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Close-up of a delectable Strawberry Shortcake Layer Cake featuring golden sponge, fluffy cream, and whole and sliced red strawberries.
Maryam

Strawberry Shortcake Layer Cake

This stunning layer cake elevates classic strawberry shortcake with tender vanilla cake layers, macerated fresh strawberries, and generous dollops of fluffy vanilla bean whipped cream, creating a delightful summer dessert.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cake Layers
  • 2.75 cups all-purpose flour sifted
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup whole milk room temperature
  • 2 tsp vanilla extract
For the Macerated Strawberries
  • 2 lbs fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar adjust to taste
  • 1 tbsp fresh lemon juice
For the Vanilla Bean Whipped Cream
  • 3 cups heavy cream very cold
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla bean paste or vanilla extract

Equipment

  • Three 8-inch round cake pans
  • Parchment Paper
  • Electric mixer (stand or hand)
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Offset spatula or butter knife
  • Serrated knife
  • Cutting board
  • Wire cooling rack

Method
 

For the Vanilla Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the three prepared cake pans.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Once cool, wrap in plastic wrap if not assembling immediately.
For the Macerated Strawberries
  1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
  2. Gently toss to coat the strawberries. Let sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally, until the strawberries release their juices and become syrupy.
  3. Drain the strawberries, reserving the liquid. This liquid can be used to brush the cake layers for extra moisture, if desired.
For the Vanilla Bean Whipped Cream
  1. In a very cold large mixing bowl (or the bowl of a stand mixer), combine the heavy cream, sifted powdered sugar, and vanilla bean paste.
  2. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
Assembly
  1. Once the cake layers are completely cool, use a serrated knife to level the tops if necessary, creating flat surfaces.
  2. Place one cake layer on your serving plate or cake stand. If using, brush lightly with some of the reserved strawberry juice.
  3. Spread about 1 cup of the vanilla bean whipped cream evenly over the first cake layer.
  4. Arrange about 1/3 of the macerated strawberries over the whipped cream, leaving a small border.
  5. Place the second cake layer on top and repeat with another cup of whipped cream and 1/3 of the strawberries.
  6. Top with the third cake layer. Spread the remaining whipped cream over the top and sides of the cake.
  7. Decorate the top with the remaining macerated strawberries, or with fresh whole strawberries.
  8. Refrigerate the cake for at least 1 hour before slicing and serving to allow it to set.

Notes

For best results, ensure all cold ingredients (butter, eggs, milk) are at room temperature for the cake batter. This helps create a smooth batter and a tender crumb.
The macerated strawberry juice can be brushed onto the cake layers for extra moisture and flavor.
Strawberry shortcake layer cake is best enjoyed the day it's made due to the fresh whipped cream and strawberries, but leftovers can be stored covered in the refrigerator for up to 2-3 days.
You can stabilize the whipped cream with a teaspoon of unflavored gelatin or a package of whipped cream stabilizer if you need the cake to hold up longer.