Are you ready to indulge in a delicious homemade treat? This Strawberry Shortcake Layer Cake is perfect for any occasion! With layers of moist cake, fresh strawberries, and creamy whipped topping, it’s a delight your taste buds will love. In this recipe, I'll guide you step-by-step to create a dessert that shines at every gathering. Let’s dive in and make this scrumptious cake together!
Why I Love This Recipe
- Delightfully Fresh: This dessert is bursting with the natural sweetness of fresh strawberries, making each bite a refreshing experience.
- Layered Perfection: The combination of fluffy cake, luscious strawberries, and creamy whipped topping creates a beautiful and satisfying texture.
- Customizable: You can easily adapt this recipe by adding different fruits or flavors to suit your taste preferences.
- Perfect for Any Occasion: This shortcake is a hit at parties, picnics, or just as a delightful treat at home, making it a versatile dessert choice.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
Strawberry Filling Ingredients
- 4 cups fresh strawberries, hulled and sliced
- ⅓ cup sugar
- 1 tablespoon lemon juice
Whipped Cream Ingredients
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Gather these simple ingredients to create a delightful strawberry shortcake layer cake. You will find that each element plays a key role in the cake's flavor and texture. The cake itself features a soft and fluffy base, while the strawberries add freshness and sweetness. The whipped cream brings everything together with its light and airy feel. Enjoy the process of gathering these ingredients; each one adds to the magic of your creation!
Step-by-Step Instructions
Preparing the Strawberries
1. Combine 4 cups of sliced strawberries with ⅓ cup of sugar and 1 tablespoon of lemon juice in a bowl.
2. Stir gently to mix well.
3. Let the mixture sit for 30 minutes. This helps the strawberries release their juices.
Making the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream together ½ cup of softened butter and 1 ½ cups of granulated sugar until light and fluffy.
3. Add 4 large eggs, one at a time, mixing well after each.
4. Mix in 1 teaspoon of vanilla extract.
5. In another bowl, whisk together 2 cups of all-purpose flour, 3 ½ teaspoons of baking powder, and ½ teaspoon of salt.
6. Gradually add this dry mix to the wet mix, alternating with 1 cup of whole milk. Mix until just combined.
Baking the Cakes
1. Divide the batter evenly among the three prepared pans.
2. Bake in the oven for 25-30 minutes. Check with a toothpick to see if it comes out clean.
3. Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Making the Whipped Cream
1. In a large bowl, whip 2 cups of heavy cream until it thickens.
2. Add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
3. Continue whipping until stiff peaks form.
Assembling the Layer Cake
1. Place one cake layer on a cake stand.
2. Spread a generous layer of whipped cream on top.
3. Add some strawberries, including juice, over the whipped cream.
4. Repeat with the second cake layer.
5. Place the final layer on top. Cover the whole cake with whipped cream.
Chilling and Serving
1. Refrigerate the assembled cake for at least 1 hour.
2. Slice and enjoy your tasty strawberry shortcake layer cake!
Tips & Tricks
Perfecting the Cake Texture
To get a fluffy cake, cream the butter and sugar well. Use room temperature butter. It should look light and airy. Mix on medium speed for about 3 to 5 minutes. This helps the cake rise nicely.
Bake your cakes at 350°F (175°C). This is the perfect temperature. Check your cakes after 25 minutes. Stick a toothpick in the center. If it comes out clean, they are done. Let them cool in the pans for 10 minutes. Then, move them to a wire rack.
Strawberry Quality
When picking strawberries, look for ripe, firm ones. They should be bright red and smell sweet. Avoid any with blemishes or soft spots.
To prepare strawberries, hull and slice them first. In a bowl, mix the sliced berries with sugar and lemon juice. Let this sit for 30 minutes. This draws out their juice and makes a tasty filling.
Whipped Cream Whipping Techniques
For great whipped cream, start with cold heavy cream. Use a chilled bowl and beaters. Whip until soft peaks form, then add powdered sugar and vanilla. Keep whipping until stiff peaks form. This is the right consistency for spreading.
If you have leftover whipped cream, store it in an airtight container. It can last in the fridge for up to 3 days. Just give it a quick whip before using it again.
