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Fluffy Strawberry Shortcake Layer Cake

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A light and airy strawberry shortcake layer cake with creamy vanilla frosting, perfect for homemade desserts and summer gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 grams)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 grams), softened
  • 1 ½ cups granulated sugar (300 grams)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml), room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups fresh strawberries (approx. 600 grams), hulled and sliced
  • 2 tablespoons granulated sugar (for macerating strawberries)
  • 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter (226 grams), softened (for frosting)
  • 4 cups powdered sugar (480 grams), sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–4 tablespoons heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Prep the Strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons sugar and lemon juice. Let sit at room temperature while making the cake.
  2. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly dust with flour or line with parchment paper.
  3. Mix Dry Ingredients: Sift together flour, baking powder, and salt in a bowl. Set aside.
  4. Cream Butter and Sugar: Beat ½ cup softened butter with 1 ½ cups sugar on medium speed until pale and fluffy.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in 2 teaspoons vanilla extract.
  6. Alternate Adding Dry Ingredients and Milk: On low speed, add dry mixture in three parts alternating with 1 cup milk, starting and ending with dry ingredients. Mix until just combined.
  7. Divide Batter and Bake: Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cakes should spring back when pressed.
  8. Cool Layers: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Make the Vanilla Frosting: Beat 1 cup softened butter until creamy. Gradually add powdered sugar, then vanilla extract. Add heavy cream or milk 1 tablespoon at a time to reach desired consistency. Add a pinch of salt.
  10. Assemble the Cake: Place one cake layer on a plate. Spread a thick layer of frosting, then spoon half the macerated strawberries and juices over it. Top with second layer, frost top and sides. Reserve some strawberries for garnish.
  11. Chill and Serve: Chill cake in fridge for at least 30 minutes to set frosting and meld flavors. Bring to room temperature before slicing.

Notes

Use softened butter (not melted) for creaming. Do not overmix batter to keep cake light. Macerate strawberries with sugar and lemon juice for best flavor. Sift powdered sugar for smooth frosting. Chill cake before slicing for best texture. Can substitute gluten-free flour and dairy-free alternatives as needed.

Nutrition

Keywords: strawberry shortcake, layer cake, vanilla frosting, homemade dessert, summer cake, fluffy cake, fresh strawberries

Find it online: https://lucastable.com/fluffy-strawberry-shortcake-layer-cake-recipe-perfect-for-homemade-desserts/