Print

Strawberry Shortcake Layer Cake: A 40-Year Love Story

Strawberry Shortcake Layer Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This strawberry shortcake layer cake is a show-stopping dessert. It features tender vanilla cake layers, fresh strawberries, and a stabilized whipped cream frosting.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 pounds fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar (for strawberries)
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, cream together butter and 1 ½ cups granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. While cakes cool, combine sliced strawberries with ¼ cup granulated sugar in a bowl. Let sit for at least 15 minutes to release juices.
  9. For stabilized whipped cream, sprinkle gelatin powder over cold water in a small microwave-safe bowl. Let bloom for 5 minutes.
  10. Microwave gelatin mixture for 10-15 seconds, or until dissolved. Let cool slightly.
  11. In a large bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
  12. Gradually drizzle in cooled gelatin mixture while continuing to beat until stiff peaks form.
  13. To assemble, place one cake layer on a serving plate. Spread a layer of whipped cream over the cake. Arrange half of the sugared strawberries over the cream.
  14. Place the second cake layer on top. Spread another layer of whipped cream and arrange the remaining strawberries.
  15. Frost the sides of the cake with the remaining whipped cream.
  16. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • Ensure all ingredients are at room temperature for best cake results.
  • Do not overmix the cake batter; mix until just combined to keep the cake tender.
  • For extra strawberry flavor, you can brush the cake layers with some of the strawberry juices before adding the cream and fruit.
  • Chill the mixing bowl and whisk attachment for the whipped cream to help it whip up faster and hold its shape better.

Nutrition

Find it online: https://whiskdaily.com/strawberry-shortcake-layer-cake/