Strawberry Shortcake Layered Cake (Print Version)
Layered vanilla sponge with macerated fresh strawberries and fluffy whipped cream topping.
# 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
# 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. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - While cakes are cooling, combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit 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). Place the second cake layer on top. Spread remaining whipped cream over the top and decorate with the remaining strawberries.
09 - Chill for at least 30 minutes before serving for best texture.
# Expert Tips:
01 -
- The combination of macerated strawberries and fluffy vanilla sponge creates the perfect balance of sweet and tangy flavors in every single bite
- Theres something incredibly satisfying about stacking those cake layers and watching it transform into a showstopping dessert that makes everyone smile
02 -
- The most common mistake is overmixing the batter once you add the flour which will make your cake tough instead of tender
- Macerating the strawberries is not optional because those juices are what keeps the cake moist and creates that incredible strawberry flavor throughout
03 -
- For extra vanilla flavor add a teaspoon of vanilla bean paste or scrape the seeds from half a vanilla bean into your whipped cream
- If your buttermilk has been sitting in the fridge for weeks check the date because old buttermilk will not give you the same rise in your cake