Introduction

This Strawberry Shortcake Layer Cake is a delightful twist on a classic dessert, featuring tender white cake layers, fresh strawberries, and a fluffy whipped cream frosting. With a crunchy shortbread crumb topping and luscious strawberry soak, it’s perfect for celebrations or any sweet craving.

The image shows a three-layered cake on a white ruffled cake stand. Each yellow sponge layer is thick and soft-looking. Between the layers, there is a layer of white whipped cream piped in a wavy pattern, with slices of red strawberries embedded inside the cream. The top layer is decorated with more whipped cream swirls, large fresh strawberry slices, small white and yellow edible flowers, and cream crumbs scattered gently on top. The cake is set on a white marbled surface with a clear glass bowl of strawberries and a pink cloth nearby. 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 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
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

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 fitting a parchment paper circle to the bottom of each pan.
Step 2: In a medium bowl, whisk together 2 1/2 cups cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle halfway through.
Step 4: Reduce mixer speed to low. Add egg whites one at a time, mixing until just combined and scraping as needed. Add vegetable oil and vanilla extract. Increase speed to high and beat for 1 minute.
Step 5: Turn off the mixer. Add the flour mixture all at once and mix on low until just combined. Slowly pour in the buttermilk and continue mixing on low speed for about 30 seconds until uniform. The batter will be slightly thin.
Step 6: Divide batter evenly among prepared pans. Bake for 28 to 32 minutes, or until cakes spring back to touch and a toothpick comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.
Step 7: Preheat oven to 250°F (121°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together 3/4 cups cake flour, 2 1/2 tbsp sugar, baking powder, and salt.
Step 8: Add melted butter and vanilla extract. Stir with a spatula until small clusters form, then press clusters together with hands. Spread evenly on baking sheet and bake for 30 minutes. Cool completely before using.
Step 9: In a medium bowl, mix sliced strawberries, strawberry jam, and 1 tbsp sugar. Let sit at room temperature or refrigerate while preparing frosting.
Step 10: Chill a metal mixing bowl for 15-20 minutes. In a small dish, sprinkle gelatin over cold water 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 on high until thickened but not yet soft peaks (about 1 minute).
Step 12: Warm gelatin mixture in microwave for 5-10 seconds until liquid but cool. Whisk smooth, then drizzle into cream while mixing on low speed. Increase to medium-high and beat until stiff, fluffy peaks form (about 2 minutes). Use immediately.
Step 13: Level cooled cake layers as desired. Place first layer on a cake stand or turntable and spoon some strawberry juice over it to soak.
Step 14: Fit a piping bag with Wilton Tip 6B and fill with whipped cream frosting. Pipe shells around the edge starting with the tail inward, then pipe a second row filling the center. Top with about 1/3 cup strawberries and sprinkle shortbread crumbs.
Step 15: Repeat soaking, piping, and topping with remaining layers. Garnish with chamomile flowers if desired.

Tips & Variations

For homemade buttermilk, combine 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
Use fresh, ripe strawberries for the best flavor. You can substitute frozen berries if fresh aren’t available, but thaw and drain them first.
The gelatin in the whipped cream stabilizes it, helping it hold shape longer for piping and serving.
Try adding a splash of liqueur such as Grand Marnier to the strawberry soak for an adult twist.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days to keep the whipped cream fresh. If storing unassembled, wrap cake layers tightly in plastic wrap and refrigerate up to 2 days or freeze for up to 1 month. Bring frozen layers to room temperature before assembling. Reheat is not recommended due to whipped cream frosting.

How to Serve

A three-layer vanilla sponge cake is displayed on a white ruffled cake stand set on a white marbled surface. Each cake layer is light golden brown and thick, separated by generous swirls of white whipped cream and bright red sliced strawberries. The top layer is decorated with dollops of whipped cream, strawberry slices, small white crumb clusters, and tiny white and yellow edible flowers. The overall look is fresh, tall, and layered with soft textures and vibrant red fruit contrasting with creamy white frosting and the cake's golden color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

This recipe uses cake flour for a tender crumb. To make it gluten-free, substitute a gluten-free cake flour blend, but results may vary slightly in texture.

What can I use if I don’t have gelatin?

Gelatin helps stabilize the whipped cream. You can omit it, but the frosting may be softer and less stable. Alternatively, use a powdered stabilizer designed for whipped cream, available in some stores.