Strawberry Shortcake Layer Cake for Mom
Strawberry shortcake layer cake with tender vanilla sponge layers, macerated fresh strawberries, and stabilized whipped cream, stacked into a simple celebratory 3-layer cake.
Equipment
- Three 8-inch (20 cm) round cake pans
- Parchment circles
- Mixer (hand mixer or stand mixer)
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- Offset spatula
- Wire rack
- Serrated knife
- Pastry brush
- Toothpick
- Fine-mesh strainer
Ingredients
For the vanilla cake layers
- 1 2/3 cups all-purpose flour (210 g)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 4 large eggs room temperature
- 1 cup granulated sugar (200 g)
- 1/4 cup neutral oil such as canola or sunflower (60 ml)
- 1/4 cup whole milk room temperature (60 ml)
- 2 tsp pure vanilla extract
For the macerated strawberries
- 1 1/2 lb fresh strawberries hulled (680 g)
- 1/3 cup granulated sugar (65–70 g)
- 1 tsp fresh lemon juice or use 1/2 tsp vanilla extract
For the stabilized whipped cream
- 4 oz cream cheese softened to cool room temperature (115 g)
- 3/4 cup powdered sugar sifted (90 g)
- 4 cups heavy whipping cream very cold (960 ml)
- 2 tsp pure vanilla extract
- 1–2 Tbsp reserved strawberry syrup optional, for tinting/flavoring the whipped cream
For brushing the layers (optional but recommended)
- 1/4 cup reserved strawberry juices from the macerated berries (60 ml)
Instructions
- Prepare pans and oven: Grease three 8-inch (20 cm) round cake pans and line bottoms with parchment circles; lightly grease parchment. Preheat oven to 350°F (175°C) with a rack centered.
- Macerate strawberries: Set aside about 2 cups (300 g) of the best-looking strawberries sliced/halved for topping. Dice remaining berries and toss with 1/3 cup sugar and lemon juice (or vanilla). Let sit 20–30 minutes until syrupy. Strain berries to catch juices; reserve 1/4 cup juice for brushing layers and 1–2 Tbsp for the whipped cream if desired. Chill berries and juices until assembling.
- Make cake batter: Whisk flour, baking powder, and salt. In a large bowl, beat eggs and sugar on medium-high 5–7 minutes until pale, thick, and doubled. Whisk oil, milk, and vanilla together, then drizzle into egg foam on low just until combined. Sift in flour mixture in two additions, gently folding with a spatula until no dry patches remain.
- Bake: Divide batter evenly among pans and smooth tops. Bake 18–22 minutes, rotating halfway if needed, until lightly golden and a toothpick comes out with moist crumbs. Cool in pans 10–15 minutes, then turn out onto a rack, remove parchment, and cool completely.
- Make stabilized whipped cream: Beat cream cheese until smooth. Add powdered sugar and beat until incorporated. Add cold heavy cream and vanilla; mix on low to start, then medium-high until glossy medium-firm peaks form (2–4 minutes). If using, beat in 1–2 Tbsp strawberry syrup briefly.
- Level and moisten layers: Trim domes if needed. Place first layer (cut side up) on a plate/stand and lightly brush with reserved strawberry juice; repeat as you stack, using just enough to moisten without soaking.
- Assemble: Spread about 1 generous cup whipped cream over first layer, leaving a small border. Add about 1/3 of diced strawberries. Add second layer (cut side up) and repeat with another 1 cup whipped cream and another 1/3 berries. Top with final layer (cut side down). Apply a thin whipped-cream crumb coat, then chill 15–20 minutes to firm. Finish frosting with remaining whipped cream and top with reserved sliced/halved strawberries.
- Chill and serve: Refrigerate at least 1 hour before slicing. Slice with a long sharp knife, wiping between cuts. Serve with extra macerated berries and syrup if desired.
Nutrition
Calories: 540kcalCarbohydrates: 53gProtein: 7gFat: 34gSaturated Fat: 20gCholesterol: 155mgSodium: 260mgPotassium: 230mgFiber: 2gSugar: 36gVitamin A: 900IUVitamin C: 45mgCalcium: 120mgIron: 1.6mg
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