Strawberry Shortcake Layer Cake

Introduction

Strawberry Shortcake Layer Cake is a classic American dessert that brings together the best of summer flavors — sweet, juicy strawberries, light and fluffy whipped cream, and tender layers of golden sponge cake. This beloved treat is often served at picnics, family gatherings, and celebrations, especially during strawberry season. Unlike the traditional shortcake biscuits, this version elevates the dessert into a show-stopping layer cake that’s perfect for birthdays, holidays, or any occasion where you want to impress your guests with a homemade touch. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to delight with its rich flavor and elegant presentation.

The History

Strawberry shortcake has roots in early American colonial cuisine, where “shortcake” referred to a crumbly, buttery cake made with flour, sugar, butter, and milk. The dessert evolved over time, particularly in the 1800s when sponge cakes and layer cakes became more common. Strawberries, once considered a luxury, became more accessible with the rise of commercial farming, especially in states like California and Florida. By the late 19th century, the combination of strawberries, cream, and cake became a staple at church suppers, county fairs, and family gatherings. Today, the layered version of strawberry shortcake is a modern twist on the classic, blending tradition with contemporary cake design to create a lighter, fresher alternative to rich buttercream-layered cakes.

Ingredients Breakdown

This Strawberry Shortcake Layer Cake is made with simple, wholesome ingredients that come together to create a light and flavorful dessert. Here’s a detailed look at each component:

Flour: Provides the structure of the cake layers.
Sugar: Adds sweetness and helps keep the cake moist.
Baking Powder: Ensures the cake rises and stays light and fluffy.
Eggs: Bind the ingredients and contribute to the cake’s texture and richness.
Milk: Adds moisture and enhances the tenderness of the cake.
Vanilla Extract: Enhances the overall flavor profile.
Unsalted Butter: Adds richness and depth to the cake layers.
Fresh Strawberries: The star of the show — sweet, juicy, and full of flavor.
Heavy Whipping Cream: Used to make the fresh whipped cream frosting.
Confectioners’ Sugar: Sweetens the whipped cream without overpowering it.
Optional Strawberry Puree: Can be folded into the whipped cream for a pink-hued frosting with extra berry flavor.

Step-by-Step Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
In a large bowl, beat 1 cup unsalted butter and 1½ cups granulated sugar until light and fluffy (about 3–4 minutes).
Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the whipped cream: In a large bowl, whip 2 cups heavy cream, ¼ cup confectioners’ sugar, and 1 teaspoon vanilla extract until stiff peaks form.
Meanwhile, hull and slice 2–3 cups of strawberries. Toss with 2–3 tablespoons of sugar and let macerate for 10–15 minutes.
Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top and arrange a layer of strawberries. Repeat with the second layer and top with a final layer of whipped cream and strawberries.
Chill the cake for at least 1 hour before serving to help the flavors meld and the whipped cream set slightly.

Tips

Use room-temperature ingredients — especially eggs and milk — for a smoother batter and more even rise.
Don’t overmix the batter, as it can lead to a dense cake. Mix just until the ingredients are incorporated.
Chill the whipped cream bowl and beaters in the freezer for 10 minutes before whipping for best results.
Macerate the strawberries just before assembling the cake to avoid making the cake layers soggy.
For a sturdier cake, brush each layer lightly with a simple strawberry syrup (1–2 tablespoons sugar dissolved in 2 tablespoons warm strawberry puree).
Keep the cake refrigerated until ready to serve, as whipped cream does not hold up well in warm temperatures.

Variations and Customizations

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan: Use plant-based butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), oat milk, and vegan whipped topping.
Chocolate Strawberry Shortcake: Add ¼ cup cocoa powder to the dry ingredients for a chocolate version of the cake layers.
Layered with Other Berries: Replace strawberries with raspberries, blueberries, or blackberries for a mixed berry version.
Alcohol-Infused: Add a splash of strawberry liqueur or vanilla extract to the whipped cream for extra depth of flavor.
Mini Versions: Make individual shortcakes using cupcake tins or layer small cake rounds in mason jars for a fun twist.
Top with a Strawberry Glaze: Drizzle a thin strawberry glaze over the top of the cake for a polished look.

Health Considerations and Nutritional Value

While Strawberry Shortcake Layer Cake is a sweet indulgence, it can be enjoyed in moderation as part of a balanced diet. Here’s a general nutritional breakdown per serving (based on 12 servings):

Calories: Approximately 350–400 kcal
Fat: Around 18–22g (mostly from butter and cream)
Carbohydrates: About 40–45g (from sugar and flour)
Protein: Roughly 5–6g (from eggs, milk, and flour)
Fiber: 1–2g (from strawberries and flour)

Strawberries add a rich source of vitamin C, antioxidants, and natural sweetness without the need for excessive sugar. For healthier options, consider using reduced-fat dairy, natural sweeteners like honey or maple syrup, and whole wheat flour. However, keep in mind that substitutions may affect texture and rise.