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Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake - featured image
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This easy, fluffy Strawberry Shortcake Layer Cake features tender vanilla cake layers, juicy macerated strawberries, and pillowy whipped cream. It’s a nostalgic, crowd-pleasing dessert perfect for celebrations, brunches, or any time you want a taste of spring.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream (full-fat recommended)
  • 1/2 cup whole milk
  • 2 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon lemon juice (optional)
  • 2 cups heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, scraping down the bowl after each addition. Stir in vanilla extract.
  5. In a small bowl, whisk together sour cream and milk.
  6. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture. Start and end with flour. Mix on low speed until just combined.
  7. Divide batter evenly between prepared pans. Smooth tops with a spatula.
  8. Bake for 25-30 minutes, until a toothpick comes out clean and cakes are golden and springy. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. While cakes cool, toss sliced strawberries with sugar and lemon juice. Let sit for 20-30 minutes, stirring occasionally.
  10. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3-4 minutes.
  11. Place one cake layer on a serving plate. Spoon half of the strawberry mixture over the cake, then top with a generous layer of whipped cream.
  12. Place the second cake layer on top. Repeat with remaining strawberries and whipped cream. Reserve some berries and cream for decorating the top if desired.
  13. Refrigerate the assembled cake for at least 30 minutes before slicing for cleaner layers.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, substitute coconut cream for whipped cream and non-dairy yogurt for sour cream. Chill whipped cream bowl and beaters for best results. Level cake layers for a neat look. Macerate strawberries to avoid soggy cake. Cake layers can be made ahead and frozen. Use fresh or frozen strawberries (thawed and drained).

Nutrition

Keywords: strawberry shortcake, layer cake, whipped cream, spring dessert, easy cake, birthday cake, picnic dessert, fluffy cake, vanilla cake, strawberry cake

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