Easy Strawberry Shortcake Layer Cake Recipe | Homemade Fruity Dessert with Creamy Filling - A Fresh, Crowd-Pleasing Treat
This strawberry shortcake layer cake brings together soft vanilla sponge, juicy fresh strawberries, and a light, creamy filling. It’s the kind of dessert that looks impressive but stays simple and doable for any home baker. The flavors are bright, not heavy, and the texture is soft and airy with a bit of berry juiciness in every bite.
Ingredients
- For the cake layers: 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- ½ tsp fine salt
- ¾ cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 2 tbsp neutral oil (canola or vegetable) for extra moisture
- For the strawberry filling: 1 1/2–2 pounds (680–900 g) fresh strawberries, hulled and sliced
- 1/4–1/3 cup (50–65 g) granulated sugar, to taste
- 1 tsp lemon juice
- 1 tsp vanilla extract (optional)
- For the creamy filling and topping: 1 1/2 cups (360 ml) heavy whipping cream, cold
- 6 oz (170 g) mascarpone or softened cream cheese
- ⅓ cup (40 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- To finish: Extra sliced strawberries for decorating
- Fresh mint leaves (optional)
Instructions
- Prep your pans and oven. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides. This helps the layers release cleanly.
- Macerate the strawberries. Combine sliced strawberries with sugar, lemon juice, and vanilla (if using). Toss and let sit for at least 20–30 minutes. They’ll release juices—save that syrup.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside so you can add it quickly and avoid overmixing later.
- Cream butter and sugar. Beat butter and sugar until pale and fluffy, about 2–3 minutes. This traps air, giving you a lighter crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl as needed, then add vanilla. Mix until smooth.
- Alternate dry ingredients and milk. Add half the dry mixture, then milk, then remaining dry mixture. Mix on low just until combined. Gently blend in the oil at the end for extra moisture.
- Divide and bake. Split the batter evenly between the pans and level the tops. Bake 24–28 minutes, or until a toothpick comes out clean and the tops spring back.
- Cool the cakes. Let cool in the pans for 10 minutes, then turn out onto a rack. Peel off parchment and cool completely. Slightly warm cakes will melt the cream, so don’t rush this step.
- Make the creamy filling. Beat mascarpone (or cream cheese) with powdered sugar, vanilla, and a pinch of salt until smooth. Stream in cold cream and whip to medium-stiff peaks. It should hold swoops but still look silky.
- Reduce excess syrup (optional but great). If your strawberries released a lot of juice, pour a few tablespoons into a small pan and simmer 2–3 minutes to slightly thicken. Cool before using. This keeps layers from getting soggy.
- Level and layer. If needed, level the cakes with a serrated knife. Place the first layer on a serving plate. Brush or spoon a little strawberry syrup over the cake for moisture.
- Add cream and berries. Spread a generous layer of the creamy filling over the first cake. Spoon a layer of strawberries on top, leaving a small border so they don’t spill out.
- Top and finish. Place the second cake layer on top. Cover the top with more cream and arrange extra strawberries. You can leave the sides bare for a rustic shortcake look, or lightly frost them with leftover cream.
- Chill briefly. Refrigerate 30–60 minutes to set the layers. This makes slicing cleaner and helps the cream stabilize.
- Serve. Slice with a sharp knife, wiping the blade between cuts for neat slices. Drizzle any remaining syrup over individual pieces if you like.