Name: Strawberry Shortcake Layered Dessert Cake
Prep time: 25 min
Cook time: 30 min
Total time: PT-492043H34M48S
Cuisine: British
Ingredients: 250g plain flour; 2 tsp baking powder; 1/2 tsp salt; 150g unsalted butter, softened; 200g caster sugar; 4 large eggs, room temperature; 2 tsp vanilla extract; 120ml whole milk; 300ml double cream, chilled; 2 tbsp icing sugar; 500g fresh strawberries, hulled and sliced; Optional: 1 tbsp strawberry jam

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I still remember the very first time I made a Strawberry Shortcake Layered Dessert Cake. It was a sunny Sunday afternoon, and my niece was visiting. Her eyes sparkled as we picked fresh strawberries from the garden, their red sweetness promising a treat we’d both never forget. I layered soft, fluffy sponge cakes with whipped cream and those bright berries, and every bite felt like pure happiness. From that day, this cake became my go-to for birthdays, family gatherings, and cozy tea afternoons.

There’s something magical about a Strawberry Shortcake Layered Dessert Cake. The combination of airy sponge, fresh cream, and juicy strawberries is timeless. Every layer tells a story, and every bite brings back memories of shared laughter, spilled cream, and sticky little fingers reaching for just one more slice.

Why I Love Making This Recipe

I love making this dessert because it’s more than just a cake; it’s an experience. Each step is a chance to slow down, savor the smells, and connect with those around me. Whipping the cream by hand while listening to music, slicing strawberries just right, and carefully stacking the layers is soothing almost meditative. And when my family gathers around to take the first bite, the smiles and “mmm”s make every second worth it.

The Strawberry Shortcake Layered Dessert Cake is versatile too. You can make it for a casual tea, a fancy brunch, or even a birthday celebration. The layers are forgiving, the flavors are universally loved, and it’s one of those desserts that tastes as incredible as it looks.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need:

250g plain flour
2 tsp baking powder
1/2 tsp salt
150g unsalted butter, softened
200g caster sugar
4 large eggs, room temperature
2 tsp vanilla extract
120ml whole milk
300ml double cream, chilled
2 tbsp icing sugar (for whipped cream)
500g fresh strawberries, hulled and sliced
Optional: 1 tbsp strawberry jam, for extra sweetness between layers

Kitchen Secrets:

Always use room-temperature eggs for a sponge that rises perfectly.
Chill your mixing bowl and whisk for whipped cream it makes the cream fluffier.
For extra moist layers, brush sponge with a little milk or strawberry syrup before assembling.

How I Make It, Step by Step

Prepare the Oven & Pans: Preheat your oven to 180°C (350°F) and line two 20cm round cake pans with parchment paper.
Mix Dry Ingredients: In a bowl, sift together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy.
Add Eggs & Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine Wet & Dry: Alternate adding the flour mixture and milk, starting and ending with flour. Mix gently until smooth.
Bake: Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Whip the Cream: Beat the double cream with icing sugar until soft peaks form.
Assemble the Cake: Place one sponge layer on a serving plate. Spread a layer of whipped cream and arrange sliced strawberries on top. Add the second sponge layer and repeat with cream and strawberries.
Decorate: Top with more cream and strawberries. You can also drizzle a little strawberry jam for extra sweetness.
Chill: Refrigerate for at least 1 hour before serving for the flavors to meld beautifully.

How I Serve It at Home

I love serving this cake on a large, rustic plate so everyone can slice themselves a generous piece. A few fresh mint leaves or a dusting of icing sugar adds a simple but elegant touch. Pair it with a cup of Earl Grey or a fresh fruit punch, and you have a dessert that’s both comforting and celebratory.

Storage, Reheating & Make-Ahead Tips

Storage: Keep in the fridge, covered, for up to 2 days.
Freezing: You can freeze the sponge layers separately for up to a month, then assemble fresh when ready.
Make-Ahead: Assemble the cake a few hours before your event for best results. Avoid assembling the night before if possible the whipped cream softens the sponge overnight.

100-Word Short Version

My Strawberry Shortcake Layered Dessert Cake is a dreamy mix of soft sponge, whipped cream, and juicy strawberries. I start by baking airy sponge layers, then whip cream until fluffy. Fresh strawberries are sliced and layered generously between the sponges. A little strawberry jam can add extra sweetness. After stacking and decorating with cream and berries, the cake chills in the fridge, letting flavors meld. It’s perfect for birthdays, afternoon tea, or any celebration. Soft, sweet, and irresistible, this dessert is more than a cake it’s a way to create warm memories with family and friends.

Recipe Card Section (Before Conclusion)

⏱️ Time

Prep: 25 min
Cook: 30 min
Chill: 60 min

🛒 Ingredients <ul> <li>250g plain flour</li> <li>2 tsp baking powder</li> <li>1/2 tsp salt</li> <li>150g unsalted butter, softened</li> <li>200g caster sugar</li> <li>4 large eggs, room temperature</li> <li>2 tsp vanilla extract</li> <li>120ml whole milk</li> <li>300ml double cream, chilled</li> <li>2 tbsp icing sugar</li> <li>500g fresh strawberries, hulled and sliced</li> <li>Optional: 1 tbsp strawberry jam</li> </ul>

👩‍🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and line two 20cm cake pans.</li> <li>Sift together flour, baking powder, and salt.</li> <li>Cream butter and sugar until pale and fluffy.</li> <li>Beat in eggs one at a time, then add vanilla.</li> <li>Alternate adding flour mixture and milk until smooth.</li> <li>Bake 25–30 min; cool completely.</li> <li>Whip cream with icing sugar to soft peaks.</li> <li>Layer sponge, cream, and strawberries; repeat.</li> <li>Top with remaining cream and strawberries; chill 1 hour.</li> <li>Serve and enjoy!</li> </ol>

📝 Notes

Use room-temperature eggs for a fluffy sponge.
Chill cream and whisk for perfect peaks.
Brush sponge with milk or syrup for extra moisture.
Cake keeps in fridge for 2 days; assemble fresh if making ahead.

🍽️ Nutrition
Calories: 350 kcal per slice
Sugar: 30g
Fat: 20g
Carbs: 30g
Protein: 5g
Cholesterol: 100mg

Conclusion

Baking this Strawberry Shortcake Layered Dessert Cake always fills my kitchen with warmth and laughter. It’s more than just a dessert it’s a way to connect with loved ones, share stories, and create small, sweet memories. Every slice is a hug in dessert form, and I hope it brings the same joy to your family as it does to mine. Remember, the best part of cooking isn’t perfection it’s the love and care you pour into every bite. Enjoy this cake with someone special, and let it become part of your family traditions.