2-Layer Strawberry Shortcake

2-Layer Strawberry Shortcake

Servings: 8
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Estimated Calories: 320 per serving

There’s nothing quite like a classic 2-layer strawberry shortcake. This recipe features two golden, fluffy cake layers, billowy whipped cream, and plenty of juicy strawberries. It’s the perfect dessert for spring and summer gatherings, or whenever you want a sweet, crowd-pleasing treat!

Ingredients

• For the Shortcake Layers:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Strawberry Filling:
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
• For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries: In a medium bowl, combine sliced strawberries and 1/3 cup sugar. Toss well and let sit for at least 20 minutes to macerate and become juicy.
2. Make the Shortcake Layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together milk, eggs, and vanilla. Pour into the dry ingredients and mix until just combined. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
3. Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer on high until soft peaks form.
4. Assemble the Shortcake: Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then spoon half of the strawberries (with juices) over the cream. Top with the second cake layer. Spread the remaining whipped cream on top and finish with the rest of the strawberries.
5. Serve: Slice and serve immediately, or refrigerate for up to 2 hours before serving.

Tips & FAQ

• For best results, use ripe, in-season strawberries.
• You can prepare the cake layers a day ahead and assemble just before serving.
• Try adding a splash of lemon juice to the strawberries for extra brightness.

Looking for more cake recipes? Check out our Cake collection!