Strawberry ‘Shortcake’ Layer Cake

Sweet Delight in Every Bite!

Ever tasted a cake that takes you straight to summer? This Strawberry ‘Shortcake’ Layer Cake bursts with the freshness of strawberries and the rich creaminess of mascarpone, leaving you wanting more after every forkful. It’s not just any dessert; it’s a showstopper for birthdays, picnics, or any sunshiny day. Trust me, you’re going to impress everyone!

Why Make This Recipe

Why does this cake deserve a spot in your kitchen? Here are a few reasons:

• Simplicity: With a straightforward recipe and minimal ingredients, you’ll feel like a baking superstar (even if you usually burn toast).
• Crowd-Pleaser: Fresh, fruity, and creamy – it’s practically begging for compliments!
• Versatile: This cake suits any occasion—birthdays, potlucks, or just because it’s a Tuesday!

What’s not to love? 🍰

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup (227g) Unsalted Butter (at room temperature)
• 1 ¼ cups (250g) White Sugar
• 4 Large Eggs (at room temperature)
• 1 tsp Vanilla
• 2 cups (240g) All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1-2 cups Fresh Strawberries (for decorating the top of the cake)
• 1 ½ cups (250g) Hulled and Sliced Strawberries
• 1 tbsp (13g) White Sugar
• 1/2 tsp Vanilla
• 2 cups (480ml) Heavy Cream (cold)
• 6 oz (170g) Mascarpone
• 2/3 cup (80g) Confectioners Sugar
• 1/2 tsp Vanilla

Directions

1. Victorian Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a bowl, beat the butter and white sugar until creamy. Add in eggs one by one, mixing well after each. Stir in the vanilla.
2. Add the flour, baking powder, and salt. Mix until just combined.
3. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool completely.
4. Macerated Strawberries: In a bowl, combine hulled and sliced strawberries with white sugar and vanilla. Let them chill for about 30 minutes to release all that juicy goodness.
5. Mascarpone Whipped Cream: In a separate bowl, whip the heavy cream until soft peaks form. Fold in mascarpone, confectioners sugar, and vanilla.
6. Topping: Once the cakes are cooled, slice them horizontally if desired.
7. Layering & Stacking the Cake: Alternate layers with mascarpone whipped cream and macerated strawberries. Repeat and finish with a lovely layer of whipped cream on top. Decorate with fresh strawberries.

How to Make Strawberry ‘Shortcake’ Layer Cake (Overview)

Let’s break it down. You start by whipping up a classic Victorian sponge cake– simple yet elegant. While it cools, macerate those sweet strawberries which makes them juicy and irresistible. Then, whip up a dreamy mascarpone cream. Now, the fun part: layering. Alternate the cake, cream, and strawberries until you create a masterpiece. Pro tip: Don’t rush the chilling time for the strawberries; patience here unlocks extra flavor!

How to Serve Strawberry ‘Shortcake’ Layer Cake

Serving this beauty is all about presentation. Slide a generous slice onto a colorful plate, letting the creamy layers and vibrant strawberries peek out. Pair it with a fresh mint sprig for that pop of color. The aromas wafting from the cream and strawberries? Pure bliss. You might want to pair it with a nice cup of tea or a bubbly glass of lemonade for the ultimate experience. 🍓✨

How to Store Strawberry ‘Shortcake’ Layer Cake

Keep your cake in the fridge where it’ll stay fresh for up to 3 days, covered in plastic wrap or in an airtight container. Planning ahead? You can even make the cake layers and cream a day in advance and assemble it right before serving. For longer storage, freeze the unassembled layers, wrapping them tightly. Just remember to let everything thaw in the fridge before you layer it up again!

Tips to Make Strawberry ‘Shortcake’ Layer Cake

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a fluffier cake.
2. Whip It Good: Don’t skimp on whipping the cream; the fluffier, the better!
3. Fruit Freshness: Use in-season strawberries for the best flavors—your taste buds will thank you!
4. Experiment: Feel free to swap mascarpone with cream cheese if that’s what you have handy.
5. Don’t Rush: Let your cake layers cool completely before stacking.

Variation

Want to get adventurous? Try adding a hint of lemon zest for a tangy twist or replace strawberries with blueberries or raspberries for a berry medley. You could also make this vegan by using a plant-based butter and whipped coconut cream instead of heavy cream!

FAQs

1. Can I use frozen strawberries?
   Yes, but let them thaw and drain excess moisture before using!

2. How long does it take to make?
   Approximately 1.5 to 2 hours, including cooling time for the cake.

3. Can I make it a day ahead?
   Definitely! The flavors meld beautifully when made a day ahead.

📌 Pin this recipe for your next cozy dinner night!

Strawberry 'Shortcake' Layer Cake

A delightful layer cake bursting with fresh strawberries and creamy mascarpone, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup Unsalted Butter (at room temperature) Ensure it's soft for easy mixing.
• 1.25 cups White Sugar
• 4 Large Eggs (at room temperature)
• 1 tsp Vanilla
• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Salt

For the Strawberries

• 1-2 cups Fresh Strawberries (for decorating the top of the cake) Use whole or halved for decoration.
• 1.5 cups Hulled and Sliced Strawberries For layering.
• 1 tbsp White Sugar For macerating strawberries.
• 0.5 tsp Vanilla For macerating strawberries.

For the Mascarpone Whipped Cream

• 2 cups Heavy Cream (cold) Make sure it's well chilled.
• 6 oz Mascarpone
• 2/3 cup Confectioners Sugar
• 0.5 tsp Vanilla

Method

 

Victorian Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
2. In a bowl, beat the butter and white sugar until creamy.
3. Add the eggs one by one, mixing well after each addition.
4. Stir in the vanilla.
5. Add the flour, baking powder, and salt. Mix until just combined.
6. Pour the batter into the prepared pans and bake for 25-30 minutes.
7. Cool completely.

Macerated Strawberries

1. In a bowl, combine hulled and sliced strawberries with white sugar and vanilla.
2. Let them chill for about 30 minutes to release their juices.

Mascarpone Whipped Cream

1. In a separate bowl, whip the heavy cream until soft peaks form.
2. Fold in the mascarpone, confectioners sugar, and vanilla.

Layering & Stacking the Cake

1. Once the cakes are cooled, slice them horizontally if desired.
2. Alternate layers with mascarpone whipped cream and macerated strawberries.
3. Finish with a lovely layer of whipped cream on top, and decorate with fresh strawberries.

Notes

For storage, keep the cake in the fridge covered for up to 3 days. You can prepare cake layers a day in advance. Use in-season strawberries for best flavor.