Follow Me !
Strawberry Shortcake Layer Cake Recipe
why make this recipe
Easy Strawberry Shortcake Layer Cake is a delightful dessert that combines the sweetness of fresh strawberries with a light, fluffy cake. It’s perfect for any occasion, whether it’s a birthday, picnic, or a simple family gathering. This cake is simple to make and is sure to impress everyone with its beautiful layers and delicious flavors. With fresh strawberries and homemade whipped cream, this dessert offers a refreshing treat that embodies the essence of summer.
how to make Easy Strawberry Shortcake Layer Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes have cooled, layer them by placing one cake on a serving plate, topping with whipped cream and sliced strawberries, then repeating with the second layer. Top the final layer with more whipped cream and strawberries.
- Slice and serve chilled.
how to serve Easy Strawberry Shortcake Layer Cake
To serve Easy Strawberry Shortcake Layer Cake, slice it into even pieces with a sharp knife. This cake tastes best when chilled, so it is a great idea to keep it in the refrigerator before serving. You can add extra whipped cream and strawberry slices on top for decoration. Pair it with a scoop of vanilla ice cream for an extra treat!
how to store Easy Strawberry Shortcake Layer Cake
To store leftover Easy Strawberry Shortcake Layer Cake, place it in an airtight container and keep it in the refrigerator. It’s best to eat the cake within 2-3 days for the freshest flavor and texture. If you need to store it longer, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag. When you’re ready to enjoy, simply thaw the slices in the refrigerator.
tips to make Easy Strawberry Shortcake Layer Cake
- Make sure all your ingredients are at room temperature before you start. This helps the batter mix together more easily.
- Don’t overmix the batter once you add the flour; mix just until combined for a lighter cake.
- For added flavor, you can brush the cake layers with a little strawberry syrup or juice before adding the whipped cream and strawberries.
- If strawberries are not in season, you can use thawed frozen strawberries.
variation
You can create variations of this cake by using different fruits, such as blueberries or peaches. You might also try adding a layer of lemon curd for a tangy twist or incorporating chocolate by drizzling melted chocolate between the layers.
FAQs
Can I use store-bought whipped cream instead of making my own?
Yes, you can definitely use store-bought whipped cream as a time-saving option. Just make sure to choose a high-quality brand for the best taste.
How do I ensure my cake layers are level?
To ensure your cake layers are level, you can use a serrated knife to trim the tops of the cooled cake layers if they have domed during baking.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it is a 1:1 all-purpose flour substitute for the best results.
Easy Strawberry Shortcake Layer Cake
A delightful dessert combining fresh strawberries and fluffy cake, perfect for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 pieces eggs
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
For the filling and topping
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- 0.25 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Whipping Cream and Assembling
- For the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes have cooled, layer them by placing one cake on a serving plate, topping with whipped cream and sliced strawberries, then repeating with the second layer.
- Top the final layer with more whipped cream and strawberries.
Serving
- Slice and serve chilled. Optionally add extra whipped cream and strawberry slices for decoration.
Notes
Make sure all ingredients are at room temperature before you start. For added flavor, brush the cake layers with strawberry syrup or juice before adding whipped cream and strawberries. If fresh strawberries aren't available, thawed frozen strawberries can be used.
