Oh, summertime demands strawberries, right? Nothing screams classic Americana on a warm evening quite like something piled high with fresh red fruit and fluffy white cream. But forget those crumbly biscuits! When I want the absolute best strawberry dessert, I go straight for cake. After years of testing—and trust me, I mean *years*—I finally perfected the fluffiest, sturdiest cake base for what I am now calling my ultimate, foolproof Irresistible Strawberry Shortcake Layer Cake Recipe. It holds up beautifully, tastes like pure sunshine, and honestly, it’s easier than you think!
Why This Irresistible Strawberry Shortcake Layer Cake Recipe Works (E-E-A-T)
Okay, so why choose my version over every other strawberry cake out there? It comes down to three things I nailed down through trial and error. First, the cake itself isn’t too sweet; it’s buttery and light enough to soak up the strawberry juices without collapsing. It’s baked perfectly for a layer cake! Secondly, you absolutely cannot skip letting those strawberries macerate—sugar draws out the liquid and concentrates the flavor. Want that recipe for even *more* strawberry inspiration? Check out my deep-dive on the irresistible strawberry shortcake recipe for context.
Finally, the secret weapon is the whipped cream stability. I use just a touch of powdered sugar, making sure to whip the bowl and the beaters beforehand. This keeps the cream firm enough to hold up the fruit and the top layer without weeping all over the counter. It’s all about precision in those little details!
Gathering Ingredients for Your Irresistible Strawberry Shortcake Layer Cake Recipe
When you’re gathering your supplies for this gorgeous cake, organization is key! Since we have three distinct components—the cake base, the fruit soak, and the cream topping—I like to lay everything out separated into bowls. You definitely want to prepare for the salad inspiration over here too, but for the cake, precision matters.
For the cake layers, make sure your butter is definitely softened—room temperature means you can press lightly and leave an indent. Don’t skip the fresh milk; it really helps keep that crumb fluffy. Here’s the essentials list:
- For the Cake: You’ll need 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 cup of unsalted butter (softened, please!), 3 big eggs, 1 cup of milk, and 1 teaspoon of vanilla extract.
Next up, the star of the show! We need about 2 full pounds of fresh strawberries to get that beautiful pile on top. They must be hulled and sliced nicely. You only need 1/4 cup of plain granulated sugar just to macerate them. If you’re looking for other ways to use up berries in the summer, you might want to check out how I use them in my refreshing strawberry spinach salad recipe!
Finally, the cloud topping! Grab 2 full cups of heavy whipping cream and 1/2 cup of powdered sugar. That’s it! Keep everything cold until the very last minute before whipping.
Step-by-Step Instructions for the Irresistible Strawberry Shortcake Layer Cake Recipe
Alright, let’s get baking! This cake comes together surprisingly fast, clocking in under an hour total cook time! I broke the process down so you can multitask like a boss. If you’re looking for a fantastic skillet alternative, you should peek at this skillet strawberry shortcake recipe!
Baking the Cake Layers for the Irresistible Strawberry Shortcake Layer Cake Recipe
First things first: crank that oven up to 350°F (175°C). Get your two 8-inch round pans greased and floured so they are ready to go—no sticking allowed! In your big bowl, whisk those dry things—flour, granulated sugar, baking powder, and salt—just until they barely hang out together. Then, you add the softened butter, eggs, milk, and vanilla. Here’s the crucial bit: use your mixer until it’s *just* combined and smooth. Do not, I repeat, DO NOT overmix! Overmixing makes tough cakes, and we want clouds!
Divide that beautiful batter between your two pans evenly. They bake for about 30 to 35 minutes. You know they’re done when that toothpick slides right out clean. Let them hang out in the pans for 10 minutes—no longer! Then flip them onto a cooling rack and let them go completely cold. Patience here is vital; frosting warm cake is a disaster waiting to happen.
Preparing the Strawberries and Whipped Cream
While those cakes are cooling down, it’s time for the fruit magic. Take your sliced strawberries and gently toss them with that small amount of granulated sugar. You need to let these guys sit on the counter for at least 15 minutes. Trust me, they’ll start weeping gorgeous, bright red juice. That’s exactly what we want!
Now for the cream! Get a separate, clean, cold bowl—seriously, put your cream and beaters in the freezer for five minutes beforehand. Whip the heavy cream and powdered sugar together. You’re looking for stiff peaks. When you lift the beaters, the peaks should stand straight up without flopping over. If they look glossy and they hold their shape firmly, you’ve done it perfectly!
Assembling Your Irresistible Strawberry Shortcake Layer Cake Recipe
Time for the fun part! Place your first completely cooled cake layer on your presentation plate. Spread about a third of your glorious whipped cream right over the top. Then, take about half of those beautiful, juicy sugared strawberries and arrange them neatly over the cream layer. That careful layering with cream acting as glue is key to keeping things straight!
