Strawberry Shortcake Layer Cake
A delightful and vibrant layer cake made with soft buttery sponge, juicy strawberries, and luscious whipped cream, perfect for gatherings and celebrations.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure at room temperature
- 1 cup granulated sugar
- 3 large eggs Ensure at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk Ensure at room temperature
Filling
- 2 cups fresh strawberries, sliced
- 1 tablespoon sugar (for macerating strawberries)
Frosting
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt; set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar until it’s light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
- Gradually incorporate the flour mixture into the batter, alternating with milk until just combined.
- Evenly distribute the batter between the two prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick tests clean in the center.
- After baking, cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Filling & Assembly
- While the cakes are cooling, mix sliced strawberries with 1 tablespoon of sugar and let them sit for about 30 minutes to macerate.
- In another bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cakes are cooled, place one layer on a serving plate. Spread some whipped cream on top and layer with macerated strawberries.
- Add the second cake layer, repeating with more whipped cream and strawberries.
- Slice, serve, and relish the beauty of your Strawberry Shortcake Layer Cake!
Notes
Best served with a drizzle of fresh strawberry puree or vanilla ice cream. Garnish with mint leaves for added elegance. Store any leftovers in an airtight container in the refrigerator for up to three days or freeze layers individually for up to a month without frosting.