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Strawberry Shortcake Layer Cake

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices
Calories 450
A delightful layered cake combining fresh strawberries, fluffy cream, and tender cake layers for a perfect dessert.

Ingredients

Cake Flour

  • 2.75 cups cake flour

Granulated Sugar

  • 2.5 cups granulated sugar

Baking Powder

  • 1 Tbsp baking powder

Salt

  • 0.5 tsp salt

Unsalted Butter

  • 0.75 cup unsalted butter (room temperature)

Whole Milk

  • 0.75 cup whole milk (room temperature)

Sour Cream

  • 0.5 cup sour cream (room temperature)

Egg Whites

  • 4 large egg whites

Vanilla Extract

  • 2 tsp vanilla extract

Fresh Strawberries

  • 1 lb fresh strawberries (hulled and pureed)

Granulated Sugar for Filling

  • 0.25 cup granulated sugar (for filling)

Lemon Juice

  • 1 Tbsp lemon juice

Cornstarch

  • 1 Tbsp cornstarch

Water

  • 1 Tbsp water

Heavy Whipping Cream

  • 2 cups heavy whipping cream (cold)

Powdered Sugar

  • 0.5 cup powdered sugar

Vanilla Extract for Frosting

  • 1 tsp vanilla extract

Instant Vanilla Pudding Mix

  • 2 Tbsp instant vanilla pudding mix

Instructions 

  • Simmer strawberry puree, sugar, and lemon juice for 10-15 minutes. Stir in cornstarch slurry and boil 1 minute until thick. Cool completely.
  • Preheat oven to 350°F (175°C). Mix dry ingredients, cut in butter until sandy. Add milk, sour cream, egg whites, and vanilla; divide batter into pans and bake 25-30 minutes. Cool fully.
  • Whip heavy cream, powdered sugar, vanilla, and pudding mix until stiff peaks form.
  • Assemble cake: place first layer, pipe whipped cream dam, fill with strawberry reduction and berries. Repeat layers, frost outside with remaining whipped cream, and decorate with strawberries. Chill 30 minutes before slicing.

Notes

Ensure cakes are fully cooled before assembling to prevent melting the whipped cream.
Calories: 450kcal
Cost: $20
Course: Dessert
Keyword: strawberry