Strawberry Shortcake Layered Cake (Printable)

Fluffy vanilla sponge cake stacked with fresh strawberries and whipped cream

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature

→ For the Filling & Topping

10 - 1½ pounds fresh strawberries, hulled and sliced
11 - ¼ cup granulated sugar
12 - 2 cups heavy whipping cream, chilled
13 - ¼ cup powdered sugar
14 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - While cakes are cooling, combine sliced strawberries and ¼ cup granulated sugar in a bowl. Let sit for 20 minutes to macerate.
07 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Place one cake layer on a serving plate. Spread half the whipped cream over the cake and top with half the strawberries (including juices). Place the second cake layer on top. Spread remaining whipped cream over the top and decorate with the remaining strawberries.
09 - Chill for at least 30 minutes before serving for best texture.

# Expert Advice:

01 -
  • The combination of vanilla sponge, macerated strawberries, and freshly whipped cream creates the perfect balance of sweet and tangy that everyone keeps talking about
  • Unlike traditional biscuit shortcake, this cake version stays moist for days and actually tastes better after the flavors have melded together
02 -
  • The most common mistake is trying to assemble this cake while the layers are still warm, which makes the whipped cream melt into a sad puddle
  • Room temperature ingredients are non negotiable here because cold eggs and butter won't emulsify properly
  • Don't skip the chilling time because the texture improves dramatically after 30 minutes in the refrigerator
03 -
  • Use a serrated knife to level any domed tops so the cakes sit flat and stack evenly
  • Chill your mixing bowl and beaters before whipping cream to help it reach stiff peaks faster
  • Gently fold any strawberry juices that accumulate at the bottom of the bowl into the whipped cream for pockets of intense flavor

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