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Strawberry shortcake is a beloved dessert that has delighted taste buds for generations. Originating in the United States in the 19th century, this classic dish has evolved over the years, but its core essence remains unchanged: a delightful combination of sweet strawberries, creamy whipped topping, and a tender cake base. The popularity of strawberry shortcake can be attributed to its refreshing flavor and its ability to evoke warm weather memories, making it a staple at summer gatherings, picnics, and celebrations.

Strawberry Shortcake Layer Cake (Sponge Cake)

Create an unforgettable dessert with our Strawberry Shortcake Layer Cake recipe! This elegant take on a classic features fluffy sponge cake, fresh strawberries, and airy whipped cream, making it perfect for summer celebrations. Elevate your next gathering with this delicious, visually stunning treat that brings warmth and joy to any occasion. Get ready to impress your family and friends! #StrawberryShortcake #LayerCake #DessertRecipe #Baking #SummerTreats #CookingAtHome
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Ingredients
  

For the Sponge Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1/2 cup unsalted butter, softened

1 cup whole milk, at room temperature

4 large eggs, at room temperature

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp lemon juice

For the Whipped Cream:

2 cups heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

For Garnish:

Whole strawberries, for decoration

Mint leaves, for garnish

Instructions
 

Preheat and Prepare:

    Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.

      Make the Sponge Cake:

        In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

          Combine Dry Ingredients:

            In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients; mix until just combined.

              Bake the Cakes:

                Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                  Prepare the Strawberry Filling:

                    In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently and let it sit for 30 minutes to allow the strawberries to release their juices.

                      Whip the Cream:

                        In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form.

                          Assemble the Cake:

                            Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread a layer of whipped cream over the top, followed by a generous layer of the strawberry filling. Repeat with the second layer.

                              Final Layer and Frosting:

                                Place the final layer on top. Use the remaining whipped cream to frost the top and sides of the cake.

                                  Decorate:

                                    Garnish the top with whole strawberries and fresh mint leaves for a beautiful finish.

                                      Serve:

                                        Slice the cake and serve chilled or at room temperature. Enjoy your strawberry shortcake layer cake!

                                          Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 10