Growing up, my grandma’s strawberry shortcake was the stuff of legends. The delicate sponge cake layered with juicy, sun-ripened berries and pillowy whipped cream – it was a taste of pure heaven. Every summer, our family would gather around her table, eagerly anticipating that first bite of her famous Strawberry Shortcake Layer Cake. The sweet aroma would waft through the kitchen, making our mouths water in anticipation.

As I got older and started exploring the world of baking, I knew I had to recreate that magical dessert. After countless trials and experiments, I finally landed on a recipe that captures the essence of my grandma’s signature dish. This Strawberry Shortcake Layer Cake is not only a showstopper, but it’s also surprisingly easy to make. Let me share with you the secret behind its perfection.

Why This Strawberry Shortcake Layer Cake Recipe Will Become Your Go-To

The Secret Behind Perfect Strawberry Shortcake Layer Cake

The key to a truly exceptional Strawberry Shortcake Layer Cake lies in the balance of flavors and textures. The light, airy sponge cake provides the perfect canvas for the juicy, vibrant strawberries and the luscious whipped cream. But it’s the special touches that really take this recipe to the next level.

For starters, I use a combination of all-purpose flour, baking powder, and a pinch of salt to create a tender, moist crumb that soaks up the berry juices beautifully. The addition of vanilla extract adds a warm, aromatic depth that complements the fresh strawberries. And the generous dollops of whipped cream, sweetened with a touch of powdered sugar, offer a silky, cloud-like counterpoint to the fruity sweetness.

Essential Ingredients You’ll Need

  • 2 cups all-purpose flour: This provides the structure and foundation for the sponge cake, ensuring a light and airy texture.
  • 1 1/2 teaspoons baking powder: The leavening agent that gives the cake its rise and pillowy softness.
  • 1/2 teaspoon salt: A small amount of salt helps balance the sweetness and enhances the other flavors.
  • 1/2 cup unsalted butter, softened: Butter contributes rich, decadent flavor and a tender crumb to the cake.
  • 1 1/4 cups granulated sugar: The perfect amount of sweetness to complement the fresh strawberries.
  • 3 large eggs: Eggs provide structure, moisture, and richness to the sponge cake.
  • 1 teaspoon vanilla extract: Vanilla adds a warm, aromatic note that pairs beautifully with the berries.
  • 1 cup milk: The milk keeps the cake moist and tender.
  • 2 pounds fresh strawberries, hulled and sliced: Juicy, ripe strawberries are the star of the show, delivering a burst of summer flavor.
  • 2 cups heavy whipping cream: The luxurious whipped cream balances the sweetness of the cake and berries.
  • 2 tablespoons powdered sugar: A touch of powdered sugar sweetens and stabilizes the whipped cream.

Step-by-Step Strawberry Shortcake Layer Cake Instructions

Preparing Your Strawberry Shortcake Layer Cake

With a total time of just 55 minutes (30 minutes of prep and 25 minutes of cooking), this Strawberry Shortcake Layer Cake is a breeze to make. You’ll need a few basic baking essentials, like a mixing bowl, an electric mixer, and a cake pan or springform pan.

1- Preheat your oven to 350°F and grease a 9-inch round cake pan or springform pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
2- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
3- Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined after each addition. Be careful not to overmix.
4- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5- While the cake is cooling, prepare the fresh strawberries by hulling and slicing them. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6- Once the cake is completely cooled, use a serrated knife to split the cake horizontally into two even layers. Place one layer on your serving plate, top with half of the sliced strawberries and half of the whipped cream. Repeat with the remaining cake layer, strawberries, and whipped cream. Serve and enjoy!

Pro Tips for Success

  1. Make sure all your ingredients are at room temperature before you begin. This will help them incorporate more easily and ensure a light, fluffy texture.
  2. When whipping the cream, be careful not to overbeat it. Stop as soon as you see stiff peaks forming to avoid turning it into butter.
  3. If you want to make the cake a day in advance, you can bake the layers, wrap them in plastic wrap, and store them in the refrigerator. Assemble the cake just before serving for the freshest results.
  4. For an extra touch of flavor, try adding a splash of balsamic vinegar or Grand Marnier to the sliced strawberries. The acidity helps balance the sweetness.

Serving and Storing Your Strawberry Shortcake Layer Cake

Perfect Pairings for Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake is the perfect summertime dessert, serving 12 generous portions. It pairs beautifully with a refreshing glass of iced tea or a scoop of vanilla ice cream. For a more indulgent treat, consider serving it with a drizzle of honey or a sprinkle of toasted almonds.

Storage and Make-Ahead Tips

The assembled Strawberry Shortcake Layer Cake can be stored in the refrigerator for up to 3 days. Cover the cake with plastic wrap or a cake dome to prevent the whipped cream from drying out. If you’d like to make the cake ahead of time, you can bake the sponge cake layers up to 2 days in advance and store them at room temperature, wrapped in plastic wrap. On the day of serving, assemble the cake with the fresh strawberries and whipped cream.

For longer-term storage, you can freeze the baked cake layers individually, wrapped tightly in plastic wrap and foil. When ready to serve, thaw the layers at room temperature, then assemble the cake with the fresh strawberries and whipped cream.

Variations and Dietary Adaptations for Strawberry Shortcake Layer Cake

Creative Strawberry Shortcake Layer Cake Variations

While this classic Strawberry Shortcake Layer Cake is a crowd-pleaser, you can easily customize it to suit your preferences or the season. For a festive touch, try adding a layer of lemon curd or a drizzle of chocolate ganache between the cake layers. During the fall, you could swap out the strawberries for sliced peaches or a mix of blackberries and raspberries. And for a tropical twist, replace the whipped cream with a coconut-milk based frosting and top the cake with diced pineapple and toasted coconut.

Making Strawberry Shortcake Layer Cake Diet-Friendly

To make this recipe more diet-friendly, you can try a few simple substitutions. For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. To reduce the sugar content, you can use a sugar-free sweetener like Erythritol or Stevia in both the cake and the whipped cream. And for a dairy-free option, swap out the heavy cream for chilled full-fat coconut milk and use a plant-based milk in the cake batter.

Frequently Asked Questions

Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Frozen strawberries work just as well in this recipe. Just make sure to thaw them and pat them dry before using.

Q: How can I adjust the baking time if I want to make a smaller or larger cake?
A: For a 6-inch round cake, reduce the baking time to 20-22 minutes. For an 11-inch round cake, increase the baking time to 28-30 minutes. Always use the toothpick test to ensure the cake is fully baked.

Q: Can I make the whipped cream ahead of time?
A: Yes, you can make the whipped cream up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to assemble the cake.

Q: How many servings does this Strawberry Shortcake Layer Cake make?
A: This recipe yields 12 generous servings, perfect for a crowd or for enjoying leftovers throughout the week.

Q: What if my cake layers crack or crumble when I try to split them?
A: If the cake layers are delicate, try using a serrated knife with a gentle sawing motion to split them. If they still crack, you can always assemble the cake in a trifle dish or mason jars, layering the cake, strawberries, and whipped cream.

Conclusion

This Strawberry Shortcake Layer Cake is a true showstopper, capturing the essence of summer in every bite. With its light, fluffy sponge cake, juicy strawberries, and luscious whipped cream, it’s a dessert that will have your guests raving. The best part? It’s surprisingly easy to make, so you can enjoy this taste of heaven anytime. I hope you’ll give this recipe a try and let me know what you think in the comments below. Happy baking!