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Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake features fluffy vanilla cake layers layered with fresh, juicy strawberries and airy whipped cream. Built in a messy, loving way, it captures the nostalgic summer feeling with each slice showing bright berries, creamy filling, and a tender crumb, finished with a golden crust. It’s a delightful, imperfect celebration of seasonal bounty and homemade charm.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups superfine sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¾ cup milk
  • 2 pounds ripe strawberries hulled and sliced
  • 2 cups heavy cream chilled
  • ¼ cup superfine sugar for whipped cream
  • 1 teaspoon vanilla extract for whipped cream

Equipment

  • Cake pans (9-inch)
  • Mixing bowls
  • Whisk
  • Spatula
  • Serrated knife
  • Cake turntable or plate

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the softened butter and superfine sugar with a whisk or mixer until the mixture is light, fluffy, and fragrant—about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter should be smooth and creamy.
  4. Alternately fold in the dry ingredients and milk into the wet mixture, starting and ending with dry ingredients. Mix gently until just combined—do not overmix to keep the cake tender.
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for even layers.
  6. Bake the cakes for 25-30 minutes, until the edges turn golden and a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  7. While the cakes cool, prepare your whipped cream. In a chilled bowl, whip the heavy cream with superfine sugar and vanilla extract until soft peaks form and the mixture is glossy. Keep it refrigerated until ready to assemble.
  8. Slice the strawberries into thin, even slices and sprinkle with a little sugar. Gently toss and let sit for about 10 minutes—this helps release their juices and enhances flavor.
  9. Level the cooled cakes with a serrated knife if needed. Place one cake layer on your serving plate and spread a generous layer of whipped cream over the top.
  10. Scatter a handful of sliced strawberries over the whipped cream, then top with the second cake layer. Repeat with whipped cream and strawberries on the top layer, creating a messy but delicious layered look.
  11. Finish by covering the entire cake with the remaining whipped cream. Decorate with whole strawberries or mint leaves if desired. Chill the cake for at least 2 hours to let flavors meld and set.

Notes

For an extra touch, brush the cake layers with a simple sugar syrup before stacking to keep them moist. Messy is beautiful—embrace the imperfect layers and overflowing strawberries for that nostalgic feel.