I love making this Strawberry Shortcake Layer Cake for warm nights and small celebrations. I write it in a way that any home cook can follow and enjoy the sweet, fresh strawberry taste in every bite. I also link to a favorite cheesecake that pairs well with coffee: creamy strawberry crunch cheesecake.
Dad James loved my first slice so much he asked for it every summer. I still make this when the berries are at their best for him.
Your Ingredients List
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 1 cup strawberry simple syrup
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
My Go-To Equipment
I use two 9-inch round pans or three if I want thinner layers. I also keep a stand mixer or hand mixer, a wire rack, a spatula, and a pastry brush close by. A good whisk and a cooling rack make the job easy.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease the pans.
- Cream the butter and sugar until light.
- Add eggs one at a time and mix well.
- Stir in vanilla and milk.
- Mix flour, baking powder, and salt in a bowl.
- Gradually add dry mix to the wet mix and combine.
- Divide the batter into the prepared pans.
- Bake for 25 to 30 minutes until a toothpick is clean.
- Cool cakes in pans for 10 minutes then move to a rack.
- Brush each cooled layer with strawberry syrup.
- Whip the cream with powdered sugar until stiff peaks form.
- Layer cake with whipped cream and sliced strawberries.
- Frost the top and sides with the remaining whipped cream.
- Decorate with extra strawberries and chill before serving.
Healthy Twists on a Classic
I like to use Greek yogurt in place of half the butter to cut fat and add tang. You can also swap some sugar for honey or reduce sugar by a quarter cup without losing much taste. For a lighter crumb, try a light vanilla sponge and pair it with a thin layer of strawberry jelly like in my fluffy vanilla sponge cakes with strawberry jelly idea.
Serving Suggestions From My Table
I serve slices chilled with a small spoon of extra syrup and fresh berries on the side. A scoop of plain ice cream lifts the flavor. For a fun twist, make mini slices and serve with fried sweet bites or my riff on fried strawberry cheesecake sandwiches for a party plate.
Getting It Just Right
Cool the layers fully before you add cream so the frosting does not melt. Use a light hand when spreading to keep layers neat. If your strawberries are very wet, pat them dry to avoid soggy spots.
How to Store Leftovers
Keep the cake in the fridge covered with a cake dome or plastic wrap. It stays fresh for 2 to 3 days. If you freeze slices, wrap them tightly and thaw in the fridge overnight.
Enjoy Every Moment
I love the bright look and soft texture of this cake. It brings simple joy to the table and helps me slow down to share a slice with people I love.
A Few Common Questions
Can I make Strawberry Shortcake Layer Cake a day ahead?
Yes. I often bake and assemble the cake a day ahead. Chill it covered in the fridge and add a few fresh berries on top just before serving.
Can I use frozen strawberries in Strawberry Shortcake Layer Cake?
You can, but thaw and drain them well so they do not make the cake soggy. I prefer fresh when they are in season for the best texture.
How can I keep my Strawberry Shortcake Layer Cake from getting soggy?
Brush the layers lightly with syrup and use drier berries between layers. Chill the cake well and serve within a couple of days to keep it firm.
Print
Strawberry Shortcake Layer Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Strawberry Shortcake Layer Cake perfect for warm nights and celebrations, featuring fresh strawberries and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 1 cup strawberry simple syrup
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease the pans.
- Cream the butter and sugar until light.
- Add eggs one at a time and mix well.
- Stir in vanilla and milk.
- Mix flour, baking powder, and salt in a bowl.
- Gradually add dry mix to the wet mix and combine.
- Divide the batter into the prepared pans.
- Bake for 25 to 30 minutes until a toothpick is clean.
- Cool cakes in pans for 10 minutes then move to a rack.
- Brush each cooled layer with strawberry syrup.
- Whip the cream with powdered sugar until stiff peaks form.
- Layer cake with whipped cream and sliced strawberries.
- Frost the top and sides with the remaining whipped cream.
- Decorate with extra strawberries and chill before serving.
Notes
For a healthier option, consider using Greek yogurt in place of half the butter. Keep the cake in the fridge covered; it stays fresh for 2 to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry, cake, dessert, summer, celebration