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Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake features fluffy vanilla sponge layers layered with fresh, juicy strawberries and lightly whipped cream. The focus is on practical assembly and balanced flavors, resulting in a moist, stable cake with a bright, tender strawberry flavor and inviting appearance. It’s an easy-to-make, forgiving dessert perfect for showcasing ripe berries and creating a beautiful presentation.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs at room temperature
  • 200 g granulated sugar superfine recommended
  • 1 tsp vanilla extract
  • 200 g all-purpose flour sifted
  • 1 tsp baking powder
  • pinch salt
  • 500 g strawberries ripe and fragrant, hulled and sliced
  • 2 tbsp granulated sugar for macerating strawberries
  • 1 tsp lemon zest
  • 300 ml heavy cream chilled
  • 2 tbsp superfine sugar for whipping cream
  • fresh mint leaves optional garnish

Equipment

  • Mixing bowls
  • electric mixer
  • Cake pans
  • Wire rack
  • Spatula
  • Serrated knife
  • Serving plate

Method
 

  1. Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes pale, fluffy, and doubles in volume, about 3-4 minutes. Add vanilla extract and gently fold in the sifted flour combined with baking powder and salt, mixing just until no streaks remain.
  3. Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for about 20-25 minutes, or until the layers are golden, spring back when gently pressed, and a skewer inserted in the center comes out clean.
  4. Let the sponge layers cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely, about 30 minutes. Meanwhile, hull and slice the strawberries and toss them with sugar and lemon zest. Let sit for 15 minutes to macerate and develop juices.
  5. In a chilled bowl, whip the heavy cream with superfine sugar until soft peaks form, keeping an eye on the texture to avoid overwhipping—aim for silky, billowy peaks.
  6. Place the first sponge layer on your serving plate. Spread a thin layer of whipped cream over the top, then add a handful of the macerated strawberries for a burst of color and flavor. Repeat with the second layer, topping with the final sponge.
  7. Use the remaining whipped cream to frost the top and sides of the assembled cake. Chill in the refrigerator for at least 1 hour to let the layers set and flavors meld together.
  8. Decorate the top with fresh strawberries, a dusting of powdered sugar, and optional mint leaves for a fresh finishing touch. Slice with a serrated knife, starting from the center, for clean, neat slices that reveal the beautiful layers inside.

Notes

Chill the cake for at least an hour before slicing to help the layers set. Use a serrated knife for clean cuts. Feel free to add extra garnish like mint leaves or a drizzle of strawberry glaze for presentation.