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Strawberry Shortcake Layer Cake Recipe

Strawberry Shortcake Layer Cake Recipe

This Strawberry Shortcake Layer Cake features layers of moist and fluffy cake, whipped cream frosting, fresh strawberries, and crumbs.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 15 slices
Calories 350 kcal

Equipment

  • Stand Mixer
  • baking pans
  • piping bag
  • Baking sheet
  • parchment paper

Ingredients
  

White Cake

  • 2.5 cups sifted cake flour
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter room temperature
  • 4 large egg whites room temperature
  • 0.5 cups vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1.25 cups full-fat buttermilk room temperature, DIY recipe in notes

Baked Shortbread Crumbs

  • 0.75 cups cake flour
  • 2.5 tablespoon granulated sugar
  • 0.125 teaspoon baking powder
  • 0.25 teaspoon salt
  • 3 tablespoon unsalted butter melted
  • 0.5 teaspoon pure vanilla extract

Strawberries

  • 3 cups sliced fresh strawberries
  • 2 tablespoon strawberry jam
  • 1 tablespoon granulated sugar

Whipped Cream Frosting

  • 1 teaspoon unflavored gelatin
  • 1.5 tablespoon cold water
  • 1.5 cups heavy whipping cream cold
  • 0.5 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

Make the White Cake

  • Preheat the oven to 350°F/177°C and prepare cake pans with baking spray and parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer, beat butter until creamy, add sugar and beat until light and fluffy, then add egg whites one at a time.
  • Add vegetable oil and vanilla, increase speed and mix for 1 minute.
  • Add flour mixture all at once and mix on low, then slowly add buttermilk until batter is uniform.
  • Divide batter between pans and bake for 28-32 minutes, then cool in pans for 5 minutes before transferring to wire rack.

Make the Shortbread Crumbs

  • Preheat the oven to 250°F/121ºC and prepare a baking sheet.
  • Whisk together cake flour, sugar, baking powder, and salt. Add melted butter and vanilla, mix until small clusters form.
  • Spread clusters on baking sheet and bake for 30 minutes, then cool completely.

Make the Strawberries

  • Mix sliced strawberries, strawberry jam, and sugar. Let sit at room temperature.

Make the Whipped Cream Frosting

  • Chill the mixing bowl, sprinkle gelatin into water and whisk until dissolved.
  • Mix heavy cream, powdered sugar, and vanilla in chilled bowl, and beat until just thickened.
  • Warm the gelatin mixture slightly in the microwave, then drizzle into whipped cream and beat until stiff peaks form.

Assembly

  • Level cooled cake layers and place first layer on a serving round, soak with strawberry juice.
  • Pipe whipped cream on edges and center, top with strawberries and sprinkle with shortbread crumbs.
  • Repeat for additional layers, garnish with chamomile flowers if desired.

Notes

DIY Buttermilk: Add 1 tablespoon vinegar to 1 Cup whole milk, let sit for 15 minutes. Store cake layers and shortbread crumbs for freshness.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
Keyword cake recipe, Layer Cake, Strawberry Shortcake, summer dessert
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