Strawberry Shortcake Layered Cake (Printable)

Fluffy vanilla sponge stacked with macerated strawberries and freshly whipped cream—a summer classic.

# Ingredient List:

→ Cake Components

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature

→ Filling & Topping

10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ¼ cup granulated sugar
12 - 2 cups heavy whipping cream, chilled
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract

# How to Make:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Smooth tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit for 20 minutes to release juices.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries including their juices.
10 - Place second cake layer on top. Spread remaining whipped cream over the top and decorate with remaining strawberries. Chill for at least 30 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk sponge stays incredibly moist, even after chilling overnight
  • Homemade whipped cream tastes infinitely better than anything store-bought
  • The macerated strawberries create natural pockets of sweet fruit juice throughout
02 -
  • Cold ingredients kill volume—make sure everything is room temperature except the whipping cream
  • Overwhipping cream turns it to butter, so stop when you see stiff peaks that hold their shape
  • The cakes must be completely cool or the whipped cream will melt into a mess
03 -
  • Add a tablespoon of lemon juice to the macerating strawberries for brightness
  • Brush the cake layers with simple syrup if they seem dry before adding whipped cream

Return