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Delicious Strawberry Shortcake Layer Cake with fresh strawberries and whipped cream

Strawberry Shortcake Layer Cake

A delightful dessert with fluffy layers of cake, sweet whipped cream, and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
For the Filling and Topping
  • 4 cups fresh strawberries, sliced Use ripe, sweet strawberries for best flavor
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar For whipping the cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. Add in the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Baking
  1. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Whipped Cream
  1. While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
Assembly
  1. Once the cakes are cool, layer them with whipped cream and sliced strawberries in between each layer.
  2. Frost the top and sides with the remaining whipped cream and decorate with additional strawberries.
  3. Serve and enjoy your delicious Strawberry Shortcake Layer Cake!

Notes

Store leftovers in the fridge for up to 3 days. For optimal freshness, layer the cake with parchment paper and wrap it well. Freezing? Just freeze the cake layers without whipped cream and strawberries, and assemble once thawed.