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Ultimate Strawberry Shortcake Layer Cake Recipe

A tall slice of fluffy strawberry shortcake cake with layers of sponge, cream, and fresh strawberries.
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Create the best strawberry shortcake cake featuring fluffy vanilla sponge layers, fresh macerated strawberries, and light homemade whipped cream frosting. This recipe delivers a showstopping, moist cake perfect for summer gatherings and celebrations.

Ingredients

Scale
  • For the Strawberries: 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • For the Sponge Cake: 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Whipped Cream Frosting: 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • For Assembly: 1/4 cup strawberry simple syrup (optional)
  • 1/4 cup shortbread cookie crumbs (optional, for texture)

Instructions

  1. Prepare the Strawberries: In a bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Gently toss. Let the strawberries macerate at room temperature for at least 30 minutes while you prepare the cake.
  2. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round pans. Line the bottoms with parchment paper.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  4. Cream Butter: Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition until just combined. Scrape down the sides of the bowl.
  6. Combine Wet Ingredients: In a separate bowl, whisk together the milk and 2 teaspoons vanilla extract.
  7. Alternate Additions: Gradually add the milk mixture to the batter in three additions, alternating with the remaining dry ingredients (if any remain, or just add the milk mixture in thirds). Mix only until the batter is smooth; do not overmix.
  8. Bake: Divide the batter evenly between the prepared pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Make Whipped Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat into butter.
  11. Assemble the Cake: Once the cakes are completely cool, place the first layer on a serving plate. Brush lightly with strawberry simple syrup, if using. Spread a layer of whipped cream frosting over the cake. Top with a generous layer of drained macerated strawberries. Sprinkle with shortbread crumbs, if desired.
  12. Repeat Layers: Place the next cake layer on top and repeat the frosting and strawberry filling process. Top with the final cake layer.
  13. Frost and Chill: Frost the entire cake with the remaining whipped cream. Decorate the top with reserved strawberries. Chill the cake for at least 1 hour before slicing and serving for the best texture.

Notes

  • For a sheet cake version, use a 9×13 inch pan and adjust baking time to approximately 35-40 minutes.
  • If you prefer a slightly firmer frosting that holds its shape better, substitute 1 cup of the heavy cream with 8 ounces of softened cream cheese when making the frosting base.
  • Drain the strawberries well after macerating so the cake layers do not become soggy.

Nutrition

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