Whipped cream, fresh strawberries, and cake! Doesn’t it sound so good? This pretty Strawberry Shortcake Layer Cake features 2 buttery and light sponge cakes that are sandwiched over a thick layer of whipped fresh cream and obviously fresh strawberries.
Summery, fresh, and wonderfully light, this cake is everything you could ever want in a summer cake. Super easy to make, can be made ahead, and pretty much everyone loves it! Like, what’s not to like about whipped cream, strawberries, and cake, right?
OK, BUT WHAT’S THE DIFFERENCE BETWEEN STRAWBERRY SHORTCAKE LAYER CAKE, STRAWBERRY SHORTCAKE, AND STRAWBERRY CAKE?
Sounds similar, but they’re completely different!
- Strawberry Shortcake Cake – Features one or more layers of sponge cake that are often assembled with whipped cream and strawberries as a naked cake to show all the layers of cake, cream, and strawberries.
- Strawberry Shortcake – This is not a cake or layer cake. It’s a biscuit filled with whipped cream and strawberries. Looks like an English scone with cream and jam.
- Strawberry Cake – This usually has strawberries baked into the cake, and can be served with or without cream.
INGREDIENTS YOU’LL NEED:
- Fresh Strawberries
- Lemon
- Heavy Whipping Cream
- Unsalted Butter
- Eggs
- Granulated Sugar
- Confectioners Sugar
- Vanilla Extract
- Salt
- Cake Flour
- Cornstarch
- Baking powder
EQUIPMENT YOU’LL NEED:
- Two 8-inch round baking pan
- Parchment paper
- Rubber spatula
- Kitchen scale or measuring cups and spoons
- Medium bowl
- Stand mixer or hand mixer with a large bowl
- Medium saucepan
STEP-BY-STEP INSTRUCTIONS
To Make The Cake:
- Preheat the oven to 350F (180C). Line two 8-inch round cake pans with parchment paper on the bottom, then spray the sides with cooking spray or grease with butter and dust with flour. Set aside.
- In a medium bowl, sift the cake flour, baking powder, and salt. Then combine together to combine. Set aside.
- In a large bowl or a stand mixer, beat unsalted butter and sugar until smooth. With a mixer on medium speed, add the eggs one at a time, followed by vanilla extract, and beat until well incorporated. Add the dry ingredients to the large bowl/stand mixer and beat until just combined. Do not overbeat.
- Evenly divide the batter between both cake pans, then use a spatula to spread the batter into the pan. Place into the oven and bake for about 20-25 minutes until the edges begin to pull away from the pan and an inserted toothpick comes out clean.
- Remove the cake from the oven, and allow it to cool completely before decorating. While waiting for the cake to cool completely, we prep the strawberries and whipped cream.
Prep the Strawberries:
- Clean the strawberries, I like to submerge them in a vinegar bath, to clean pesticide residue off of strawberries. Add 1 tsp of baking soda to 4 cups of water, and soak your strawberries in a large bowl for five minutes.
- Hulled and sliced about 250 grams of strawberries. Then, combine the hulled and sliced strawberries, granulated sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Bring to a boil and stir constantly for about 2 minutes. Reduce the heat and simmer for about 8 minutes until the strawberries are thick and jammy. Remove from heat and allow to cool completely.
- Now we whip the cream. Place your mixing bowl and beaters in the refrigerator for at least 1 hour. Once chilled, remove from the refrigerator. By using the prepared mixing bowl, whip the chilled heavy cream, confectioner sugar, and vanilla extract until stiff peaks. Stiff peaks and are the perfect consistency for piping or decorating cakes. Be careful not to over-whip the cream.
Assemble the Cake:
- Choose your prettiest cake as the top layer. Level off the other one to remove any doming from the cakes, then place the cake onto your serving plate.
- Spread an even layer of whipped cream about 1 inch thick across the top of the first layer, then arrange the fresh sliced strawberries around the top of the whipped cream, then add all of the cooked strawberries in the center.
- Put the second cake layer on top, and decorate with the remaining whipped cream and strawberries.
- Enjoy the cake!
MAKE AHEAD THE CAKE:
The cake layers can be baked ahead, cover tightly in 2 layers of plastic wrap and store at room temperature overnight or freeze for up to 2 months. Thaw the cake on the counter when you’re ready to build it.
HOW TO STORE THIS STRAWBERRY SHORTCAKE LAYER CAKE:
This Cake needs to be kept refrigerated so it doesn’t spoil.
Keep the cake stored in an airtight container in the refrigerator. You can serve it cold, or let t come to room temperature before serving.
Strawberry Shortcake Layer Cake
Whipped cream, fresh strawberries, and cake! Doesn't it sound so good? This pretty dessert features 2 buttery and light sponge cakes that are sandwiched over a thick layer of whipped fresh cream and obviously fresh strawberries.
Ingredients
Sponge Cake
- 226g (2 sticks) unsalted butter
- 225g (1 cup + 2 tablespoon) granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 250g (2 cups) cake flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh lemon zest
Whipped Cream
- 480g (2 cups) heavy whipping cream, cold
- 3-4 tablespoon confectioner sugar
- 1/2 teaspoon vanilla extract
Strawberries
- 2 cups fresh strawberries, for decorating the cake
- 250g (1 + 1/2 cups) hulled and sliced fresh strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
Instructions
To Make the Sponge Cake:
Preheat the oven to 350F. Line two 8-inch round cake pans with parchment paper on the bottom, then spray the sides with cooking spray or grease with butter and dust with flour. Set aside.
In a medium bowl, sift the cake flour, baking powder, and salt. Set aside.
In a large bowl or a stand mixer, beat unsalted butter and sugar until smooth. With a mixer on medium speed, add the eggs one at a time, followed by vanilla extract, and beat until well incorporated. Add the dry ingredients and lemon zest to the large bowl/stand mixer and beat until just combined. Do not overbeat.
Evenly divide the batter between both cake pans, then use a spatula to spread the batter into the pan. Place into the oven and bake for about 20-25 minutes until the edges begin to pull away from the pan and an inserted toothpick comes out clean.
Remove the cake from the oven, and allow it to cool completely before decorating.
Prepare the Strawberries:
Clean the strawberries by adding 1 tsp of baking soda to 4 cups of water, and soak your strawberries in a large bowl for five minutes.
Combine the hulled and sliced strawberries, granulated sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Bring to a boil and stir constantly for about 2 minutes. Reduce the heat and simmer for about 8 minutes until the strawberries are thick and jammy. Remove from heat and allow to cool completely.
To Make the Whipped Cream:
Before getting started, place your mixing bowl and beaters in the refrigerator for at least 1 hour. Once chilled, remove from the refrigerator.
By using the prepared mixing bowl, whip the chilled heavy cream, confectioner sugar, and vanilla extract until stiff peaks. Stiff peaks and are the perfect consistency for piping or decorating cakes. Be careful not to over-whip the cream.
Assemble:
Choose your prettiest cake as the top layer. Level off the other one to remove any doming from the cakes, then place the cake onto your serving plate.
Spread an even layer of whipped cream about 1 inch thick across the top of the first layer, then arrange the fresh sliced strawberries around the top of the whipped cream, then add all of the cooked strawberries in the center.
Put the second cake layer on top, and decorate with the remaining whipped cream and strawberries.
Notes
Before you start, make sure your ingredients are at room temperature, except for the heavy whipping cream.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
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Happy Bakin
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