Strawberry Shortcake Layer Cake
A delightful, light, and fluffy cake layered with whipped cream and fresh strawberries, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Layers
- 1 cup fresh strawberries, sliced
- 0.5 cup strawberry simple syrup
- 2 cups heavy cream
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with milk, starting and ending with flour.
- Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Once cooled, slice the cakes in half horizontally if making a 3-layer cake.
Assembly
- Place one layer on a serving plate, drizzle with strawberry syrup, add sliced strawberries, and spread a layer of whipped cream.
- Repeat with remaining layers.
- Top the final layer with more whipped cream and fresh strawberries.
- Serve and enjoy!
Notes
This cake can be made a day ahead for better flavor. It stores well in the fridge for 3-4 days or can be frozen for up to three months.