Strawberry Shortcake Layered Cake
A beautiful layered cake filled with fresh strawberries and whipped cream. Light, fluffy, and ideal for spring celebrations or summer desserts.
Equipment
- - 3 x 8-inch cake pans
- Electric mixer
- - Serrated knife
- Mixing bowls
Ingredients
- #### For the Cake
- - 2½ cups all-purpose flour
- - 1 tbsp baking powder
- - ½ tsp salt
- - 1 cup unsalted butter softened
- - 1¾ cups granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup whole milk
- #### For the Strawberries
- - 4 cups fresh strawberries sliced
- - ¼ cup granulated sugar
- - 1 tbsp lemon juice
- #### For the Whipped Cream
- - 3 cups heavy cream cold
- - ½ cup powdered sugar
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch pans.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar. Add eggs, then vanilla.
- Alternate adding dry ingredients and milk. Mix just until combined.
- Divide into pans. Bake 25–30 mins. Cool completely.
- Toss strawberries with sugar and lemon juice. Let sit 30–60 mins.
- Whip cream with sugar and vanilla until stiff peaks form.
- Assemble: Cake layer → syrup → whipped cream → berries. Repeat.
- Frost top and sides. Chill before serving.
Notes
- Assemble just before serving for best texture.
- Decorate with extra berries or mint.
- Decorate with extra berries or mint.