Introduction to Strawberry Shortcake Layer Cake
When you think of summer desserts, strawberry shortcake is often at the top of the list. This delightful treat perfectly marries the freshness of strawberries with the satisfying texture of cake and cream. But what makes this dessert so beloved? For starters, its simplicity is appealing; just a few fresh ingredients combined can create something truly special. The visual appeal of bright red strawberries nestled between fluffy white cake layers, topped with rich whipped cream, makes it a showstopper at gatherings.
Strawberry shortcake has a legacy, celebrated for generations as a refreshing way to enjoy seasonal strawberries. It's often featured at picnics and family reunions, evoking fond memories for many. If you’re eager to recreate that nostalgic delight, try this strawberry shortcake layer cake recipe. It not only elevates the classic dessert but also adds an elegant touch, making it perfect for celebrations or even a cozy weeknight treat. The layers of moist, fluffy cake paired with homemade whipped cream frosting and fresh strawberries will make this cake an instant crowd-pleaser.
Ready to embark on a sweet journey? Let’s dive into the delicious details!
Ingredients for Strawberry Shortcake Layer Cake
Creating a delightful Strawberry Shortcake Layer Cake is all about the right ingredients. Each component is crucial for crafting this delicious layered dessert that is sure to impress your friends and family!
White Cake Ingredients
- 2 ½ Cups (265g) sifted cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ Cups (300g) granulated sugar
- ½ Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- ½ Cup (120ml) vegetable oil
- 1 tablespoon pure vanilla extract
- 1 ¼ Cups (300ml) full-fat buttermilk (see DIY recipe in notes)
Baked Shortbread Crumbs Ingredients
- ¾ Cups (90g) cake flour
- 2 ½ tablespoon (32g) granulated sugar
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon (42g) unsalted butter, melted
- ½ teaspoon pure vanilla extract
Strawberries Ingredients
- 3 Cups (480g) sliced fresh strawberries
- 2 tablespoon (40g) strawberry jam
- 1 tablespoon (13g) granulated sugar
Whipped Cream Frosting Ingredients
- 1 teaspoon unflavored gelatin
- 1 ½ tablespoon cold water
- 1 ½ Cups (360ml) heavy whipping cream, cold
- ½ Cup (60g) powdered sugar
- 1 teaspoon pure vanilla extract
Crafting your strawberry shortcake layer cake recipe is a breeze with these essentials! Be sure to check out our notes for tips on making your ingredients ahead of time. Happy baking!
Step-by-Step Preparation for Strawberry Shortcake Layer Cake
Creating the perfect strawberry shortcake layer cake is not just a culinary adventure; it's a delicious journey that brings friends and family together. Follow these simple yet effective steps to ensure your cake turns out lovely and scrumptious.
Make the White Cake
Start by preheating your oven to 350°F (177°C). Prepare your cake pans by spraying the sides with baking spray and lining the bottoms with parchment paper. In a bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt. In your stand mixer, beat the room temperature butter until creamy, then add sugar and mix until light and fluffy. Gradually incorporate the egg whites, followed by vegetable oil and pure vanilla extract. Finally, mix in the combined dry ingredients and buttermilk until just smooth. Pour the batter evenly into your prepared pans and bake for 28 to 32 minutes. Once done, let them cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Shortbread Crumbs
For that delightful crunch, preheat your oven to 250°F (121°C) and line a baking sheet with parchment paper. Whisk together cake flour, sugar, baking powder, and salt in a bowl. Add melted butter and vanilla, combining until small clusters begin to form. Spread these clusters on the baking sheet and bake for 30 minutes until golden. Allow them to cool completely before using them for your cake.
Sweeten the Strawberries
This step is where the magic happens! Mix your sliced fresh strawberries with strawberry jam and a touch of granulated sugar in a medium bowl. This helps to draw out the juices and sweeten them up—perfect for layering in your strawberry shortcake layer cake recipe. Let them sit for a bit while you prepare the frosting.
