Strawberry Shortcake Layer Cake 
A light and fluffy vanilla sponge cake layered with fresh strawberries and sweet whipped cream. The perfect dessert for any occasion!
Servings: 10-12
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the Whipped Cream Frosting:
2 ½ cups heavy whipping cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
For the Strawberry Filling:
2 cups fresh strawberries, diced
¼ cup granulated sugar
1 tbsp lemon juice
For Garnish:
Whole strawberries for topping
Instructions:
1. Make the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Divide the batter evenly between the cake pans and smooth the tops.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
In a bowl, combine diced strawberries, sugar, and lemon juice.
Let sit for 15-20 minutes to release juices.
3. Make the Whipped Cream Frosting:
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of whipped cream and sprinkle a generous amount of macerated strawberries.
Repeat with the second cake layer, adding more whipped cream and strawberries.
Top with the final cake layer and spread whipped cream over the entire cake.
Garnish with whole strawberries.
5. Chill & Serve:
Refrigerate for at least 1 hour before serving for the best texture.
Tips for the Best Cake:
Use room temperature ingredients for an even batter. Chill the whipped cream before using for a stable frosting. Don’t overmix the batter—mix just until combined!
Enjoy your Strawberry Shortcake Layer Cake! Let me know if you’d like variations! 
Strawberry Shortcake Layer Cake
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