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Strawberry Shortcake Layer Cake

A light and fluffy cake filled with fresh strawberries and whipped cream, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cup unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 3 large eggs
For layering
  • 1 cup strawberry simple syrup
  • 2 cups fresh strawberries, sliced
  • 2 cups heavy cream
  • 0.25 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
  7. Divide the batter evenly among the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool completely. If making a 3-layer cake, cut each cake in half.
Layering
  1. Place one layer on a serving plate, brush with strawberry simple syrup, and add a layer of fresh strawberries and whipped cream.
  2. Repeat with the remaining layers, finishing with whipped cream on top.
  3. Garnish with additional strawberries and enjoy!

Notes

For fluffier whipped cream, chill it in the fridge beforehand. Store leftovers in the fridge for up to 3 days, or freeze individual slices for up to 2 months.