Description
This showstopping Strawberry Shortcake Layer Cake elevates the classic dessert into a stunning centerpiece. It features layers of incredibly moist and tender vanilla cake, a light and fluffy cream cheese whipped frosting, and a filling of juicy, fresh strawberries. It’s the perfect balance of flavors and textures, ideal for birthdays, holidays, or any special occasion.
Ingredients
Cake:
2½ cups all purpose flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 large egg whites, room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract, optional
⅔ cup sour cream
¾ cup milk, room temperature
Filling:
3 cups sliced or diced fresh strawberries, divided
2 tablespoons strawberry jam
additional whole strawberries, for garnish, optional
Frosting:
8 ounces cream cheese, softened to cool room temp
1 cup powdered sugar
¾ teaspoon vanilla extract
2¼ cups heavy whipping cream, cold
Instructions
Bake the Vanilla Cakes:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, oil, eggs, egg whites, and extracts. Mix in the sour cream. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Divide the batter between the pans and bake for 18-22 minutes. Let cool completely.
Prepare the Strawberry Filling:
In a small bowl, gently toss the sliced strawberries with the strawberry jam.
Whip Up the Cream Cheese Frosting:
In a large, chilled mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. On low speed, slowly pour in the cold heavy cream. Increase speed to high and whip until the frosting is thick and holds stiff peaks.
Assemble Your Masterpiece:
Place one cake layer on a platter. Top with one-third of the frosting and half of the strawberry filling. Place the second cake layer on top and repeat with another third of the frosting and the remaining filling. Top with the final cake layer and frost the top and sides with the remaining frosting. Garnish as desired.
Notes
Make-Ahead Tips:
The cake layers can be baked a day in advance and stored, tightly wrapped, at room temperature. For the best result and to prevent the fresh strawberries from making the cake soggy, it’s best to assemble the cake on the day you plan to serve it.
Perfect Frosting Technique:
For a light yet stable frosting, ensure your heavy cream is very cold and your cream cheese is softened but still cool. Chilling your mixing bowl and whisk for 15 minutes in the freezer before starting will help the cream whip to its maximum volume.
Berry Variations:
Feel free to substitute the strawberries with a mix of fresh seasonal berries like blueberries, raspberries, and blackberries for a different twist on this classic cake.
- Prep Time: 30
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: strawberry shortcake cake, layer cake recipe, vanilla cake, cream cheese frosting, fresh strawberry dessert, celebration cake