Strawberry Shortcake Layer Cake
A luscious layered cake featuring fresh strawberries, fluffy whipped cream, and tender cake layers, perfect for celebrating summer or special occasions.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
Wet Ingredients
- 0.75 cup unsalted butter (room temperature)
- 1.75 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup sour cream (room temperature)
- 0.5 cup whole milk (room temperature)
Strawberries
- 1.5 pounds fresh strawberries (hulled and sliced)
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream
- 2.25 cups heavy whipping cream (cold)
- 0.666 cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Macreate the strawberries by tossing sliced strawberries with sugar and lemon juice; set aside.
- Preheat oven to 350°F (175°C). Prepare three 8-inch pans, whisk dry ingredients, and beat butter and sugar until fluffy. Add eggs and vanilla, then alternate adding dry ingredients with sour cream and milk. Divide batter and bake for 23-28 minutes. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake by layering cake, whipped cream, and strawberries. Repeat layers and garnish as desired. Chill for at least 30 minutes before serving.
Notes
Ensure cakes are fully cooled before frosting to prevent melting.