Strawberry Shortcake Layer Cake

why make this recipe

Strawberry ‘Shortcake’ Layer Cake is a delightful twist on the classic dessert. This cake combines light, fluffy layers of vanilla sponge with the sweet, tangy taste of fresh strawberries and creamy mascarpone whipped cream. It’s perfect for celebrations, gatherings, or simply to enjoy a treat at home. The combination of flavors and textures creates a dessert that is both beautiful and delicious. Making this cake not only satisfies your sweet tooth but also impresses family and friends with your baking skills.

how to make Strawberry ‘Shortcake’ Layer Cake

Ingredients:

1 cup (227g) Unsalted Butter, at room temperature
1 ¼ cups (250g) White Sugar
4 Large Eggs, at room temperature
1 tsp Vanilla
2 cups (240g) All Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1-2 cups Fresh Strawberries, for decorating the top of the cake
1 ½ cups (250g) Hulled and Sliced Strawberries
1 tbsp (13g) White Sugar
1/2 tsp Vanilla
2 cups (480ml) Heavy Cream, cold
6 oz (170g) Mascarpone
2/3 cup (80g) Confectioners Sugar
1/2 tsp Vanilla

Directions:

Make the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with milk, and mix until fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Macerate the Strawberries:
- In a bowl, combine sliced strawberries with 1 tablespoon of sugar and 1/2 teaspoon of vanilla. Let them sit for about 15-30 minutes until they release their juices.
Make the Mascarpone Whipped Cream:
- In a cold mixing bowl, whip the heavy cream until soft peaks form.
- Add the mascarpone, confectioners sugar, and 1/2 teaspoon vanilla. Continue beating until stiff peaks form. Be careful not to overmix.
Assemble the Cake:
- Place one cake layer on a serving platter. Spread a layer of mascarpone whipped cream on top, followed by a layer of the macerated strawberries.
- Place the second cake layer on top and repeat the process with the cream and strawberries.
- Decorate the top with fresh strawberries.

how to serve Strawberry ‘Shortcake’ Layer Cake

Slice the cake with a sharp knife for clean edges. Serve each slice to guests, allowing the layers of cake, cream, and strawberries to shine. This cake pairs beautifully with a dollop of extra cream or a scoop of vanilla ice cream on the side.

how to store Strawberry ‘Shortcake’ Layer Cake

Store any leftover cake in an airtight container in the refrigerator. It’s best consumed within 3-4 days for the freshest taste. Keep in mind that the whipped cream may start to soften over time, so it’s ideal to enjoy it soon after making.

tips to make Strawberry ‘Shortcake’ Layer Cake

Ensure all your ingredients, especially butter and eggs, are at room temperature for better mixing.
Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
If you want a stronger strawberry flavor, blend some of the macerated strawberries into the cream layer.
Garnish with mint leaves for a touch of color and freshness.

variation

You can add lemon zest to the mascarpone whipped cream for a zesty twist. Or, you could substitute the strawberries with other berries like raspberries or blueberries for a mixed berry layer cake.

FAQs

1. Can I make this cake ahead of time?
Yes, you can prepare the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 2 days. However, it’s best to assemble the cake on the day you plan to serve it to maintain the whipped cream’s texture.

2. What can I use instead of mascarpone?
If you can’t find mascarpone, you can use cream cheese blended with a bit of heavy cream for a similar texture, though the flavor will be slightly different.

3. Can I freeze the cake?
Yes, you can freeze the cake layers before frosting them. Wrap each layer tightly in plastic wrap and aluminum foil. They can be frozen for up to three months. Just thaw them in the fridge before assembling.