Strawberry Shortcake Cake (Printable)

Tender vanilla sponge layers with macerated fresh strawberries and homemade whipped cream create this classic American dessert.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 tablespoon vanilla extract
09 - 3/4 cup buttermilk

→ Strawberry Filling

10 - 1.5 pounds fresh strawberries, hulled and sliced
11 - 1/2 cup granulated sugar
12 - 2 teaspoons lemon juice

→ Whipped Cream

13 - 2 cups heavy whipping cream, chilled
14 - 1/4 cup powdered sugar
15 - 1 teaspoon vanilla extract

# Directions:

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 until well combined.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes, stirring occasionally to release juices and create a syrupy consistency.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, approximately 3-4 minutes.
09 - Place one cooled cake layer on a serving plate. Spread half the macerated strawberries and their juices over the layer, then top with half the whipped cream. Repeat with remaining cake layer, strawberries, and whipped cream.
10 - Refrigerate assembled cake for at least 1 hour to set. Slice with a serrated knife for clean cuts. Garnish with whole strawberries if desired.

# Expert Tips:

01 -
  • The vanilla sponge is impossibly light and stays moist for days
  • Fresh macerated strawberries create their own sweet syrup that soaks into the cake
  • Whipped cream between layers makes every bite feel like a celebration
02 -
  • Cold ingredients create a denser cake, so bring everything to room temperature first
  • Overmixing the batter develops too much gluten and makes the sponge tough
  • The cake needs that full hour of chilling to hold its shape when you slice it
03 -
  • Use an ice cream scoop to transfer the batter evenly between pans
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream
  • Run a thin knife around the cake pans right after taking them out of the oven

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