Strawberry Shortcake Layer Cake

Directions

1. Preheat your oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, until smooth.
5. Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack.
6. For the strawberry filling, combine diced strawberries, sugar, and lemon juice in a bowl. Let sit for 15–20 minutes to macerate.
7. For the whipped cream frosting, beat chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then top with a portion of the macerated strawberries. Place the second cake layer on top and frost the entire cake with whipped cream.
9. Garnish with whole strawberries on top for an elegant finish. Chill for at least 1 hour before serving.

Recipe Details

Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: About 2 hours
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Use raspberries or mixed berries instead of strawberries for a different fruity twist.
• Substitute whipped cream with mascarpone cream for a richer filling.
• Add a layer of strawberry jam between cake layers for extra sweetness.
• Sprinkle crushed graham crackers or toasted almonds on the frosting for texture.

Serving Suggestions