Introduction to Strawberry Shortcake Layer Cake
There’s something incredibly refreshing about a strawberry shortcake layer cake, especially during the summer months. This delightful dessert bursts with flavors that perfectly capture the essence of lazy afternoons and sunny picnics. One of the main reasons this cake has become a summer favorite is its combination of light, airy cake, velvety whipped cream, and sweet, juicy strawberries. Each slice feels like a burst of sunshine!
The contrast between the soft cake and the crunchy shortbread crumbs adds an exciting texture that elevates the entire experience. Did you know that strawberries are not just delicious but also packed with vitamin C, making them a healthful choice for dessert? According to the USDA, one cup of sliced strawberries contains about 49 calories while providing an excellent source of antioxidants (source: USDA).
As you prepare to dive into this strawberry shortcake layer cake recipe, think about the fond memories of summer gatherings it might create. Picture serving it at your next backyard barbecue, garnished with fresh flowers and a sprinkle of extra shortbread crumbs for that perfect finish. It's not just a cake; it's a celebration of summer flavors!
Ingredients for Strawberry Shortcake Layer Cake
Creating a delightful strawberry shortcake layer cake starts with assembling the right ingredients. Let’s break it down!
Essential Ingredients for the White Cake
For a soft and fluffy foundation, you'll need:
- 2 ½ cups cake flour
- Baking powder, baking soda, and salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (room temperature)
- Egg whites (4 large), vegetable oil, and pure vanilla extract
- 1 ¼ cups full-fat buttermilk
This combination gives your cake moisture and structure, making it irresistible!
Ingredients for the Baked Shortbread Crumbs
These little gems add a delightful crunch. Gather:
- ¾ cup cake flour
- Granulated sugar, baking powder, and salt
- 3 tablespoons melted unsalted butter
- ½ teaspoon pure vanilla extract
Baking these ingredients creates a buttery texture that perfectly complements the cake layers.
Fresh Strawberries and Their Role
You’ll need about:
- 3 cups sliced fresh strawberries
- Strawberry jam (2 tablespoons) and granulated sugar (1 tablespoon)
The strawberries are the star of this recipe, bringing sweetness and a burst of flavor that contrasts beautifully with the cake and cream.
Whipped Cream Frosting Ingredients
Finish off with a light and fluffy frosting using:
- Unflavored gelatin, cold water
- 1 ½ cups heavy whipping cream
- Powdered sugar and pure vanilla extract
This creamy topping is key for that classic strawberry shortcake feel, balancing the sweetness of the strawberries and cake layers.
With these ingredients, you’ll be well on your way to crafting a delicious strawberry shortcake layer cake. Happy baking! For more insights into baking techniques, check out King Arthur Baking for expert advice.
Step-by-step Preparation of Strawberry Shortcake Layer Cake
Making your own strawberry shortcake layer cake is a delightful way to impress friends and family with a treat that is as beautiful as it is delicious. Let's walk through the steps for crafting this iconic dessert, ensuring each layer is light, fresh, and absolutely heavenly.
Preheat the oven and prepare the cake pans
Start by preheating your oven to 350°F (177°C). While that’s heating up, grab your cake pans—either three 6-inch or two 8-inch pans—and give them a good spray with baking spray. To take it up a notch, cut out parchment paper circles for the bottoms of the pans to prevent sticking. This little trick is a game changer!
Make the white cake batter
In a medium bowl, whisk together 2 ½ cups of sifted cake flour, 2 teaspoons of baking powder, and ½ teaspoon each of baking soda and salt. This blend will give your cake that perfect rise. In a stand mixer, cream together ½ cup of room temperature butter and 1 ½ cups of granulated sugar until light and fluffy—about 2 minutes should do it. Add in egg whites, followed by vegetable oil and vanilla extract, mixing until well combined. Finally, fold in your flour mixture and buttermilk until just blended.
Bake the cake layers to perfection
Divide your batter evenly between the prepared pans. Bake for 28 to 32 minutes, until they spring back when touched and a toothpick comes out clean. Once baked, let them cool in the pans for 5 minutes before removing to a wire rack to cool completely. Trust me, the aroma will have you drooling in anticipation!
