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Classic American Strawberry Shortcake Layer Cake

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A quick and easy classic American strawberry shortcake layer cake featuring moist cake layers, macerated fresh strawberries, and a creamy whipped topping. Perfect for any occasion and a crowd-pleasing favorite.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 4 cups (approx. 600 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar (for macerating strawberries)
  • 1 tablespoon fresh lemon juice
  • 2 cups (480 ml) heavy whipping cream, cold
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 4–5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  5. Mix in vanilla extract.
  6. Add dry ingredients and warm milk alternately to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined; do not overmix.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean and edges pull slightly away from pans.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. In a bowl, toss sliced strawberries with granulated sugar and lemon juice. Let macerate at room temperature for 30 minutes.
  11. Chill mixing bowl and beaters for 15 minutes. Beat cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Avoid overbeating.
  12. To assemble, place one cake layer on a serving plate. Spread a thick layer of whipped cream, then spoon macerated strawberries on top.
  13. Add second cake layer and repeat with whipped cream and strawberries. Finish by spreading remaining whipped cream on top and garnish with extra strawberries if desired.
  14. Refrigerate cake for at least 30 minutes before serving to let flavors meld and cream set slightly.

Notes

Use room temperature ingredients for best results. Macerate strawberries for 30 minutes to enhance sweetness and juiciness. Chill whipped cream bowl before whipping. Avoid overmixing batter and overwhipping cream. Use a serrated knife and wipe clean between cuts for neat slices. For vegan or gluten-free adaptations, substitute ingredients as suggested.

Nutrition

Keywords: strawberry shortcake, layer cake, whipped cream, easy dessert, classic American dessert, homemade cake, strawberry dessert

Find it online: https://tempotaste.com/classic-american-strawberry-shortcake-layer-cake-recipe-easy-homemade-dessert/