Strawberry Shortcake Layer Cake

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 3 cups fresh strawberries, sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 cups heavy cream
• 1/4 cup powdered sugar

Steps

1. 1 Preheat oven to 350°F and prepare two 9-inch round cake pans with parchment paper and butter.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In another bowl, cream butter and sugar until light and fluffy.
4. 4 Add eggs one at a time, then mix in vanilla.
5. 5 Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. 6 Divide batter evenly between pans and bake for 20-25 minutes, or until a toothpick comes out clean.
7. 7 Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. 8 For the strawberry filling, toss sliced strawberries with sugar and lemon juice. Let macerate for 20 minutes.
9. 9 Whip heavy cream with powdered sugar until stiff peaks form.
10. 10 Layer one cake round with half the strawberry mixture, top with whipped cream, then the second cake round, and finish with remaining strawberries and whipped cream.

Equipment

• 9-inch round cake pans
• mixing bowls
• hand mixer or stand mixer
• spatula

Variations

• Add a layer of pound cake crumbs for extra texture.
• Use mixed berries for a berry medley layer cake.

Substitutions

• If fresh strawberries aren't available, frozen (thawed and drained) can be used.
• For a lighter option, use whipped topping in place of whipped cream.

Pairings

• Serve alongside a berry compote or a simple fruit salad.
• Pair with a sparkling wine or a berry liqueur for a festive touch.

Nutrition

Tips

• Ensure your cake pans are properly greased and floured to prevent sticking.
• For the best texture, use fresh strawberries and allow the filling to macerate fully.

Storage

Store in the refrigerator for up to 3 days. Cover with plastic wrap to keep fresh.

Freezing: Does not freeze well due to the whipped cream layer.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a classic dessert experience.
• Pair with a cup of freshly brewed coffee or a glass of sparkling lemonade.

FAQ