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Strawberry Shortcake Layer Cake

This fluffy Strawberry Shortcake Layer Cake features three layers of moist cake filled with fresh strawberries and topped with light whipped cream, making it perfect for any summer celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour, sifted Using high-quality flour like King Arthur for best results.
  • 1 cup granulated sugar C&H sugar dissolves beautifully.
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature.
  • 1 cup whole milk Whole milk adds extra richness.
  • 3.5 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
For the Filling and Topping
  • 3 cups fresh strawberries, sliced Using fresh and organic strawberries is recommended.
  • 1 cup heavy cream Look for organic heavy cream.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans generously.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, until just combined.
Baking
  1. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then gently turn them out onto wire racks to cool completely.
Assembly
  1. In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Place one cake layer on a serving platter. Top it with half of the sliced strawberries and a generous layer of whipped cream. Repeat with the second layer.
  3. Add the third cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
  4. Garnish with the rest of the strawberries on top and serve immediately.

Notes

Keep leftovers in the fridge for up to 3 days. You can also freeze the cake layers for up to 2 months, just be sure to wrap them well.