Irresistible Strawberry Shortcake Layer cake has always been my go-to for special occasions, and this version is truly something magical. I remember my mom making a simpler version when I was a kid, and the smell of warm cake and sweet strawberries filling the kitchen was pure bliss. This particular irresistible strawberry shortcake recipe takes that nostalgic feeling and elevates it with perfectly tender layers and vibrant, juicy berries. It’s the kind of homemade strawberry shortcake cake that makes everyone ask for seconds! Let’s get cooking!

Why You’ll Love This Irresistible Strawberry Shortcake Layer

This cake isn’t just pretty; it’s a flavor explosion! Here’s why it’s destined to become a favorite:

• Incredible Taste: The balance of sweet, slightly tart strawberries with the light, fluffy cake and creamy whipped topping is heavenly.
• Quick Prep: While it’s a layer cake, it’s surprisingly fast to prepare, making it an easy strawberry shortcake dessert for busy bakers.
• Relatively Healthy: Packed with fresh fruit, it offers a lighter option compared to many rich desserts.
• Budget-Friendly: Using common pantry staples and seasonal strawberries makes this an affordable indulgence.
• Family Favorite: Kids and adults alike adore this classic combination, making it perfect for any gathering.
• Versatile: It’s a wonderful option for birthdays, holidays, or just a special weekend treat – a truly easy strawberry shortcake dessert for any occasion.
• Light and Airy: You’ll be amazed at how wonderfully light the cake layers are.

Ingredients for Your Irresistible Strawberry Shortcake Layer

Gather these simple items to create your stunning cake:

• 2 cups all-purpose flour – the foundation for our cake layers.
• 1 cup granulated sugar – to sweeten the cake batter and berries.
• 2 1/2 teaspoons baking powder – our leavening agent for a light crumb.
• 1/2 teaspoon salt – enhances all the sweet flavors.
• 1/2 cup unsalted butter, cold and cubed – essential for a tender, flaky texture, contributing to the fluffy strawberry shortcake base.
• 2 large eggs – at room temperature for better incorporation.
• 1 cup milk – whole milk works best for richness and moisture.
• 1 teaspoon vanilla extract – for that classic sweet aroma and taste.
• 1 pound fresh strawberries, hulled and sliced – the star of the show!
• 1/4 cup granulated sugar (for strawberries) – to help macerate the berries and release their juices.
• 2 cups heavy whipping cream – for a luxurious, cloud-like frosting.
• 1/4 cup powdered sugar (for whipped cream) – to sweeten the cream perfectly.
• 1 teaspoon vanilla extract (for whipped cream) – adds an extra layer of flavor to the frosting.

How to Make an Irresistible Strawberry Shortcake Layer Cake

1. Step 1: Preheat your oven to 375°F (190°C). Get your cake pans ready by greasing and flouring two 8-inch round pans. This ensures your beautiful cake layers won’t stick.
2. Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. This dry mix forms the base of our delicious cake.
3. Step 3: Now for the butter! Cut in the 1/2 cup of cold, cubed unsalted butter using a pastry blender or your fingertips. You want the mixture to look like coarse crumbs – little buttery bits are key for texture.
4. Step 4: In a separate bowl, whisk together the 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract. This wet mixture will bring our batter together.
5. Step 5: Pour the wet ingredients into the dry ingredients. Mix everything gently until it’s *just* combined. Overmixing can make the cake tough, and we want a tender crumb for our moist strawberry shortcake cake.
6. Step 6: Divide the batter evenly between your prepared cake pans. Smooth the tops gently.
7. Step 7: Bake for 25-30 minutes. You’ll know they’re done when a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Patience here is key for perfect assembly later!
8. Step 8: While your cakes cool, let’s prepare the star filling. Toss the 1 pound of hulled and sliced fresh strawberries with 1/4 cup granulated sugar in a bowl. Let them sit and macerate for at least 15 minutes. You’ll see juicy syrup start to form – that’s exactly what we want!
9. Step 9: Whip up the frosting! In a clean bowl, beat the 2 cups of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. It should be thick and hold its shape.
10. Step 10: Time to assemble this stunning strawberry shortcake recipe with layers! Place one cooled cake layer on your serving plate. Spoon about half of the whipped cream over it, then top with half of the juicy macerated strawberries. Repeat with the second cake layer, the rest of the whipped cream, and the remaining strawberries. It’s a beautiful sight!
11. Step 11: For the best flavor and texture, chill the assembled irresistible strawberry shortcake layer cake in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.

Pro Tips for the Best Irresistible Strawberry Shortcake Layer

Achieving that perfect cake texture is easier than you think with these little tricks. I’ve found these tips make a huge difference in creating a truly memorable dessert.

• Always use very cold butter when making the cake batter. This creates little pockets that steam in the oven, leading to a flakier, more tender crumb.
• Don’t overmix the batter once you add the wet ingredients to the dry. Mix just until combined to avoid developing the gluten too much, which can result in a tough cake.
• Letting the strawberries macerate with sugar is crucial. This process draws out their natural juices, creating a delicious syrup that infuses the cake with flavor and moisture.

What’s the secret to perfect strawberry shortcake layers?

The secret lies in a combination of cold butter cut into the dry ingredients and not overmixing the batter. This creates a tender, light and airy strawberry shortcake that’s perfectly crumbly yet moist.

Can I make this irresistible strawberry shortcake layer ahead of time?

You can bake the cake layers a day in advance and store them at room temperature, well-wrapped. Prepare the whipped cream and macerate the strawberries just before assembly for the freshest results.

How do I avoid common mistakes with strawberry shortcake cake?

