Strawberry Shortcake Layer Cake

Introduction

Strawberry Shortcake Layer Cake is a classic American dessert that combines the sweetness of fresh strawberries, the richness of fluffy whipped cream, and the buttery goodness of tender cake layers. Perfect for summer gatherings, birthdays, or any occasion where you want to impress your guests with a timeless treat, this layered version elevates the traditional shortcake into something more elegant and indulgent. Whether you’re baking for a family picnic or a dinner party, this cake promises to be the star of the table.

The History

Strawberry shortcake has roots in early American cuisine, dating back to the 1800s. Originally made with biscuits and served with berries and cream, it was a rustic dessert enjoyed during strawberry season. As culinary techniques evolved, so did the recipe—bakers began using sponge cakes or pound cakes soaked in sweet strawberry syrup, transforming the dish into the layered confection we know today. The layer cake variation became popular in the mid-20th century as home bakers embraced lighter, fluffier cake bases and stabilized whipped cream toppings.

Ingredients Breakdown

• Cake Layers: All-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, vanilla extract
• Strawberry Filling: Fresh strawberries (chopped), granulated sugar, optional cornstarch slurry for thickening
• Whipped Cream Frosting: Heavy whipping cream, powdered sugar, vanilla extract
• Optional Glaze or Syrup: Strawberry puree mixed with a bit of sugar or liqueur like strawberry liqueur or kirsch for extra flavor
• Garnish: Fresh whole strawberries, mint leaves, extra whipped cream

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt.
3. Cream butter and sugar: In a stand mixer, beat softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Incorporate flour mixture alternately with milk, beginning and ending with the flour mixture to prevent curdling.
6. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool completely before assembling the cake.
8. Prepare strawberries: Chop strawberries and toss with sugar. Let macerate for 30 minutes. Optionally, cook down some for a syrup or thickened filling.
9. Whip the cream: Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
10. Assemble the cake: Place one cake layer on a serving plate, spread a layer of whipped cream, then top with strawberries. Repeat with second layer and finish with a light frosting top.
11. Garnish with whole strawberries and mint before serving.

Tips

• Use room temperature ingredients for a smoother cake batter.
• Don’t overmix the batter once you add the flour to avoid dense layers.
• Chill the whipped cream and mixing bowl beforehand for better volume.
• If stacking, use a cake board and dowels if making ahead or transporting.
• Slice just before serving to keep the cake from getting soggy.

Variations and Customizations

• Gluten-free: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
• Dairy-free: Use vegan butter and plant-based milk for the cake; coconut cream can replace whipped cream.
• Chocolate lovers: Add cocoa powder to one layer or alternate with chocolate cake layers.
• Fruit swaps: Try raspberries, blueberries, or peaches instead of strawberries.
• Liquor soak: Brush cake layers with strawberry syrup or a touch of kirsch, rum, or amaretto for added depth.

Health Considerations and Nutritional Value

While Strawberry Shortcake Layer Cake is a decadent treat, it does offer some nutritional benefits from the fruit content. Strawberries are rich in vitamin C, fiber, and antioxidants. However, the cake itself contains refined sugar and saturated fats from butter and cream. For a healthier version, consider reducing the sugar, using whole wheat flour, and substituting part of the cream with Greek yogurt or a lighter whipped topping. Each slice (assuming 8 servings) may contain approximately 400–600 calories, depending on portion size and ingredient choices.

Ingredients

Cake Layers (for two 8-inch rounds):

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla extract

For the Filling:

• 2 pints fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons water (optional for thickening)

Whipped Cream Frosting:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
5. Gradually mix in the dry ingredients alternately with milk, starting and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in center comes out clean.
7. Cool cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
8. While cakes cool, prepare strawberries by chopping and tossing with sugar. Let sit or cook gently to create a syrupy filling.
9. Beat the whipping cream with powdered sugar and vanilla until stiff peaks form.
10. To assemble: place one cake layer on a serving plate, spread half the whipped cream, top with half the strawberries. Repeat with second layer. Frost the top lightly and garnish.
11. Refrigerate until ready to serve.

FAQ

Can I make this cake ahead?

Yes, but it’s best assembled no more than 4 hours in advance. Store refrigerated and bring to room temperature about 30 minutes before serving for best texture.

How do I store leftover cake?

Store leftovers in the refrigerator, covered, for up to 2 days. The whipped cream may deflate slightly, so re-frosting before serving is recommended.

Can I freeze the cake layers?

Absolutely! Freeze unfrosted layers wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before assembling.

What’s the best way to slice the cake neatly?

Use a sharp serrated knife and wipe the blade between slices. Chill the cake slightly for cleaner cuts.

Can I use frozen strawberries?

You can, but thaw and drain them well to avoid excess moisture. They may release more juice and lack the firmness of fresh berries.

Summary

This Strawberry Shortcake Layer Cake blends soft vanilla sponge layers, juicy strawberries, and airy whipped cream into a show-stopping dessert perfect for celebrations. Easy to customize and always a crowd-pleaser, it brings the charm of classic American baking into every bite.