Strawberry Shortcake Layer Cake: A Summer Dessert Dream Come True
Strawberry shortcake is a classic dessert that screams summer. It’s the perfect blend of sweet, tart, and creamy, making it a beloved treat for picnics, barbecues, and family gatherings. But what if we told you that this summer staple could be transformed into something even more spectacular? Enter the Strawberry Shortcake Layer Cake—a show-stopping dessert that takes all the best elements of traditional strawberry shortcake and elevates them into a beautiful, layered masterpiece. Created by Annalise from Completely Delicious, this cake is not only visually stunning but also surprisingly easy to make.
In this comprehensive guide, we’ll walk you through the process of creating this delightful dessert from start to finish. We’ll cover everything from selecting the freshest strawberries to assembling the layers with whipped cream perfection. By the end, you’ll be ready to impress your guests with a cake that tastes as good as it looks.
The Ingredients: Simple Yet Essential
The magic of the Strawberry Shortcake Layer Cake lies in its simplicity. The ingredients are straightforward, yet each plays a crucial role in creating the perfect balance of flavors and textures.
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature: Butter is the foundation of any good cake. It adds richness and moisture, ensuring that your cake layers are soft and tender.
- 2 cups granulated sugar: Sugar does more than just sweeten the cake; it helps create a fine crumb and adds to the cake’s structure.
- 3 cups cake flour, sifted: Cake flour is essential for a light, fluffy texture. Its lower protein content compared to all-purpose flour makes for a tender crumb.
- 1 tablespoon baking powder: This leavening agent gives the cake its lift, ensuring that the layers rise beautifully in the oven.
- 1/2 teaspoon salt: A small amount of salt enhances the flavors of the other ingredients without making the cake salty.
- 1 1/4 cup milk: Milk adds moisture and helps to create a smooth, even batter.
- 4 large eggs: Eggs provide structure, moisture, and richness to the cake.
- 2 teaspoons vanilla extract: Vanilla adds a subtle, sweet flavor that complements the strawberries and whipped cream.
For the Strawberries:
- 1 quart fresh strawberries, sliced: The star of the show! Fresh, ripe strawberries bring natural sweetness and a pop of color to the cake.
- 2 tablespoons granulated sugar: A touch of sugar helps macerate the strawberries, drawing out their juices and enhancing their sweetness.
- 1 teaspoon vanilla extract: Vanilla adds depth to the strawberry flavor, making it even more irresistible.
For the Whipped Cream:
- 2 cups heavy whipping cream: The whipped cream is what ties this cake together. It’s light, fluffy, and perfectly complements the rich cake layers.
- 1/4 cup granulated sugar: Just enough sugar to sweeten the cream without overpowering the delicate flavors of the strawberries.
- 1 teaspoon vanilla extract: Vanilla-infused whipped cream adds an extra layer of flavor that elevates the entire dessert.
The Cake: A Foundation of Flavor
The cake layers are the backbone of this dessert, providing structure and a buttery richness that pairs beautifully with the strawberries and cream. Here’s how to make them:
- Preparation: Start by preheating your oven to 350°F. Line two 8- or 9-inch round cake pans with parchment paper, then butter and flour the parchment paper to prevent the cakes from sticking.
- Creaming the Butter and Sugar: In the bowl of an electric mixer, beat the butter and sugar on high speed until pale and creamy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which will help the cake rise.
- Combining Dry and Wet Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, and vanilla extract. Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture and ending with the flour mixture. Be sure to scrape down the sides of the bowl between each addition to ensure everything is well combined.
- Baking the Cakes: Divide the batter evenly between the two prepared cake pans. Bake until the tops are barely golden brown and spring back when lightly touched, about 30-35 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cool, cover the cake layers with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
The Strawberries: Sweet and Juicy
The strawberries are the soul of this dessert, providing a burst of fresh, fruity flavor that perfectly balances the richness of the cake and cream.
- Slicing the Strawberries: Start by washing and hulling the strawberries, then slice them into thin, even pieces. This ensures that each bite of cake will have a good amount of strawberry goodness.
- Macerating the Strawberries: Toss the sliced strawberries with sugar and vanilla extract in a bowl. Let them sit for about 20 minutes. During this time, the sugar will draw out the natural juices of the strawberries, creating a sweet, flavorful syrup that will soak into the cake layers.
The Whipped Cream: Light and Fluffy
Whipped cream is the perfect complement to the rich cake layers and sweet strawberries. It adds a light, airy texture that ties the whole dessert together.
- Making the Whipped Cream: In a clean bowl, use an electric mixer to beat the heavy whipping cream, sugar, and vanilla extract until medium peaks form. Medium peaks are ideal because they hold their shape without being too stiff, ensuring that the whipped cream remains soft and luscious.
Assembling the Cake: The Grand Finale
Now that you’ve prepared the cake layers, strawberries, and whipped cream, it’s time to bring everything together.
- Cutting the Cake Layers: Remove the chilled cake layers from the refrigerator. Use a small knife to score each layer in half horizontally. Then, use a large serrated knife to carefully cut all the way through each layer, using the scored line as a guide. This will give you four thin cake layers.
- Layering the Cake: Place one cake layer on a cake plate or stand. Spread 1 cup of whipped cream evenly over the top, then spoon one-quarter of the strawberry mixture on top of the whipped cream. Repeat this process with the remaining cake layers, whipped cream, and strawberries, ending with a layer of strawberries on top.
- Serving the Cake: Serve the cake immediately to enjoy it at its freshest. The whipped cream and strawberries will soak into the cake layers, creating a moist, flavorful dessert that’s sure to impress.
Tips for Success
- Use Fresh, Ripe Strawberries: The quality of your strawberries will make a big difference in the final flavor of your cake. Look for strawberries that are bright red, firm, and fragrant.
- Chill the Cake Layers: Chilling the cake layers before assembling the cake makes them easier to slice and helps the whipped cream set, making for a cleaner, more professional-looking cake.
- Assemble Just Before Serving: For the best texture and flavor, assemble the cake just before you plan to serve it. This prevents the whipped cream from breaking down and the cake from becoming too soggy.
A Cake Worth Celebrating
The Strawberry Shortcake Layer Cake is more than just a dessert; it’s a celebration of summer’s best flavors. With its tender cake layers, sweet strawberries, and fluffy whipped cream, it’s a dessert that’s sure to become a favorite at your summer gatherings. Whether you’re hosting a potluck, a birthday party, or just want to treat yourself to something special, this cake is the perfect choice.
Don’t be intimidated by its stunning presentation—this cake is as easy to make as it is delicious. With a little time and effort, you can create a dessert that looks like it came from a bakery but tastes even better because it’s homemade. So gather your ingredients, preheat your oven, and get ready to make a cake that’s as beautiful as it is delicious.