There’s something magical about the combination of fresh strawberries, fluffy whipped cream, and tender cake. I remember my grandmother making a version of this every summer for our family reunions. The sight of that beautiful cake, dotted with ruby-red berries, was the signal that summer had truly arrived. It wasn’t just a dessert; it was a centerpiece of our happiest memories.
This Strawberry Shortcake Layer Cake recipe is my way of capturing that classic summer feeling in a showstopping dessert. It features incredibly moist vanilla shortcake layers, a stabilized whipped cream that holds its shape beautifully, and of course, heaps of sweet, fresh strawberries. It looks impressive, but I promise, it’s surprisingly straightforward to assemble for a truly special treat.
A Perfect Slice of Summer
This isn’t just any cake; it’s a celebration in every bite. Here’s why you’ll fall in love with this Strawberry Shortcake Layer Cake recipe:
- Incredibly Tender Crumb: We use cake flour and a reverse creaming method, which results in a vanilla cake that is unbelievably soft, moist, and delicate.
- Stable & Dreamy Whipped Cream: The secret ingredient, gelatin, ensures your whipped cream frosting is stable enough to slice cleanly and hold up for hours in the fridge without weeping.
- Fresh Berry Flavor: This cake is packed with a full pound of fresh, sliced strawberries, delivering that bright, authentic flavor you just can’t get from artificial flavorings.
- A True Showstopper: With its beautiful layers and simple, elegant decoration, this cake is perfect for birthdays, holidays, or any special occasion that calls for a memorable dessert.
Strawberry Shortcake Layer Cake
- Total Time: 3 hours 5 mins
- Yield: 12 servings
Description
This showstopping Strawberry Shortcake Layer Cake features exceptionally tender vanilla cake layers and heaps of fresh strawberries. A unique stabilized whipped cream frosting holds its shape beautifully, making this dessert perfect for any special summer celebration and surprisingly simple to assemble.
Ingredients
- 3 cups cake flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups whole milk, at room temperature, divided
- 1/4 cup canola oil
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1 1/2 tsp unflavored gelatin
- 3 tbsp cold water
- 24 oz heavy whipping cream, very cold
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 335°F (168°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a stand mixer with a paddle attachment, combine cake flour, sugar, baking powder, baking soda, and salt on low. Add the softened butter and mix on low until the mixture resembles coarse, sandy crumbs.
- In one measuring cup, combine half of the milk with the canola oil. In a second cup, whisk the other half of the milk with the eggs and vanilla. Add the milk/oil mixture to the flour mixture and beat on medium speed for two full minutes until light and fluffy, scraping the bowl halfway through.
- Reduce speed to low and slowly stream in the milk/egg mixture. Mix just until combined, about one minute.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, until a skewer inserted into the center comes out clean. Cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, sprinkle gelatin over the cold water in a small bowl and let it bloom for 5 minutes. In a cold stand mixer bowl with the whisk attachment, whip the heavy cream on medium speed until it thickens. Add powdered sugar and vanilla.
- Continue mixing to soft peaks. Microwave the bloomed gelatin for 15 seconds until melted. Stir 1 tablespoon of heavy cream into the warm gelatin to temper it. With the mixer on medium, slowly drizzle the gelatin into the whipping cream. Whisk until firm, stiff peaks form.
- Once cakes are cool, slice each in half horizontally to create four layers. Place the first layer on a serving platter. Spread with whipped cream, top with a layer of sliced strawberries, and add another layer of cream. Repeat with the remaining layers.
- Frost the top and sides of the cake with the remaining whipped cream. Decorate with whole strawberries. Refrigerate for at least 1 hour before serving to set.
Notes
For the fluffiest whipped cream, chill your stand mixer bowl and whisk attachment in the freezer for about 15 minutes before you begin. Ensuring your cake layers are completely cool is crucial; a slightly warm cake will cause the whipped cream to melt and slide. The reverse creaming method used for the cake batter is key to its tender texture, so be sure not to skip the step of mixing the butter into the dry ingredients until it resembles sand.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
- Cuisine: American
The Freshest Ingredients for the Best Cake
Great baking starts with great ingredients. For this Strawberry Shortcake Layer Cake, we’re focusing on quality basics to create something truly special.
- Cake Flour: This is the key to the shortcake’s super tender texture. It has a lower protein content than all-purpose flour, which creates a finer, softer crumb. I don’t recommend substituting it in this particular recipe.
- Room Temperature Ingredients: This is critical! Having your butter, eggs, and milk at room temperature allows them to emulsify properly, creating a smooth batter and a light, airy cake.
- Fresh Strawberries: Look for bright red, ripe, and fragrant berries. They are the star of the show, so you want the best ones you can find!
- Heavy Whipping Cream: For the frosting, you’ll need full-fat heavy whipping cream. This will give you the richest flavor and the most stable structure once whipped.
- Unflavored Gelatin: This is our secret weapon for stabilizing the whipped cream. It’s a simple step that makes a huge difference, preventing the cream from becoming watery.
Crafting Your Strawberry Shortcake Layer Cake
Let’s break down the process into simple, manageable parts. We’ll make the cake layers first, then the whipped cream, and finally, assemble everything.
Step 1: Prepare the Vanilla Shortcake Layers
First, make sure all your ingredients are truly at room temperature. This is essential for the reverse creaming method we’re using. Preheat your oven to 335°F (168°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low speed for a few seconds to combine. Add the softened butter and mix on low until the mixture resembles coarse, sandy crumbs.
