Ah, strawberry shortcake. Just the mention of it transports me back to sun-kissed picnic days with friends, the sound of laughter blending with the sweet scent of ripe strawberries in the air. In my childhood, this delightful dessert was the highlight of our summer gatherings, where my mother would whip up the most tender cakes layered with lush cream and sweet, juicy strawberries. There was something magical about the way the layers melded together, creating a symphony of flavors and textures that felt both simple and indulgent—an ode to summer in every bite.
Today, I want to share my version of strawberry shortcake, transformed into a beautiful layered cake that’s perfect for any gathering. Whether it’s a birthday bash, a wedding celebration, or simply an excuse to gather friends over coffee, this cake brings joy and lightness, just like those carefree days of my youth. Plus, it’s surprisingly easy to make! Let’s dive into this delicious adventure together.
Why You’ll Love This Recipe
You might be wondering, “Why should I try making a Strawberry Shortcake Layer Cake?” Well, dear reader, let me tell you it’s a crowd-pleaser that combines the nostalgia of classic shortcake with the sophistication of a layered cake. It not only saves you time (great for busy evenings or last-minute gatherings) but also tastes like something you’d order at a fancy bakery—all made right in your own kitchen. Imagine the look on your friends’ faces when you present this show-stopper, and when they take that first bite? Priceless.
What It Tastes Like
The flavor profile of this cake is like a warm hug on a sunny afternoon. The soft, buttery cake is tender and light, perfectly balancing the sweetness of the strawberries. Each slice offers a delightful mix of flavors: the rich creaminess of whipped cream, the tartness of the berries, and the sweet vanilla notes from the cake. It’s like that first warm bite of comfort after a long day—inviting, reminiscent, and joyous. Are you salivating yet? Because I sure am!
Ingredients You’ll Need
Here’s what it takes to whip up your very own Strawberry Shortcake Layer Cake:
- For the Cake:
- 2 cups all-purpose flour – the backbone of any cake, giving it structure.
- 2 tablespoons baking powder – this little magic ingredient helps the cake rise beautifully.
- 1/2 teaspoon salt – enhances all the sweet flavors.
- 1/2 cup unsalted butter, softened – adds a luscious richness.
- 1 cup granulated sugar – for that delightful sweetness.
- 2 large eggs – provides moisture and structure.
- 1 teaspoon pure vanilla extract – the flavor hero!
- 1 cup milk – keeps the cake moist and tender.
- For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced – the star of the show!
- 1/4 cup granulated sugar – helps macerate the strawberries, enhancing their sweetness.
- For the Whipped Cream:
- 2 cups heavy whipping cream – for that fluffy goodness.
- 1/4 cup powdered sugar – lightly sweetens the cream without being overpowering.
- 1 teaspoon pure vanilla extract – because who doesn’t love a hint of vanilla?
Optional Additions: Want to get creative? You can add lemon zest to the cake batter for a zingy twist or incorporate some chopped mint into the whipped cream for a refreshing flair.
Special Garnishes: Sliced strawberries on top, a sprig of mint, or even some edible flowers for that Instagram-worthy look.
Step-by-Step Instructions
Now for the fun part! Put on your favorite playlist, grab your apron, and let’s get baking.
- Preheat the oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans. It’s crucial to prepare your pans well so that your cakes slide right out at the end!
- Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. You want to get the lumps out and combine everything nicely.
- Cream the butter and sugar: In another bowl, beat the softened butter and granulated sugar together until it’s pale and fluffy. This will take a couple of minutes, but don’t rush this step—it’s where the magic happens!
- Add eggs and vanilla: Mix in the eggs, one at a time, then stir in the vanilla extract. Make sure everything is well incorporated.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and the milk, mixing until just combined. Be careful not to over-mix; that can make your cake dense.
- Pour and bake: Divide the batter evenly between your two prepared pans. Smooth the tops with a spatula and pop them in the oven for about 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes: Let them cool in the pans for about 10 minutes before transferring them to a wire rack. Make sure they are completely cool before adding any frosting!
