Fluffy Strawberry Shortcake Layer Cake
A light, airy strawberry shortcake layer cake perfect for cozy celebrations, featuring tender sponge layers, fresh strawberries, and stabilized whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- ¾ cup (180ml) whole milk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 cups sliced fresh strawberries (about 10–12 medium berries)
- 2 cups (480ml) cold heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and dust with flour or line with parchment paper.
- Sift together flour, baking powder, and salt in a medium bowl; set aside.
- Cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Fold gently with a spatula to keep batter airy.
- Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Wash, hull, and slice strawberries. If not very sweet, toss with 1 teaspoon sugar and let macerate for 15 minutes.
- Chill mixing bowl and beaters for 15 minutes. Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble cake by placing one layer on a plate, spreading whipped cream, and scattering half the strawberries. Add second layer and repeat. Finish with decorative whipped cream and whole strawberries. Refrigerate until serving.
Notes
Use softened but not melted butter for best fluffiness. Fold batter gently to avoid toughness. Chill bowl and beaters before whipping cream to stabilize it. Macerate strawberries if not very sweet. Chill cake layers before assembly to prevent whipped cream from melting. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use almond milk and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 4
Keywords: strawberry shortcake, layer cake, fluffy cake, whipped cream, easy dessert, cozy celebrations, strawberry cake