan gum included, or add a bit for structure.
How do I make sure my cake is fluffy?
The key to a fluffy cake is not to overmix your batter once you combine the wet and dry ingredients. Mix just until you see no more flour streaks. Also, ensure your baking powder is fresh—it’s essential for that perfect rise!
Can I decorate the cake with something other than strawberries?
Of course! While strawberries are a classic, you can get creative with other fruits like raspberries, blueberries, or even tropical fruits like mango. Just adjust the flavors of the whipped cream to complement your chosen fruit!
I hope these FAQs help you feel more confident in making your own Strawberry Shortcake Layer Cake. It’s such a joy to create, and I can’t wait for you to get started! Happy baking!
Why You’ll Love This Recipe
- It’s a showstopper—perfect for any gathering or celebration!
- Quick and easy to whip up, even for beginner bakers.
- Fresh strawberries add a burst of flavor that’s hard to resist.
- Layers of fluffy cake and whipped cream create a delightful texture.
- It’s customizable—feel free to experiment with fruits and flavors!
- Perfect for warm weather, making it a refreshing dessert option.
- Can be made ahead of time for stress-free entertaining.
- Everyone loves it—it’s a crowd-pleaser, guaranteed!
- Made with simple ingredients you probably already have at home.
- Each slice feels like a little piece of summer on your plate!
Strawberry Shortcake Layer Cake: 7 Joyful Reasons to Bake
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A delicious strawberry shortcake layer cake made with fresh strawberries and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add butter and milk, then beat until smooth.
- Stir in vanilla extract.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes, then remove from pans.
- Whip the cream with powdered sugar until soft peaks form.
- Layer the cake with whipped cream and strawberries.
- Repeat layers and finish with whipped cream on top.
Notes
- Use fresh strawberries for best flavor.
- Chill the whipped cream for better consistency.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Strawberry Shortcake Layer Cake