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Rustic Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake embraces imperfect, hand-assembled charm with uneven layers and a rustic finish. It features tender sponge cake layers layered with fresh strawberries and whipped cream, resulting in a juicy, creamy dessert with a charmingly homemade appearance. The final look celebrates rustic beauty, with ripples and crumbs telling stories of honest baking and joyful messes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Homemade
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour for tender sponge
  • 1 1/2 cups granulated sugar for sweetness
  • 1 cup unsalted butter softened
  • 4 large eggs for structure
  • 1 tablespoon vanilla extract for flavor depth
  • 3 tablespoons buttermilk for moisture
  • 1 pint strawberries ripe and fragrant
  • 1 cup heavy cream for whipping
  • 2 tablespoons granulated sugar for whipped cream
  • 1 teaspoon vanilla extract for whipped cream
  • Zest of 1 lemon lemon zest brightens strawberries
  • Optional simple syrup for brushing layers

Equipment

  • Cake pans
  • Parchment paper
  • Mixer
  • Serrated knife
  • Spatula
  • Wire racks

Method
 

  1. Preheat your oven to 180°C (350°F). Grease three 8-inch cake pans and line their bottoms with parchment paper for easy removal.
  2. In a mixing bowl, sift together the flour and a pinch of salt. Set aside.
  3. Using a mixer, beat the softened butter and sugar on medium speed until the mixture is light, fluffy, and pale, about 3-4 minutes. This creates a tender crumb for your sponge.
  4. Add eggs one at a time, beating well after each addition, along with the vanilla extract. The mixture should be smooth and slightly thickened.
  5. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry. Mix just until combined for a tender, airy batter.
  6. Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the layers cool in their pans for 10 minutes.
  7. Transfer the cake layers to wire racks and let them cool completely, about an hour. Once cooled, gently level any domed tops with a serrated knife for even stacking.
  8. While the cakes cool, hull and slice the strawberries. Toss them with a little sugar and lemon zest, then let sit for 15 minutes to macerate and release their juices.
  9. Whip the heavy cream with sugar and vanilla until soft peaks form. Gently fold in chopped strawberries for a fresh, textured whipped cream.
  10. Place the first cake layer on your serving plate. Spread a generous layer of whipped cream and scatter some of the macerated strawberries on top. Repeat with the second layer, then add the final layer on top.
  11. Spread the remaining whipped cream over the top and sides of the cake, embracing the rustic, uneven look. Decorate with whole strawberries and a few lemon zest curls if desired.
  12. Let the assembled cake rest in the fridge for at least 30 minutes to set and meld the flavors. Slice carefully, serving slightly chilled for the best juicy, creamy experience.

Notes

For an extra touch, brush the cake layers with a berry-infused simple syrup before layering to keep it moist and flavorful. Embrace the rustic look—imperfect layers and uneven frosting make this cake uniquely charming.