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Strawberry Shortcake Layer Cake Recipe

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★★★★★

4.5 from 201 reviews

This Strawberry Shortcake Layer Cake is a delightful, moist white cake layered with fresh strawberry filling, homemade shortbread crumbs, and a luscious whipped cream frosting stabilized with gelatin. Perfect for spring and summer gatherings, this cake combines tender cake layers with juicy strawberries and crunchy shortbread for a deliciously balanced dessert.

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

Strawberry Filling

  • 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). Spray and parchment line three 6-inch or two 8-inch cake pans. Whisk together flour, baking powder, baking soda, and salt.
  2. Cream Butter and Sugar: In a stand mixer paddle attachment, beat butter on high for 2 minutes until creamy. Add sugar and beat at medium-high until light and fluffy, about 2 minutes, scraping as needed.
  3. Add Egg Whites, Oil, and Vanilla: On low speed, add egg whites one at a time, just combined. Add vegetable oil and vanilla, then beat on high for 1 minute.
  4. Combine Dry and Wet Ingredients: Turn mixer off, add flour mixture all at once, mix on low until barely combined. Slowly pour in buttermilk, mix on low for 30 seconds until uniform and slightly thin.
  5. Bake the Cake: Divide batter evenly into pans and bake 28-32 minutes. Cakes are done when they spring back to the touch and toothpick comes out clean or with few moist crumbs. Cool in pans 5 minutes then on wire rack completely.
  6. Make Shortbread Crumbs: Preheat oven to 250°F (121°C). Line baking sheet with parchment. Mix cake flour, sugar, baking powder, salt. Add melted butter and vanilla, mix until small clusters form. Press clusters with hands more and spread on sheet. Bake 30 minutes. Cool completely.
  7. Prepare Strawberries: Mix sliced strawberries, strawberry jam, and sugar in a bowl. Let sit at room temperature or refrigerate while making frosting.
  8. Make Gelatin Mixture: Sprinkle gelatin over cold water in a small cup, whisk till dissolved, set aside 5 minutes to bloom.
  9. Whip Cream Base: Chill metal mixing bowl 15-20 minutes. In bowl, add cold heavy cream, powdered sugar, and vanilla. Beat on low then high speed until just before soft peaks form, about 1 minute.
  10. Liquify Gelatin and Add: Microwave gelatin 5-10 seconds until liquid but cool. Whisk smooth and drizzle into whipped cream on low speed. Increase speed to medium-high and beat to stiff, fluffy peaks (~2 minutes). Use immediately.
  11. Assemble Cake: Level cooled cake layers. Place first cake layer on cake board. Brush strawberry juice from filling over cake surface to soak.
  12. Pipe Whipped Cream: Fit piping bag with Wilton Tip 6B. Pipe shell border around edge of cake layer, then pipe a second row to fill center.
  13. Add Strawberry and Crumbs: Spoon ~1/3 cup strawberry mixture atop piped shells and sprinkle shortbread crumbs.
  14. Repeat Layers: Add next cake layer and repeat soaking, piping, strawberry topping, and shortbread crumb sprinkling. Continue for remaining layers.
  15. Garnish: Optionally decorate top with chamomile flowers for a beautiful finish.

Notes

  • Use room temperature ingredients where indicated for best texture and rise.
  • For homemade buttermilk: mix 1 1/4 cups milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
  • Ensure gelatin is cool before adding to cream to avoid clumping but still liquid to stabilize frosting perfectly.
  • Shortbread crumbs add delightful texture contrast; allow to cool completely before use.
  • Whipped cream frosting should be used immediately for piping to maintain stiffness.
  • Strawberry juice can be reserved from the macerated berries to soak cake layers for extra moisture and flavor.
  • Use fresh, ripe strawberries for best flavor and texture in filling.

Keywords: strawberry shortcake, layered cake, whipped cream frosting, shortbread crumbs, fresh strawberries, homemade cake, spring dessert

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