To prevent a dry cake, ensure you don’t overbake it; a skewer should come out with moist crumbs, not totally clean. Soggy berries are usually due to letting them sit too long after macerating, so assemble shortly after they release their juices.

Best Ways to Serve Your Irresistible Strawberry Shortcake Layer

Presenting your irresistible strawberry shortcake layer cake is almost as fun as eating it! For a classic look, simply dust the top with a little powdered sugar or arrange a few fresh strawberries and mint leaves artfully on top. You can also serve individual slices with an extra dollop of whipped cream on the side. This cake is a fantastic canvas for various strawberry shortcake dessert ideas; consider a light drizzle of balsamic glaze for a surprising sweet-savory note, or serve it alongside a scoop of vanilla bean ice cream for ultimate indulgence. Each slice is a celebration!

Nutrition Facts for Irresistible Strawberry Shortcake Layer

This delightful cake is a treat, and here’s a breakdown of its estimated nutritional content per serving. Remember, these are approximations for this irresistible strawberry shortcake layer cake.

• Calories: Approximately 400-500 calories
• Fat: Approximately 20-30g
• Saturated Fat: Approximately 10-15g
• Protein: Approximately 5-7g
• Carbohydrates: Approximately 50-60g
• Fiber: Approximately 2-3g
• Sugar: Approximately 30-40g
• Sodium: Approximately 200-300mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Irresistible Strawberry Shortcake Layer

Properly storing your irresistible strawberry shortcake layer cake is key to maintaining its deliciousness. Once your beautiful cake has completely cooled, it’s time to think about storage. For enjoying it within a few days, wrap the assembled cake tightly in plastic wrap or place it in an airtight container. It should stay fresh in the refrigerator for about 3 to 4 days. If you want to keep those perfect layers for longer, you can freeze the cake. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, let frozen slices thaw overnight in the refrigerator. For slightly stale cake layers, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes until just warmed through.

Frequently Asked Questions About Irresistible Strawberry Shortcake Layer

What is the best strawberry shortcake recipe?

The best irresistible strawberry shortcake layer cake recipe is one that balances moist, tender cake layers with sweet, juicy strawberries and light, fluffy whipped cream. This recipe excels because it focuses on creating a cake base that is flavorful on its own, ensuring that even if your strawberries aren’t perfectly in season, the cake still shines. It’s a delightful take on a classic.

How do I make strawberry shortcake layers that are light and airy?

To achieve those perfect, light and airy strawberry shortcake layers, the key is using cold butter cut into the dry ingredients and being careful not to overmix the batter once the wet ingredients are added. Overmixing develops gluten, which can make the cake dense. Make sure your baking powder is fresh for optimal lift, too!

Can I use frozen strawberries for this classic strawberry shortcake cake?

While fresh strawberries are preferred for that bright, vibrant flavor and texture, you can use frozen strawberries. Thaw them completely and drain off excess liquid before macerating them with sugar. Keep in mind that frozen berries might release more juice, so you may need to adjust the amount of syrup or consider a slightly thicker whipped cream. This approach still results in a delicious, albeit slightly different, classic strawberry shortcake cake experience.

Why is my strawberry shortcake dry?

A dry cake is often a sign of overbaking or overmixing. Always bake until a toothpick inserted into the center comes out with moist crumbs, not completely clean. Also, ensure you’re measuring your flour accurately; too much flour can lead to a drier texture. Following the steps for a moist strawberry shortcake cake, especially the gentle mixing and precise baking times, will help prevent dryness.

Variations of Irresistible Strawberry Shortcake Layer Cake

This irresistible strawberry shortcake layer cake is wonderfully versatile! You can easily adapt it to suit different tastes and dietary needs, creating your own unique versions of this beloved dessert. Here are a few ideas to inspire you:

• Lemon Zest Delight: Add the zest of one lemon to the cake batter for a bright, citrusy twist that complements the strawberries beautifully. This variation offers even more delicious strawberry shortcake layers.
• Individual Shortcakes: Instead of a layer cake, bake the batter in muffin tins to create individual shortcakes. This is perfect for portion control and a more rustic presentation.
• Vegan Version: Substitute plant-based milk (like almond or soy) for dairy milk, vegan butter for unsalted butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) for the eggs. Use coconut cream or a store-bought vegan whipped topping.
• Berry Medley: While strawberries are classic, feel free to add other berries like raspberries or blueberries to the macerated fruit mix for a mixed berry shortcake experience.

Irresistible Strawberry Shortcake Layer Cake Recipe

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• Author: Jessica
• Total Time: 1 hour 30 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This irresistible strawberry shortcake layer cake is a delightful dessert that combines sweet strawberries with fluffy cake and whipped cream, perfect for any celebration.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar (for whipped cream)
• 1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a wooden skewer 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.
8. While the cakes cool, toss the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let them macerate for at least 15 minutes.
9. In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
10. Assemble the irresistible strawberry shortcake layer cake: Place one cake layer on a serving plate. Top with half of the whipped cream and half of the macerated strawberries. Repeat with the second cake layer, remaining whipped cream, and strawberries.
11. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.

Notes

• For an even more moist strawberry shortcake cake, you can brush the cake layers with a simple syrup before assembling.
• Ensure your butter is very cold for the flakiest cake layers.
• Adjust the sugar in the whipped cream to your preference.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking and Assembly
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Approximately 400-500 calories
• Sugar: Approximately 30-40g
• Sodium: Approximately 200-300mg
• Fat: Approximately 20-30g
• Saturated Fat: Approximately 10-15g
• Unsaturated Fat: Approximately 10-15g
• Trans Fat: 0g
• Carbohydrates: Approximately 50-60g
• Fiber: Approximately 2-3g
• Protein: Approximately 5-7g
• Cholesterol: Approximately 80-100mg