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.
Ingredients
Scale
For the 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
For the 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
For the Strawberries:
- 3 Cups (480g) sliced fresh strawberries
- 2 Tbsp (40g) strawberry jam
- 1 Tbsp (13g) granulated sugar
For the 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
- 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
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: strawberry shortcake, layer cake, whipped cream frosting, shortbread crumbs, fresh strawberries, vanilla cake, summer dessert
