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Fluffy Strawberry Shortcake Layer Cake

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A light and fluffy strawberry shortcake layer cake with fresh berry compote and whipped cream, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (170 grams), softened
  • 1 ½ cups granulated sugar (300 grams)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml), room temperature
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 cups fresh strawberries (300 grams), hulled and halved
  • 1 cup fresh raspberries (125 grams), optional
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 2 cups heavy whipping cream (480 ml), cold
  • ¼ cup powdered sugar (30 grams)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter with granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract or vanilla bean paste.
  5. On low speed, alternately add dry ingredients in three parts with milk, starting and ending with flour mixture. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then run a knife around edges and transfer to cooling racks to cool completely.
  8. For the berry compote, combine strawberries, raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Stir occasionally until berries release juices and mixture thickens slightly, about 10 minutes. Let cool.
  9. Chill mixing bowl and beaters for 15 minutes. Beat cold heavy cream with powdered sugar and vanilla extract to soft peaks. Do not overbeat.
  10. To assemble, place one cake layer on serving plate. Spread whipped cream generously, then spoon berry compote over cream. Top with second cake layer and repeat. Finish with a final layer of whipped cream and decorate with fresh berries.

Notes

Use room temperature eggs and milk for better batter texture. Chill bowl and beaters before whipping cream to achieve soft peaks. Bake layers until a toothpick comes out clean but do not overbake to keep moist. If cake layers dome, slice off peaks for even stacking. Keep whipped cream chilled until serving to prevent melting. Store leftovers covered in fridge; bring to room temperature before serving. Frozen berries can be used for compote if fresh are unavailable.

Nutrition

Keywords: strawberry shortcake, layer cake, berry compote, whipped cream, easy dessert, homemade cake, spring dessert

Find it online: https://tessierecipes.com/fluffy-strawberry-shortcake-layer-cake-recipe-easy-homemade-berry-dessert/