Create the Whipped Cream Frosting
Chill your stand mixer bowl for about 15–20 minutes to make sure your whipped cream reaches the right consistency. While it cools, sprinkle gelatin into a dish with cold water and let it sit. In the chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla, mixing at low speed until combined. Increase to high speed until thickened but not yet at soft peaks. Heat the gelatin briefly until liquid again, then carefully drizzle it into the cream. Continue beating until you reach stiff, fluffy peaks—now you're ready to assemble!
Assemble the Layer Cake
Once your cake layers are cooled, level them to your preference. Place the first layer on a cake round and soak it with the strawberry juice. Pipe a ring of whipped cream around the edge, fill the center with sweetened strawberries, and sprinkle shortbread crumbs on top. Repeat this with all the layers, finishing with a beautiful topping of strawberries and crumbs.
Now, let your strawberry shortcake layer cake shine either for a party or a well-deserved treat for yourself! This cake promises to impress and delight everyone who takes a bite. If you’d like more cake ideas, check out this cake decorating guide. Happy baking!
Variations on Strawberry Shortcake Layer Cake
Gluten-free Layer Cake
Embracing gluten-free options doesn’t mean sacrificing flavor! For a delightful gluten-free version of your strawberry shortcake layer cake recipe, simply substitute the all-purpose cake flour with a high-quality gluten-free blend. Look for blends that include xanthan gum for better texture. This tweak ensures that even those with gluten intolerances can indulge in this delicious summer treat.
Vegan Strawberry Shortcake
Want to make your cake plant-based? It’s easier than you think! For a vegan strawberry shortcake layer cake, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use almond milk as a dairy substitute. Opt for coconut whipped cream for frosting, and you’ve got a scrumptious cake that everyone can enjoy! For more vegan baking tips, check out Minimalist Baker.
Cooking Tips and Notes for Strawberry Shortcake Layer Cake
Make-Ahead Tips
To streamline your baking process, prepare the components in advance! White cake layers can be baked and stored at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to two months. The shortbread crumbs can be made ahead and kept in an airtight container in the fridge for a month. If you want to prep the strawberries, mix them the day before and keep them covered in the fridge.
Storage Recommendations
Once assembled, your strawberry shortcake layer cake can be refrigerated for 1-3 days. Make sure to wrap it in plastic to prevent drying, but for the best flavor and texture, enjoy it fresh on the day of assembly. If you’re curious about preserving homemade cakes, take a look at The Kitchn’s guide on cake storage.
Serving Suggestions for Strawberry Shortcake Layer Cake
Pairing with Fresh Mint
Add a burst of freshness to your strawberry shortcake layer cake recipe by garnishing with fresh mint leaves. Their vibrant color and aromatic flavor perfectly complement the sweet strawberries and rich whipped cream, creating an elegant finish. You can even create a mint-infused syrup to drizzle over slices, enhancing the overall taste experience!
Beverage Ideas
Wondering what to sip alongside this heavenly cake? Consider serving:
- Iced Tea: A refreshing lemon or hibiscus iced tea balances the cake's richness.
- Lemonade: A tart, homemade lemonade cuts through the sweetness and enhances the strawberry flavor.
- Sparkling Water: For a light and bubbly refreshment, flavored sparkling water can elevate your dessert experience.
These pairings ensure a delightful treat—perfect for a summer gathering or a casual afternoon!
Time Breakdown for Strawberry Shortcake Layer Cake
Preparation Time
Getting started on your strawberry shortcake layer cake recipe takes about 45 minutes. This includes gathering your ingredients, mixing the cake batter, and preparing the fresh strawberries and shortbread crumbs.
Baking Time
While your cake layers bake to perfection, set aside 1 hour for this part. You'll want to ensure they rise beautifully and achieve that perfect golden color.
Total Time
In total, you'll need approximately 1 hour and 45 minutes to create this delightful cake from start to finish. So, grab your baking supplies and let the delicious adventure begin!
If you're curious about the science of baking, The Kitchn offers great insights into the baking process that can enhance your skills in the kitchen. Why not check it out?
Nutritional Facts for Strawberry Shortcake Layer Cake
When diving into this delightful Strawberry Shortcake Layer Cake, it’s helpful to understand the nutritional aspects of this delicious treat.
