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Elevated Layered Strawberry Shortcake Cake with Vanilla Bean Whipped Cream

A decadent slice of strawberry shortcake cake featuring layers of yellow sponge, whipped cream, and macerated strawberries.
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Make this showstopper strawberry layer cake that combines a fluffy sponge cake with fresh macerated berries and light, homemade whipped cream frosting. This is the best strawberry shortcake cake recipe for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1/4 cup boiling water
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for berries)
  • 2 tablespoons lemon juice
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon cornstarch (for stabilization)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, 1 3/4 cups granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, oil, vanilla extract, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully pour the boiling water into the batter and mix briefly until smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the berries: In a medium bowl, gently toss the sliced strawberries with 1/2 cup granulated sugar and lemon juice. Let them macerate at room temperature for at least 30 minutes.
  9. Prepare the whipped cream: Chill your mixing bowl and whisk attachment. Pour the cold heavy whipping cream into the chilled bowl. Begin whipping on medium speed.
  10. Once soft peaks form, gradually add the powdered sugar, vanilla bean paste, and cornstarch. Increase the speed to high and whip until stiff peaks form. The cornstarch helps create homemade whipped cream cake frosting that holds its shape.
  11. To assemble the cake: Place one cooled cake layer on your serving plate. If desired, brush the top lightly with some of the strawberry syrup from the macerated berries.
  12. Spread about one-third of the whipped cream over the first layer. Spoon half of the macerated strawberries evenly over the cream.
  13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream.
  14. Decorate the top with the remaining strawberries. Chill the cake for at least 1 hour before slicing for the best flavor and structure.

Notes

  • For a moister cake, you can brush the layers with a simple syrup made from 1/4 cup water and 2 tablespoons sugar heated until dissolved, then cooled.
  • If you prefer a cream cheese frosting alternative, substitute half of the heavy cream with 8 ounces of softened cream cheese, beating it until smooth before adding the remaining cream and sugar.
  • Assemble this fresh berry dessert recipe the day you plan to serve it for the freshest taste and texture.

Nutrition

Find it online: https://cookingzenith.com/strawberry-shortcake-cake-recipe/