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The Best Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake

A stunning three-layer naked cake featuring moist vanilla sponge, stabilized chantilly cream, and fresh macerated strawberries. Perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

Vanilla Bean Sponge
  • 3 cups All-purpose flour sifted
  • 2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1 cup Unsalted butter softened
  • 4 Large eggs room temperature
  • 1 cup Whole milk
  • 2 tsp Vanilla bean paste
Macerated Strawberries
  • 2 lbs Fresh strawberries hulled and sliced
  • 1/4 cup Granulated sugar
  • 1 tbsp Lemon juice
Stabilized Whipped Cream
  • 3 cups Heavy whipping cream cold
  • 1/2 cup Powdered sugar
  • 2 tbsp Instant vanilla pudding mix the secret for stability

Method
 

  1. 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.
  2. Divide batter into pans and bake for 25-30 minutes. Let cool completely on a wire rack.
  3. Toss sliced strawberries with sugar and lemon juice. Let sit for 30 minutes to create a natural syrup.
  4. Whip cold heavy cream with powdered sugar and pudding mix until stiff peaks form.
  5. Level the cooled cakes. Layer cake, whipped cream, and strawberries, repeating for all three layers.
  6. Top with decorative cream dollops and fresh berries. Slice and serve.

Notes

Ensure your heavy cream is ice cold before whipping. Use a serrated knife to level the cakes for a stable stack.