If you’re looking to wow friends and family with an absolutely irresistible dessert, this Strawberry Shortcake Layer Cake is the perfect treat to bring to the table. Bursting with juicy fresh strawberries, tender cake layers, and airy whipped cream frosting, this cake is a charming twist on the classic strawberry shortcake experience — only better with its elegant layers and delicate crumb topping. Every bite is a celebration of summer’s sweetest flavors, and once you try this Strawberry Shortcake Layer Cake, it’ll likely become your new go-to dessert for special occasions and cozy gatherings alike.

Strawberry Shortcake Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

Crafting the perfect Strawberry Shortcake Layer Cake is all about using simple, high-quality ingredients that come together beautifully to create contrasting textures and bright flavors. Each component plays a crucial role, from the tender cake layers to the rich whipped cream and luscious strawberries.

2 1/2 Cups sifted cake flour: The base for a soft, tender crumb that soaks up the strawberry juices perfectly.
2 tsp baking powder: Adds lift and lightness to the cake layers.
1/2 tsp baking soda: Helps balance acidity and adds further fluffiness.
1/2 tsp salt: Enhances all the flavors without overpowering.
1 1/2 Cups granulated sugar: Sweetens the cake layers just right for balance.
1/2 Cup unsalted butter, room temperature: Imparts rich flavor and moisture.
4 large egg whites, room temperature: Provide structure while keeping the cake light.
1/2 Cup vegetable oil: Keeps the cake tender and moist through baking.
1 Tbsp pure vanilla extract: Adds warmth and depth to the cake’s flavor.
1 1/4 Cups full-fat buttermilk, room temperature: Offers tangy richness and reacts with leaveners for fluffiness.
3/4 Cups cake flour: For the crumbly, buttery shortbread topping.
2 1/2 Tbsp granulated sugar: Sweetens the shortbread crumbs delightfully.
1/8 tsp baking powder: Gives the shortbread just a hint of rise.
1/4 tsp salt: Balances the sweetness in the crumb topping.
3 Tbsp unsalted butter, melted: Binds the crumb topping, bringing a toasty flavor once baked.
1/2 tsp pure vanilla extract: Elevates the aroma and taste of the shortbread crumbs.
3 Cups sliced fresh strawberries: The star ingredient that adds juicy freshness and natural sweetness.
2 Tbsp strawberry jam: Intensifies the berry flavor in the filling.
1 Tbsp granulated sugar: Helps macerate the strawberries for extra syrupy juice.
1 tsp unflavored gelatin: Stabilizes the whipped cream so it holds up beautifully in the cake layers.
1 1/2 Tbsp cold water: Used to bloom the gelatin perfectly.
1 1/2 Cups heavy whipping cream, cold: Whips into fluffy frosting that is delicate yet sturdy.
1/2 Cup powdered sugar: Sweetens the whipped cream without grittiness.
1 tsp pure vanilla extract: Adds a smooth, inviting flavor to the frosting.

How to Make Strawberry Shortcake Layer Cake

Step 1: Prepare the White Cake Layers

This cake’s foundation is a beautifully tender white cake that’s moist and light enough to complement the strawberries and cream without overpowering them. Start by preheating your oven to 350°F (177°C) and prepping your cake pans with baking spray and parchment rounds to ensure easy release. Mixing the dry ingredients thoroughly helps distribute the baking powder, baking soda, and salt evenly for consistent rise. Creaming the butter and sugar until light and fluffy is crucial for an airy texture. Carefully incorporate the egg whites one by one, then add oil and vanilla before alternating the dry ingredients with buttermilk for a smooth, slightly thin batter that bakes into perfection.

Step 2: Make the Shortbread Crumbs

The crumb topping adds a wonderful textural contrast, offering buttery crunch against the soft cake layers. Whisk together cake flour, sugar, baking powder, and salt, then fold in melted butter and vanilla until small clusters form. Baking this mixture low and slow at 250°F (121°C) ensures a delicate, golden crust with crisp bite. Be sure to let the crumbs cool completely before adding them between your cake layers for that signature crunch.

