Strawberry Shortcake Layered Dessert

Step 1

Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt until combined.

Step 2

In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 3

Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, about 1 minute total—do not overmix. Pour the batter into the prepared pan and smooth the top.

Step 4

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 20 minutes.

Step 5

While the cake cools, prepare the strawberries by hulling and halving about 1.5 pounds; slice the remaining 0.5 pound. Toss all berries with 3 tablespoons of sugar in a bowl and let sit at room temperature for 15-20 minutes to release their juices.

Step 6

Pour the heavy whipping cream into a chilled bowl and whip on medium-high speed for 1-2 minutes until soft peaks form. Add the powdered sugar and vanilla extract, then whip for another 30 seconds until stiff peaks form—be careful not to overwhip into butter.

Step 7

Once the cake is cool, slice it horizontally into two equal layers using a serrated knife with a gentle sawing motion. Place the bottom layer on a serving plate and top with one-third of the whipped cream, then half of the macerated strawberries with their juices.

Step 8

Layer the second cake layer on top, then spread with the remaining whipped cream and arrange the remaining strawberries on top for garnish. Refrigerate until ready to serve, up to 2 hours for best presentation.