Place the second cake layer on top gently. Now, use the rest of your whipped cream to frost the top and the sides—don’t stress about getting it perfectly smooth; shortcake is rustic! Top with the remaining strawberries. If you have time, cover the cake loosely and stick it in the fridge for 30 minutes. This chilling time helps everything settle and makes slicing those perfect layers way, way easier later on.
Tips for Success with Your Irresistible Strawberry Shortcake Layer Cake Recipe
Even the best recipe needs a little know-how to become legendary. Here are my favorite little secrets to make sure this cake is flawless when you serve it up, especially if your kitchen is warmer than a summer afternoon. If you’re looking for another rich berry treat, you have to check out my irresistible strawberry cheesecake recipe!
Keep that cream happy: If your kitchen is hot, your whipped cream will deflate faster than a sad balloon. My fix? Use a metal bowl and beaters. Before you start whipping, just pop them in the freezer for 10 minutes. The cold keeps the fat molecules stable longer, ensuring those stiff peaks actually stay stiff.
Taming the fruit juices: We love the juice from macerating the strawberries, but too much liquid can make the bottom layer soggy. After they’ve sat for 20 minutes, gently drain off any excess liquid before folding those glorious berries into the whipped cream layer. You want flavor, not soup!
Slicing without the mess: Cutting a cream-filled cake can be tricky; everything squishes. Before you slice, take a warm, dry knife—wipe it clean between every cut. The heat melts the cream just enough to slide through cleanly without tearing the cake layers or pushing the fruit out sideways. It makes serving so much nicer!
The final chill is mandatory: You can wait an hour before serving, but don’t skip the final chill time in the fridge. This lets the cake crumbs absorb a tiny bit of moisture from the cream, tenderizing the base beautifully. It transforms from a nice cake to an *Irresistible Strawberry Shortcake Layer Cake*!
Variations on the Irresistible Strawberry Shortcake Layer Cake Recipe
This Irresistible Strawberry Shortcake Layer Cake Recipe is perfect as is, but I totally get that sometimes you just need to shake things up a bit or add your own little signature touch! It’s so versatile, and the base cake recipe is sturdy enough to handle little experiments. Think of the cake base as the perfect canvas for whatever flavor adventure you’re ready to take on next.
My favorite quick twist is adding some brightness right into the batter. We already use vanilla, but try grating just the zest of one lemon right into your dry ingredients with the flour. It doesn’t change the texture at all, but that little pop of citrus cuts through the richness of the butter and pairs absolutely magically with the sweet strawberries. It just wakes the whole cake up!
You don’t have to stick to just strawberries either! If you have perfectly ripe raspberries or little blueberries kicking around, absolutely mix them in with the strawberries when you macerate them. I generally use about 3 parts strawberry to 1 part mixed berry for the perfect balance. Just make sure whatever fruit combination you choose is sliced similarly so they layer nicely.
And honestly, if you don’t have heavy whipping cream on hand, a really good quality mascarpone cheese mixed with a little powdered sugar and a splash of milk can create a slightly firmer, tangier frosting that is also unbelievably delicious. It gives the cake a gentle cheesecake vibe while still feeling light and summery. Don’t be afraid to play around!
Serving Suggestions for Your Layer Cake
Now that you’ve poured your heart into this absolutely gorgeous Irresistible Strawberry Shortcake Layer Cake Recipe, you need the perfect partner to serve it with. You don’t want to overpower that delicate balance of fresh fruit and light cream, so I always lean towards simple, refreshing drinks that won’t compete.
My absolute go-to, especially for a daytime celebration or a summer barbecue, is a tall glass of iced tea. Not just any iced tea, though—I love making a classic Southern style sweet tea. The slight tannins and balanced sweetness are incredible alongside the fresh berries. If you want to try my favorite version of that, you can find the recipe for traditional Southern iced sweet tea right here.
If you’re serving this later in the evening or want something warm, keep it simple. A plain, gently brewed black tea like an Earl Grey or Darjeeling is perfect. The citrus notes in an Earl Grey play off the slight acidity of the strawberries beautifully. Skip the heavy coffees or lattes; you want something light that cleanses the palate.
For presentation, keep it simple! Because the cake is already a showstopper with all that pink and white, use a plain white cake stand if you have one. A few extra, perfect strawberries scattered around the base of the stand really ties the whole dessert table together. It’s beautiful enough all on its own!
Storage and Reheating Instructions for the Irresistible Strawberry Shortcake Layer Cake Recipe
This cake is truly best enjoyed fresh, like, the day you make it fresh! Because we use real heavy cream that we whip ourselves, and those gorgeous fresh, sugared strawberries, it doesn’t hold up well for long periods, especially once it’s fully assembled. I really want you to have that perfect bite, so storage is super important here.
