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–+ servings

Strawberry Shortcake Layer Cake

A tall, bakery-style strawberry shortcake made with two plush vanilla layers, softly whipped cream, and macerated strawberries. This light yet indulgent cake is ideal for birthdays, showers, and summer gatherings.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2⅓ cups cake flour
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine salt
  • 6 tbsp unsalted butter, softened
  • ¼ cup neutral oil
  • 1¼ cups buttermilk, room temp
  • 3 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1½–2 lbs fresh strawberries, sliced
  • ⅓ cup granulated sugar (for berries)
  • ½ tsp vanilla extract (optional, for berries)
  • 1 tsp lemon juice (optional, for berries)
  • 2¼ cups heavy cream, chilled
  • ¼–⅓ cup powdered sugar
  • 1 tsp vanilla extract (for cream)

Equipment

  • 2 cake pans
  • parchment paper
  • mixer or hand mixer
  • whisk
  • serrated knife
  • offset spatula
  • digital scale (optional)
  • cake turntable (optional)
  • palette knife (optional)

Method
 

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and oil and beat until sandy and evenly moistened.
  2. Add most of the buttermilk and beat until creamy. Add eggs, yolk, vanilla, and remaining buttermilk. Mix just to combine.
  3. Divide batter into two greased and parchment-lined 8- or 9-inch pans. Bake at 350°F (175°C) for 22–28 minutes or until tops spring back. Cool in pans 10 minutes, then fully on racks.
  4. Macerate sliced strawberries with sugar and optional vanilla or lemon. Let sit for 15–20 minutes until juicy.
  5. Whip cream with powdered sugar and vanilla to medium peaks in a chilled bowl.
  6. Place first cake layer on a serving plate. Spread half the whipped cream, then layer half the strawberries with some juice. Leave center slightly bare.
  7. Add second cake layer. Top with remaining cream and strawberries. Garnish with whole berries if desired.
  8. Let cake sit 10–15 minutes before slicing. Use a warm, dry knife for clean edges.

Nutrition

Calories: 410kcalCarbohydrates: 43gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 880IUVitamin C: 35mgCalcium: 100mgIron: 1.2mg

Notes

Make cake layers up to 2 days ahead and store well-wrapped. Macerate berries right before serving for peak juiciness. Swap in raspberries or nectarines for seasonal variations. For gluten-free needs, use a 1:1 GF blend and monitor baking time closely.

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