Strawberry Shortcake Layer Cake Recipe

Introduction

Strawberry Shortcake Layer Cake is a delightful twist on a classic dessert, featuring tender white cake layers, fresh strawberries, and a luscious whipped cream frosting. Finished with buttery shortbread crumbs, this cake is perfect for special occasions or a sweet summer treat.

Ingredients

• 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
• 3/4 cup (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
• 3 cups (480g) sliced fresh strawberries
• 2 tbsp (40g) strawberry jam
• 1 tbsp (13g) granulated sugar
• 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 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 at high speed until creamy, about 2 minutes. Add sugar and beat at medium-high until light and fluffy, about 2 minutes. Scrape down sides halfway through.
4. Step 4: Lower the mixer speed and add egg whites one at a time, mixing until just combined. Scrape the bowl as needed.
5. Step 5: Add vegetable oil and vanilla extract. Increase mixer speed to high and beat for 1 minute.
6. Step 6: Turn off mixer and add the flour mixture all at once. Mix on low until just combined. Slowly pour in buttermilk while mixing at low speed for about 30 seconds until uniform. Batter will be slightly thin.
7. Step 7: Divide batter evenly between pans and bake 28–32 minutes, until cakes spring back to touch and a toothpick inserted comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then transfer to wire rack to cool completely.
8. Step 8: Preheat oven to 250°F (121°C). Line a baking sheet with parchment paper. Whisk cake flour, sugar, baking powder, and salt in a medium bowl.
9. Step 9: Add melted butter and vanilla extract. Stir until mixture forms small clusters, then press with hands to form more clusters. Spread on baking sheet and bake 30 minutes. Cool completely before using.
10. Step 10: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate while preparing frosting.
11. Step 11: Chill a metal mixing bowl for 15–20 minutes. Sprinkle gelatin over cold water in a small dish and whisk until dissolved. Let set for 5 minutes.
12. Step 12: In the chilled bowl, mix heavy cream, powdered sugar, and vanilla extract on low speed, then increase to high and beat until thickened but just before soft peaks, about 1 minute.
13. Step 13: Warm gelatin mixture in microwave for 5–10 seconds until liquid but cool. Whisk smooth.
14. Step 14: 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 for best piping consistency.
15. Step 15: Level cooled cake layers to desired height. Place first layer on a cake board or stand and drizzle some strawberry juice from the berries over it as a soak.
16. Step 16: Fit a piping bag with Wilton Tip 6B and pipe shells around the edge of the cake layer, tails pointing inward. Pipe a second row filling the center. Top with about 1/3 cup strawberries and sprinkle shortbread crumbs over them.
17. Step 17: Repeat the soaking, piping, and topping process with remaining layers. Garnish cake with optional chamomile flowers if desired.

Tips & Variations

• For homemade buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
• Use ripe, fragrant strawberries for the best flavor and sweetness in the filling.
• Chilling the mixing bowl and whipping cream helps achieve a stable whipped cream frosting.
• If you don’t have Wilton Tip 6B, a similar star piping tip will work for the shell design.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days. Due to the fresh strawberries and whipped cream, it’s best eaten fresh. To reheat cake layers before assembling, warm gently in the oven at low heat. Whipped cream frosting is not recommended to freeze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are preferred because they hold their shape and texture better. If using frozen strawberries, thaw and drain them well to avoid excess moisture that could make the cake soggy.

How do I make buttermilk if I don’t have any on hand?

Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes until it curdles slightly, then use as a substitute for buttermilk in the recipe.

Strawberry Shortcake Layer Cake Recipe

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★★★★★

5 from 55 reviews

This Strawberry Shortcake Layer Cake features tender, moist white cake layers layered with fresh strawberries, a delicate strawberry-soaked crumb, and fluffy whipped cream frosting stabilized with gelatin for perfect piping. The cake is complemented by buttery shortbread crumbs baked until crisp, offering a delightful combination of textures and flavors that make a classic strawberry shortcake elevated into an elegant layered dessert.

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

Ingredients

Scale 1x2x3x

Cake Batter

• 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

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 them with baking spray and lining the bottoms with parchment paper circles. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add sugar and cream together with butter on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl halfway.
3. Add Egg Whites and Wet Ingredients: Lower mixer speed and add egg whites one at a time, mixing until just combined. Add vegetable oil and vanilla extract, then increase to high speed and beat for 1 minute.
4. Combine with Dry Ingredients and Buttermilk: Turn off mixer, add flour mixture all at once and mix on low speed until just combined. Slowly pour in room temperature buttermilk and continue mixing at low speed for 30 seconds until uniform and slightly thin batter forms.
5. Bake Cake Layers: Divide batter evenly into prepared pans. Bake 28-32 minutes until cakes spring back to touch and a toothpick inserted in the center comes out clean or with few moist crumbs. Cool in pans for 5 minutes, then remove and cool completely on wire racks.
6. Make the Shortbread Crumbs: Preheat oven to 250°F (121ºC) and line a baking sheet with parchment paper. In a medium bowl, whisk together cake flour, sugar, baking powder, and salt. Add melted butter and vanilla, mix until small clusters form, pressing together with hands. Spread clusters on sheet and bake for 30 minutes. Cool completely.
7. Prepare Strawberries: In a medium bowl, mix sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate while preparing frosting.
8. Prepare Gelatin: Sprinkle gelatin over cold water in a small microwave-safe container. Whisk until dissolved and let sit for 5 minutes to set.
9. Make Whipped Cream Frosting: Chill metal mixing bowl for 15-20 minutes. Add cold heavy cream, powdered sugar, and vanilla to bowl. Beat on low speed until combined, then high speed for 1 minute until thickened but shy of soft peaks.
10. Incorporate Gelatin: Microwave the set gelatin for 5-10 seconds until re-liquified but cool. Briefly whisk smooth. With mixer on low, drizzle gelatin into cream. Increase speed to medium-high and beat about 2 minutes until stiff, fluffy peaks form. Use immediately for best piping consistency.
11. Assemble the Cake: Level cooled cake layers if needed. Place first layer on cake board or stand, drizzle strawberry juice from macerated strawberries as soak. Using a piping bag fitted with Wilton Tip 6B, pipe shells along the edge, then fill center with shells. Top with one-third cup strawberries and sprinkle shortbread crumbs.
12. Repeat Assembly: Add remaining cake layers, repeating the soaking, piping, strawberry topping, and crumb sprinkling. Garnish the top with fresh chamomile flowers if desired.

Notes

• For buttermilk, combine 1 1/4 cups whole milk with 1 tbsp lemon juice or white vinegar and let sit for 5-10 minutes before using.
• Chilling the mixing bowl for whipped cream helps it whip better and attain stiff peaks faster.
• Gelatin stabilizes the whipped cream frosting, allowing it to hold shapes better for piping and assembly at room temperature.
• You can prepare the shortbread crumbs a day ahead and store in an airtight container.
• Use fresh, ripe strawberries for best flavor in both macerated topping and soaking juice.
• If you don’t have a piping bag and tip, you can use a plastic sandwich bag with a corner snipped off, though piping detail may be less precise.

Keywords: Strawberry Shortcake, Layer Cake, Whipped Cream Frosting, Shortbread Crumbs, Spring Dessert, Stacked Cake