Strawberry Shortcake Layer Cake – Perfect Summer Dessert!

Who’s ready for a Summer cake?

I found this recipe on Homemade in the Kitchen. Of course, me being me, following directions is not my strong suit and my strawberry shortcake layer cake ended up being 3 layers (I made a double batch of batter, long story… lots of dishes ).  LOL.  I then one and a half times the whipping cream and strawberries (lots of math).  The cake was very tasty, but the overall consensus was that it needed “More whipping cream and strawberries … and Less CAKE!!”  If I had followed the recipe below like a good girl, I am sure it would have been the perfect ratio of cake to whipped cream to strawberries. However, none the less, it was a blast making this.  Especially since the strawberries came from the .99 cents store, it made the strawberry shortcake layer cake even sweeter.  Whatever you do, just in case, make an extra batch of the whipping cream, you can never have enough.

INGREDIENTS

CAKE

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, melted
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 3/4 cup milk, room temperature

WHIPPED CREAM

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

STRAWBERRIES

• 1 cup sliced strawberries
• 16 strawberries, halved
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Preheat oven to 350F. Grease two 8-inch round pans (1 1/2 inches deep, 4 cups volume) then line with parchment paper cut to fit the bottom of the pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat together the sugar and melted butter until smooth, roughly 1-2 minutes. Beat in the eggs, one at a time for 1 minute each, then add vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour. Beat until the remaining flour is just moistened and incorporated – do not overbeat.
4. Divide the batter evenly into the pans then bake 20 minutes or until a toothpick comes out clean. Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.
5. For the whipped cream: In a large mixing bowl, beat the cream on high speed until thickened and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over). Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.
6. For the filling, mix together 1 cup sliced strawberries, sugar, and lemon juice. Fold them into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.
7. Place one cake layer onto a plate or cake stand. Top with the strawberry whipped cream filling. Place the other cake on top and gently push down. Top with remaining whipped cream and strawberry halves. Store in the refrigerator for up to a week.