Can I use frozen strawberries for this Strawberry Shortcake Layer Cake?

While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen sliced strawberries if fresh aren't available. Thaw them completely and drain any excess liquid before macerating with sugar.

How do I know when the cake layers are done baking?

The cake layers are done when a wooden skewer or toothpick inserted into the center comes out clean. The edges should be lightly golden and the top should spring back slightly when gently pressed.

Can I make the frosting less sweet?

Yes, you can easily adjust the sweetness of the frosting. Reduce the amount of powdered sugar by 1/4 cup and taste before adding more. You can also reduce the sugar in the macerated strawberries.

What if my whipped cream doesn't get stiff?

Ensure your heavy cream is very cold, and use a chilled bowl and whisk. If it's still not whipping, you might need to add a teaspoon of cream of tartar or a stabilizer, or try a fresh batch of very cold cream.

Strawberry Shortcake Layer Cake: fluffy dessert for Big Flavor

Description

This Strawberry Shortcake Layer Cake is a delightful and easy-to-make dessert, featuring fluffy cake layers, fresh strawberries, and a light whipped cream frosting. It’s perfect for any occasion and bursting with joyful flavor.

Ingredients

Scale

1 (15.25 ounce) box white cake mix
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 (3.4 ounce) box instant vanilla pudding mix
16 ounces fresh strawberries, sliced
1/4 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, combine the cake mix, milk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
While the cakes are cooling, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir gently and let sit for at least 15 minutes to allow the juices to release.
In a separate large bowl, beat the softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
In another cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread half of the cream cheese frosting over the cake layer.
Spoon half of the sweetened strawberries over the frosting.
Place the second cake layer on top. Spread the remaining cream cheese frosting over the second cake layer.
Arrange the remaining sweetened strawberries on top of the cake.
Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to set.

Notes

For extra flavor, you can add a touch of lemon zest to the strawberry mixture.
Ensure your heavy cream is very cold for best whipping results.
This cake is best served chilled.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
If you prefer a less sweet cake, you can reduce the amount of sugar added to the strawberries and frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450-550 (approximate)
Sugar: 45-60g (approximate)
Sodium: 300-400mg (approximate)
Fat: 25-35g (approximate)
Saturated Fat: 15-20g (approximate)
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 50-65g (approximate)
Fiber: 2-3g (approximate)
Protein: 5-7g (approximate)
Cholesterol: 60-80mg (approximate)