Strawberry Shortcake Layer Cake : Fluffy, Creamy & Irresistible

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If you have ever dreamed of a cake that tastes as beautiful as it looks, this Strawberry Shortcake Layer Cake is exactly what you need. Inspired by the classic vintage strawberry shortcake dessert we all grew up loving, this recipe combines fluffy white cake layers, buttery homemade shortbread crumbs, fresh macerated strawberries, and a light, stable whipped cream frosting. Every bite delivers the nostalgic strawberry shortcake flavor in an elegant, layered presentation that is perfect for birthdays, summer celebrations, or any occasion worth celebrating.

Whether you are a seasoned baker or just starting out, this step-by-step guide will walk you through everything you need to create this show-stopping cake with confidence. Keep reading to discover all the tips, tricks, and details that make this strawberry shortcake layer cake truly unforgettable.

Why You Will Love This Recipe

• Captures the classic strawberry shortcake aesthetic with a modern layered twist
• Uses a light and stable gelatin-stabilized whipped cream frosting that holds its shape beautifully
• Homemade shortbread crumbs add a unique crunch and depth of flavor
• Fresh macerated strawberries bring a bright, fruity sweetness to every layer
• Impressive enough for special occasions but approachable for home bakers

Equipment You Will Need

• Electric mixer (stand mixer) essential for creaming butter and whipping the frosting to perfect stiff peaks
• Baking sheets used to bake the shortbread crumbs evenly
• Oven precise temperature control is key for both the cake and crumbs
• Mixing bowls you will need several for the different components
• Measuring cups and spoons set accurate measurements make all the difference in baking
• Kitchen utensils rubber spatulas, whisks, and piping bags for assembly
• Cutting board for slicing fresh strawberries cleanly
• Chef’s knives a sharp knife ensures clean, uniform strawberry slices
• Kitchen scale for precise gram measurements listed in this recipe

Ingredients

White Cake

Baked Shortbread Crumbs

Strawberries

Whipped Cream Frosting

Step-by-Step Instructions

Step 1: Make the White Cake

1. Preheat your oven to 350 degrees F (177 degrees 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.
2. In one of your mixing bowls, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of your electric stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the sugar and cream together at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl halfway through.
4. Turn the mixer to low and add the egg whites one at a time, mixing until just combined. Add the vegetable oil and vanilla, increase speed to high, and beat for 1 minute.
5. Turn the mixer off and add the flour mixture all at once. Mix on low until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds until the batter is uniform. The batter will be slightly thin that is normal.
6. Divide the batter evenly between the prepared pans using your measuring cups for accuracy. Bake for 28 to 32 minutes, until the cakes spring back to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Let the cakes cool in their pans for 5 minutes, then remove and allow to cool completely on a wire rack before assembly.

Step 2: Make the Shortbread Crumbs

1. Reduce your oven temperature to 250 degrees F (121 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the cake flour, sugar, baking powder, and salt. Add the melted butter and vanilla extract, then mix with a rubber spatula from your kitchen utensils set until small clusters form. Press the mixture together with your hands to create more clusters.
3. Spread the clusters on the prepared baking sheet and bake for 30 minutes. Allow the crumbs to cool completely before using them in the cake assembly.

Step 3: Macerate the Strawberries

1. Using your chef’s knife and cutting board, slice the fresh strawberries evenly.
2. In a bowl, combine the sliced strawberries, strawberry jam, and granulated sugar. Stir well and let the mixture sit at room temperature or in the refrigerator while you prepare the whipped cream frosting. The sugar will draw out the strawberry juices, which you will use as a soak for the cake layers.

Step 4: Make the Whipped Cream Frosting

1. Chill the metal bowl of your stand mixer in the refrigerator or freezer for 15 to 20 minutes.
2. Sprinkle the gelatin into a small microwave-safe dish. Add the cold water and whisk until the gelatin is dissolved. Let it sit for 5 minutes to set.
3. Add the heavy whipping cream, powdered sugar, and vanilla extract to the chilled mixer bowl. Mix on low to combine, then increase to high speed and beat until thickened, stopping just before soft peaks form, about 1 minute.
4. Microwave the solidified gelatin for 5 to 10 seconds until re-liquified but still cool. Whisk briefly to smooth it out. With the mixer on low, drizzle the liquid gelatin into the cream. Slowly increase to medium-high speed and beat until you reach stiff, fluffy peaks, about 2 minutes. Use immediately for the best piping consistency.

Step 5: Assemble the Cake

1. Once the white cake layers are fully cooled, level them to your desired height using your chef’s knife.
2. Place the first cake layer on a cardboard cake round on your turntable or cake stand. Drizzle some of the strawberry juice from the macerated strawberries over the layer as a soak.
3. Fit a piping bag with a Wilton Tip 6B and fill it with the Whipped Cream Frosting. Pipe shells along the outer edge of the cake layer, beginning at the edge and ending with the tail pointed toward the center. Pipe a second row of shells to fill in the center.
4. Top with about 1/3 cup of the macerated strawberries and sprinkle a generous handful of shortbread crumbs on top.
5. Place the next cake layer on top and repeat the process: strawberry juice soak, piped whipped cream shells, strawberries, and shortbread crumbs. Repeat for any additional layers. Garnish the top with chamomile flowers if desired.

