Strawberry Shortcake Layer Cake (Printable)

Fluffy vanilla layers stacked with macerated fresh strawberries and homemade whipped cream for a stunning centerpiece dessert.

# What You’ll 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

13 - 2 cups heavy whipping cream, chilled
14 - ¼ cup powdered sugar
15 - 1 teaspoon vanilla extract

# How-to Steps:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper for easy release.
02 - Sift together flour, baking powder, baking soda, and salt into a medium bowl. Set aside for later incorporation.
03 - Beat softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix gently until just incorporated to prevent overdevelopment of gluten.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until golden and a toothpick inserted in center emerges clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand at room temperature for 20 minutes, stirring occasionally, until berries release their juices and create a syrupy consistency.
07 - Using a chilled bowl and beaters, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip or cream will become grainy.
08 - Place one cooled cake layer on serving plate. Spread with half the strawberry mixture including juices, then top with half the whipped cream. Position second cake layer and repeat with remaining strawberries and cream, frosting top and sides.
09 - Refrigerate assembled cake for at least 1 hour to set flavors and texture. Slice with a sharp knife wiped clean between cuts for clean portions.

# Expert Advice:

01 -
  • The buttermilk keeps the sponge incredibly moist without becoming dense or heavy
  • Strawberries macerate in their own juices creating natural strawberry syrup that seeps into the cake layers
  • This cake actually tastes better after chilling for an hour, making it perfect for make ahead entertaining
02 -
  • Room temperature ingredients blend together more easily and create a more even texture in the finished cake
  • Letting the berries macerate for the full 20 minutes is what creates that beautiful strawberry syrup that soaks into the cake
  • The whipped cream must be made with very cold cream and equipment to achieve stable peaks that will not collapse under the weight of the cake
03 -
  • Brush the cake layers with some of the strawberry juices before adding the whipped cream to infuse even more strawberry flavor throughout
  • If your whipped cream seems soft, add another tablespoon of powdered sugar and whip until it reaches stiff peaks

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