Step 3: Prepare the Strawberries

Macering the strawberries with granulated sugar and a spoonful of strawberry jam creates a juicy, flavorful filling that’s both fresh and sweet. This simple step infuses syrupy goodness throughout the cake and brings out the juiciest notes in your berries. Let the mixture rest at room temperature or chilled while you prepare the frosting, allowing those strawberries to soak up all that sugary goodness.

Step 4: Make the Whipped Cream Frosting

The whipped cream frosting in this Strawberry Shortcake Layer Cake is stabilized with gelatin, so it holds its shape beautifully and pipes effortlessly. Chilling your mixing bowl is key to achieving stiff peaks. Bloom the gelatin in cold water, then warm it gently before whisking it into the softly beaten cream, sugar, and vanilla. This technique creates a fluffy, luscious frosting that’s perfect for layering and decorating your cake without melting or weeping — pure magic for any strawberry shortcake lover.

Step 5: Assemble the Strawberry Shortcake Layer Cake

Once your cake layers are fully cooled and leveled, it’s time to build the magic. Layer one cake round on a cake board or stand, soak the surface lightly with the strawberry juice for extra moisture, then pipe rows of whipped cream shells using a Wilton Tip 6B. Add a generous helping of macerated strawberries followed by a sprinkling of the buttery shortbread crumbs. Repeat with remaining layers, finishing with a top layer of cream and a pretty garnish if you like. This assembly creates a beautiful harmony of flavors and textures that make the Strawberry Shortcake Layer Cake truly special.

How to Serve Strawberry Shortcake Layer Cake

Garnishes

To elevate your cake’s presentation, decorate with fresh strawberries arranged in pretty patterns or delicately placed chamomile flowers for a whimsical touch. A light dusting of powdered sugar over the top adds snowfall charm, giving your Strawberry Shortcake Layer Cake that extra wow factor before slicing into it.

Side Dishes

Serve your cake alongside a scoop of vanilla bean ice cream or a dollop of additional whipped cream for the ultimate indulgence. A refreshing glass of sparkling rosé or lemonade can also accompany the sweetness and balance the richness of the whipped cream perfectly.

Creative Ways to Present

Try layering this cake in a trifle bowl with extra strawberry compote or crumble some of the shortbread topping over fresh berries in parfait glasses for an easy-to-serve dessert twist. For an elegant party, slice into rustic wedges and plate each piece with a drizzle of berry coulis and a sprig of mint to impress your guests with minimal fuss.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Layer Cake refrigerated in an airtight container to preserve freshness. It should stay lovely for up to three days, though the whipped cream frosting is best enjoyed sooner to maintain its soft texture.

Freezing

This cake can be frozen, but for best results, freeze unassembled cake layers wrapped tightly in plastic wrap and foil. Freeze whipped cream separately if possible, or use a stabilized frosting alternative. When ready, thaw layers overnight in the refrigerator and then assemble to avoid texture changes.

Reheating

Since this cake is best served chilled, reheating is not recommended. Instead, allow the cake to come to room temperature for about 20 minutes for the flavors to shine without melting the delicate whipped cream.

FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the cake flour with a high-quality gluten-free flour blend designed for baking, and make sure your baking powder is gluten-free. Adjustments might be needed for texture but the flavor will remain divine.

What if I don’t have buttermilk?

No worries! You can make a quick buttermilk substitute by mixing 1 1/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes to curdle before using.

Can I use frozen strawberries?

Fresh strawberries are ideal for this recipe since they hold their shape and flavor best. However, if you only have frozen, thaw them completely and drain any excess liquid so your cake doesn’t get soggy.

How long will the whipped cream frosting hold up?

The gelatin stabilizer helps the whipped cream keep its shape for about 1-2 days in the fridge, making it great for assembly ahead of time, but it’s best enjoyed fresh.

Can I decorate the cake differently?

Definitely! While classic strawberry and crumb topping are beautiful, you can also top with toasted almonds, edible flowers, or a drizzle of white chocolate for your own special touch.

Final Thoughts

Making a Strawberry Shortcake Layer Cake is like bringing a slice of summer joy to your dessert plate with every forkful. The harmony of fresh berries, tender cake, and fluffy whipped cream frosting is simply unbeatable. I truly encourage you to give this recipe a try – it’s a showstopper that’s surprisingly easy to make and always results in happy smiles. Once you taste this delightful cake, it might just become one of your favorite sweet traditions to share with loved ones.

