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Fluffy Strawberry Shortcake Layer Cake

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A light, fluffy strawberry shortcake layer cake with fresh strawberries and stabilized whipped cream frosting, perfect for birthdays, tea parties, or any occasion.

Ingredients

Scale
  • 2 3/4 cups (345 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups (about 600 grams) fresh strawberries, hulled and sliced
  • 1/4 cup (50 grams) granulated sugar (for macerating strawberries)
  • 1 tablespoon fresh lemon juice
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1/4 cup (30 grams) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional: 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat softened butter and granulated sugar until pale and fluffy, about 5-7 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. With mixer on low, add dry ingredients in three parts alternating with buttermilk (start and end with dry ingredients), mixing just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. In a bowl, toss sliced strawberries with sugar and lemon juice. Let macerate at room temperature for at least 15 minutes.
  9. Chill a large bowl and beaters. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Add cornstarch if firmer hold is desired.
  10. To assemble, place one cake layer on a serving plate. Spread whipped cream over the top, then spoon half the macerated strawberries with juices.
  11. Top with second cake layer, repeat with whipped cream and remaining strawberries. Finish with a decorative swirl of cream and a few whole strawberries.
  12. Optional: Chill assembled cake for an hour before serving to let flavors meld and texture firm up.

Notes

Use room temperature butter and eggs for best texture. Do not overmix batter to keep cake light and fluffy. Chill mixing bowl and beaters before whipping cream to help it hold peaks. Macerate strawberries with sugar and lemon juice for juicy, flavorful filling. Trim domed cake layers for even stacking. Cake can be made ahead by baking layers in advance and assembling before serving.

Nutrition

Keywords: strawberry shortcake, layer cake, fluffy cake, whipped cream frosting, fresh strawberries, easy dessert, birthday cake

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