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Fluffy Strawberry Shortcake Layer Cake Recipe with Easy Fresh Whipped Cream

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A light and airy strawberry shortcake layer cake featuring fluffy cake layers, macerated fresh strawberries, and homemade whipped cream. Perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups (about 1 pound/450 g) fresh strawberries, sliced thin
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups (480 ml) heavy cream, cold
  • ¼ cup (30 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and tops spring back lightly when pressed.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. While cakes bake, toss sliced strawberries with sugar and lemon juice. Let sit at least 20 minutes to macerate.
  10. Chill a medium bowl and beaters for 15 minutes. Pour in cold heavy cream, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overwhip.
  11. Place one cake layer on serving plate. Spread whipped cream over it, then top with half of the macerated strawberries including syrup.
  12. Add second cake layer and repeat with whipped cream and strawberries.
  13. Finish with a final dollop of whipped cream and garnish with whole strawberries.

Notes

Do not overmix the batter to keep cake layers light and tender. Use room temperature eggs and buttermilk for better texture. Chill bowl and beaters before whipping cream to achieve soft peaks. Macerate strawberries for at least 20 minutes to release natural juices. Trim domed cake tops for even stacking. Assemble cake close to serving time and keep refrigerated to prevent whipped cream from melting.

Nutrition

Keywords: strawberry shortcake, layer cake, whipped cream, fresh strawberries, easy dessert, fluffy cake, summer dessert

Find it online: https://yumnode.com/fluffy-strawberry-shortcake-layer-cake-recipe-with-easy-fresh-whipped-cream/