Introduction

Strawberry Shortcake is a classic dessert that combines light, fluffy cake layers with fresh strawberries and rich whipped cream frosting. This recipe builds on a tender white cake, juicy strawberry filling, and crunchy shortbread crumbs for a delightful texture contrast. Perfect for spring and summer gatherings, it’s sure to impress your guests.

The image shows a three-layer cake on a white cake stand with a wavy edge. Each of the three thick golden yellow cake layers is separated by a ring of white whipped cream with a smooth, fluffy texture, shaped into neat swirls. Chopped red strawberries with a juicy texture are placed between the swirls of cream in each layer. On top of the cake, there is a final layer of whipped cream swirls with more strawberry pieces and small white and yellow edible flowers scattered for decoration. The cake is placed on a white marbled surface, with a few loose strawberries and crumbs 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 (for crumbs)
2 1/2 Tbsp (32g) granulated sugar (for crumbs)
1/8 tsp baking powder (for crumbs)
1/4 tsp salt (for crumbs)
3 Tbsp (42g) unsalted butter, melted (for crumbs)
1/2 tsp pure vanilla extract (for crumbs)
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 frosting)

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 lining the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the 2 1/2 cups 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 with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl halfway through.
Step 4: Lower the mixer speed and add the egg whites one at a time, mixing just until combined. Scrape down the bowl as needed. Add vegetable oil and vanilla extract, then increase speed to high 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. Slowly pour in the buttermilk, continuing to mix on low speed for about 30 seconds until the batter is uniform but slightly thin.
Step 6: Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the shortbread crumbs, preheat the oven to 250°F (121°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together 3/4 cup cake flour, 2 1/2 tbsp sugar, baking powder, and salt.
Step 8: Add melted butter and vanilla extract. Mix with a spatula until small clusters form, then press with your hands for more clusters. Spread evenly on the baking sheet.
Step 9: Bake the crumbs for 30 minutes, then cool completely before using.
Step 10: In a medium bowl, combine sliced strawberries, strawberry jam, and 1 tbsp sugar. Let sit at room temperature or refrigerate while preparing the whipped cream.
Step 11: Chill the metal bowl of your stand mixer for 15-20 minutes. Sprinkle gelatin into a small dish, add cold water, whisk until dissolved, and set aside for 5 minutes.
Step 12: In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Mix on low speed, then beat on high until thickened but just before soft peaks, about 1 minute.
Step 13: Microwave the gelatin mixture for 5-10 seconds until re-liquified but cool to the touch. Stir briefly to smooth.
Step 14: With mixer on low, drizzle gelatin into the cream. Increase speed to medium-high and beat until stiff, fluffy peaks form, about 2 minutes. Use immediately for best piping consistency.
Step 15: Level cooled cake layers. Place the first layer on a cake stand. Brush with strawberry juice from the bowl to soak the cake.
Step 16: Fit a piping bag with Wilton Tip 6B and fill with whipped cream frosting. Pipe shells along the outer edge, pointing tails toward the center, then pipe a second row to fill the center.
Step 17: Top with about 1/3 cup strawberries and a handful of shortbread crumbs. Repeat with remaining layers.
Step 18: Finish by garnishing the top layer with strawberries and crumbs. Optionally, add chamomile flowers for decoration.

Tips & Variations

For homemade buttermilk, combine 1 1/4 cups milk with 1 1/4 tsp lemon juice or white vinegar and let sit for 5-10 minutes.
Use fresh, ripe strawberries for the sweetest flavor; frozen can be used but drain excess liquid.
Chilling the bowl and beaters for the whipped cream ensures better volume and texture.
Shortbread crumbs add a crunchy contrast, but toasted nuts can also be a delightful alternative.

Storage

Store the assembled strawberry shortcake covered in the refrigerator for up to 2 days to keep the whipped cream fresh. Avoid leaving it at room temperature for extended periods. To serve, you can let it sit at room temperature for 10-15 minutes for softer cake and cream.

How to Serve

The image shows a three-layer cake on a white, wavy-edged cake stand, placed on a white marbled surface. Each layer is made of a light golden sponge, with thick white whipped cream piped in decorative swirls between the layers. Between each whipped cream layer, there are bright red sliced strawberries arranged evenly around the cake. The top layer is also decorated with whipped cream swirls, sliced strawberries, small white crumb-like pieces, and tiny white and yellow edible flowers scattered on top. Fresh whole strawberries and a glass bowl with strawberries are visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Let them come to room temperature before assembling the cake.

What can I substitute for gelatin in the whipped cream?

If you prefer a gelatin-free option, you can use a stabilizer like cream of tartar or whipped cream stabilizer powder, but gelatin gives the best hold and texture for the frosting.