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Rustic Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake embraces the charming imperfection of homemade baking, with uneven layers, spilled-over berries, and a cozy, rustic appearance. Made with tender sponge, fresh macerated strawberries, and whipped cream, it offers a soft, juicy, and creamy final texture that feels like a hug from a good friend. The focus is on spontaneous assembly and celebrating the beauty of homemade, imperfect desserts.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cake flour sifted
  • 1.5 cups sugar
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs room temperature
  • 1/2 cup melted butter
  • 3/4 cup milk
  • 4 cups ripe strawberries hulled and sliced
  • 2 tablespoons granulated sugar for macerating strawberries
  • 2 cups heavy cream chilled
  • 2 tablespoons sugar for whipped cream
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch round cake pans
  • Electric mixer
  • Rubber spatula
  • Serrated knife
  • Cooling rack
  • Mixing bowls

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your cake pans and set aside.
  2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Mix briefly to combine.
  3. In a separate bowl, whisk the eggs until they are light and slightly frothy. Add melted butter, milk, and vanilla, then whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be smooth and slightly airy.
  5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges and invert onto a cooling rack. Cool completely, about an hour.
  7. While the cakes cool, hull and slice the strawberries. Toss them with 2 tablespoons sugar and let sit for 15 minutes to macerate, releasing their juices.
  8. In a chilled bowl, whip the heavy cream with 2 tablespoons sugar and vanilla until soft peaks form. Keep refrigerated until ready to use.
  9. Place one cake layer on your serving plate. Spread a generous layer of whipped cream over it, then pile sliced strawberries on top, allowing some to spill over for a rustic look.
  10. Top with the second cake layer. Repeat with whipped cream and strawberries, creating an uneven, inviting look as the berries spill over the edges.
  11. Finish by decorating the top with extra strawberries and dollops of whipped cream. Chill the assembled cake for at least 30 minutes before serving to let flavors meld.

Notes

For a more rustic look, don’t worry about perfectly even layers. Embrace the charm of imperfect assembly and spilling berries for a homey, inviting dessert.