Strawberry Shortcake Layered Cake (Printable)
Fluffy vanilla sponge layered with sweetened berries and cream
# 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
# Directions:
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 until well combined.
03 - In a large bowl, beat 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, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25 to 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 before assembling.
07 - While cakes are cooling, 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. Be careful not to overwhip.
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 for best texture.
# Expert Advice:
01 -
- The combination of fluffy vanilla cake and macerated strawberries creates the perfect balance of sweet and tangy in every bite
- Whipped cream between layers keeps everything moist and makes each forkful feel like a celebration
02 -
- Completely cool cakes before assembling, or your whipped cream will melt into a sad puddle that nobody wants
- Don't skip the macerating step for strawberries because those juices are what makes the cake extraordinary
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, and you'll get stiff peaks in half the time
- Level your cake layers with a serrated knife if they domed during baking so everything stacks evenly