You absolutely must keep this cake refrigerated. The heavy cream topping will turn soft and potentially sour if it sits out on the counter for more than an hour or two, especially if you’re serving it outside during the summer!
Once the cake is assembled, cover it loosely with a cake dome or a large, overturned bowl. Don’t wrap it tightly in plastic wrap right away, because sometimes that traps moisture and makes the exterior cream look a little sweaty. It should last delightfully in the fridge for about two days. By day three, the cake layers might start soaking up too much moisture from the fruit and cream, and the texture starts to get kind of mushy.
Now, here’s a big warning: Do not, under any circumstances, try to freeze this cake. Seriously, don’t even think about it! Freezing affects whipped cream horribly—when it thaws, it separates and turns totally watery. Plus, the fresh strawberries get soft and lose all their beautiful texture. If you absolutely must save parts of the cake, the best thing you can do is store the cake layers unfrosted in an airtight container at room temperature for up to two days, and keep the cream and fruit stored separately in the fridge. Then, you can assemble a smaller, fresh-tasting portion when you’re ready to indulge again.
Frequently Asked Questions About This Irresistible Strawberry Shortcake Layer Cake Recipe
I know you’re probably going to have a few questions before you dive into making this incredible cake. Since this recipe relies on perfect freshness, there are a few key areas readers always ask me about. Don’t worry, I’ve got the answers!
Can I use frozen strawberries instead of fresh for this layer cake?
Oh, I really hope you don’t! The biggest flavor component here—besides the cake base—is the freshness and texture of the macerated strawberries. Frozen strawberries release way too much mushy liquid when they thaw and sugar can’t quite compensate for that. If you absolutely have zero alternative, thaw them overnight in the fridge and drain them *extremely* well, but adding even a touch of lemon zest might help perk up the flavor, which you can read more about in my general guide to irresistible strawberry shortcake recipe.
What happens if I only have 9-inch cake pans?
That’s a super common issue, especially since most home bakers have 9-inch pairs! If you use two 9-inch pans instead of 8-inch pans, your layers will be slightly shorter. You might need to reduce the overall baking time by about 3 to 5 minutes—keep a close eye on them. Also, you’ll probably have a little bit of leftover batter. Don’t worry, just use it to make a few cute little cupcake tops for yourself!
How far ahead of time can I prep the components?
This is where smart baking comes in handy! You can bake the cake layers (unfrosted) up to two days in advance. Just wrap them tightly in plastic wrap after they are completely cooled and store them at room temperature. The strawberries should only be sliced and sugared about an hour before you assemble the cake so they are perfectly juicy but not soupy.
The whipped cream is the main thing you shouldn’t make too early. It’s best whipped within an hour of assembly. If you have to, make it just before you put the strawberries on the first layer, but any longer and it starts to lose that gorgeous, airy structure we worked so hard to create.
Can I make this a single-layer cake using a 9×13 pan?
Yes, you absolutely can switch to a 9×13 pan, but you’ll need to adjust everything! Since the layers will be thinner, you might only need about 25 to 30 minutes of baking time. Also, when you assemble it, you’ll be spreading the cream and fruit across the top like a sheet cake. It’s just as delicious, but you lose the dramatic height and structure of the layer cake! Since the recipe is optimized for two rounds, just keep that baking time low if you convert it.
Estimated Nutritional Snapshot
Now, I’m not a nutritionist, so please take this with a grain of salt—though you won’t need much salt in *this* cake, thank goodness! Baking with butter and fresh fruit means we get wonderful flavor, but yes, we also get calories. These numbers are just a general snapshot based on standard ingredient calculations for a single slice of this rich layer cake.
If you’re counting macros or watching sugar intake, just be mindful that this is a special occasion treat, meant to be savored!
- Serving Size: 1 slice
- Calories: About 450
- Total Fat: Roughly 25g (15g of that is saturated, thanks to the butter and cream!)
- Carbohydrates: Around 55g
- Sugar Content: Quite high at 45g, but hey, that’s the strawberries and powdered sugar doing their delicious job!
- Protein: About 5g
This data is just an estimate based on my measurements, assuming standard pantry staples were used. So, enjoy it responsibly, knowing you made every bit of that amazing flavor from scratch!
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Strawberry Shortcake Layer Cake
- Total Time: 65 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A recipe for a multi-layered cake featuring fresh strawberries and cream.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 pounds fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar (for cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
- Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer until just combined and smooth. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, gently toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 15 minutes to release juices.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the cake. Top with half of the sugared strawberries.
- Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream. Garnish with the remaining strawberries.
Notes
- For best flavor, use ripe, fresh strawberries.
- You can chill the cake for 30 minutes before serving to help the layers set.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: strawberry shortcake, layer cake, strawberry cake, cream, dessert, baked goods