Prepare the shortbread crumbs
While the cakes cool, let’s create those crunchy shortbread crumbs that will add a delightful texture to your layers. Preheat your oven to 250°F (121ºC) and mix ¾ cup of cake flour, 2 ½ tablespoons of granulated sugar, and a pinch of salt in a bowl. Add melted butter and vanilla, mixing until clusters form. Spread these on a baking sheet and bake for 30 minutes, allowing them to cool completely.
Macerate the strawberries
Take about 3 cups of sliced fresh strawberries and combine them with 2 tablespoons of strawberry jam and 1 tablespoon of granulated sugar. Let the mixture sit at room temperature; this helps to draw out the natural juices and enhances the flavor of the strawberries.
Whip up the cream for frosting
For that fluffy frosting, chill your mixing bowl for about 15 minutes. Dissolve 1 teaspoon of unflavored gelatin in cold water and allow it to bloom. Then, whip 1 ½ cups of heavy cream with powdered sugar and vanilla on medium-high until you reach soft peaks. Drizzle in the gelatin mixture and continue to whip until stiff peaks form.
Assemble the layers of the cake
Once your cakes have cooled, it’s time to assemble! Level them for uniformity, then start with your first layer on a cake stand. Soak it with some strawberry juice, pipe a border of whipped cream, sprinkle with strawberry slices, and add shortbread crumbs. Repeat the process for each layer, and finish off with a generous dollop of cream on top.
There you have it—a stunning strawberry shortcake layer cake! Feel free to tweak the recipe and make it your own, and don’t forget to share your delicious creations with friends—after all, good food is best enjoyed together! For more delicious recipes, check out resources like Serious Eats or Bon Appétit that cater to your culinary adventures.
Variations on Strawberry Shortcake Layer Cake
Gluten-Free Strawberry Shortcake Layer Cake
If you’re looking for a gluten-free twist on the classic strawberry shortcake layer cake recipe, you’re in luck! Simply replace the cake flour with a quality gluten-free flour blend. This swap won’t compromise the fluffy texture you love. Add a pinch of xanthan gum if your blend doesn’t already have it to help mimic the structure of traditional flour. Top it off just like the original with whipped cream and fresh strawberries for a delightful treat that everyone can savor!
Chocolate Chip Strawberry Shortcake Layer Cake
For a decadent variation, why not incorporate chocolate? In this chocolate chip strawberry shortcake layer cake, fold in mini chocolate chips into the batter before baking. The rich chocolate pairs beautifully with the sweetness of the strawberries and the light whipped cream. This unexpected combination creates a flavor profile that's sure to surprise and delight your guests. Serve it at your next gathering and watch it disappear!
These variations not only bring something new to the table but can also cater to different dietary needs, proving that every dessert can be a crowd-pleaser! For more tips on customizing your cake, check out this great resource from King Arthur Baking.
Cooking Tips and Notes for Strawberry Shortcake Layer Cake
Tips for achieving moist cake layers
To ensure your layers are delightfully moist, consider using room temperature ingredients, especially the buttermilk. This prevents the batter from cooling too much and helps create a light texture. Additionally, soaking the cooled cake layers with some strawberry juice enhances flavor and moisture. Enjoy experimenting with this strawberry shortcake layer cake recipe to find the balance that suits your taste preferences!
Best practices for whipped cream frosting
For whipped cream frosting that holds its shape, chill your mixing bowl and beaters beforehand. Gradually add gelatin mixture after beating the cream to soft peaks; this gives your frosting stability without compromising its fluffy texture. For a delightful flavor and perfect sweetness, adjust powdered sugar to your preference. Serve immediately to achieve that perfect piping consistency and enjoy the delicious results!
For more insights on achieving the best whipped cream, check out Serious Eats.
Serving Suggestions for Strawberry Shortcake Layer Cake
Pairings with Fresh Fruits
To elevate your strawberry shortcake layer cake recipe, consider serving it with a variety of fresh fruits. Ripe peaches, blueberries, or kiwi slices can add a delightful color contrast and enhance the fresh flavor profile. You can also create a fruit coulis with a blend of strawberries and raspberries to drizzle over the cake. This not only adds visual appeal but offers a burst of fruity sweetness that complements every layer.
