Strawberry Shortcake Layered Cake (Print Version)

Fluffy vanilla sponge layered with sweetened fresh strawberries and homemade whipped cream creates this classic summer dessert.

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature

→ For the Filling & Topping

10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ¼ cup granulated sugar
12 - 2 cups heavy whipping cream, chilled
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract

# Preparation Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - While cakes are cooling, combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit for 20 minutes to release juices.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries including juices.
10 - Place the second cake layer on top. Spread remaining whipped cream over the top and decorate with the remaining strawberries. Chill for at least 30 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk keeps the sponge incredibly moist even after two days in the fridge
  • Layers come together in under an hour but taste like you spent all afternoon
  • Macerated strawberries create their own sweet juices that soak into the cake
02 -
  • Room temperature ingredients are non negotiable for this recipe, cold eggs and butter won't incorporate properly
  • Let the cakes cool completely before assembling or the whipped cream will melt into a puddle
03 -
  • Level your cake layers with a serrated knife if they domed in the oven, this keeps your cake from wobbling
  • Place strips of parchment under the cake edges while frosting to keep your serving plate clean

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