Strawberry Shortcake Layer Cake
This scratch-made Strawberry Shortcake Layer Cake features tender vanilla cake layers, a rich homemade strawberry reduction, fresh berries, and stabilized whipped cream frosting. A bakery-worthy summer celebration cake.
Equipment
- Cake Pans
- Electric mixer
- Saucepan
- Bench Scraper
Ingredients
- 2 3/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 4 large egg whites
- 2 tsp vanilla extract
- 1 lb fresh strawberries, hulled and pureed
- 1/4 cup granulated sugar (for filling)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 Tbsp water
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 Tbsp instant vanilla pudding mix
Instructions
- Simmer strawberry puree, sugar, and lemon juice for 10–15 minutes. Stir in cornstarch slurry and boil 1 minute until thick. Cool completely.
- Preheat oven to 350°F. Mix dry ingredients, beat in butter until sandy. Add milk, sour cream, egg whites, and vanilla. Divide into pans and bake 25–30 minutes. Cool fully.
- Whip heavy cream, powdered sugar, vanilla, and pudding mix until stiff peaks form.
- Place first layer on stand. Pipe a whipped cream dam, fill center with strawberry reduction and fresh berries.
- Repeat layers, frost exterior with remaining whipped cream.
- Decorate with strawberries. Chill at least 30 minutes before slicing.
Notes
This cake is sturdy enough for stacking and holds beautifully thanks to the stabilized whipped cream frosting.