Everyone’s favorite summer dessert gets reimagined as a stunning layer cake, perfect for potlucks and parties! Don’t be intimidated by its beautiful presentation - this Strawberry Shortcake Layer Cake is actually quite easy to assemble.
HOW TO
- To prepare the cake, preheat oven to 350°F. Line two 8- or 9-inch round cake pans with parchment paper. Butter and flour the parchment paper to keep the cakes from sticking.
- In bowl of electric mixer, beat butter and sugar on high speed until pale and creamy, about 3-4 minutes, scraping down bowl as necessary.
- In medium bowl, combine cake flour, baking powder and salt. In another bowl, whisk together milk, eggs and vanilla extract. Add flour mixture to butter mixture in 3 additions, alternating with milk mixture and ending with flour mixture. Scrape down bowl between each addition.
- Divide batter between two prepared cake pans and bake until tops are barely golden brown and spring back when lightly touched, about 30-35 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool to room temperature. Cover cake layers with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- When ready to assemble cake and serve, prepare the strawberries. Toss sliced strawberries, sugar and vanilla extract in bowl and let sit for 20 minutes.
- To prepare whipped cream, use electric mixer to beat whipping cream, sugar and vanilla extract to medium peaks.
- Remove chilled cake layers from refrigerator and use small knife to score each layer in half horizontally. Then use a large serrated knife to slowly cut all the way through each layer, using scored line as a guide.
- Place one cake layer on cake plate or stand. Cover with 1 cup whipped cream and one quarter of strawberry mixture. Repeat with remaining cake layers, whipped cream and strawberries.
- Serve cake immediately.
Recipe courtesy of Go Bold With Butter