{"id":300073,"date":"2025-06-18T04:17:40","date_gmt":"2025-06-18T04:17:40","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/strawberry-shortcake-layer-cake-completely-delicious\/"},"modified":"2025-06-18T04:17:40","modified_gmt":"2025-06-18T04:17:40","slug":"strawberry-shortcake-layer-cake-completely-delicious","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=300073","title":{"rendered":"Strawberry Shortcake Layer Cake – Completely Delicious"},"content":{"rendered":" \r\n
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The perfect combination of soft and tender homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning strawberry shortcake layer cake.<\/p>\n\n\n

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Strawberry shortcake has always been one of my most favorite summertime desserts. Nothing quite says summer like a paper bowl filled with yellow cake, whipped cream, and sliced strawberries. Enjoyed in someone\u2019s backyard among family and friends, preferably.<\/p>\n\n\n\n

This strawberry shortcake layer cake variation is extra special and impressively beautiful, with only a little extra effort. It\u2019s the classic combination of flavors that we all know and love, but in a slightly elevated cake that\u2019s perfect for any kind of summertime gathering or celebration.<\/p>\n\n\n\n\n\n\n

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Table of Contents<\/h2>\n\n\n

3 parts to this strawberry shortcake cake<\/h2>\n\n\n
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Buttery vanilla cake\u00a0layers<\/strong>\u2014 I borrowed my yellow cake recipe<\/a> here and have zero regrets! It\u2019s the perfect sturdy base for this dessert, with rich buttery vanilla flavor and a very soft and tender texture.<\/p>\n\n\n\n

Sweetened vanilla whipped cream<\/strong>\u2014 The best strawberry shortcake requires homemade whipped cream, no exceptions! I actually have an entire post dedicated to how to make perfectly whipped cream<\/a>, but the key is to start with cold heavy cream and whip it to medium peaks so it\u2019s still very soft. Add just enough sugar so it has a very subtle sweetness, and either vanilla extract or vanilla extract or vanilla bean paste.<\/p>\n\n\n\n

Fresh strawberries<\/strong>\u2014 Use peak in-season strawberries for optimal flavor, if you can! We\u2019re going to \u201cmacerate them\u201d, which just means we\u2019re going to let them sit with sugar until they release their natural juices and soften a bit. It actually makes a\u00a0huge\u00a0<\/em>difference compared to using just sliced strawberries.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n

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How to assemble, step-by-step<\/h2>\n\n\n
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  1. Prepare cake layers and cool<\/strong>. I used 8-inch cake pans, but I think I\u2019ll switch to 9-inch next time, as there\u2019s more cake surface area for the perfect ratio of cake, whipped cream, and strawberries.<\/li>\n\n\n\n
  2. Macerate strawberries<\/strong>. Thinly slice the berries and then toss with sugar and vanilla in a bowl. Let them sit while you prep everything else so they get nice and juicy.\"macerated\"macerated<\/li>\n\n\n\n
  3. Make whipped cream<\/strong>. Use an electric mixer on medium high speed (not high speed) and the whisk attachment and beat for a few minutes until peaks form, but it\u2019s still quite soft. While the cream whips, add sugar and vanilla.\"whipped\"whipped<\/li>\n\n\n\n
  4. Put it all together<\/strong>. Place one cake layer on a plate or cake stand and cover with half of the whipped cream and half of the berries. As you spoon the berries, make sure to include the juices at the bottom of the bowl. Repeat with the second cake layer and remaining cream and strawberries. Add a few whole strawberries to the top of the cake for extra visual appeal.\"layer\"layer<\/li>\n\n\n\n
  5. Serve immediately<\/strong>. The cake looks its best right after assembly, so don\u2019t wait! But I have tips below if you want to prep it ahead of time.<\/li>\n<\/ol>\n\n\n
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    Make it ahead of time<\/h2>\n\n\n
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    You can bake the cake layers several days in advance (or even longer if frozen), and the whipped cream and strawberries can be prepped and stored in the fridge up to 1-2 hours ahead of time, but the cake is best served right after assembly.\u00a0<\/p>\n\n\n\n

    As the cake sits, the strawberries get a little mushy and lose their freshness. That being said, leftovers can be stored in the fridge, and the cake will still be delicious even if it no longer looks as lovely.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n

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    baking tip:<\/em>How to bake flat cake layers<\/h3>
    Here\u2019s how\u00a0to bake flat, even cake layers. No more trimming and leveling, and no fancy tools needed!\n
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    1. Measure your cake batter and make sure all of your pans have the same amount<\/strong>. You can use a spring-loaded scoop<\/a> to scoop even portions into each, or a digital kitchen scale<\/a> (my preferred method, easier and more accurate!).<\/li> \n \t
    2. Bake the cakes at a lower temperature for longer<\/strong>.\u00a0Baking at a lower temperature slows the spring in the leavening, which prevents a dome from forming on your cake. Reduce oven temp to 325 and increase baking time by approximately one-half.<\/li> \n<\/ol>\nFor more details, see my full photo tutorial on how to bake flat cake layers<\/a>.\n<\/div><\/div> \n <\/div>\n \n\n\n

      Recipe variations<\/h2>\n\n\n