If you’re looking to wow a crowd or celebrate a sweet milestone, this Strawberry Shortcake Layer Cake brings together everything you love about summertime desserts—airy vanilla cake layers, clouds of stabilized whipped cream, and plenty of luscious strawberries nestled between each bite. It’s classic, stunning, and wonderfully fresh!
Why You’ll Love This Recipe
- Extra Moist Layers: The vanilla shortcake uses cake flour for the most tender, melt-in-your-mouth texture you could ever wish for.
- No-Fail Whipped Cream: With stabilized whipped cream, your beautiful Strawberry Shortcake Layer Cake stays fluffy and picture-perfect for hours—even in summer heat.
- Classic, Balanced Flavors: Every forkful is the perfect combo of delicate cake, fresh berry brightness, and airy cream.
- Showstopper Presentation: When you slice into those layers of strawberries and cream, it’s simply irresistible—perfect for celebrations or anytime you want to make an ordinary day extra special.
Ingredients You’ll Need
Nothing about this Strawberry Shortcake Layer Cake is complicated—every ingredient is thoughtfully chosen to create layers that are tender, vibrant, and bursting with flavor. Here’s how each one shines in the final cake!
- Cake Flour: The secret to a soft, cloudlike crumb—don’t substitute with all-purpose for this recipe.
- Sugar: Sweetens and tenderizes the cake layers, letting the natural strawberry flavor pop.
- Baking Powder & Baking Soda: The dynamic duo for a perfect rise and even texture.
- Unsalted Butter: Adds a creamy richness and that quintessential homemade flavor.
- Milk (room temperature): Keeps the cake moist and adds structure.
- Canola Oil: Helps with moisture, ensuring each bite stays fresh and tender even on day two.
- Vanilla Extract: Brings a gorgeous aromatic note that ties everything together.
- Eggs (room temperature): Add richness, color, and stability to the cake.
- Salt: Balances sweetness and brightens flavors.
- Heavy Whipping Cream: For billowy, decadent whipped cream that makes the layers so dreamy.
- Powdered Sugar: Keeps the whipped cream soft and smooth—never gritty.
- Gelatin: Gives the whipped cream its staying power and helps it hold shape for hours!
- Fresh Strawberries: Sweetness, color, and juicy sparkle between every layer—plus a few saved for the perfect garnish!
- Cold Water & Additional Cream: Used to bloom and melt the gelatin for stabilized whipped cream.
Variations
This recipe is ultra adaptable—don’t be afraid to swap in favorites and tweak it for any occasion. You can easily make it your own, whether you’re catering to a crowd or accommodating dietary preferences.
- Lemon Zest: Add lemon zest to the cake batter or the whipped cream for a subtle citrusy zing that brightens every layer.
- Mixed Berry Medley: Swap some strawberries for raspberries, blueberries, or blackberries for a more colorful, mixed-berry twist.
- Gluten-Free Option: Use a cup-for-cup gluten-free baking flour blend designed for cakes—just check it’s a super-fine blend for delicate crumb.
- Chocolate Drizzle: Drizzle the assembled cake with melted white or dark chocolate for a bakery-worthy finish that’ll wow everyone!
How to Make Strawberry Shortcake Layer Cake
Step 1: Prep and Measure Everything
Gather all your ingredients—if you want to feel like a pro, weigh them out with a food scale for ultra-precise results. Bring the milk, eggs, and butter to room temperature (don’t skip this! It ensures a perfect cake texture and an even rise).
Step 2: Make the Cake Batter
Preheat your oven to 335ºF and prep two 8-inch round pans with cake goop or parchment for a trouble-free release. Mix the cake flour, sugar, baking powder, baking soda, and salt in your stand mixer. Add in the butter and mix until the texture is sandy and crumbly. Stir together half your milk with oil, and the other half with eggs and vanilla—these two “liquid phases” ensure the batter stays light and silky.
Step 3: Mix and Bake
Pour in the milk-oil mix first, then beat the batter for two full minutes on medium (scrape down the bowl after one minute—trust me, it’s worth it!). Slowly add in your milk-egg-vanilla mixture while keeping the mixer on low. When the batter looks creamy and slightly fluffy, divide it between your prepared pans and bake for 30–35 minutes until lightly golden and the center springs back when gently pressed.
Step 4: Cool and Slice the Cake
Let the cakes cool in their pans for about 15 minutes, then turn them onto a rack to finish cooling. For the perfect Strawberry Shortcake Layer Cake, chill the layers—or even freeze them (well wrapped)—to lock in moisture and make slicing a breeze.
Step 5: Make the Stabilized Whipped Cream
Bloom the gelatin in water for 5 minutes, then whip your cream until frothy. Add in powdered sugar and vanilla, and whip to soft peaks. Melt the gelatin (a quick zap in the microwave) and stir in a spoonful of cream before drizzling it in. Whip until the mixture forms billowy, sturdy peaks—stop as soon as it’s holding shape.
Step 6: Assemble the Layers
Tort (carefully slice) each cake layer horizontally with a serrated knife for extra elegance. Place the first layer on a platter, spread on a generous layer of whipped cream, and cover with sliced strawberries. Repeat with all your layers, finishing the top with big swoops of whipped cream and a crown of whole berries.
