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Fluffy Strawberry Shortcake Layer Cake Recipe

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A light and airy strawberry shortcake layer cake with whipped cream, perfect for summer celebrations and casual get-togethers. This easy homemade dessert features moist cake layers, fresh strawberries, and silky whipped cream.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, tapping out excess flour. Bring eggs, milk, and butter to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Alternately add dry mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix each addition just until combined. Stir in vanilla extract.
  6. Evenly pour batter into prepared pans, smoothing tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Toss sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for 30 minutes to macerate.
  9. Chill mixing bowl and beaters for 10 minutes. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Place one cake layer on serving plate. Spread whipped cream over it, then spoon strawberries and syrup on top. Repeat with second layer and remaining cream and strawberries. Garnish with powdered sugar or whole strawberries.
  11. Refrigerate cake for at least 1 hour before serving. Bring to room temperature before slicing.

Notes

Use room temperature eggs, milk, and butter for best mixing. Do not overmix batter after adding flour to keep cake tender. Whip cream to soft peaks to avoid overwhipping. Chill cake layers before assembling to prevent cream from melting. Use serrated knife dipped in hot water for clean slicing. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute with gluten-free flour blend. For dairy-free, use almond milk and coconut cream.

Nutrition

Keywords: strawberry shortcake, layer cake, summer dessert, whipped cream cake, easy cake recipe, homemade dessert, fresh strawberries

Find it online: https://flurpchef.com/fluffy-strawberry-shortcake-layer-cake-recipe-easy-homemade-dessert-for-summer/