Strawberry Shortcake Layer Cake

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This Strawberry Shortcake Layer Cake has 4 layers of vanilla sponge cake, plenty of fresh strawberries and homemade whipped cream!

Strawberry Shortcake Layer Cake covered in homemade whipped cream

This Strawberry Shortcake Layer Cake is a show-stopping twist on classic strawberry shortcake! This recipe has 4 layers of vanilla sponge cake soaked in simple syrup, plenty of fresh strawberries and homemade whipped cream! It’s such a refreshing summer dessert.

Looking for more strawberry recipes? Try my Baked Strawberry Donuts or Strawberry Crumb Bars!

Ingredient Breakdown

Granulated sugar – sweetens cake.

Eggs – whipped with the sugar to provide structure and make the cake rise. Must be at room temperature because they will whip up better, do not use cold eggs straight from the fridge!

Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – provides structure.

Strawberry Shortcake Layer Cake cross section

How To Make Strawberry Shortcake Layer Cake

1. Make the Vanilla Sponge Cake: use a hand mixer or a stand mixer fitted with the whisk attachment to whip the granulated sugar and eggs until thickened and pale yellow (about 10 minutes). Add in the vanilla extract.

2. Sift the 1/3 of the all-purpose flour into the egg mixture then carefully fold until just combined. Repeat until all of the flour is gone. Be very gentle and do not over-mix the batter otherwise it will deflate!

Sponge Cake batter

3. Immediately pour the batter into the prepared cake pans. Bake at 350°F for 35 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack.

Sponge Cake in an 8-inch cake pan

4. Make the Simple Syrup: in a small, pot combine the water and granulated sugar then bring to a boil. Remove from heat and stir in the vanilla extract. Set aside to cool.

5. Make the Whipped Cream: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.

6. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and vanilla extract on medium high until stiff peaks form. Be careful not to over whip or the texture will be grainy.

7. Assemble the cake: level the tops of the cakes with a serrated knife then cut each cake in half to create a total of 4 layers. Place one layer on a cake board then use a pastry brush to brush about 1/4 of the simple syrup over the surface of the cake. Spread an even layer of whipped cream on top using an offset spatula. Place a layer of sliced strawberries on top of the whipped cream layer. Repeat with remaining cake layers. Decorate the top of the cake as desired. Store Strawberry Shortcake Layer Cake covered for up to 3 days in the fridge.

Pro Tips For Strawberry Shortcake Layer Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Use room temperature eggs because they will whip up better, do not use cold eggs straight from the fridge!
  • Make sure you sift the all-purpose flour. You want it to be super light so that it doesn’t weigh down and deflate your egg mixture.
  • Be very gentle when folding the all-purpose flour into egg mixture and do not over-mix the batter otherwise it will deflate!
  • Bake batter immediately. It can’t sit for long or it will deflate.
  • Chill your bowl and whisk attachment before whipping the heavy cream. This will help your whipped cream reach stiff peaks faster and provide better texture and stability.
  • If at any point your whipped cream gets too warm, put it in the fridge until cold again.
Strawberry Shortcake Layer Cake covered in homemade whipped cream

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake has 4 layers of vanilla sponge cake, plenty of fresh strawberries and homemade whipped cream!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 1 8-inch cake
Calories 5060kcal
Author Maria Azzarelli

Equipment

  • Stand mixer or hand mixer
  • two 8 inch cake pans
  • Parchment paper
  • Fine mesh sieve

Ingredients

Vanilla Sponge Cake

  • 300 g (1 1/2 cups) granulated sugar
  • 6 eggs (room temperature)
  • 1 tsp vanilla extract
  • 280 g (2 1/3 cups) all-purpose flour

Simple Syrup

  • 240 g (1 cup) water
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract

Whipped Cream

  • 480 g (2 cups) heavy cream (cold)
  • 80 g (2/3 cups) confectioners' sugar
  • 1 tsp vanilla extract
  • 16 oz fresh strawberries, sliced

Instructions

Vanilla Sponge Cake

  • Preheat oven to 350°F. Grease the bottom of two 8-inch cake pans then line the bottom and sides with parchment paper. Set aside.
  • Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the granulated sugar and eggs until thickened and pale yellow (about 10 minutes). Add in the vanilla extract.
  • Sift the 1/3 of the all-purpose flour into the egg mixture then carefully fold until just combined. Repeat until all of the flour is gone. Be very gentle and do not over-mix the batter otherwise it will deflate!
  • Immediately pour the batter into the prepared cake pans. Bake for 35 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack.

Simple Syrup

  • In a small, pot combine the water and granulated sugar then bring to a boil. Remove from heat and stir in the vanilla extract. Set aside to cool.

Whipped Cream

  • Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
  • Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners' sugar and vanilla extract on medium high until stiff peaks form. Be careful not to over whip or the texture will be grainy.

Assembly

  • Level the tops of the cakes with a serrated knife then cut each cake in half to create a total of 4 layers. Place one layer on a cake board then use a pastry brush to brush about 1/4 of the simple syrup over the surface of the cake. Spread an even layer of whipped cream on top using an offset spatula. Place a layer of sliced strawberries on top of the whipped cream layer. Repeat with remaining cake layers. Decorate the top of the cake as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Strawberry Shortcake Layer Cake covered for up to 3 days in the fridge.
 
 
  • Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 5060kcal | Carbohydrates: 744g | Protein: 79g | Fat: 204g | Saturated Fat: 119g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 54g | Trans Fat: 0.1g | Cholesterol: 1524mg | Sodium: 533mg | Potassium: 1841mg | Fiber: 17g | Sugar: 517g | Vitamin A: 8542IU | Vitamin C: 270mg | Calcium: 593mg | Iron: 20mg

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