STRAWBERRY SHORTCAKE LAYER CAKE
Light vanilla sponge cake layered with fluffy whipped cream and juicy fresh strawberries.
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INGREDIENTS
For the Vanilla Sponge Cake:
1¼ cups (150g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
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For the Whipped Cream Frosting:
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) powdered sugar
1 tsp vanilla extract
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For the Strawberry Filling:
2½ cups fresh strawberries, chopped
1–2 tbsp sugar (optional, to macerate the berries)
Extra whole strawberries for decoration
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INSTRUCTIONS
1. Make the Sponge Cake:
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Add dry ingredients in 2 parts, alternating with milk. Mix until just combined.
6. Divide batter evenly into prepared pans and bake for 20–25 minutes or until a toothpick comes out clean.
7. Let cool completely.
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2. Prepare the Strawberries:
1. In a bowl, combine chopped strawberries with sugar. Let sit for 15–20 minutes to release juices (optional).
2. Drain before assembling to avoid sogginess.
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3. Make the Whipped Cream:
1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Don’t overwhip.
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4. Assemble the Cake:
1. Place the first cake layer on a serving plate.
2. Spread a thick layer of whipped cream, then top with a layer of chopped strawberries.
3. Repeat with the remaining layers.
4. Frost the top and sides of the cake with more whipped cream.
5. Decorate with whole or halved strawberries on top.
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Tips:
For extra flavor, you can brush each cake layer with a little strawberry syrup or juice from macerated berries.
Chill the assembled cake for at least 1 hour before slicing for clean layers.
