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Strawberry Shortcake Layer Cake

A light and fluffy strawberry shortcake layer cake filled with sweet macerated strawberries and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sponge cake
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • 0.25 cup whole milk (warmed)
  • 1 tsp vanilla extract
  • 0.25 cup unsalted butter (melted and cooled)
For the macerated strawberries
  • 2.5 cups fresh strawberries (hulled and sliced)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
For the whipped cream
  • 2 cups heavy whipping cream (cold)
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Garnishes
  • Extra strawberries (halved)
  • Fresh mint
  • Dusting of powdered sugar

Method
 

Preparation
  1. Hull and slice 2½ cups of fresh strawberries.
  2. Put the sliced strawberries in a bowl.
  3. Add 2 tablespoons granulated sugar and 1 teaspoon lemon juice.
  4. Stir gently and let the berries sit for 20 to 30 minutes.
Make the Sponge Cake
  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch pans with parchment.
  2. In a medium bowl, sift 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
  3. In a large bowl, beat 4 large room-temperature eggs with 1 cup granulated sugar until the mixture is thick and pale, about 5 to 7 minutes with an electric mixer.
  4. Mix ¼ cup warmed whole milk and 1 teaspoon vanilla extract together.
  5. Fold the dry flour mix into the eggs in small parts using a spatula. Do not overmix.
  6. Fold in the milk mixture gently.
  7. Stir in ¼ cup melted and cooled unsalted butter. Fold until the batter is smooth.
  8. Divide the batter evenly between the two pans. Smooth the top.
  9. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
  10. Cool the cakes in the pan for 10 minutes, then remove and cool fully on a wire rack.
Whip the Cream
  1. Chill a mixing bowl and beaters for a few minutes if you can.
  2. Pour 2 cups cold heavy whipping cream into the bowl.
  3. Add ½ cup powdered sugar and 1 teaspoon vanilla extract.
  4. Whip on medium-high speed until soft peaks form. Do not overbeat.
Assemble the Cake
  1. Place one cake layer on a cake plate.
  2. Spread a layer of whipped cream on the cake.
  3. Spoon half of the macerated strawberries and a few tablespoons of their juice over the cream.
  4. Add the second cake layer on top.
  5. Cover the top and sides with more whipped cream.
  6. Arrange extra halved strawberries on top in a pattern.
  7. Add a few fresh mint leaves for color.
  8. Lightly dust with powdered sugar before serving.

Notes

Store the cake in the fridge for up to 2 days. It’s best eaten soon after making due to the freshness of the whipped cream and berries. For freezing, wrap individual slices in plastic wrap and use within a month.