Strawberry Shortcake Layer Cake (Print version)
Tender vanilla sponge layers with fresh strawberries and whipped cream for a delightful dessert.
# What you need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - ¾ cup buttermilk
→ Strawberry Filling
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ½ cup granulated sugar
12 - 2 teaspoons lemon juice
→ Whipped Cream Frosting
13 - 2 cups heavy whipping cream, chilled
14 - ¼ cup powdered sugar
15 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, incorporating fully after each addition. Mix in vanilla extract.
05 - Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices and create a syrupy consistency.
08 - Using a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread half the strawberry mixture with juices over the layer, then top with half the whipped cream. Add the second cake layer. Repeat with remaining strawberries and whipped cream, spreading cream over the top and sides.
10 - Refrigerate assembled cake for 1 hour before slicing to allow flavors to meld and layers to set.
# Expert advice:
01 -
- The buttermilk keeps the sponge incredibly tender while still being sturdy enough to hold all those juicy strawberries
- That moment when the whipped cream meets the macerated berries creates this dreamy, strawberry scented cream that youll want to eat by the spoonful
02 -
- Room temperature ingredients are not optional here cold eggs or butter will give you a dense cake no matter how carefully you measure
- The whipped cream needs to be whipped to actual stiff peaks or it will slide right off the strawberries when you try to assemble
03 -
- Brush the cake layers with some of the strawberry juices before adding the whipped cream to keep everything extra moist
- If its particularly hot out add a teaspoon of gelatin bloomed in water to your whipped cream for extra stability