Introduction

Strawberry Shortcake Layer Cake is a delightful twist on a classic dessert, combining tender white cake layers with fresh strawberries, luscious whipped cream frosting, and crunchy shortbread crumbs. Perfect for celebrations or a special treat, this cake is both elegant and irresistible.

A three-layer cake stands on a white cake stand with curved edges. Each cake layer is golden brown with a smooth texture. Between the layers, there is a thick layer of white whipped cream, piped in neat swirls, with fresh red strawberry slices placed evenly on top. Small white and yellow edible flowers are scattered among the strawberries and cream on each layer. The top layer is decorated with more whipped cream swirls, strawberry slices, edible flowers, and small white crumb-like pieces. The background is a white marbled surface with a soft pink cloth and extra strawberries around. Photo taken with an iphone --ar 4:5 --v 7

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 (for shortbread crumbs)
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 (for whipped cream)

Instructions

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 placing a parchment paper circle at the bottom of each pan.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the granulated sugar and cream together at medium-high speed until light and fluffy, about 2 minutes. Scrape the bowl halfway through.
Step 4: Lower the mixer speed and add egg whites one at a time, mixing just until combined, scraping as needed. Add the vegetable oil and vanilla extract, then increase to high speed and beat for 1 minute.
Step 5: Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the buttermilk. Continue mixing on low for about 30 seconds until batter is uniform and slightly thin.
Step 6: Divide the batter evenly between prepared pans. Bake 28–32 minutes until cakes spring back when touched and a toothpick inserted comes out clean or with few moist crumbs. Cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
Step 7: Preheat the oven to 250°F (121°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together cake flour, sugar, baking powder, and salt (for crumbs).
Step 8: Add melted butter and vanilla extract to dry ingredients. Mix with a spatula to form small clusters, then press with hands into more clusters. Spread clusters on baking sheet and bake 30 minutes. Cool completely before use.
Step 9: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Set aside at room temperature or refrigerate while preparing whipped cream.
Step 10: Chill the metal bowl of a stand mixer for 15–20 minutes. Sprinkle gelatin over cold water in a small dish and whisk until dissolved. Let set for 5 minutes.
Step 11: In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on low to combine, then increase to high and beat until thickened, just shy of soft peaks, about 1 minute.
Step 12: Gently reheat gelatin in microwave for 5–10 seconds until liquid but cool to touch. Whisk smooth and drizzle into the cream mixture on low speed. Increase to medium-high speed and beat until stiff, fluffy peaks form, about 2 minutes. Use immediately.
Step 13: Level cooled cake layers as needed. Place the first layer on a cake board. Brush with some strawberry juice from the macerated berries to soak.
Step 14: Fill a piping bag fitted with Wilton Tip 6B with whipped cream. Pipe shells along the outer edge and then inside the cake layer. Top with 1/3 cup strawberries and sprinkle with shortbread crumbs.
Step 15: Repeat layering with remaining cake layers, soaking each layer, piping frosting shells, topping strawberries, and shortbread crumbs. Garnish with chamomile flowers if desired.

Tips & Variations

For homemade buttermilk, combine 1 1/4 cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes before using.
Use fresh, ripe strawberries for the best flavor and sweetness.
Shortbread crumbs can be made ahead and stored in an airtight container.
Substitute vanilla extract with almond extract for a different flavor profile.
Make sure the whipped cream frosting is used immediately for best piping results and texture.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. Due to the whipped cream frosting, it’s best enjoyed fresh. If storing leftovers, bring to room temperature for about 20 minutes before serving for optimal flavor and texture.

How to Serve

A three-layer cake stands on a white plate with a wavy edge, placed on a white marbled surface. Each sponge cake layer is golden and thick, separated by thick swirls of white cream and slices of bright red strawberries. The cream is piped in wavy patterns along the edges of each cake layer. The top layer is also covered with white cream swirls, topped with more strawberry slices and small white and yellow edible flowers. Some scattered white crumb pieces sit on the cream and around the cake on the plate. A few strawberries and a pink cloth lie near the base of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but should be thawed and drained well to avoid excess moisture that can make the cake soggy.

How do I make homemade buttermilk?

Mix 1 1/4 cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly, then use as directed in the recipe.