Strawberry Shortcake Layer Cake
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.
Ingredients
For the vanilla cake:
- 3 cups (375 grams) cake flour
- 2 cups (400 grams) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup (170 grams) salted butter , softened to room temperature
- ¼ cup (56 grams) vegetable oil (or other neutral-flavored oil)
- 1 ¼ cups (300 grams) buttermilk , at room temperature, divided
- 2 large whole eggs , at room temperature
- 4 large egg yolks , at room temperature
- 2 teaspoons pure vanilla extract
For the strawberries:
- 1 lb (455 grams) fresh strawberries
- 2-4 tablespoons granulated sugar , depending on berry sweetness
- ½ teaspoon vanilla extract
For the whipped cream:
- 2 cups (455 grams) cold heavy cream
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- Additional strawberries , for decoration
Instructions
To make the cake:
- Preheat oven to 350°F. Grease two 8 or 9-inch cake pans with nonstick baking spray or butter and flour, and line with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt and baking soda. Add the butter, vegetable oil, and 1 cup of the buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 4 minutes total. Stop and scrape the bowl down at least once.
- Whisk together the eggs, egg yolks, remaining ¼ cup of the buttermilk, and the vanilla extract in a bowl or liquid measuring cup.
- Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
- Divide the batter between the prepared pans, about 1lb 8 oz/680 grams of batter in each pan. Bake for 32-35 minutes, or until tops are golden and slightly domed. When gently pressed with a finger, the tops of the cake should bounce back. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
To prepare the strawberries:
- Thinly slice strawberries and toss with sugar and vanilla extract in a bowl. Let sit for 20 minutes until they release their natural juices and soften slightly.
To make the whipped cream:
- With an electric mixer, beat the whipping cream, sugar and vanilla extract to medium peaks on medium-high speed. This will take several minutes. Watch carefully so mixture doesn't overwhip, you want the whipped cream to still be plenty soft.
To assemble the cake:
- If cake layers have a dome, carefully slice off with a serrated knife so tops are flat. Place one layer on a plate or cake stand and cover with half of the whipped cream. Spoon half of the strawberries over the cream, making sure to get some of the juices from the bottom of the bowl.
- Place second cake layer on top and cover with remaining berries and whipped cream. If desired, add a few whole strawberries on top for decoration.
- This cake will look it's best right after assembly and should be served right away. Store any leftovers in the fridge.
Notes
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How to make ahead:
- Prep cake layers in advance and store wrapped in plastic wrap in the fridge for up to 2 days and in the freezer (double wrapped) for up to 3 months. Thaw frozen cakes in the fridge overnight still in their plastic wrap before using. See my tutorial on how to store cake layers for more detailed info.
- Prep the strawberries use within 2 hours. For best results, make whipped cream and assemble the cake right before serving.
Calories: 422kcal, Carbohydrates: 51g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 128mg, Sodium: 270mg, Potassium: 200mg, Fiber: 1g, Sugar: 33g, Vitamin A: 833IU, Vitamin C: 17mg, Calcium: 88mg, Iron: 1mg
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