Description
This Strawberry Shortcake Layered Dessert Cake tastes like pure summer—soft vanilla cake layered with juicy macerated strawberries and fluffy whipped cream. I keep it simple, fresh, and comforting, so you can serve a beautiful dessert without stress. Perfect for birthdays, family gatherings, and warm evenings when you want something light, sweet, and unforgettable.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs (room temperature)
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 cups (600g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (for strawberries)
- 1 tablespoon fresh lemon juice
- 2 cups (480ml) heavy whipping cream, very cold
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Optional: extra strawberries and fresh mint for garnish
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake pans with parchment.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and 1 1/2 cups sugar until pale, fluffy, and doubled in volume (about 3–4 minutes).
- Pour in the milk, oil, and 2 teaspoons vanilla extract. Mix just until smooth.
- Add the dry ingredients to the wet ingredients and fold gently until no dry streaks remain. Do not overmix.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto a rack and cool completely.
- While the cakes cool, combine sliced strawberries with 1/4 cup sugar and lemon juice. Let sit 30 minutes to release juices.
- For the whipped cream, whip cold heavy cream with powdered sugar and 1 teaspoon vanilla until soft-to-medium peaks form.
- Assemble: Place one cake layer on a serving plate. Spoon 2–3 tablespoons strawberry juice over the top to moisten.
- Spread a thick layer of whipped cream over the cake, then top with a generous layer of strawberries.
- Add the second cake layer and repeat with strawberry juice, whipped cream, and strawberries.
- Lightly coat the sides with extra whipped cream if desired. Garnish with strawberries and mint.
- Chill for at least 1 hour before slicing for the cleanest layers and best flavor.
Notes
Use ripe, fragrant strawberries for the best flavor. Chill your bowl and beaters before whipping the cream for stable, fluffy peaks. If you want extra stability on a hot day, fold 2–3 tablespoons of mascarpone into the whipped cream. Make-ahead tip: bake the cake layers 1 day early, wrap well, and assemble the next day. Store the assembled cake covered in the fridge for up to 3 days. Do not freeze the assembled cake—freeze cake layers only.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg