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Strawberry Shortcake Layer Cake
1 hr 5 mins
Cake Flour Baking Powder Sugar Lemon Zest Cream of Tartar Eggs Vegetable Oil Water Vanilla Heavy Cream Powdered Sugar Strawberries
Sift dry ingredients
In a medium sized bowl, sift together cake flour, baking powder, and sugar. Stir in the lemon zest with a whisk.
Whisk together egg yolks, vegetable oil, water, and vanilla until combined.
Combine egg whites, the rest of the sugar, and cream of tartar in a large glass bowl (or in the mixer). Beat on high for 3-5 minutes, or until medium peaks form.
Fold in dry ingredients
Fold in the dry ingredients in small amounts. About 4-5 additions.
Fold in meringue
Fold in the egg whites in four additions.
Transfer the batter into three cake pans and bake at 350 for 20 minutes, or until the cake tests done and is pulling away from the pans.
Once the cake is finished cooling, chop the strawberries. Set aside.
In the stand mixer with the whisk attachment, beat heavy cream, powdered sugar, and vanilla until soft to medium peaks form. About 3-5 minutes.
Place a cake layer on your chosen stand, spoon about 1 cup of chantilly cream and spread across. Sprinkle top with strawberries. Repeat until no more cake layers remain.
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