- Prepare the strawberries: While the cakes are cooling, macerate your strawberries. Mix them with the granulated sugar in a bowl and let them sit. This will draw out their juices and create a lovely syrup.
- Whip the cream: In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla until soft peaks form. You want it fluffy but not too stiff, like a soft cloud.
- Assemble the cake: Place one cake layer on your serving platter. Spoon over some of the macerated strawberries, pouring a little of their syrup over as well. Spread a layer of whipped cream on top, and then gently place the second cake layer on top. Finish with more whipped cream and strawberries on top!
And voilà! Your Strawberry Shortcake Layer Cake is ready to charm your taste buds and steal the show!
Recipe Variations
Feeling adventurous? Here are a few ideas to change things up:
- Coconut Strawberry Shortcake: Substitute coconut milk for regular milk in the cake and top with toasted coconut flakes.
- Chocolate Strawberry Shortcake: Add cocoa powder to the dry ingredients for a chocolaty twist, and maybe drizzle some chocolate sauce over the berries.
- Berry Medley: Use a mix of your favorite berries—raspberries, blueberries, or blackberries—if strawberries aren’t at their peak.
Serving & Storage Tips
This cake is best served the same day it’s made, especially for optimal freshness of the strawberries and whipped cream. However, if you have leftovers (which seems unlikely but it can happen!), store them in the refrigerator for up to 2 days. Just keep it covered to maintain the moisture. You can also turn leftover slices into a delicious fruit trifle by layering them with yogurt and more berries!
Helpful Tips
It’s always good to learn from other home bakers’ experiences to make your journey smoother. Here are a few tips that I wish I’d known before:
- Make sure your ingredients are at room temperature. It helps create a better emulsion, leading to a lighter cake.
- Don’t skip the maceration of strawberries. Letting them sit with sugar brings out their natural sweetness and juices.
- Have fun with the decoration! It’s your canvas—be playful and create something you’ll be proud to show off.
- Be patient. Allow your cakes to cool completely before frosting; otherwise, the cream will melt.
Special Equipment
You won’t need too much fancy equipment for this recipe, but having the basics can make a world of difference:
- Hand mixer or stand mixer: These tools take the elbow grease out of whipping cream and creaming butter. Plus, you’ll get that light, fluffy texture with less effort.
- Offset spatula: Perfect for frosting and spreading the whipped cream evenly over your cake layers.
- Wire rack: Essential for cooling your cakes evenly and preventing the dreaded soggy bottom.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can! Just make sure to thaw them first and drain any excess liquid to avoid a soggy cake. Fresh strawberries really shine in this recipe, but frozen can work if that’s what you have on hand.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free blend. Look for one that measures cup-for-cup to make the swap seamless.
Can I make this cake ahead of time?
Definitely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Just assemble the cake the day you plan to serve it for the freshest flavors.
What should I do if I don’t have heavy cream?
If you don’t have heavy cream, you could use the same amount of whipped topping, but it will change the texture slightly. If you’re up for a challenge, you can also try making your own with milk and butter, although it won’t have the same richness.
Conclusion
This Strawberry Shortcake Layer Cake holds a special place in my heart, a sweet reminder of the simple joys of summer. It’s a dessert that brings people together, and I love serving it when I have friends over for brunch or birthdays. I can’t wait for you to try it! When you do, let me know how it turned out or share your own twist on this classic. Happy baking, and may your kitchen be filled with the laughter, joy, and sweetness of summer!
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Irresistible Strawberry Shortcake Layer Cake Recipe to Try
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Satisfy your sweet tooth with this Strawberry Shortcake Layer Cake recipe Perfect layers of cake and berries create a deliciously fresh dessert
Ingredients
Instructions
Notes
A delightful layered cake that combines soft, buttery cake with fresh strawberries and whipped cream, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 400 kcal
- Sugar: 30 grams
- Fat: 20 grams
- Carbohydrates: 55 grams
- Fiber: 1 gram
- Protein: 4 grams