Calories
Each slice of this scrumptious cake contains approximately 350 calories. While it's not an everyday dessert, indulging occasionally can be part of a balanced diet!
Protein
This cake offers about 4 grams of protein per slice. While it’s not a significant source, pairing it with a high-protein snack could boost the nutritional profile.
Sugar Content
With around 20 grams of sugar per serving, the sweetness is part of what makes this strawberry shortcake layer cake recipe a delightful indulgence. Balancing it with fresh berries or yogurt can enhance both flavor and nutrition.
For more incredible desserts, you can also explore Healthline’s nutrition section to see how to make your sweet treats a bit healthier!
FAQs about Strawberry Shortcake Layer Cake
Can I use frozen strawberries?
Absolutely! Frozen strawberries are a convenient alternative if fresh ones aren't available. Just make sure to thaw and drain them thoroughly before using, as excess moisture can affect the texture of your cake. For a burst of flavor, toss them with a bit of sugar to create a syrupy mixture.
How do I ensure my cake layers are even?
To achieve perfectly even layers of your strawberry shortcake layer cake, consider these methods:
- Measure your batter: Use a kitchen scale or measuring cups to divide the batter uniformly.
- Level your pans: While the cake layers bake, periodically check for evenness by gently tapping the pans.
- Use a cake leveler: If needed, a cake leveler can help you trim any domed tops to create flat surfaces for assembling.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can easily substitute it with:
- Milk and vinegar: Combine 1 cup of milk with 1 tablespoon of vinegar. Let it sit for about 15 minutes before using.
- Yogurt or sour cream: Thin out ¾ cup of either with ¼ cup of water to mimic buttermilk's consistency.
These alternatives will still provide that tender, moist texture that makes this cake a delight!
For more tips and alternatives, check out resources like Baker's Journal or King Arthur Baking.
Conclusion on Strawberry Shortcake Layer Cake
This delightful strawberry shortcake layer cake recipe combines classic flavors with a modern twist, perfect for any celebration. With its layers of fluffy cake, fresh strawberries, and creamy frosting, it’s sure to impress your friends and family. Enjoy this refreshing dessert and share the sweetness!
Strawberry Shortcake Layer Cake Recipe
Equipment
- stand mixer
- Cake pans
- baking sheet
- piping bag
Ingredients
White Cake
- 2.5 cups cake flour sifted
- 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 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.
- In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point.
- Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed.
- Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
- Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined.
- Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. Let the cakes cool in their pans for 5 minutes before removing them to cool completely on a wire rack.
Make the Shortbread Crumbs
- Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters.
- Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Allow the crumbs to cool completely before using in the cake assembly.
Make the Strawberries
- In a medium bowl, mix together the sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or in the refrigerator while you make the whipped cream frosting.
Make the Whipped Cream Frosting
- Chill the metal bowl of your stand mixer for 15-20 minutes in the refrigerator or freezer. Sprinkle the gelatin into a small glass measuring cup or microwave safe dish. Add the cold water and whisk until the gelatin is dissolved.
- While the gelatin is setting, add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled metal bowl and mix on low speed to combine. Turn the mixer to high speed and beat until the mixture is thickened, stopping just shy of reaching soft peaks, about 1 min.
- If the gelatin is solidified, pop it into the microwave for 5-10 seconds until the mixture has re-liquified but is still cool to the touch. Use a whisk to briefly stir the gelatin mixture together.
- With the mixer on low speed, drizzle the liquid gelatin into the cream. Slowly increase the speed to medium-high and continue to beat until you have reached stiff, fluffy peaks, about 2 minutes.
Assembly
- Once the White Cake layers are cooled, level them to your desired height. Add the first layer onto a cardboard cake round and add some of the strawberry juice as a soak.
- Fit a piping bag with Wilton Tip 6B and fill it with the Whipped Cream Frosting before piping shells along the outer edge of the cake layer.
- Pipe a second row of shells to fill in the center of the cake layer. Top with about ⅓ Cup of the strawberries and sprinkle shortbread crumbs on top.
- Place the next cake layer on top and repeat the process. Continue for any additional layers.
- Garnish with chamomile flowers if desired.
Leave a Reply