Pro Tips for Success

• Use room temperature ingredients: Butter, egg whites, and buttermilk at room temperature blend more smoothly and create a more even batter.
• Do not skip the gelatin in the frosting: The gelatin stabilizes the whipped cream so it holds its shape for hours, which is critical for a layered cake.
• Make components ahead: The white cake layers can be baked a day in advance and wrapped in plastic wrap. The shortbread crumbs can also be made ahead and stored in an airtight container.
• Weigh your ingredients: Use a kitchen scale to measure ingredients by grams for the most accurate and consistent results in baking.
• Assemble close to serving time: Because this cake uses whipped cream frosting, it is best assembled and served within a few hours for optimal texture and appearance.
• DIY buttermilk: No buttermilk on hand? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, fill to 1 1/4 cups with whole milk, stir, and let sit for 5 minutes.

Frequently Asked Questions

Can I make this strawberry shortcake layer cake in advance?

Yes. The individual components can be prepared 1 to 2 days ahead. Bake and wrap the cake layers, make the shortbread crumbs and store them in an airtight container, and macerate the strawberries the day of. Assemble the cake on the day you plan to serve it for the best results.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are highly recommended for the best texture and flavor in this strawberry shortcake layer cake. Frozen strawberries release too much liquid when thawed and can make the filling watery and unstable between the layers.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 2 days. Because of the whipped cream frosting, this cake should not be left at room temperature for extended periods.

Can I make this cake gluten-free?

This recipe has not been tested with gluten-free flour, so results may vary. If you try a gluten-free substitution, use a 1:1 gluten-free baking flour blend for the best chance of success.

What size cake pans should I use for this strawberry shortcake layer cake?

You can use three 6-inch pans for taller, more dramatic layers, or two 8-inch pans for a wider cake with fewer layers. Both options work well, though the baking time may vary slightly depending on the pan size.

Kitchen Equipment Used in This Recipe

• Electric Stand Mixer
• Oven
• Baking Sheets
• Mixing Bowls
• Measuring Cups and Spoons Set
• Kitchen Utensils
• Cutting Board
• Chef’s Knives
• Kitchen Scale

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Strawberry Shortcake Layer Cake : Fluffy, Creamy & Irresistible

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This Strawberry Shortcake Layer Cake features fluffy white cake layers, homemade shortbread crumbs, fresh macerated strawberries, and a light gelatin-stabilized whipped cream frosting. It is a stunning, classic dessert perfect for any special occasion.

• Author: Marie
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (shortbread crumbs)

2 1/2 Tbsp (32g) granulated sugar (shortbread crumbs)

1/8 tsp baking powder (shortbread crumbs)

1/4 tsp salt (shortbread crumbs)

3 Tbsp (42g) unsalted butter, melted (shortbread crumbs)

1/2 tsp pure vanilla extract (shortbread crumbs)

3 cups (480g) sliced fresh strawberries

2 Tbsp (40g) strawberry jam

1 Tbsp (13g) granulated sugar (strawberries)

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 (frosting)

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Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Prepare three 6-inch or two 8-inch cake pans with baking spray and parchment paper circles.

2. Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.

3. Beat butter in a stand mixer on high speed until creamy, about 2 minutes. Add sugar and cream together at medium-high for 2 minutes.

4. Add egg whites one at a time on low speed. Add vegetable oil and vanilla, increase to high, and beat for 1 minute.

5. Add flour mixture all at once and mix on low. Slowly pour in buttermilk and mix for 30 seconds until combined.

6. Divide batter evenly between pans and bake for 28 to 32 minutes. Cool in pans for 5 minutes, then transfer to a wire rack.

7. Reduce oven to 250 degrees F (121 degrees C). Line a baking sheet with parchment paper.

8. Whisk cake flour, sugar, baking powder, and salt together. Add melted butter and vanilla. Form clusters and spread on baking sheet. Bake for 30 minutes. Cool completely.

9. Combine sliced strawberries, strawberry jam, and sugar. Let sit at room temperature or refrigerate.

10. Chill stand mixer bowl for 15 to 20 minutes. Dissolve gelatin in cold water and let set for 5 minutes.

11. Add heavy cream, powdered sugar, and vanilla to the chilled bowl. Beat on high until just below soft peaks, about 1 minute.

12. Microwave gelatin for 5 to 10 seconds until liquid. With mixer on low, drizzle in gelatin. Increase to medium-high and beat to stiff peaks, about 2 minutes. Use immediately.

13. Level cooled cake layers. Place first layer on a cake round and soak with strawberry juice.

14. Pipe whipped cream shells over the layer. Top with 1/3 cup strawberries and a handful of shortbread crumbs.

15. Repeat layering process for remaining layers. Garnish with chamomile flowers if desired.

Notes

DIY Buttermilk: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to 1 1/4 cups with whole milk. Stir and let sit for 5 minutes before using.

Cake layers can be baked 1 to 2 days ahead and stored wrapped in plastic wrap at room temperature.

Shortbread crumbs can be made ahead and stored in an airtight container for up to 3 days.

Assemble the cake as close to serving time as possible for the best whipped cream texture.

Store leftovers in an airtight container in the refrigerator for up to 2 days.