Strawberry Shortcake Layer Cake
Who can resist the charm of a Strawberry Shortcake Layer Cake? With its soft, fluffy layers, sweet whipped cream, and juicy strawberries, it’s the ultimate dessert for celebrations or just indulging your sweet tooth. This cake isn’t just delicious; it’s a showstopper that’s easier to make than you think.
Imagine slicing into a cake that perfectly balances the tartness of fresh strawberries with the delicate sweetness of vanilla sponge and cream. Each bite is light, luscious, and bursting with flavor. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe is a guaranteed crowd-pleaser.
Want to create this bakery-worthy dessert at home? You don’t need advanced baking skills or fancy tools—just a passion for delicious treats and a love for strawberries. With step-by-step guidance, you’ll be whipping up this masterpiece in no time.
Ready to bring a touch of elegance to your table? Let’s dive into the recipe and make your Strawberry Shortcake Layer Cake dreams come true. Your friends and family will thank you!
Why You’ll Love This Recipe
- Bursting with Flavor: Sweet strawberries, tender cake, and creamy frosting combine for an irresistible dessert.
- Easy to Make: Step-by-step instructions ensure success every time.
- Visually Stunning: A layered masterpiece that’s as beautiful as it is delicious.
- Customizable: Add your twist by swapping the berries or experimenting with the frosting.
Required Kitchen Tools
- Electric mixer
- Mixing bowls
- Offset spatula
- Cake pans (8-inch or 9-inch)
- Parchment paper
- Cooling rack
- Serrated knife
Ingredients for the Strawberry Shortcake Layer Cake
White Cake
- 2 1/2 Cups (265g) sifted cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1 Tbsp pure vanilla extract
- 1 1/4 Cups (300ml) full-fat buttermilk (DIY recipe in notes)
Baked Shortbread Crumbs
- 3/4 Cups (90g) cake flour
- 2 1/2 Tbsp (32g) granulated sugar
- 1/8 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp (42g) unsalted butter, melted
- 1/2 tsp pure vanilla extract
Strawberries
- 3 Cups (480g) sliced fresh strawberries
- 2 Tbsp (40g) strawberry jam
- 1 Tbsp (13g) granulated sugar
Whipped Cream Frosting
- 1 tsp unflavored gelatin
- 1 1/2 Tbsp cold water
- 1 1/2 Cups (360ml) heavy whipping cream, cold
- 1/2 Cup (60g) powdered sugar
- 1 tsp pure vanilla extract
Variations for Strawberry Shortcake Layer Cake
- Use Different Berries: Swap strawberries for raspberries or mixed berries for a unique twist.
- Add Lemon Zest: Mix lemon zest into the cake batter for a hint of citrus.
- Chocolate Lover’s Twist: Drizzle melted chocolate between the layers.
- Make It Vegan: Use plant-based alternatives for butter, cream, and milk.
Step-by-Step Instructions
1. Make the White Cake
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg whites, one at a time, followed by the vegetable oil and vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Prepare the Shortbread Crumbs
- Combine cake flour, sugar, baking powder, and salt in a bowl.
- Add melted butter and vanilla extract. Mix until crumbs form.
- Spread on a baking sheet and bake at 325°F (165°C) for 10-12 minutes or until lightly golden. Cool.
3. Macerate the Strawberries
- Toss sliced strawberries with strawberry jam and sugar. Let sit for 15-20 minutes to release their juices.
4. Make the Whipped Cream Frosting
- Sprinkle gelatin over cold water in a small bowl. Let it sit for 5 minutes.
- Heat the gelatin mixture until dissolved, then let it cool slightly.
- Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Gradually add the gelatin and continue beating until stiff peaks form.
5. Assemble the Cake
- Level the cake layers with a serrated knife if needed. Place one layer on a serving plate.
- Spread a thin layer of whipped cream frosting, followed by a layer of macerated strawberries.
- Top with the second cake layer and repeat. Cover the entire cake with the remaining frosting.
- Decorate with shortbread crumbs and additional strawberries.
Serving and Decoration
This Strawberry Shortcake Layer Cake is perfect for any occasion. Serve chilled, and garnish with extra shortbread crumbs and a drizzle of strawberry jam for a professional touch.
Storing Strawberry Shortcake Layer Cake
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Nutrition
| Nutrient | Per Serving (1 Slice) |
|---|---|
| Calories | 450 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 75mg |
| Sodium | 200mg |
| Total Carbohydrates | 60g |
| Protein | 6g |
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and assemble the cake on the day of serving.
Can I skip the gelatin in the frosting?
If you prefer, you can omit the gelatin, but the frosting may not hold its shape as well.
What’s the best way to slice this cake?
Use a sharp serrated knife for clean slices. Wipe the blade between cuts for the best results.
Enjoy every bite of this Strawberry Shortcake Layer Cake, and impress your loved ones with your baking skills!
