There is nothing that says “summer” quite like a strawberry shortcake. But when you want to take that nostalgic, rustic flavor and turn it into a show-stopping centerpiece for a birthday, bridal shower, or backyard soirée, a Strawberry Shortcake Layer Cake is the ultimate answer. This recipe takes everything we love about the classic the tender crumb, the billowy whipped cream, and the juicy, macerated berries and stacks them into a stunning three-layer “naked” cake.
Unlike a traditional shortcake which can sometimes be a bit dry or crumbly, this version uses a plush, velvety vanilla sponge specifically designed to hold up to layers of fruit without becoming soggy. It’s light enough for a hot July afternoon but decadent enough to feel like a true celebration.
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Why You’ll Love This Strawberry Shortcake Layer Cake
- The Perfect Texture Balance: We’ve swapped the biscuit-style base for a moist vanilla bean sponge. It absorbs just enough of the strawberry juice to stay flavored without losing its structural integrity.
- Visual “Wow” Factor: By leaving the sides “naked” (unfrosted), you showcase the beautiful layers of bright red strawberries and snow-white whipped cream. It looks professional but is actually much easier to assemble than a fully plastered buttercream cake.
- Not Too Sweet: This cake relies on the natural sweetness of peak-season berries and a lightly sweetened Chantilly cream, making it a refreshing alternative to heavy, sugary desserts.
- Customizable: Whether you want to add a hint of lemon zest to the batter or a splash of elderflower liqueur to the berries, this recipe is a versatile canvas for your culinary creativity.
Ingredients
For the Vanilla Bean Sponge
- 3 cups All-purpose flour (sifted)
- 2 cups Granulated sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Unsalted butter (softened)
- 4 Large eggs (room temperature)
- 1 cup Whole milk
- 2 tsp Vanilla bean paste (or extract)
For the Macerated Strawberries
- 2 lbs Fresh strawberries (hulled and sliced)
- 1/4 cup Granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
For the Stabilized Whipped Cream
- 3 cups Heavy whipping cream (cold)
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Instant vanilla pudding mix (this is the secret to stabilization!)
Instructions
1. Prep and Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla bean paste. Gradually alternate adding the dry ingredients (flour, baking powder, salt) and the milk. Divide the batter evenly between the three pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack before assembling.
2. Macerate the Strawberries
While the cakes are baking, prepare your fruit. Combine the sliced strawberries, sugar, lemon juice, and zest in a medium bowl. Toss gently and let sit at room temperature for at least 30 minutes. This process, called maceration, draws out the natural juices of the berries, creating a built-in “sauce” that will soak into the cake layers.
3. Whip the Cream
In a chilled metal bowl, combine the cold heavy cream, powdered sugar, vanilla, and the instant pudding mix. Whip on medium-high speed until stiff peaks form. The pudding mix ensures the cream stays firm and doesn’t weep or collapse while the cake sits on display.
4. Level and Prep the Layers
Once the cakes are cool, use a serrated knife to trim the domed tops off the cakes so they are perfectly flat. This ensures your “naked” cake stacks straight and doesn’t lean.
5. Assemble the Layers
Place the first cake layer on a stand. Pipe or spread a thick layer of whipped cream, leaving a 1/2-inch border at the edge. Spoon a generous portion of the macerated strawberries (and some juice) onto the center. Place the second cake layer on top and repeat. For the final layer, place the cake top-side up.
6. Serve
Finish the top with large, decorative dollops of whipped cream using a star tip. Arrange the remaining strawberries artistically on top. For a whimsical touch, add small edible flowers like daisies or chamomile. Slice with a sharp, thin knife and serve immediately.
Expert Tips for Success
- Temperature is Key: Ensure your eggs and milk are at room temperature for the cake batter to prevent curdling, but make sure your heavy cream is ice cold for the best volume.
- Don’t Over-Macerate: If you let the strawberries sit for more than 2 hours, they can become mushy. 30–60 minutes is the “sweet spot” for texture.
- The “Pudding Trick”: If you don’t have instant pudding mix, you can use a teaspoon of gelatin dissolved in water to stabilize the cream. This is crucial if the cake will be sitting out at an event.
- Clean Slices: For the perfect slice (like in the photo), wipe your knife clean with a warm, damp cloth between every single cut.
Variations
- The Boozy Berry: Add 2 tablespoons of Grand Marnier or Limoncello to the strawberries while they macerate for an adult twist.
- Chocolate Strawberry: Add 1/2 cup of cocoa powder to the cake batter and shave dark chocolate over the whipped cream layers.
- Sheet Cake Version: If you’re feeding a crowd and don’t want to stack layers, bake the batter in a 9×13 pan, poke holes in it, pour the berries over, and top with a thick blanket of whipped cream.
Frequently Asked Questions
Can I make this cake in advance? You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. However, I recommend assembling the cake no more than 2–4 hours before serving to keep the whipped cream fresh and the cake from getting too soft from the berry juice.
What are the best strawberries to use? Small, organic strawberries usually have the most concentrated flavor. If your berries aren’t very sweet, you can add an extra tablespoon of sugar to the maceration process.
Can I use frozen strawberries? For the filling, yes (though they will be softer). For the topping and decoration, fresh berries are highly recommended for the best aesthetic and texture.
Strawberry Shortcake Layer Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk until smooth.
- Divide batter into pans and bake for 25-30 minutes. Let cool completely on a wire rack.
- Toss sliced strawberries with sugar and lemon juice. Let sit for 30 minutes to create a natural syrup.
- Whip cold heavy cream with powdered sugar and pudding mix until stiff peaks form.
- Level the cooled cakes. Layer cake, whipped cream, and strawberries, repeating for all three layers.
- Top with decorative cream dollops and fresh berries. Slice and serve.
Notes
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