Strawberry Shortcake Layered Cake (Printable)
Fluffy vanilla layers with fresh strawberries and whipped cream make this classic summer dessert irresistible.
# What You Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature
→ For the Filling & Topping
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ¼ cup granulated sugar
12 - 2 cups heavy whipping cream, chilled
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - While cakes are cooling, combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit for 20 minutes to macerate, allowing the strawberries to release their natural juices.
07 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip or the cream will become grainy.
08 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries, including some of the macerated juices. Place the second cake layer on top.
09 - Spread remaining whipped cream over the top and decorate with the remaining strawberries. Chill for at least 30 minutes before serving for best texture and easier slicing.
# Expert Hints:
01 -
- The buttermilk keeps the sponge incredibly tender while still sturdy enough to hold all those juicy strawberries
- Macerating the berries first creates natural syrup that soaks into the cake layers making every bite perfectly moist
02 -
- Room temperature ingredients blend together properly so cold butter or buttermilk will give you a curdled failed batter
- The cakes need to cool completely before assembling or the whipped cream will melt into a sad puddle
03 -
- Level your cake layers with a serrated knife before assembling so they stack evenly
- Chill your mixing bowl and beaters before whipping cream for faster more stable results