introduction
Nothing says “delicious” quite like a Layered Strawberry Shortcake Cake. This show-stopping dessert is perfect for any occasion, from birthday parties to backyard barbecues. With its fluffy layers, fresh strawberries, and luscious whipped cream, this cake is sure to become your go-to recipe when you’re looking to impress.
Why You’ll Love This Layered Strawberry Shortcake Cake:
- Bursting with fresh strawberry flavor that screams summer.
- Light and fluffy cake layers that are easy to make.
- A delightful balance of sweetness from the whipped cream and strawberries.
- Family-friendly and perfect for gatherings; everyone will want a slice!
- A visually stunning dessert that’s perfect for Pinterest-worthy photos.
Ingredients Needed
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Topping:
- 4 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract to the dry ingredients, beating on medium speed for about 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are completely cooled, slice them in half horizontally to create four layers.
- Place one layer on a serving plate and spread a layer of whipped cream and a layer of sliced strawberries on top. Repeat with the next layers.
- Top with the final layer of cake and cover the top and sides with the remaining whipped cream and strawberries. Serve and enjoy!
Serving Suggestions Layered Strawberry Shortcake Cake
Pair your Layered Strawberry Shortcake Cake with a refreshing glass of lemonade or iced tea for the perfect warm-weather treat. You can also add a scoop of vanilla ice cream on the side for an extra indulgent experience.
Tips for Success Layered Strawberry Shortcake Cake
- Ensure your butter is softened for easy mixing; it should be at room temperature, not melted.
- For fluffier cake layers, avoid over-mixing the batter once the wet ingredients are added.
- To keep the strawberries fresh, add them to the cake just before serving; this prevents them from becoming soggy.
- Experiment by adding a splash of citrus zest to the whipped cream for an extra layer of flavor.
- Store leftover cake in an airtight container in the refrigerator; it’s just as delicious the next day.
variation
For a different twist, try using other fruits like blueberries or peaches instead of strawberries. You can also add a layer of chocolate ganache for a rich, chocolatey flavor that pairs well with the creaminess of the whipped topping.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the fridge. Just wait to assemble with strawberries and whipped cream until the day you plan to serve.
What can I use instead of heavy whipping cream?
You can use a whipped topping like Cool Whip, though it may change the flavor slightly. For a lighter version, try using half-and-half or a dairy-free whipped cream.
How do I store leftover cake?
Store any leftover cake in the refrigerator in an airtight container. It should stay fresh for up to three days. If you notice the strawberries getting mushy, consider removing them before storing.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Should be at room temperature
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Topping
- 4 cups fresh strawberries, sliced Add before serving to keep them fresh
- 2 cups heavy whipping cream Whipped to soft peaks
- 0.25 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla extract to the dry ingredients, beating on medium speed for about 2 minutes until smooth.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
Assembly
- Once the cakes are completely cooled, slice them in half horizontally to create four layers.
- Place one layer on a serving plate and spread a layer of whipped cream and a layer of sliced strawberries on top. Repeat with the next layers.
- Top with the final layer of cake and cover the top and sides with the remaining whipped cream and strawberries.
- Serve and enjoy!