Pro Tips for Making Strawberry Shortcake Layer Cake
- Room Temperature Everything: Ensuring your milk, eggs, and butter are properly tempered is the key to ultra-light, even cake layers that rise beautifully.
- Reverse Creaming Magic: Mixing the butter with dry ingredients before adding liquids builds a melt-in-your-mouth crumb and keeps the cake from turning dense.
- Strawberry Prep: Slice berries just before layering for the freshest flavor, and pat them dry—nobody wants a runny cake!
- Whipped Cream Stability: Drizzle in the gelatin slowly and stop whipping as soon as you see firm peaks to avoid grainy texture in your whipped cream.
How to Serve Strawberry Shortcake Layer Cake
Garnishes
Top your Strawberry Shortcake Layer Cake with a playful tuft of whipped cream, whole strawberries (with green tops for a pop of color!), and maybe a few sprigs of fresh mint. Edible flowers or a drizzle of strawberry syrup add an extra flourish that’s both beautiful and fun.
Side Dishes
This showstopper cake pairs best with light, refreshing sides. Think a crisp glass of lemonade, a scoop of tart lemon or berry sorbet, or simply fresh mixed berries. It’s all about letting that classic flavor shine, so keep any pairings simple and fresh!
Creative Ways to Present
Try cutting your Strawberry Shortcake Layer Cake into “naked” slices to show off those gorgeous stripes, or make mini versions in mason jars for picnics and parties. For extra drama, serve each slice on a vintage floral plate, or add a decorative cake topper for birthdays and anniversaries.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered with plastic wrap in the fridge. The stabilized whipped cream means it holds up beautifully for 1–2 days—just be sure to store it airtight to preserve both freshness and those fluffy textures!
Freezing
You can freeze the unfrosted cake layers—wrap tightly in plastic and slip into a freezer bag for up to 2 months. If you want to freeze the assembled Strawberry Shortcake Layer Cake, do so in slices and know the whipped cream will be a little softer after thawing, but still absolutely delicious.
Reheating
No reheating needed here—just let refrigerated slices sit at room temperature for 15–20 minutes before serving so the cream softens and the flavors shine.
FAQs
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Can I make the cake layers in advance?
Absolutely! You can bake the cake layers up to two days ahead—cool them completely, wrap tightly in plastic wrap, and refrigerate (or freeze for longer storage). Assembling the Strawberry Shortcake Layer Cake is easiest with chilled layers anyway!
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Is there a substitute for gelatin in the whipped cream?
You can use agar agar, instant clear jel, or skip the stabilizer if you’ll serve the cake immediately after assembling. The stabilized whipped cream is best for holding up to heat and lasting a couple of days in the fridge.
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What if I can’t find cake flour?
If cake flour isn’t available, look for soft wheat pastry flour (with less than 9% protein) for the most delicate crumb. Avoid the cornstarch “cake flour hack” for this recipe, as it doesn’t work well with the reverse creaming method!
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How long does the assembled Strawberry Shortcake Layer Cake last?
Once assembled, the cake is best enjoyed within 1–2 days for peak freshness, but the stabilized whipped cream keeps the layers fluffy and delicious if stored airtight in the fridge.
Final Thoughts
This Strawberry Shortcake Layer Cake is truly a labor of love that rewards you with every bright, beautiful bite. Whether you’re celebrating a birthday, graduation, or just want an excuse for extra strawberries, give it a go—you’ll fall in love with how simple yet spectacular homemade cake can be. Happy baking!
PrintStrawberry Shortcake Layer Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 1 cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with this exquisite Vanilla Shortcake recipe. The light and fluffy vanilla cake layers, paired with stabilized whipped cream and fresh strawberries, create a heavenly dessert perfect for any occasion.
Ingredients
For the Vanilla Cake:
- 10 ounces milk, room temperature, divided evenly into two measuring cups
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs, room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
For the Stabilized Whipped Cream:
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin (I use KNOX brand)
- 3 Tablespoons cold water
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
For the Filling:
- 16 ounces fresh strawberries, washed and sliced
Instructions
- Making the Vanilla Cake: Bring all your ingredients to room temperature. Preheat oven to 335ºF. Prepare cake pans with pan release and parchment paper. Measure ingredients with a food scale. Mix dry ingredients in a stand mixer. Add butter, mix, then add milk/oil mixture and egg mixture. Mix until light and fluffy. Bake for 30-35 minutes. Cool cakes.
- Making the Whipped Cream: Bloom gelatin in water. Whip cream with sugar and vanilla. Add gelatin mixture. Mix until firm peaks form.
- Assembling the Cake: Slice cakes, slice strawberries, layer cake, whipped cream, and berries. Repeat layers. Top with whipped cream and berries.
Notes
- Use cake flour for moist layers.
- Keep berries fresh with natural wash.
- Explore alternatives to gelatin for whipped cream stabilization.
- Avoid homemade cake flour substitutions for best texture.
- Make your own pan release for easy cake removal.
- Refer to cake decorating resources for guidance.
Nutrition
- Serving Size: 1 cup
- Calories: 1070 kcal
- Sugar: 67g
- Sodium: 252mg
- Fat: 69g
- Saturated Fat: 37g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 103g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 233mg