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Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake combines tender homemade sponge layers with juicy, macerated strawberries and whipped cream. The rustic yet refined dessert showcases fresh fruit and fluffy textures, with imperfect layers and drips of juice adding charm. It’s a celebration of summer’s sweet, vibrant flavors in every slice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs at room temperature
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 400 g ripe strawberries hulled and sliced
  • 1 tbsp lemon juice fresh
  • 250 ml heavy cream chilled
  • 1 tbsp granulated sugar for whipped cream

Equipment

  • Cake pans
  • Stand mixer or whisk
  • Serrated knife
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line their bottoms with parchment paper.
  2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until combined.
  3. Add eggs one at a time to the dry mixture, whisking well after each addition. Then, pour in the melted butter and vanilla extract, mixing until the batter is smooth and slightly fluffy.
  4. Divide the batter evenly among the prepared pans, spreading it out smoothly with a spatula.
  5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. While the cakes cool, prepare the strawberries by hulling and slicing them. Toss the slices with lemon juice and a tablespoon of sugar, letting them sit for 15-20 minutes to release their juices.
  7. In a chilled bowl, whip the heavy cream and sugar until soft peaks form. Keep it in the fridge until ready to assemble.
  8. If necessary, level the sponge layers with a serrated knife to create even surfaces.
  9. Place the first sponge layer on a serving plate, spread a generous layer of whipped cream, then evenly distribute a portion of the macerated strawberries, including some of their juice.
  10. Add the second sponge layer on top and repeat the process with more whipped cream and strawberries. Place the final sponge layer on top and gently press down to settle the layers.
  11. Spread remaining whipped cream over the top and sides of the cake. Decorate with extra sliced strawberries for a beautiful finish.
  12. Refrigerate the cake for at least an hour to let the flavors meld and the layers set before slicing and serving. Enjoy the rustic charm and burst of summer in every bite!

Notes

For an extra touch, sprinkle crushed shortbread or biscuit crumbs on top for crunch. Use ripe, fragrant strawberries for the best flavor. The cake can be made a day ahead; store it covered in the fridge until ready to serve.