Strawberry Shortcake Layer Cake
This delightful dessert combines fluffy vanilla cake layers with luscious whipped cream and fresh strawberries, making it a perfect centerpiece for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 2 cups granulated sugar Can substitute with coconut sugar for a lighter version.
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 4 large eggs Use room temperature.
- 1 cup milk Use whole or 2% milk.
- 1 tablespoon vanilla extract Optional: add a splash to the whipped cream.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup strawberry simple syrup Made from simmering equal parts sugar and water with fresh strawberries.
For the Topping
- 4 cups fresh strawberries, sliced Make sure they are fresh.
- 2 cups heavy whipping cream Chilled for whipping.
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two or three 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, alternating with the milk, and mix until just combined.
- Distribute the batter evenly into the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Assembly
- While the cakes are cooling, whip the heavy cream and powdered sugar in a chilled bowl until soft peaks form.
- Once the cakes are fully cooled, brush a generous amount of strawberry simple syrup over the top of each layer.
- Place one cake layer on a serving plate, add a thick layer of whipped cream, and top with sliced strawberries.
- Repeat with the next layer, and top with leftover whipped cream and more strawberries.
Notes
To maintain freshness, store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible for up to 3 months.