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Strawberry Shortcake Layer Cake Recipe

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★★★★★

4.9 from 109 reviews

This Strawberry Shortcake Layer Cake is a delightful dessert featuring moist white cake layers filled and topped with fresh strawberries, a luscious whipped cream frosting stabilized with gelatin, and crunchy shortbread crumbs. It combines classic flavors with elegant presentation, perfect for special occasions or a decadent treat.

Ingredients

Scale

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

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). Prepare three 6-inch or two 8-inch cake pans by spraying with baking spray and lining with parchment paper circles. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside. In a stand mixer bowl fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add sugar and cream together at medium-high speed for about 2 minutes until light and fluffy, scraping down the bowl halfway through. Reduce speed to low, add egg whites one at a time until just combined, scraping as needed. Add vegetable oil and vanilla extract, increase speed to high and beat for 1 minute. Turn mixer off and add the flour mixture all at once; mix on low until just combined. Slowly pour in the buttermilk and continue mixing at low speed about 30 seconds until uniform. Batter will be slightly thin.
  2. Bake the Cake: Divide batter evenly among prepared pans. Bake for 28-32 minutes or until cakes spring back when lightly pressed and a toothpick inserted comes out clean or with moist crumbs. Cool in pans for 5 minutes, then remove and cool completely on wire racks.
  3. 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 in a medium bowl. Add melted butter and vanilla extract; mix with rubber spatula until small clusters form, then press with hands for larger clusters. Spread clusters evenly on baking sheet and bake for 30 minutes. Cool completely before use.
  4. Prepare the Strawberries: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate while preparing whipped cream frosting to develop juices.
  5. Make the Whipped Cream Frosting: Chill a metal mixing bowl in refrigerator/freezer for 15-20 minutes. Sprinkle gelatin over cold water in a small glass measuring cup or microwave-safe dish; whisk until dissolved and set aside 5 minutes to bloom. In chilled bowl, combine heavy cream, powdered sugar, and vanilla extract; whip on low to combine then on high until thickened and just shy of soft peaks (about 1 minute). Microwave gelatin for 5-10 seconds until liquid but cool to the touch, whisk smooth. With the mixer on low, drizzle liquid gelatin into cream, then increase speed to medium-high and beat until stiff, fluffy peaks form (about 2 minutes). Use immediately for best piping consistency.
  6. Assemble the Cake: Level cooled cake layers. Place the first layer on a cake board or stand and soak lightly with some strawberry juice. Fill a piping bag fitted with Wilton Tip 6B with whipped cream frosting and pipe shell borders around the edge of the cake layer. Pipe a second row of shells to fill the center. Top with about 1/3 cup of the macerated strawberries and sprinkle shortbread crumbs over them. Repeat for additional layers, finishing with strawberries and shortbread crumbs. Garnish with chamomile flowers if desired.

Notes

  • For the buttermilk, you can make a DIY substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups whole milk, letting it sit for 5-10 minutes before using.
  • Ensure egg whites and other refrigerated ingredients are at room temperature for better mixing and aeration in the cake batter.
  • Chilling the mixing bowl before whipping the cream helps achieve better volume and stability.
  • Use immediately after adding gelatin to whipped cream to maintain texture; do not overwhip.
  • Shortbread crumbs add a delightful crunch and contrast to the creamy and fruity layers; allow them to cool completely before assembly to avoid sogginess.

Keywords: Strawberry shortcake, Layer cake, Whipped cream frosting, Homemade cake, Strawberry dessert

Find it online: https://todayfoodrecipe.com/strawberry-shortcake-layer-cake-recipe-2/