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5 from 1 vote

Strawberry Shortcake Layer Cake

Moist and tender vanilla cake filled with fresh strawberries and vanilla bean whipped cream topped with fresh strawberry syrup.
Prep Time1 hr
Cook Time35 mins
Course: Dessert
Servings: 10 slices


For the Vanilla Cake

  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoon unsalted butter, softened
  • 1 cup buttermilk, at room temperature
  • 3 eggs, at room temperature
  • 1 ½ cups granulated sugar
  • 1 ½ tablespoon vanilla bean paste or extract

For the Strawberries

  • 3 cups fresh strawberries thinly sliced
  • ¼ cup + 2 tablespoon granulated sugar

For the Vanilla Bean Whipped Cream

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoon vanilla bean paste or extract


For the Vanilla Cake

  • Preheat oven to 350 degrees.
  • Start by creaming 10 tablespoon of butter and 1 ½ cups of sugar together in a large bowl.
  • Next add in 3 eggs and 1 ½ tablespoon vanilla bean paste.
  • Mix until combined.
  • In a separate, medium sized bowl, sift 2 ¼ cups of cake flour, ½ teaspoon of salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda together.
  • Alternate adding 1 cup of buttermilk and the dry ingredients to the wet ingredients a little at a time. Continue until everything is combined together.
  • Divide the batter evenly between 3 6″ greased cake pans. Bake the cakes at 350 degrees for 35-38 minutes, or until a toothpick comes out clean from the centers.
  • Let the cakes cool in their pans for five minutes and then transfer them to a cooling rack to finish cooling completely.

For the Strawberries

  • Add 3 cups of thinly sliced strawberries to a bowl.
  • Sprinkle ¼ cup + 2 tablespoon of granulated sugar over the strawberries.
  • Gently stir to coat the berries with sugar. Cover the strawberries and let sit for around an hour to let all the sugar dissolve and create a lot of strawberry syrup. 

For the Vanilla Bean Whipped Cream

  • Add 1 ½ cups of heavy whipping cream to a large bowl. Mix the cream with an electric mixer on high until stiff peaks form.
  • Sift in ¾ cup of powdered sugar and mix just until combined.
  • Last add in 1 ½ teaspoon of vanilla bean paste and combine. 

Assembling the Cake

  • To make sure the cake layers will stack appropriately, the tops will most likely need to cut as they dome while baking. Using a sharp knife cut the domed tops off of each cake layer. 
  • Pour 2-3 tablespoon of strawberry syrup over the first cake layer.
  • Arrange a layer of sliced strawberries on top of the cake layer.
  • Add about ⅓ of the whipped cream on top of the strawberries.
  • Arrange another layer of strawberries over the whipped cream.
  • Add the second cake layer on top and repeat the steps.
  • Then add the remaining cake layer on top and top with the rest of the whipped cream. I chose to top the cake with whole strawberries just for decoration, but you can also add the remaining sliced strawberries on top of the cake.
  • Drizzle the remaining strawberry syrup over the cake and serve!


*Store leftovers in the fridge for up to two days. 
*Tips for making the cake:
Make sure all wet ingredients (eggs, buttermilk, butter) are room temperature. The temperature of the ingredients really affects the texture of the cake. 
Weigh the cake batter in each of the three cake pans to ensure an even amount of batter is in each pan so that the layers will be the same size.
*Tips for making the whipped cream:
Make sure the heavy whipping cream is as cold as possible. Put the bowl you’ll be using in the freezer along with the beaters. Just one extra step to help the cream whip faster!