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–+ servings

Strawberry Shortcake Layer Cake

A lighter take on the classic shortcake, this Strawberry Shortcake Layer Cake features soft vanilla layers soaked in fresh strawberry syrup, filled with whipped cream and ripe strawberries.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the sponge cake
  • 2.5 cups 2 1/2 cups all-purpose flour
  • 1 tablespoon 1 tablespoon baking powder
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1 cup 1 cup unsalted butter, room temperature
  • 1.75 cups 1 3/4 cups granulated sugar
  • 4 large 4 large eggs, room temperature
  • 1 tablespoon 1 tablespoon vanilla extract
  • 1 cup 1 cup whole milk, room temperature
For the strawberry simple syrup
  • 1 cup 1 cup granulated sugar
  • 1 cup 1 cup water
  • 2 cups 2 cups chopped fresh strawberries
  • 1 pound about 1 pound / 450 g fresh strawberries for filling and garnish, sliced
For whipped cream
  • 2 cups 2 cups heavy cream (cold)
  • 2 to 4 tablespoons 2 to 4 tablespoons granulated sugar, to taste
  • 1 teaspoon 1 teaspoon vanilla extract (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans.
  2. Whisk the flour, baking powder, and salt in a bowl until evenly combined.
  3. In a separate large bowl, beat the butter and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Add the dry ingredients to the creamed mixture in three additions, alternating with the milk. Mix just until combined; do not over-mix.
  6. Divide the batter evenly among the prepared pans. Smooth the tops and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes. Then remove them to a wire rack to cool completely.
Making the Strawberry Syrup
  1. Make the strawberry syrup by heating the sugar and water in a small saucepan until the sugar dissolves.
  2. Remove from heat, add the chopped strawberries, and let them steep for 15 minutes. Strain, pressing gently to extract juices. Cool before using.
Whipping the Cream
  1. Whip the heavy cream with sugar until soft peaks form. Taste and adjust sweetness.
Assembling the Cake
  1. If you want three thinner layers, slice each cooled cake layer in half horizontally with a serrated knife.
  2. Assemble: place one layer on a serving plate. Brush or drizzle with some strawberry syrup. Spread a layer of whipped cream and add sliced strawberries. Repeat with remaining layers.
  3. Finish with a final dollop of whipped cream and neatly arranged strawberry slices on top. Chill 30 minutes to set, then slice and serve.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 25g

Notes

Serve this cake slightly chilled. For clean cake slices, use a hot, dry knife and wipe the blade between cuts. Store leftovers in the refrigerator for up to 48 hours, keeping in mind that whipped cream will soften over time.

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