Description
This show-stopping Strawberry Shortcake Layer Cake features layers of tender vanilla cake, juicy macerated strawberries, and stabilized whipped cream frosting. A fresh and elegant dessert perfect for spring and summer celebrations.
Ingredients
For the Strawberry Filling:
- 2 lbs (about 1 kg) fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Tender Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Stabilized Whipped Cream Frosting:
- 2 cups cold heavy whipping cream
- 1 block (8 oz / 225g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Strawberry Filling. In a large bowl, combine sliced strawberries with ¼ cup sugar. Stir and let sit at room temperature for at least 30 minutes to draw out juices.
2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding flour mixture and buttermilk to the wet ingredients, mixing on low until just combined. Divide batter evenly between pans.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
6. Make the Stabilized Whipped Cream Frosting. Beat softened cream cheese until smooth. Slowly add heavy cream and beat until stiff peaks form. Beat in powdered sugar and vanilla until fluffy.
7. Place one cooled cake layer on a serving plate. Pipe a border of whipped cream frosting around the edge and fill the center with half the strawberry filling.
8. Top with the second cake layer. Frost the top and sides with remaining whipped cream frosting.
9. Decorate with remaining strawberry filling or whole strawberries. Chill cake for 1–2 hours before serving.
Notes
Use fresh, ripe strawberries for best flavor and syrupy filling.
Ensure all cake ingredients are at room temperature for a smooth batter.
The cream cheese in the whipped cream stabilizes it, making it perfect for layering and piping.
Store the assembled cake in the refrigerator, loosely covered, for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg