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A layered strawberry shortcake cake with fresh berries and whipped cream is a beautiful family celebration dessert. This elegant twist on the classic captures peak strawberry season in every slice.
Preheat oven to 350°F and line two 8-inch round cake pans with parchment; lightly butter and flour the pans for easy removal.
In a mixing bowl, blend together softened butter and granulated sugar until pale and fluffy, ensuring even creaming for a light texture.
Add eggs one at a time, mixing well after each, then mix in vanilla extract and lemon juice; combine flour, baking powder, and salt, and sift into the wet mixture in alternating parts with the milk—beginning and ending with flour.
Gently fold in 1/2 cup of chopped strawberries for added moisture and flavor; divide batter evenly between pans and smooth the tops.
Bake for 22–25 minutes until golden and a toothpick inserted comes out clean; cool in pans for 10 minutes, then remove to wire racks and cool completely to avoid melting the cream layer.
Whip cold heavy cream with powdered sugar and 1 tsp vanilla until soft but stable peaks form—do not overbeat to prevent graininess.
Slice remaining strawberries; layer first cake round with half of the whipped cream and strawberries, keeping berries in a flat, even layer for stability, then add the second cake layer and spread remaining cream and berries on top.
Chill assembled cake for at least 30 minutes before slicing to let flavors meld and cream set, ensuring clean slices for serving.
