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Strawberry Shortcake Layer Cake

A delightful dessert featuring layers of fluffy cake, whipped cream, and fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature
  • 1 cup milk
  • 2 large eggs Use at room temperature
  • 1 teaspoon vanilla extract
For the Filling and Topping
  • 1 pound fresh strawberries, sliced Use ripe, juicy strawberries for the best flavor
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add softened butter, milk, eggs, and vanilla extract. Beat on medium speed until well combined.
  4. Divide the batter evenly among the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. Once cooled, layer the cakes with whipped cream and sliced strawberries in between each layer.
  2. Frost the top and sides of the cake with the remaining whipped cream, and decorate with additional strawberries.
  3. Refrigerate until ready to serve.

Notes

For best results, ensure that the butter and eggs are at room temperature. If it's hot, consider adding cornstarch to your whipped cream to stabilize it.