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Strawberry Shortcake Layer Cake

A delightful Strawberry Shortcake Layer Cake bursting with fresh flavors, made with layers of vanilla cake soaked in strawberry syrup and topped with whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs
For the Strawberry Filling
  • 1 cup strawberry simple syrup
  • 2 cups fresh strawberries, sliced
For the Whipped Cream
  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two or three cake pans.
  2. Cream the sugar and butter together in a large bowl until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In another bowl, mix the flour, baking powder, and salt. Add this dry mixture to the creamed mixture, alternating with the milk.
  5. Divide the batter evenly among the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Assembling
  1. Whip the heavy cream with powdered sugar in a chilled bowl until soft peaks form.
  2. Assemble the cake by layering with strawberry simple syrup, fresh strawberry slices, and whipped cream between each layer.
  3. Frost the top and sides with remaining whipped cream. Chill for at least 30 minutes before serving.

Notes

Serve chilled and garnish with additional fresh strawberries or mint leaves. Pairs well with vanilla ice cream or sparkling wine.