Strawberry Shortcake Layer Cake Recipe

Introduction

Strawberry Shortcake Layer Cake is a delightful twist on the classic dessert, featuring moist white cake layers, fresh strawberry filling, crunchy shortbread crumbs, and a light whipped cream frosting. This elegant cake is perfect for celebrations or a special treat any time of year.

Ingredients

• 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, room temperature
• 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

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and lining the bottoms with parchment paper circles.
2. Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add sugar and cream together on medium-high speed until light and fluffy, about 2 minutes, scraping the bowl halfway through.
4. Step 4: Reduce mixer speed to low and add egg whites one at a time, mixing until just combined. Scrape down the bowl as needed. Add vegetable oil and vanilla, then increase speed to high and beat for 1 minute.
5. Step 5: Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined. Slowly pour in the buttermilk and mix at low speed for 30 seconds until uniform. The batter will be slightly thin.
6. Step 6: Divide the batter evenly between prepared pans. Bake for 28 to 32 minutes, until cakes spring back to touch and a toothpick inserted comes out clean or with a few moist crumbs. Cool cakes in pans 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: To make the shortbread crumbs, preheat oven to 250°F (121ºC). Line a baking sheet with parchment paper. Whisk cake flour, sugar, baking powder, and salt in a bowl. Add melted butter and vanilla extract, mixing until small clusters form. Press clusters with hands for more clumps, spread on baking sheet, and bake 30 minutes. Cool completely.
8. Step 8: For the strawberries, combine sliced strawberries, strawberry jam, and granulated sugar in a medium bowl. Let sit at room temperature or refrigerate while making frosting.
9. Step 9: Chill the metal bowl of your stand mixer for 15-20 minutes. Sprinkle gelatin into a small cup, add cold water, whisk until dissolved, and set aside for 5 minutes to set.
10. Step 10: In the chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla. Beat on low speed to combine, then on high speed until mixture thickens but stops just before soft peaks form, about 1 minute.
11. Step 11: Microwave the gelatin mixture 5-10 seconds until re-liquified but cool. Whisk briefly to smooth. With mixer on low, drizzle gelatin into cream. Increase speed to medium-high and beat until stiff, fluffy peaks form, about 2 minutes. Use immediately.
12. Step 12: Once cakes are cooled, level the layers as desired. Place the first layer on a cake board or stand and spoon some strawberry juice onto it to soak.
13. Step 13: Fit a piping bag with Wilton Tip 6B and fill with whipped cream frosting. Pipe shells starting at the outer edge, tail pointed inward. Pipe a second row to fill the center. Top with about 1/3 cup strawberries and scatter shortbread crumbs.
14. Step 14: Repeat layering with remaining cakes: soak with strawberry juice, pipe frosting shells, add strawberries, and sprinkle crumbs. Garnish with chamomile flowers if desired before serving.

Tips & Variations

• For homemade buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes before using.
• Use fresh, ripe strawberries for the best flavor and texture in the filling.
• To make a dairy-free version, substitute coconut cream for whipped cream and use a plant-based buttermilk alternative.
• Shortbread crumbs can be made ahead and stored in an airtight container for up to one week.

Storage

Store the cake covered in the refrigerator for up to 3 days. To maintain the best texture, allow the cake to come to room temperature before serving. Leftover cake can be wrapped tightly and frozen for up to 2 weeks; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to 2 days ahead and store them wrapped tightly in plastic wrap at room temperature or in the refrigerator. Make sure they are completely cool before wrapping.

What if I don’t have a piping bag or tip?

You can use a plastic sandwich bag and cut a small hole in one corner as a substitute for piping. For the frosting, a spoon or offset spatula can also be used to spread it smoothly if you prefer not to pipe shells.

Strawberry Shortcake Layer Cake Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Strawberry Shortcake Layer Cake combines the light and fluffy texture of a classic white cake with the fresh sweetness of macerated strawberries and the rich creaminess of a stabilized whipped cream frosting. Topped with buttery baked shortbread crumbs for a delightful crunch, this layered dessert is perfect for special occasions or a delightful treat to impress guests with a homemade bakery-style cake.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, room temperature (see notes for DIY)

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

Instructions

1. Make the White Cake: Preheat the oven to 350°F (177°C) and prepare cake pans by spraying with baking spray and lining with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add sugar and beat until light and fluffy, scraping down as needed. Add egg whites one at a time, mixing just until combined. Add vegetable oil and vanilla and beat on high for 1 minute. Turn mixer off and add dry ingredients all at once, mixing on low until just combined. Slowly pour in buttermilk, continuing to mix at low speed until batter is uniform. Divide batter into pans and bake 28-32 minutes. Cool in pans 5 minutes, then on wire rack completely.
2. Make the Shortbread Crumbs: Preheat oven to 250°F (121°C) and line a baking sheet with parchment paper. Whisk together cake flour, sugar, baking powder, and salt. Add melted butter and vanilla extract. Mix with a spatula, then form clusters with hands. Spread clusters on baking sheet and bake 30 minutes. Cool completely.
3. Prepare the Strawberries: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate to macerate while making frosting.
4. Make the Whipped Cream Frosting: Chill a metal mixing bowl. Sprinkle gelatin over cold water and whisk until dissolved. Let gelatin set 5 minutes. In chilled bowl with paddle attachment, combine heavy cream, powdered sugar, and vanilla on low speed. Beat on high until thickened but before soft peaks form (~1 min). If gelatin is set, warm briefly to liquify but keep cool, then whisk smooth. With mixer on low, drizzle gelatin into cream. Increase speed to medium-high and beat until stiff, fluffy peaks form (~2 min). Use immediately.
5. Assemble the Cake: Level cooled cake layers as desired. Place first layer on cake board or stand. Spoon some strawberry juice from macerated berries onto cake as a soak. Fit piping bag with Wilton Tip 6B and pipe shells along outer edge and inner center of cake layer. Spoon about 1/3 cup strawberries over frosting and sprinkle shortbread crumbs over strawberries. Repeat process with remaining layers and fillings. Garnish with chamomile flowers if desired.

Notes

• To make DIY full-fat buttermilk: Combine 1 cup whole milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5-10 minutes before using.
• Ensure all ingredients for cake are at room temperature for best mixing results.
• Chilling the mixing bowl and cream for the frosting helps in achieving stiffer peaks.
• Baked shortbread crumbs add delightful texture and can be stored airtight for up to 1 week.
• Use fresh, ripe strawberries for best flavor and natural sweetness.
• Gelatin in the whipped cream stabilizes the frosting, keeping it fluffy for decorating and serving.

Keywords: Strawberry Shortcake, Layer Cake, White Cake, Whipped Cream Frosting, Fresh Strawberries, Shortbread Crumbs, Dessert Cake