Ah, strawberry shortcake layer cake! Just the name brings back sweet memories. You know those lazy summer afternoons when the sun seems to set a little slower? It’s the perfect time to gather friends and family for a slice (or two) of this delightful dessert. This Strawberry Shortcake Layer Cake is not just any cake; it’s a showstopper that’s impressively delicious yet surprisingly easy to whip up. Whether you’re hosting a picnic or just celebrating a Saturday, this recipe should be on your list!
Why You’ll Love This Strawberry Shortcake Layer Cake
Let’s be real—life can be hectic, right? Between work, family commitments, and trying to remember birthdays, you need something that makes your kitchen feel like a warm hug. This Strawberry Shortcake Layer Cake does just that! It’s fluffy, sweet, and the strawberries give it that fresh zing that makes your taste buds dance! Plus, the soft whipped cream layers are a delightful treat that will leave everyone asking for seconds. Trust me, your family will fall in love with this cake the moment it makes an appearance.
Ingredients
Let’s gather what you need before we dive into the steps. Here’s the lineup for our delicious Strawberry Shortcake Layer Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (you can use coconut oil for a dairy-free twist!)
- 1 cup granulated sugar
- 2 large eggs (or 1/4 cup applesauce for a vegan option)
- 1 teaspoon vanilla extract
- 1 cup milk (almond or oat milk works too!)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream (coconut cream is a great alternative!)
- 2 tablespoons powdered sugar
Recipe Steps
- Preheat your oven to 350°F (175°C). Don’t forget to grease and flour those two 9-inch round cake pans; they’ll need it!
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. You’ll want to make sure they’re fully combined for that perfect rise!
- Cream the butter and sugar: In another bowl, beat the softened butter and granulated sugar until it’s light and fluffy (think clouds!). Add in the eggs one at a time, then stir in the vanilla. Oh, the aroma is heavenly!
- Combine it all: Gradually add your flour mixture to the creamed butter mix, alternating with the milk until it’s well blended. Don’t rush this part; take a moment to let the flavors join together.
- Bake your cakes: Divide the batter evenly into the prepared pans. Smooth the tops and pop them into the oven for 25-30 minutes. A toothpick poked in the center should come out clean. It’s like magic!
- Cool it down: After baking, let the cakes cool in the pans for 10 minutes before moving them to wire racks to cool completely. The patience will pay off, I promise!
- Whip up that cream: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Don’t be shy; feel free to taste test to ensure it’s just sweet enough!
- Layer it up: Once the cakes are cool, place one layer on a serving platter. Spread whipped cream generously and top it with half the strawberries. Add the second layer, repeat the cream and strawberries, then step back and admire your masterpiece!
- Serve and enjoy: Finally, slice into this beauty and prepare for compliments. Seriously, they might love you a little more after this cake!
Cooking Tips
- For a burst of flavor, feel free to add a splash of lemon juice or zest to the whipped cream. It adds a lovely zing!
- If your cake layers are a bit domed at the top, don’t panic! Just level them off with a knife before stacking. It’ll be our little secret.
- Want to get extra fancy? Drizzle some melted chocolate over the top or sprinkle with crushed nuts for added texture!
Personal Anecdotes
I remember the first time I made this cake for my family. The kids were bouncing off the walls with excitement at the sight of those juicy strawberries! It quickly became a family favorite, and we now whip it up for every birthday, picnic, or random Tuesday just to celebrate being together.
FAQs
Can I substitute the ingredients in this recipe?
Absolutely! You can swap in different flours, like whole wheat or gluten-free, and switch up the dairy for alternatives, as noted in the ingredients list.
How can I store leftovers?
If you have any—ha!—you can store it in the fridge, covered, for a couple of days. Just be warned, the whipped cream might soften a bit!
You’re all set to impress your folks with this Strawberry Shortcake Layer Cake! It’s perfect for any occasion, and who doesn’t love a slice of happiness? Now grab your apron and let’s bake up some joy! Happy cooking!
