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–+ servings
Patricia

Strawberry Shortcake Layer Cake: Indulge in a Delightful Treat!

A delightful Strawberry Shortcake Layer Cake made with fresh strawberries and whipped cream, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of sliced strawberries over the top, then add a layer of whipped cream.
  10. Carefully place the second cake layer on top and repeat the process with more strawberries and whipped cream.
  11. Slice and serve immediately, or refrigerate for up to 2 hours before serving for a chilled dessert.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a lighter version, substitute half of the heavy cream with Greek yogurt.
  • You can also add a layer of lemon curd between the cake and strawberries for a zesty twist.

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