Fresh Strawberry Shortcake Layer Cake: A summer classic reimagined
Fresh Strawberry Shortcake Layer Cake: A summer classic reimagined is a cakes recipe, about 120 minutes total, yielding 10-12 pieces, easy difficulty.
If you love the fresh flavors of strawberries and fluffy whipped cream, this Strawberry Shortcake Layer Cake will be your new favorite cake. Inspired by the classic dessert, it replaces the rustic sponge biscuits with a delicate vanilla sponge cake and juicy strawberry layers - the perfect highlight for any occasion.
Every bite is full of summer freshness, soft cake and fluffy cream. The recipe is simple enough for a relaxed weekend cake, but would also look impressive at any garden party or birthday. Bring a piece of sunshine into your bakery with this cake!
Why this cake is a dream for amateur bakers
In contrast to classic shortcakes, a delicate vanilla sponge cake is used here, which remains wonderfully moist and light. The generous layers of sugared strawberries and fluffy whipped cream are easy to put together, without any complicated techniques. A cake that is guaranteed to be a success and always impresses.
Strawberries play the starring role – choose ripe, fragrant berries for the best flavor. By marinating with sugar, they release their juice, which soaks into the sponge and ensures the typical, juicy shortcake experience. A touch of lemon gives the cream a fresh note like from the pastry shop.
Tips for perfect layers
For neat layers, the cake layers should be completely cool before assembling them. Before whipping the cream, place the mixing bowl briefly in the cold - this makes the cream particularly fluffy. Don't worry if some of the juice runs out - it's these little blobs that give this cake its summery charm!
It is best to serve the strawberry shortcake layer cake fresh after assembly, then it tastes most aromatic. Leftovers will keep covered in the fridge for a day - the cake will then absorb even more berry juice and become particularly juicy.
Recipe
Ingredients
- 250 g fresh strawberries, cleaned and sliced
- 2 tbsp fine sugar (for the strawberries)
- 225 g wheat flour (Type 405)
- 2 tsp baking powder
- 1/2 tsp fine salt
- 225g unsalted butter, softened
- 220 g fine sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 120 ml whole milk
- 400 ml whipped cream
- 2 tbsp powdered sugar (for the cream)
- 1 tsp lemon peel
Method
- Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Grease two round cake tins (20 cm) and line them with baking paper.
- In a bowl, mix the sliced strawberries with 2 tablespoons of sugar. Stir, cover and set aside to steep.
- In another bowl, sift together the flour, baking powder and salt.
- Using a hand mixer, beat the soft butter with 220 g sugar until creamy and light. Stir in the eggs one at a time and then add the vanilla extract.
- Now alternately add the flour mixture and the milk at low speed, starting and ending with the flour. Stir just until everything is just mixed.
- Divide the dough evenly between the prepared pans. Smooth the surface and bake the crusts for 28-32 minutes, until a wooden pick comes out clean.
- Let the cakes cool in the tin for 10 minutes, then turn them out onto a wire rack and let them cool completely.
- Beat the cream with the powdered sugar and lemon zest until it forms soft peaks.
- Place a cake layer on a platter. Spread half of the whipped cream and half of the strawberries and juice on top.
- Place the second layer on top and spread it with the remaining cream and remaining strawberries. Serve immediately or chill for 30 minutes before slicing.