Strawberry Shortcake Layered Cake (Printable)
Fluffy vanilla cake layered with macerated strawberries and fresh whipped cream, ideal for summer occasions.
# What You’ll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature
→ Filling and Topping
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ¼ cup granulated sugar
12 - 2 cups heavy whipping cream, chilled
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine sliced strawberries with ¼ cup granulated sugar. Let stand for 20 minutes to macerate.
07 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries including juices. Add second cake layer, spread remaining whipped cream, and decorate with remaining strawberries.
09 - Refrigerate for at least 30 minutes before serving for optimal texture.
# Expert Advice:
01 -
- The sponge stays moist for days thanks to buttermilk, so you can make it ahead without that dreaded dry cake disappointment
- Something magical happens when those strawberry juices soak into the layers overnight, like the flavors become friends
02 -
- The macerated strawberries release a lot of juice and that liquid is pure gold, dont drain it off or you lose half the flavor
- Level your cake layers with a serrated knife if they domed in the oven, otherwise your cake will wobble and the cream might slide off
03 -
- If your strawberries arent very sweet, taste them before macerating and add an extra tablespoon of sugar
- Aim the whipped cream slightly inward from the edges when filling so it doesnt squish out when you add the top layer