Strawberry Shortcake Layer Cake

 Strawberry Shortcake Layer Cake: The Ultimate Summer Dessert

Nothing captures the essence of summer quite like the sweet, vibrant flavor of fresh strawberries. And while the classic shortcake is always a treat, we're taking it to a new level of elegance and indulgence with this Strawberry Shortcake Layer Cake!

Forget everything you know about dense, crumbly shortcake. This recipe features light, fluffy sponge layers—soft and delicate like the best cake—sandwiched between clouds of sweet whipped cream and piles of juicy, macerated strawberries. It’s the perfect centerpiece for a birthday, a celebration, or just a beautiful weekend dessert.

It’s surprisingly simple to assemble, and the results are absolutely stunning. Get ready to bake the cake that tastes like a dream!

The Secret to Perfection: Maceration

The key to the incredible flavor in this cake is the strawberries themselves. We’re going to macerate them—tossing them with a little sugar and letting them sit. This draws out their natural juices, creating a rich, flavorful syrup that naturally moistens the cake and intensifies the strawberry flavor. Don't skip this step!

Recipe: Strawberry Shortcake Layer Cake

This recipe makes a stunning 3-layer, 8-inch cake, serving 10-12 people.

Ingredients

For the Cake Layers

Item	Quantity	Description
All-Purpose Flour	3 cups
Granulated Sugar	1 1/2 cups
Baking Powder	1 tablespoon
Salt	1/2 teaspoon
Whole Milk	1 cup	Room temperature
Unsalted Butter	1/2 cup (1 stick)	Melted
Large Eggs	4	Room temperature
Vanilla Extract	1 teaspoon

For the Macerated Strawberries

Item	Quantity	Description
Fresh Strawberries	3 lbs	Sliced or diced
Granulated Sugar	1/2 cup	Adjust to strawberry sweetness

For the Whipped Cream Frosting

Item	Quantity	Description
Heavy Cream	4 cups	Cold
Powdered Sugar	1 cup	Sifted
Vanilla Extract	2 teaspoons

Instructions

1. Macerate the Strawberries

1. In a large bowl, toss the sliced strawberries with the granulated sugar.

2. Let the mixture sit at room temperature for at least 30 minutes, stirring occasionally. This allows the strawberries to release their delicious syrup.

2. Bake the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix!

5. Divide the batter evenly among the three prepared cake pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

3. Make the Whipped Cream Frosting

1. Ensure your heavy cream is very cold. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form.

2. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to over-whip, or it will turn into butter.

4. Assemble the Cake

1. Place the first cake layer on your serving plate or cake stand.

2. Brush the top of the cake with some of the syrup from the macerated strawberries—this adds moisture and flavor.

3. Spread a generous layer of whipped cream over the cake.

4. Spoon about one-third of the macerated strawberries (including the syrup) over the whipped cream.

5. Place the second cake layer on top and repeat the steps: brush with syrup, add whipped cream, and add strawberries.

6. Top with the final cake layer.

7. Frost the top and sides of the entire cake with the remaining whipped cream.

8. Decorate the top of the cake with the remaining strawberries.

9. Chill the cake for at least 2 hours before slicing and serving. This allows the cake to set and the flavors to meld.

Pro Tips for the Best Cake

Pro Tip	Description
Room Temperature Ingredients	Using room-temperature eggs and milk helps the batter emulsify properly, leading to a lighter and more tender cake crumb.
Don't Over-Whip	Watch the heavy cream carefully! Stop whipping immediately when stiff peaks form to keep the frosting light and airy.
Slice and Serve Quickly	Because the filling is pure whipped cream and fresh fruit, this cake is best enjoyed the day it is assembled. Store leftovers in the refrigerator for up to 2 days.
Use Quality Strawberries	Since they are the star of the show, choose the freshest, most fragrant strawberries you can find.

If you want to see a live demonstration, join the "Summer Cake Baking Class" next Date at Place! Don't forget to check out the printable recipe card File. Calendar event