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Strawberry Shortcake Layered Cake

Strawberry Shortcake Layered Cake

A delicious twist on a classic, this strawberry shortcake layered cake combines tender vanilla cake, macerated berries, and fluffy whipped cream for a light and stunning dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 340 kcal

Equipment

  • - 3 cake pans
  • - Electric mixer
  • - Mixing bowls
  • - Serrated knife
  • - Cake stand (optional)

Ingredients
  

  • #### Cake
  • - 2½ cups flour
  • - 1 tbsp baking powder
  • - ½ tsp salt
  • - 1 cup unsalted butter softened
  • - 1¾ cups sugar
  • - 2 large eggs
  • - 1 tsp vanilla
  • - 1 cup milk
  • #### Strawberries
  • - 4 cups strawberries sliced
  • - ¼ cup sugar
  • - 1 tbsp lemon juice
  • #### Whipped Cream
  • - 3 cups heavy cream
  • - ½ cup powdered sugar
  • - 1 tsp vanilla

Instructions
 

  • Preheat oven to 350°F. Grease and flour three 8-inch pans.
  • Cream butter and sugar. Beat in eggs and vanilla.
  • Alternate adding flour mix and milk. Mix until just combined.
  • Divide batter into pans. Bake 25–30 minutes. Cool completely.
  • Macerate strawberries with sugar and lemon juice for 30 mins.
  • Whip cream, sugar, and vanilla until stiff peaks form.
  • Assemble: Cake → syrup → whipped cream → strawberries. Repeat.
  • Cover with whipped cream. Decorate. Chill 30 mins before serving.

Notes

- Store leftovers in the fridge.
- Use fresh berries for best results.
- Adjust sugar depending on berry sweetness.
Keyword Strawberry Shortcake Layered Cake