Strawberry Shortcake Layer Cake (Printable Version)
Light vanilla sponge layered with fresh strawberries and whipped cream
# Ingredient List:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - ¾ cup buttermilk
→ Strawberry Filling
10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ½ cup granulated sugar
12 - 2 teaspoons lemon juice
→ Whipped Cream
13 - 2 cups heavy whipping cream, chilled
14 - ¼ cup powdered sugar
15 - 1 teaspoon vanilla extract
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
05 - Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices and create a syrupy consistency.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, approximately 3-4 minutes.
09 - Place one cooled cake layer on serving plate. Spread half the strawberry filling with juices over cake, then top with half the whipped cream. Add second cake layer. Repeat with remaining strawberries and cream. Garnish with whole strawberries if desired.
10 - Refrigerate assembled cake for at least 1 hour to allow flavors to meld and cake to set before slicing.
# Tips from hearthlykitchen:
01 -
- The buttermilk keeps the sponge incredibly tender while still being sturdy enough to hold all those luscious layers
- Maccerating the strawberries transforms them into a sweet syrup that soaks into the cake making every bite explosively fruity
02 -
- Cold ingredients are nonnegotiable for both the whipped cream success and the butter creaming properly so do not rush bringing them to temperature
- Overmixing the cake batter will create a tough dense sponge so stop as soon as the flour disappears even if tiny lumps remain
03 -
- Place a dab of whipped cream on your serving plate before setting down the first cake layer to keep it from sliding around while you work
- Save the prettiest strawberry slices for the top layer and use any irregular pieces for the middle filling