Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
Prepare the Strawberry Filling:
Combine the diced strawberries, sugar, and lemon juice in a bowl. Let sit for 15-20 minutes to release their juices.
Make the Whipped Cream Frosting:
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Cake:
On a serving plate, place one cake layer. Spread a layer of whipped cream and sprinkle with the macerated strawberries. Repeat this process with the second layer, adding more whipped cream and strawberries.
Top with the final cake layer and spread whipped cream over the entire cake. Garnish with whole strawberries.
Chill & Serve:
Refrigerate for at least 1 hour before serving for optimal texture. Enjoy your beautiful creation!
What to Serve Strawberry Shortcake Layer Cake With
Pair this Strawberry Shortcake Layer Cake with refreshing beverages, such as iced tea, lemonade, or even a crisp glass of white wine. For a light meal, try serving it alongside fresh salads or grilled fruits for a harmonious balance of flavors. If you're feeling adventurous, add a scoop of vanilla ice cream on the side for an indulgent treat!
Top Tips for Perfecting Strawberry Shortcake Layer Cake
Use room temperature ingredients for a more even batter.
Chill your mixing bowl before whipping the cream to ensure it holds its shape.
Don’t overmix the batter—mix just until combined to create a light texture.
If fresh strawberries aren’t in season, you can use frozen strawberries, just thaw them first!
Storing and Reheating Tips
Leftover Strawberry Shortcake Layer Cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to help maintain moisture. If you want to enjoy it later, consider freezing it! Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. To reheat, just let it thaw in the refrigerator overnight and enjoy as if it were freshly made.
Now that you have all the juicy details about this irresistible Strawberry Shortcake Layer Cake, it’s your turn to hit the kitchen! Gather your ingredients and start whipping up this delightful dessert that’s sure to impress. Happy baking!