Strawberry Shortcake Layer Cake Recipe

★★★★★

4.8 from 8 reviews

Author: Olivia
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Strawberry Shortcake Layer Cake features tender, moist white cake layers filled and topped with macerated fresh strawberries, a luscious gelatin-stabilized whipped cream frosting, and crumbly homemade shortbread crumbs. Perfect for spring and summer celebrations, this cake combines classic flavors with a fluffy, creamy texture that delights every bite.

Instructions

Make the White Cake: Preheat your oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying with baking spray and lining the bottoms with parchment circles for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add granulated sugar and beat at medium-high until light and fluffy, scraping the bowl halfway through, about 2 minutes.
Add Egg Whites, Oil, and Vanilla: Lower mixer speed to low and add egg whites one at a time, mixing until just combined. Scrape bowl and paddle as needed. Add vegetable oil and vanilla extract, increase speed to high, and beat for 1 minute.
Incorporate Dry Ingredients and Buttermilk: Turn mixer off and add the dry flour mixture all at once. Mix on low speed until just combined. Slowly pour in buttermilk while mixing at low speed. Beat for about 30 seconds until batter is evenly combined but slightly thin.
Bake the Cake Layers: Divide batter evenly into prepared pans. Bake for 28 to 32 minutes until cakes spring back when touched and a toothpick inserted comes out clean or with moist crumbs. Cool cakes in pans for 5 minutes, then transfer to wire rack to cool completely.
Make the Shortbread Crumbs: Preheat oven to 250°F (121°C) and line a baking sheet with parchment. Whisk together cake flour, sugar, baking powder, and salt. Add melted butter and vanilla, mixing until small clusters form. Press clusters together with hands for more clusters, spread evenly on baking sheet, and bake for 30 minutes. Cool completely before use.
Prepare the Strawberries: In a medium bowl, combine sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or refrigerate while you prepare the frosting.
Prepare the Gelatin: Sprinkle gelatin over cold water in a small microwave-safe dish. Whisk to dissolve and set aside for 5 minutes to bloom.
Chill Mixing Bowl: Chill the metal bowl of your stand mixer in the refrigerator or freezer for 15-20 minutes to aid whipping.
Start Whipping Cream: In the chilled bowl fitted with the paddle attachment, combine heavy whipping cream, powdered sugar, and vanilla extract. Mix on low speed to combine, then increase to high and whip until thickened but just before soft peaks form, about 1 minute.
Liquefy Gelatin: Microwave gelatin mixture for 5-10 seconds until re-liquified but still cool. Whisk briefly to smooth.
Incorporate Gelatin: With mixer on low speed, slowly drizzle in gelatin mixture. Increase speed to medium-high and beat until stiff, fluffy peaks form, about 2 minutes. Use immediately for best piping consistency.
Assemble the Cake – Layer One: Level cooled cake layers to desired height. Place first layer on cake board or stand. Spoon some strawberry juice from the macerated strawberries over the cake to soak.
Pipe Whipped Cream: Using a piping bag fitted with Wilton Tip 6B, pipe shells along the outer edge of the cake, starting at edge with tails pointing inward. Pipe a second row of shells to fill the center.
Add Filling: Top piped frosting with about 1/3 cup of the macerated strawberries. Sprinkle a handful of shortbread crumbs over the strawberries.
Repeat for Additional Layers: Place next cake layer on top and repeat the soaking, piping, strawberry, and crumb process until all layers are stacked.
Final Touch: Garnish the top with remaining frosting shells, strawberries, shortbread crumbs, and optional chamomile flowers for decoration.

Notes

To make your own buttermilk: combine 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit for 5-10 minutes before using.
Ensure all wet ingredients and egg whites are at room temperature to achieve optimal cake texture.
Chilling the mixing bowl before whipping cream improves volume and stability.
Gelatin stabilizes the whipped cream, allowing it to hold its shape longer, ideal for piping and layering.
Store the assembled cake in the refrigerator and consume within 2-3 days for freshness.
Let the shortbread crumbs cool completely before adding them to prevent the frosting from melting.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Category: Cake
Method: Baking
Cuisine: American