Strawberry Shortcake Layer Cake Delightful and Easy

Are you ready to wow your family and friends with a stunning dessert? This Strawberry Shortcake Layer Cake is both delightful and easy to make! Follow me as I guide you through simple steps, tasty ingredients, and helpful tips to create a showstopper for your next gathering. Get those taste buds excited—let's dive into the sweet world of cake making together!

Ingredients

Dry Ingredients

- 2 cups all-purpose flour

- 1 cup granulated sugar

- 1 tablespoon baking powder

- ½ teaspoon salt

Wet Ingredients

- ½ cup unsalted butter, softened

- 1 cup whole milk

- 2 large eggs

- 1 teaspoon vanilla extract

Fresh Ingredients

- 3 cups fresh strawberries, hulled and sliced

- 1 cup heavy whipping cream

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract (for whipped cream)

Gathering fresh, high-quality ingredients is key. Use all-purpose flour for a light cake. Granulated sugar sweetens perfectly, while baking powder gives the cake a nice rise. Salt balances the sweetness. For the wet mix, always use unsalted butter. It helps control the salt level. Whole milk keeps the cake moist. Large eggs add structure and richness.

Don’t forget the fresh strawberries. They bring a burst of flavor. Heavy whipping cream is essential for that fluffy texture. The powdered sugar in the cream sweetens it just right. The second splash of vanilla extract enhances the overall taste.

Each ingredient plays a role. Together, they create a delightful strawberry shortcake layer cake.

Step-by-Step Instructions

Prepping the Cake Batter

- Preheat the oven: Start by turning on your oven to 350°F (175°C). This makes sure it’s hot when your cake goes in.

- Mix dry ingredients: In a big bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Stir them well.

- Add wet ingredients and blend: Next, add ½ cup of softened butter, 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Beat this mixture on medium speed for about 2 minutes until it’s smooth.

Baking the Cake

- Divide and pour batter into pans: Take the batter and split it evenly between two greased and floured 9-inch round cake pans. Use a spatula to smooth the tops.

- Baking time and cooling process: Place the pans in your preheated oven. Bake for 25 to 30 minutes. Stick a toothpick in the center; if it comes out clean, the cakes are done. Let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Preparing Strawberries and Cream

- Sugar strawberries to release juices: While the cakes cool, slice 3 cups of fresh strawberries. Toss them with 1 tablespoon of sugar. Let them sit for about 15 minutes. This helps the strawberries release their tasty juices.

- Whipping the cream: In another bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until stiff peaks form. This cream will add a nice touch to your cake!

Tips & Tricks

Perfecting Cake Layers

To bake even layers, use a kitchen scale. Measure equal amounts of batter in each pan. This helps your cakes rise evenly and bake correctly. Always preheat your oven to 350°F (175°C). This step is key for a good rise.

Cooling is just as important. Once you take the cakes out of the oven, let them sit in the pans for 10 minutes. Then, flip them onto wire racks to cool completely. This prevents sogginess and keeps the texture light.

Whipped Cream Tips

To create stiff peaks in your whipped cream, start with cold cream. Beat it until you see soft peaks, then add powdered sugar and vanilla extract. Keep beating until it holds its shape. This works best with heavy whipping cream, but you can use alternatives.

If you want a lighter option, try coconut cream. Chill a can of coconut milk overnight. Scoop out the solid cream and whip it. This gives a nice flavor twist and is dairy-free.

Assembly Tips

For layering, place the first cake on a serving plate. Spread whipped cream evenly on top. Spoon half of the sugared strawberries over the cream. This creates a delicious base. Place the second layer of cake on top and repeat the process.

Presentation makes a big impact. Use a serrated knife for clean edges when slicing. Add extra whipped cream and whole strawberries on top for a beautiful finish. You can also sprinkle some mint leaves for a pop of color.

Variations

Flavor Boosts

You can make your cake even better with two simple tricks. First, add lemon zest. This brightens the flavor. Just a teaspoon of zest works well. It brings a fresh taste that pairs nicely with strawberries.

Next, try almond extract. A half teaspoon adds a lovely, nutty flavor. It gives your cake a new twist. Make sure to mix it well with the wet ingredients.

Different Berry Options

If you want to mix things up, consider using different berries. Mixed berries add color and flavor. You can use blueberries, blackberries, or raspberries. Just swap them in for the strawberries in the recipe.

You can also substitute strawberries with raspberries. Raspberries are tart and juicy. They create a bright contrast with the sweet cream. Make sure to adjust the sugar if you choose tart berries.

Gluten-Free Options

For gluten-free bakers, there are great alternatives. You can use almond flour or a gluten-free blend. These flours work well in cakes. Just be aware that they may change the cake's texture a bit.

You may also need to adjust moisture levels. Gluten-free flours can absorb more liquid. Add a little extra milk or cream until the batter feels right. This way, your cake stays moist and delicious.

Storage Info

Short-term Storage

To keep your cake fresh, cover it well. Use plastic wrap or foil. Place it in the fridge. This keeps it moist for about 3 days. If you have leftover strawberries, store them in a separate container. They can last for up to 2 days in the fridge.

Long-term Storage

You can freeze the cake for later. First, let the cake cool completely. Wrap it in plastic wrap tightly. Then, place it in an airtight container. It will keep well in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. For reheating, avoid the microwave. It can make the cake soggy. Instead, warm slices in the oven at 300°F (150°C) for about 10 minutes.

Best Serving Practices

Serve the cake cold or at room temperature. This enhances the flavors. If you like, add a dollop of whipped cream on each slice. Fresh strawberry slices also make a great garnish. They add a pop of color and flavor.

FAQs

Can I make this cake ahead of time?

Yes, you can make this cake ahead. I suggest baking the layers a day before. After they cool, wrap each layer in plastic wrap. Store the layers in the fridge for up to two days. This helps the flavors blend well. You can also prepare the whipped cream and strawberries ahead. Just keep them in the fridge until you're ready to assemble.

How do I prevent the cake from sticking to the pan?

To keep the cake from sticking, grease the pans well. Use unsalted butter or cooking spray. Then, sprinkle a little flour in the pans. Shake out the extra flour. This creates a nice barrier. When you cool the cake, let it sit for a few minutes. Then, carefully run a knife around the edges before inverting them onto a wire rack.

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries, but they will change the cake's taste and texture. Frozen berries can be mushy after thawing. They may also release more juice, making the cake wetter. If you must use frozen strawberries, drain them well before adding. Fresh strawberries offer the best flavor and look for this cake.

You now have a clear guide to making a delicious cake. We covered essential ingredients, from dry to fresh. You learned step-by-step instructions for creating the batter and baking. Our tips will help you perfect your layers and whipped cream. Don’t forget the variations to keep things exciting! With the right storage, you can enjoy your cake longer. Remember to try new flavors and share your creations! Happy baking!