Pro Tips
- Use Fresh Strawberries: For the best flavor and texture, use ripe, fresh strawberries. They should be bright red and fragrant to enhance the overall taste of your shortcake.
- Chill Your Whipped Cream: For a fluffier whipped cream, chill your mixing bowl and beaters before whipping the cream. This helps achieve stiff peaks more quickly.
- Let the Cakes Cool Completely: Ensure the cake layers are completely cooled before assembling. If they are warm, the whipped cream may melt and the layers could slide.
- Layer Smartly: When layering the cake, use a generous amount of both whipped cream and strawberry filling to prevent the cake from becoming dry. Alternate layers for the best flavor experience.
Variations
Gluten-Free Strawberry Shortcake Layer Cake
To make a gluten-free version, swap out all-purpose flour for a gluten-free blend. Look for blends that contain xanthan gum, which helps mimic the texture of regular flour. You can also try almond flour or oat flour for a nutty flavor. Just remember to adjust the liquid in your recipe, as some flours absorb moisture differently.
Chocolate Strawberry Shortcake Version
For a twist, add cocoa powder to your cake batter. Use about ½ cup of unsweetened cocoa powder. Replace an equal amount of flour with the cocoa powder. This will give your cake a rich, chocolatey flavor that pairs well with the sweet strawberries. Make sure to balance the sweetness by slightly reducing the sugar.
Dairy-Free Options
If you want a dairy-free cake, use coconut cream instead of heavy cream for the whipped topping. You can replace the butter with coconut oil or a dairy-free margarine. For the milk, almond milk or oat milk works well. These swaps will help you enjoy the same great taste while catering to dietary needs.
Storage Info
How to Store Leftovers
To keep your strawberry shortcake layer cake fresh, refrigerate it. Cover the cake well with plastic wrap or place it in an airtight container. This helps prevent the cake from drying out. It also keeps the whipped cream from absorbing odors from the fridge. Make sure to store it in the coldest part of your refrigerator.
Freezing the Cake
If you want to save some layers for later, you can freeze the cake. First, let the layers cool completely. Wrap each layer tightly in plastic wrap. Place the wrapped layers in a freezer bag. If you freeze the assembled cake, make sure it is fully set. Wrap it carefully and store it in the freezer. When you're ready to enjoy, let it thaw in the fridge overnight.
Shelf Life
When stored properly, this cake can last in the fridge for about 3 to 4 days. If frozen, it can stay fresh for up to 2 months. Just remember that the texture may change a bit after thawing. Enjoy your cake while it's fresh for the best taste!
FAQs
Can I make the cake ahead of time?
Yes, you can make the cake ahead. Here are a few tips:
- Bake the cakes: You can bake the layers a day or two in advance.
- Cool completely: Let them cool fully before wrapping.
- Wrap tightly: Use plastic wrap to keep them fresh.
- Refrigerate: Store the wrapped cakes in the fridge.
- Assemble later: Wait to add the whipped cream and strawberries until you are ready to serve.
How do I prevent the cake from getting soggy?
To keep your cake from getting soggy, use these techniques:
- Use fresh strawberries: Only add strawberries right before serving.
- Drain juices: Let the strawberries sit with sugar, then drain excess juice.
- Layer wisely: Spread whipped cream thinly to create a barrier.
- Serve chilled: Chilling helps the cake hold its shape.
What can I substitute for strawberries?
If you want to switch fruits, try these options:
- Blueberries: They add a nice color and sweetness.
- Raspberries: Their tartness pairs well with cream.
- Peaches: Use ripe, sliced peaches for a juicy alternative.
- Mixed berries: Combine different types for a colorful layer.
- Cherries: Pitted and sliced cherries can add a fun twist.
This article covered how to make a delicious strawberry shortcake layer cake. You learned how to prepare the ingredients, bake the cake, and assemble it with fresh strawberries and whipped cream. I shared tips to perfect your cake texture and variations for different diets. Don't forget to follow proper storage techniques to keep your cake fresh. I hope these steps inspire you to create your own show-stopping dessert! Enjoy baking and sharing this treat with friends and family.
