Fresh Strawberry Shortcake Layer Cake

Ingredients:

For the Vanilla Cake Layers:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (room temperature)

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

For the Whipped Cream Frosting:

3 cups heavy whipping cream (cold)

¾ cup powdered sugar

1 tbsp vanilla extract

For the Filling and Topping:

2 ½ cups fresh strawberries (sliced)

Whole strawberries for garnish

Optional: 2 tbsp strawberry jam (for extra moisture and flavor between layers)

Instructions:

Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then vanilla.

5. Alternate adding flour mixture and milk, starting and ending with flour. Mix just until combined.

6. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.

7. Let cakes cool completely.

Make the Whipped Cream:

1. Beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Keep chilled.

Assemble the Cake:

1. Place the first cake layer on a stand. Spread a thin layer of whipped cream.

2. If using, spread a little strawberry jam on top of the cream.

3. Add a generous layer of sliced strawberries.

4. Add the second cake layer and frost the entire cake with whipped cream.

5. Decorate with swirls of cream and whole strawberries on top and around the base.

Tips:

For more flavor, macerate the sliced strawberries with 1–2 tbsp sugar for 15 minutes.

Chill cake before slicing for clean layers.

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