Introduction

Strawberry Shortcake Layer Cake is a delightful twist on a classic dessert, combining fluffy white cake layers with fresh strawberries, whipped cream frosting, and crunchy shortbread crumbs. Perfect for celebrations or a special treat, this cake is sure to impress both in flavor and presentation.

A three-layer naked cake with light golden sponge layers, each separated by thick swirls of white cream and slices of fresh red strawberries. The top layer is decorated with more white cream swirls, strawberry pieces, small white crumb clusters, and tiny white and yellow flowers placed delicately around. The cake sits on a white ruffled-edge cake stand, resting on a white marbled surface with a few strawberries and crumbs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (see notes for DIY)

Baked Shortbread Crumbs

3/4 cup (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

Strawberries

3 cups (480g) sliced fresh strawberries
2 tbsp (40g) strawberry jam

1 tbsp (13g) granulated sugar

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

Step 1: 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 lining the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Using a stand mixer with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the sugar and beat at medium-high speed until light and fluffy, scraping down the bowl halfway through.
Step 4: Lower the mixer speed and add the egg whites one at a time, mixing just until combined. Scrape the bowl as needed. Then, add the vegetable oil and vanilla extract, increase speed to high, and beat for 1 minute.
Step 5: Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined. Slowly pour in the buttermilk and continue mixing at low speed until the batter is uniform, about 30 seconds. The batter will be slightly thin.

Step 6: Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes. The cakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the shortbread crumbs, preheat the oven to 250°F (121°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, sugar, baking powder, and salt. Add melted butter and vanilla extract, mixing until small clusters form. Press clusters together with your hands to create more clusters, spread on the baking sheet, and bake for 30 minutes. Cool completely before use.
Step 8: Prepare the strawberries by mixing sliced strawberries, strawberry jam, and sugar in a bowl. Let them sit at room temperature or refrigerate while making the frosting.

Step 9: Chill the metal bowl of your stand mixer for 15–20 minutes. Sprinkle gelatin over cold water in a small dish, whisk until dissolved, and set aside for 5 minutes to gel.
Step 10: In the chilled bowl with the whisk attachment, combine heavy cream, powdered sugar, and vanilla. Beat on low to combine, then high until the cream thickens but is just before soft peaks, about 1 minute.
Step 11: Microwave the gelatin mixture for 5–10 seconds until liquid but cool to touch. Whisk smooth, then drizzle into the cream while mixing on low. Increase speed to medium-high and beat until stiff, fluffy peaks form, about 2 minutes. Use immediately.

Step 12: Level cooled cake layers to desired height. Place the first layer on a cake board or stand. Spoon some strawberry juice from the mixture onto the cake layer as a soak.
Step 13: Fit a piping bag with Wilton Tip 6B and fill it with whipped cream frosting. Pipe shells along the outer edge of the cake layer, starting at the edge and pointing toward the center. Pipe a second row of shells to fill the center. Top with about 1/3 cup of strawberries and sprinkle shortbread crumbs.
Step 14: Repeat the soaking, piping, strawberry, and crumb layers with the next cake layers. Garnish the finished cake with chamomile flowers if desired.

Tips & Variations

For homemade buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
Use fresh, ripe strawberries for the best flavor and natural sweetness.
Chill your mixing bowl and beaters to help the whipped cream frosting reach stiff peaks more easily.

Swap strawberry jam for raspberry or apricot for a different fruit flavor in the filling.

Storage

Store the assembled cake in the refrigerator, loosely covered with plastic wrap or in a cake dome, for up to 2 days. Because of the whipped cream frosting and fresh strawberries, it’s best enjoyed fresh. To serve, let sit at room temperature for 20 minutes. Leftover cake can be frozen for up to 1 month wrapped tightly in plastic and foil; thaw overnight in the refrigerator before serving.

How to Serve

A slice of three-layer white cake sits on a white plate, each layer separated by thick, creamy white frosting mixed with bright red strawberry slices and a bit of strawberry syrup that oozes slightly. The cake layers have a soft and fluffy texture with a light golden brown outer edge. Fresh strawberry pieces and dollops of whipped cream decorate the top and sides of the slice. The plate rests on a white marbled surface scattered with some crumb bits and fresh strawberries around it, adding a fresh and inviting feel. In the background, a second plate with more cake is slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap each layer tightly in plastic wrap and store at room temperature or in the refrigerator. Bring to room temperature before decorating.

How do I prevent the whipped cream frosting from melting?

Keep the whipped cream frosting chilled until just before use and serve the cake chilled. Avoid leaving the cake at room temperature for extended periods, especially in warm environments.