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Ultimate Strawberry Shortcake Layer Cake with Fresh Berries and Whipped Cream

A tall, moist slice of strawberry shortcake cake with layers of sponge cake, whipped cream, and fresh strawberries.
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Make this ultimate strawberry shortcake cake featuring fluffy vanilla sponge layers, fresh macerated strawberries, and light homemade whipped cream. It is a perfect, crowd-pleasing dessert for summer gatherings or birthdays.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • For the Strawberries:
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • For the Whipped Cream Frosting:
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For Assembly:
  • 1/4 cup strawberry simple syrup (optional, for moistening cake)
  • 1/2 cup shortbread cookie crumbs (optional, for texture)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  3. In a separate bowl, whisk the eggs, vanilla extract, and milk together. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  4. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Macerate the Strawberries: In a medium bowl, gently toss the sliced strawberries with 1/4 cup of sugar. Let them sit at room temperature for at least 30 minutes while the cakes cool. The sugar will draw out the juices.
  6. Make the Whipped Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to over-whip.
  7. Assemble the Cake: If using, brush the tops of the cooled cake layers lightly with strawberry simple syrup for extra moisture. Place the first cake layer on your serving plate.
  8. Spread about one-third of the whipped cream over the first layer. Top with half of the macerated strawberries (draining off excess liquid first). Sprinkle with shortbread crumbs if you are using them.
  9. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream.
  10. Decorate the top with the remaining fresh strawberries. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For the easiest assembly, ensure your cake layers are completely cool before frosting. Warm cake melts the whipped cream.
  • If you want a slightly firmer frosting that holds its shape better, substitute 1/2 cup of the heavy cream with 4 ounces of softened cream cheese when whipping.
  • This dessert is best eaten the day it is assembled to keep the cake layers soft and the cream fresh.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-shortcake-cake/

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