Print

Strawberry Shortcake Cake Layers

Strawberry Shortcake Cake Layers
Print Recipe

Master the art of Strawberry Shortcake Cake Layers with this recipe to create delightfully light, fluffy, and tender layers bursting with fresh strawberry flavor. Perfectly balanced in sweetness and texture, these cake layers serve as a versatile base ideal for layering with fresh strawberries, whipped cream, custards, or other fillings, making every strawberry shortcake irresistible.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

Optional Variations

  • Gluten-Free Version: Substitute all-purpose flour with an equivalent amount of gluten-free flour blend
  • Lemon Zest Twist: Add 1 teaspoon fresh lemon zest
  • Dairy-Free Option: Use plant-based milk and vegan butter alternatives
  • Almond Flour Addition: Replace ¼ cup of flour with almond flour
  • Extra Moisture Boost: Add 1 tablespoon Greek yogurt or sour cream

Instructions

  1. Prepare Your Ingredients and Pans: Gather all ingredients at room temperature for smooth mixing and even baking. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easier removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and ensure a fine crumb texture.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar on medium speed for 3 to 5 minutes, until light and fluffy, incorporating air to create tender layers.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for warmth and enhanced flavor.
  5. Alternate Adding Dry Ingredients and Milk: With mixer on low, add the dry ingredients in three parts alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix just until combined to prevent toughening the batter.
  6. Bake the Cake Layers: Divide batter evenly between prepared pans, smoothing tops with a spatula. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for a smooth batter that traps air efficiently.
  • Do not overmix the batter; mix only until combined to keep layers tender.
  • Confirm oven temperature with a thermometer to avoid under- or overbaking.
  • Divide batter evenly using a kitchen scale or measuring cups for consistent layer thickness.
  • Allow layers to cool completely before assembling to prevent melting fillings or frostings.

Nutrition

Keywords: strawberry shortcake, cake layers, strawberry dessert, fluffy cake, homemade shortcake

Find it online: https://eazyummy.com/strawberry-shortcake-cake-layers/