Introduction to Fresh Strawberry Shortcake Layer Cake
There’s something magical about a Fresh Strawberry Shortcake Layer Cake that brings a smile to everyone’s face. Whether it’s a sunny picnic or a cozy family gathering, this cake is the perfect centerpiece. I remember the first time I made it; the aroma of fresh strawberries and whipped cream filled my kitchen, and my family couldn’t wait to dig in! This delightful dessert is not just a treat; it’s a quick solution for a busy day or a way to impress your loved ones. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Fresh Strawberry Shortcake Layer Cake
This Fresh Strawberry Shortcake Layer Cake is a dream come true for any home cook. It’s incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros. The layers of fluffy cake, creamy filling, and juicy strawberries create a symphony of flavors that dance on your palate. Plus, it’s a showstopper that will leave your guests raving, making it a delightful addition to any occasion!
Ingredients for Fresh Strawberry Shortcake Layer Cake
Gathering the right ingredients is the first step to creating your Fresh Strawberry Shortcake Layer Cake. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and texture.
- Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and contributes to its tender crumb.
- Large eggs: They bind the ingredients together and add moisture; room temperature is best.
- Vanilla extract: A splash of this aromatic essence elevates the flavor profile.
- Whole milk: Keeps the cake moist and adds a creamy texture.
- Heavy whipping cream: Essential for the luscious cream filling; it whips up beautifully.
- Mascarpone or cream cheese: Adds a rich, creamy element to the filling; choose based on your preference.
- Powdered sugar: Sweetens the cream filling and helps it hold its shape.
- Fresh strawberries: The star of the show! Use ripe, juicy strawberries for the best flavor.
- Sugar: Tossed with strawberries to draw out their natural juices.
- Lemon juice: A splash brightens the flavor of the strawberries.
- Strawberries for glaze: You can use fresh or frozen; they’ll be cooked down for a delicious topping.
- Cornstarch: Used to thicken the strawberry glaze, giving it a perfect consistency.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Fresh Strawberry Shortcake Layer Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 175°C (350°F). While it warms up, grease and line two 9-inch round cake pans with parchment paper. This ensures your cake layers come out easily and don’t stick. Trust me, there’s nothing worse than a broken cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is crucial as it helps to evenly distribute the leavening agent. A well-mixed dry blend sets the stage for a fluffy Fresh Strawberry Shortcake Layer Cake!
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The fluffiness is key to achieving that tender cake texture we all love!
Step 4: Add Eggs and Vanilla
Next, add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add a lovely aroma and flavor to your cake. It’s like a warm hug for your taste buds!
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to alternate adding the flour mixture and whole milk to the butter mixture. Start with a third of the flour, then half the milk, and repeat until everything is combined. This method keeps the batter smooth and prevents overmixing.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be heavenly!
Step 7: Prepare the Cream Filling
While the cakes cool, whip the chilled heavy whipping cream until soft peaks form. Then, gently fold in the mascarpone or cream cheese, powdered sugar, and a splash of vanilla extract. This creamy filling is what dreams are made of!
Step 8: Prepare the Strawberries
In a bowl, toss the sliced fresh strawberries with sugar and lemon juice. Let them sit for about 15 minutes. This process draws out their natural juices, creating a sweet and tangy flavor that complements the cake perfectly.
Step 9: Make Strawberry Glaze
In a saucepan, cook the reserved strawberries and sugar over medium heat until they soften. Blend the mixture into a puree, then strain if desired. Return it to the heat, add the cornstarch slurry, and cook until thickened. This glaze adds a beautiful finish!
Step 10: Assemble the Cake
Place the first sponge layer on a serving plate. Spread a generous layer of the cream filling, then add the sliced strawberries evenly. Top with the second sponge layer, and repeat the process. Finish with more cream and arrange whole or sliced strawberries on top. Drizzle with the strawberry glaze for that glossy touch!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Chill your mixing bowl and beaters before whipping cream for better volume.
- Don’t overmix the batter; stop as soon as you see no dry flour.
- Let the cakes cool completely before frosting to prevent melting.
- Use fresh strawberries for the best flavor and texture in your cake.
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can also use any large bowl you have.