In one measuring cup, combine half of the milk with the canola oil. In a second measuring cup, whisk together the other half of the milk with the eggs and vanilla extract. Add the milk/oil mixture to the flour mixture and mix on medium speed for two full minutes. The batter will become light, white, and fluffy. Scrape down the sides of the bowl halfway through. Reduce the mixer speed to low and slowly stream in the milk/egg mixture. Mix just until combined, about one minute.
Step 2: Bake and Cool the Cakes
Divide the batter evenly between your two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched. Let the cakes cool in their pans on a wire rack for about 15 minutes. Then, carefully invert the cakes onto the cooling rack, remove the parchment paper, and let them cool completely.
Step 3: Make the Stabilized Whipped Cream
In a small bowl, sprinkle the gelatin over the 3 tablespoons of cold water. Let it sit for 5 minutes to bloom. While it’s blooming, pour the 24 ounces of heavy whipping cream into the cold bowl of your stand mixer fitted with the whisk attachment. Begin whipping on medium speed until it starts to thicken. Add the powdered sugar and vanilla extract.
Continue mixing until you see soft peaks forming. Microwave the bloomed gelatin for about 15 seconds, or until it’s fully melted and transparent. Stir in the 1 tablespoon of heavy cream to temper it. With the mixer on medium speed, slowly drizzle the warm gelatin mixture into the whipping cream. Continue to whisk until firm, stiff peaks form. Be careful not to over-mix!
Step 4: Assemble Your Masterpiece
Once your cake layers are completely cool, use a long serrated knife to carefully slice each cake in half horizontally, giving you four thin layers. Wash and slice your strawberries, reserving a few whole ones for decoration.
Place the first cake layer on your serving platter or cake stand. Spread a layer of stabilized whipped cream over the cake. Arrange a single, even layer of sliced strawberries on top. Add another layer of whipped cream over the berries, spreading it to create a flat surface.
Place the second cake layer on top and repeat the process. Continue layering until you’ve used all four cake layers, ending with the final cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Decorate the top with dollops of cream and the reserved whole strawberries. Refrigerate the cake for at least an hour before serving to help it set, which makes for much cleaner slices.
Tips for Cake Perfection
Here are a few extra tips to help your Strawberry Shortcake Layer Cake turn out perfectly every time.
- Use a Kitchen Scale: For baking, accuracy is everything. Using a kitchen scale to measure ingredients like flour and sugar is far more precise than using measuring cups and is the best way to get consistent, reliable results.
- Don’t Rush the Cooling: Ensure your cake layers are completely cool before you try to slice or frost them. A warm cake will melt the whipped cream and can be crumbly and difficult to handle.
- Chill Before Slicing: For those picture-perfect, clean slices, it’s best to chill the assembled cake in the refrigerator for at least 1-2 hours before serving. This allows the whipped cream to firm up completely.
- Plan Ahead: You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. This breaks up the work and makes assembly day a breeze. For more delicious inspiration, check out our other Cakes recipes.
Fun Ways to Mix It Up
While the classic version is hard to beat, this cake is a wonderful canvas for creativity. Here are a few ideas to try:
- Mixed Berry Shortcake Cake: Don’t have enough strawberries? Use a combination of fresh strawberries, blueberries, raspberries, and blackberries for a beautiful and flavorful twist.
- Lemon-Infused Cream: Add the zest of one lemon to your heavy cream before whipping. The bright citrus flavor pairs wonderfully with the sweet berries.
- Chocolate Strawberry Shortcake: For a decadent version, use a light chocolate cake layer instead of vanilla. You can also drizzle the finished cake with a bit of melted chocolate.
- Holiday Twist: This cake can be adapted for any celebration. For a festive look, try arranging the berries in a wreath pattern, making it one of our favorite Seasonal & Holiday Cakes.
Can I make this Strawberry Shortcake Layer Cake ahead of time?
Yes! You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. The stabilized whipped cream can also be made a day ahead and stored in an airtight container in the refrigerator. I recommend assembling the cake on the day you plan to serve it for the best results.
Can I use frozen strawberries?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries in a pinch for the filling. Make sure to thaw them completely and pat them very dry with paper towels to remove as much excess moisture as possible. Excess water can make the whipped cream filling soggy. Use fresh strawberries for the decoration on top.
What if I don’t have cake flour?
For this specific recipe, which uses the reverse creaming method, cake flour is highly recommended for the best texture. The common substitute of all-purpose flour and cornstarch can result in a denser, more cornbread-like texture due to the mixing method. If you only have all-purpose flour, I suggest looking for a vanilla cake recipe that is specifically developed for it.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The stabilized whipped cream will hold up well. If you refrigerate it overnight, it’s a good idea to cover any cut surfaces with plastic wrap to prevent the cake from drying out.
How to Serve Your Cake
This Strawberry Shortcake Layer Cake is a stunning centerpiece all on its own, but here are a few ideas to make it even more special.
- With a Scoop of Ice Cream: A small scoop of high-quality vanilla bean ice cream on the side is a classic and delicious pairing.
- Alongside Coffee or Tea: This cake is perfect for an afternoon get-together. Serve slices with a freshly brewed pot of coffee or a fragrant herbal tea.
- As a Dessert Buffet Star: If you’re hosting a party, this cake can be the main attraction on a dessert table. Pair it with lighter options like fruit tarts or some of our easy No‑Bake & Cheesecakes for a beautiful spread.
Share Your Sweet Success!
Baking this Strawberry Shortcake Layer Cake is such a rewarding experience, from mixing the delicate batter to layering it with fresh berries and cream. I hope this becomes a new favorite for your family’s special moments, just as it is for mine. It’s a taste of summer that’s perfect any time of year. For more dessert ideas, be sure to browse all of our Cakes.
If you make this recipe, I would love to see it! Please tag me on Instagram or share your creation on our Facebook page. Happy baking!
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