Strawberry Shortcake Layered Cake (Printable)
Light vanilla cake layered with fresh strawberries and whipped cream for a classic summer dessert.
# What You'll Need:
→ For the Cake
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
→ For the Filling & 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 Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit for 20 minutes to release juices.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries including their juices.
10 - Place the second cake layer on top. Spread remaining whipped cream over the top and decorate with the remaining strawberries. Chill for at least 30 minutes before serving.
# Expert Tips:
01 -
- The combination of vanilla sponge soaked with strawberry juices creates textures that melt together beautifully
- This cake somehow manages to feel fancy enough for company while staying completely approachable for a Tuesday afternoon
02 -
- Cold ingredients can ruin your batter so bring everything to room temperature before you start mixing
- Overmixing once the flour is added will make your cake tough so stop as soon as you see no dry streaks
03 -
- Use a serrated knife to level your cake layers if they domed during baking for a more stable stack
- Chill your mixing bowl and beaters before whipping cream for faster better results