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Strawberry Shortcake Layer Cake

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A delightful layered cake featuring fluffy sponge, fresh strawberries, and light whipped cream, evoking nostalgic feelings of summer.

Ingredients

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  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • ¼ cup whole milk (warmed)
  • 1 tsp vanilla extract
  • ¼ cup unsalted butter (melted and cooled)
  • 2½ cups fresh strawberries (hulled and sliced)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 2 cups heavy whipping cream (cold)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Extra strawberries (halved) for garnish
  • Fresh mint for garnish
  • Dusting of powdered sugar for serving

Instructions

  1. Macerate the strawberries: Place the hulled and sliced strawberries in a mixing bowl, add 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice, gently toss, and let sit for about 20 minutes.
  2. Make the sponge cake: Preheat the oven to 350°F (175°C). In one bowl, combine flour, baking powder, and salt. In another bowl, whisk eggs and sugar until fluffy. Gradually add warmed milk, vanilla, and melted butter, then fold in the dry ingredients. Pour into a greased 9-inch round cake pan and bake for 25-30 minutes. Cool on a wire rack.
  3. Whip the cream: In a cold bowl, combine cold whipping cream, powdered sugar, and vanilla. Whisk until medium peaks form.
  4. Assemble the cake: Once the sponge cake is cool, slice it into two even layers. Layer macerated strawberries and syrup on the first layer, followed by whipped cream. Place the second layer on top and repeat. Top with more whipped cream and halved strawberries, dust with powdered sugar and garnish with mint.

Notes

Ensure eggs are at room temperature for fluffiness. Cool cake completely before layering to prevent melting cream. Don’t skip maceration for maximum flavor.

Nutrition

Find it online: https://tashirecipez.com/strawberry-shortcake-layer-cake-sponge-cake/

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