Strawberry Shortcake (Layers)

strawberryshortcakelayercake This Strawberry Shortcake Layer Cake is a feast for the eyes. Three layers of homemade butter cake are sandwiched together with fresh sweet, macerated strawberries then smothered with sweetened whipped cream. Assemble the layers and chill then slice and serve for an incredible sweet ending to a special meal.

Cake:
3 cups all-purpose flour, unbleached
1 Tbsp. baking powder
½ tsp. sea salt
¼ tsp. baking soda
1¼ cups butter, softened
2 cups Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. pure vanilla extract
4 large eggs
1 cup buttermilk
2 qts strawberries (reserve 6 whole berries for garnishing) hulled and sliced
3 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)

Whipped Cream Filling:
1 8 oz block cream cheese, softened
1½ cups Monk Fruit Sweetener with Erythritol (Powdered)
2 ½ cups heavy cream
1 tsp. pure vanilla extract

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour 3 (9)” round cake pans or spray with baking spray (i.e. Bakers Joy).

Sift together the all-purpose flour, unbleached, baking powder, salt and baking soda. Set aside.

In a large mixing bowl using a mixer, cream together the butter, softened, granulated sugar and vanilla extract. Beat for around 3-4 minutes.

Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.

Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been added, then increase the speed of the mixer and beat for 1-2 minutes.

Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to release trapped air.

Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a baking rack.

Place strawberries in a bowl and sprinkle with sugar. Set aside while you prepare the filling.

To prepare the filling: In a medium size mixing bowl cream together the cream cheese, sugar and vanilla. Add the cream. Beat on medium-high for 3-5 minutes or until stiff peaks form.

Assembly:
Center one cake layer on stand. Top with ½ of sliced strawberries and ⅓ whipped cream. Repeat ending with whipped cream. Garnish with whole berries cut in half, if desired.

Chill thoroughly for at least 4 hours before serving. Store leftovers chilled.

Cook's Notes:

Since this stunning cake is a layer cake, I added cream cheese to the whipped cream to stabilize the whipped cream filling. Doing so, the layers stay intact when the cake is sliced and served.
For a timesaver, the cake layers can be baked one day in advance, cooled completely, wrapped in plastic wrap and chilled. You can then assemble the layers on the day you want to serve it.
Allow time for the Strawberry Shortcake Layer Cake to chill and set. Give it about 4 hours in the refrigerator after assembling and you’ll be good to go.
Store leftover Strawberry Shortcake Layer Cake chilled in the refrigerator for up to 3 days.