Strawberry Shortcake Layer Cake
Serves 1235 mins prep45 mins cook
The perfect cake for Spring! This Strawberry Shortcake Layer Cake is light, fluffy, full of the best spring/summer flavors, is perfectly sweet, and just SO. GOOD.
0 servings
What you need
Instructions
Cake Preheat oven to 350 degrees. Spray 3 8-inch round pans with baking spray. Set aside. In a medium bowl, sift together flour, baking powder, and 3/4 cup sugar. Whisk in lemon zest. Set aside. Using an electric mixer, beat egg whites, 1/3 cup sugar, and cream of tartar to medium peaks. Set aside. In a large bowl, whisk together egg yolks, vegetable oil, water, and vanilla. Stir in flour, a little at a time. Fold in meringue in three additions. Divide evenly among prepared pans. Bake for 15-20 minutes, until cake tests done. Turn out and allow to cool. Chantilly Cream Combine cream, powdered sugar, and vanilla in the bowl of an electric mixer. Beat on high speed until stiff peaks form, 4-5 minutes. Putting It Together Chop strawberries. Place 1 cake layer on serving plate or cake board. Spread with Chantilly cream. Sprinkle with strawberries. Top with 2nd cake layer. Repeat process with remaining cream, strawberries, and cake.View original recipe