- Electric mixer: A stand mixer or hand mixer works well; whisking by hand is an option if you’re feeling adventurous!
- Measuring cups and spoons: Essential for accuracy; a kitchen scale can be a great alternative.
- Spatula: A silicone or rubber spatula helps in folding and scraping the bowl clean.
- 9-inch round cake pans: If you don’t have these, any similar-sized pans will do; just adjust baking time accordingly.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Vegan: Use plant-based butter, almond milk, and flax eggs instead of regular eggs for a delicious vegan version.
- Chocolate Strawberry Shortcake: Add cocoa powder to the cake batter for a rich chocolate flavor that pairs beautifully with strawberries.
- Berry Medley: Mix in other berries like blueberries or raspberries for a colorful and flavorful twist on the classic recipe.
- Minty Fresh: Add fresh mint leaves to the strawberry filling for a refreshing herbal note that brightens the cake.
Serving Suggestions
- Pair your Fresh Strawberry Shortcake Layer Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a dollop of whipped cream on the side for extra indulgence.
- Complement with a refreshing glass of iced tea or lemonade to balance the sweetness.
- Garnish with fresh mint leaves for a pop of color and flavor.
- Present on a beautiful cake stand to showcase its layers and vibrant strawberries.
FAQs about Fresh Strawberry Shortcake Layer Cake
Can I make the Fresh Strawberry Shortcake Layer Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Assemble the cake on the day you plan to serve it for the freshest taste.
What can I substitute for mascarpone in the cream filling?
If you don’t have mascarpone, cream cheese works beautifully as a substitute. Just make sure to soften it first for easy mixing. Your Fresh Strawberry Shortcake Layer Cake will still be delicious!
How do I store leftover cake?
Store any leftover Fresh Strawberry Shortcake Layer Cake in an airtight container in the fridge. It’s best enjoyed within 2-3 days, but I doubt it will last that long!
Can I use frozen strawberries for the filling?
Yes, you can! Just thaw them and drain any excess liquid before using. Fresh strawberries are ideal, but frozen ones can work in a pinch for your cake.
What’s the best way to slice the cake without it falling apart?
Use a sharp, serrated knife and let the cake cool completely before slicing. A gentle sawing motion will help keep those beautiful layers intact. Enjoy your Fresh Strawberry Shortcake Layer Cake!
Final Thoughts
Making a Fresh Strawberry Shortcake Layer Cake is more than just baking; it’s about creating memories. Each layer tells a story, from the fluffy cake to the luscious cream and vibrant strawberries. I love watching my family’s faces light up with each bite, and it warms my heart to see them savoring something I made with love. This cake is perfect for celebrations or simply to brighten a regular day. So, roll up your sleeves, gather your ingredients, and let the joy of baking fill your kitchen. Trust me, you’ll be glad you did!
Print
Fresh Strawberry Shortcake Layer Cake: A Delightful Recipe!
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing Fresh Strawberry Shortcake Layer Cake, perfect for any occasion.
Ingredients
- 200 g (1 ½ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120 g (½ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 120 ml (½ cup) whole milk
- 400 ml (1 ¾ cups) heavy whipping cream, chilled
- 250 g (1 cup) mascarpone or cream cheese
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- 600 g (about 4 cups) fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
- 200 g (1 ½ cups) strawberries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp cornstarch + 2 tsp water (slurry)
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate mixing in flour mixture and milk until smooth.
- Divide into pans and bake 20–25 minutes. Cool completely.
- Whip cream until soft peaks form.
- Add mascarpone/cream cheese, powdered sugar, and vanilla.
- Beat until smooth and fluffy. Chill until needed.
- Toss sliced strawberries with sugar and lemon juice. Let rest 15 minutes until juices release.
- In a saucepan, cook strawberries and sugar until soft.
- Blend into a puree and strain if desired.
- Return to heat, add cornstarch slurry, and cook until thickened. Cool before use.
- Place first sponge layer on a serving plate.
- Spread a thick layer of cream filling.
- Add sliced strawberries evenly.
- Place second sponge on top.
- Spread more cream and arrange whole/sliced strawberries on top.
- Drizzle with strawberry glaze for a glossy finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the cream filling for at least 30 minutes before using.
- Use fresh strawberries for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
