Description

A classic and delicious Strawberry Shortcake Cake featuring layers of tender vanilla cake, macerated fresh strawberries, and fluffy whipped cream. Perfect for summer gatherings and celebrations, this cake combines the sweetness of strawberries with creamy textures and light, buttery sponge layers.

Ingredients

Scale

Dry Ingredients

2 ½ cups All-purpose flour
2 tsp Baking powder
½ tsp Salt
1 cup Granulated sugar

Wet Ingredients

¾ cup Unsalted butter (room temperature)
3 Large eggs (room temperature)
1 tbsp Vanilla extract (pure)
1 cup Heavy cream (room temperature)

Strawberries & Syrup

2–3 lbs Fresh strawberries (hulled and sliced)
½ cup Granulated sugar (for macerating)
1 tbsp Lemon juice (fresh)
1 tsp Vanilla extract (optional)

Whipped Cream Frosting

2 cups Heavy whipping cream (cold)
⅓–½ cup Powdered sugar (to taste)
1 tsp Vanilla extract
4 oz Cream cheese (optional, for stability)

Instructions

Macerate Strawberries: Hull and slice the fresh strawberries. Toss them gently with ½ cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract if using. Let the mixture sit for about 30 minutes at room temperature to release their natural juices and create a sweet syrup.
Preheat Oven: Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper to ensure easy removal of the cakes after baking.
Prepare Batter: In a large bowl, cream together the room temperature unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by 1 tablespoon pure vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Alternate adding the dry ingredients and 1 cup heavy cream to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
Bake Cakes: Divide the cake batter evenly among the three prepared pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden brown. Remove from oven and let cool completely in the pans on wire racks.
Whip Cream: In a chilled mixing bowl, whip 2 cups cold heavy whipping cream to soft peaks. Gradually add powdered sugar (½ cup or to taste), 1 teaspoon vanilla extract, and the cream cheese if using, then continue to whip until medium peaks form and the mixture is smooth and fluffy. This stabilization helps keep the cream firm for decorating.
Assemble Cake: Once the cake layers are completely cooled, place one layer on your serving plate. Brush the top generously with the strawberry syrup formed from the macerated berries. Spread a layer of whipped cream over the cake, then add a handful of the macerated strawberries. Repeat this process for the second layer, then top with the final cake layer. Finish by covering the entire cake with whipped cream and decorating with remaining strawberries as desired. Chill the assembled cake for at least 1 hour before serving to allow flavors to meld.

Notes

Use room temperature ingredients for the best cake texture and proper mixing.
Macerating strawberries enhances sweetness and creates a natural syrup that infuses the cake with moisture.
Adding cream cheese to whipped cream stabilizes it and prevents it from weeping.
The cake is best served within 24 hours but can be refrigerated for up to 2 days.
You can substitute fresh strawberries with frozen, but fresh is recommended for optimal flavor and texture.
To enhance flavor, allow the assembled cake to rest in the fridge for at least an hour before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 390 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: Strawberry Shortcake Cake, Strawberry Cake, Shortcake, Summer Dessert, Layer Cake, Whipped Cream Cake