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Strawberry Shortcake Layer Cake

A fluffy, delicious cake layered with whipped cream and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the filling and frosting
  • 1 pound fresh strawberries, sliced
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add softened butter, milk, eggs, and vanilla extract. Beat on medium speed until well combined.
  4. Divide the batter evenly among the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Assembling
  1. Once cooled, layer the cakes with whipped cream and sliced strawberries in between each layer.
  2. Frost the top and sides of the cake with the remaining whipped cream, and decorate with additional strawberries.
  3. Refrigerate until ready to serve.

Notes

Let your eggs and butter come to room temperature; it helps the batter blend better! When whipping your cream, don’t overdo it; you want soft peaks, not butter. Use ripe, in-season strawberries for a more flavorful cake.