Creative Ways to Serve the Cake
Think outside the box when it comes to serving your cake. For an elegant touch, slice the cake into individual servings and plate it with a scoop of vanilla bean ice cream or dollop of whipped cream. You can also consider creating mini versions; use smaller cake pans for adorable, shareable treats. Adding edible flowers or fresh mint leaves on top not only beautifies the presentation but also enhances the flavor. With these suggestions, your strawberry shortcake layer cake will be a delightful centerpiece for any gathering!
Time Breakdown for Strawberry Shortcake Layer Cake
Preparation Time
Get ready to whip up this delicious strawberry shortcake layer cake in just 45 minutes! This includes gathering your ingredients, prepping your pans, and mixing everything together.
Baking Time
Pop those cake layers in the oven for about 1 hour. You'll want to check them a bit earlier to avoid any overbaking!
Overall Time from Start to Finish
In total, you’re looking at just under 2 hours from preparation to baking. Once everything's cooled down and set, you’ll have a stunning dessert ready to impress your friends or family! For more details, check out our full Strawberry Shortcake Layer Cake Recipe.
Feeling inspired? Let's dive into the full recipe and enjoy some slice-worthy moments!
Nutritional Facts for Strawberry Shortcake Layer Cake
Calories per slice
When indulging in this delightful strawberry shortcake layer cake, you can expect each slice to contain approximately 350 calories. Of course, this makes it a treat best enjoyed on special occasions or when you're simply craving something sweet!
Sugars and fats content
This cake has around 25 grams of sugar and 15 grams of fat per slice. The carefully balanced sweetness from the fresh strawberries and whipped cream, paired with the rich cake, creates a heavenly experience for your taste buds while keeping indulgence in check. Always remember to enjoy in moderation!
For more information on the nutritional values of desserts like this one, check out resources from the USDA FoodData Central or Nutrition Data!
FAQs about Strawberry Shortcake Layer Cake
Can I make strawberry shortcake layer cake ahead of time?
Absolutely! You can make the white cake layers and store them covered at room temperature for up to two days. Prefer to plan further ahead? Freeze them for up to two months. Just remember that the whipped cream frosting is best made fresh before assembly.
How do I store leftover strawberry shortcake?
Leftovers can be stored in the refrigerator for 1-3 days. Wrap the cake tightly in plastic wrap to keep it from drying out. For optimal flavor and texture, try to enjoy any remaining slices within this timeframe.
Are there alternatives to heavy cream for frosting?
If you're looking for alternatives, consider using coconut cream or creamy cashew or almond blends. While the texture might differ from traditional whipped cream, these options can offer a unique twist to your strawberry shortcake layer cake recipe. For a richer taste, try using mascarpone cheese mixed with a bit of powdered sugar.
For more tips on creating delicious frosting without heavy cream, check out this guide about plant-based alternatives.
Conclusion on Strawberry Shortcake Layer Cake
Why this cake is worth making this summer
This strawberry shortcake layer cake recipe is a seasonal delight that embodies the essence of summer. With fresh, juicy strawberries and light, fluffy layers, it’s both refreshing and satisfying. Impress your friends at gatherings or simply enjoy it as a sweet treat on a warm day. You won't regret it!
For more delicious summer dessert ideas, check out Martha Stewart’s collection or explore Bon Appétit’s seasonal recipes.
Strawberry Shortcake Layer Cake Recipe
Equipment
- Stand Mixer
- measuring cups
- measuring spoons
- Baking pans
- parchment paper
- baking sheet
- rubber spatula
- piping bag
Ingredients
White Cake
- 2.5 cups sifted cake flour
- 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, then remove them from the pans and allow 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. Cooling the crumbs 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.
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.
- Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled metal bowl of your stand mixer fitted with the paddle attachment and mix on low speed to combine. Turn the mixer to high speed and beat until thickened.
- 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.
Assembly
- Once the White Cake layers are cooled, level them to your desired height. Add the first layer onto a cardboard cake round on your turntable or cake stand.
- Add some of the strawberry juice onto the cake layer as a soak.
- Fit a piping bag with a 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 a handful of shortbread crumbs on top.
- Place the next cake layer on top and repeat the process of adding the strawberry juice soak, piping the Whipped Cream Frosting shells, topping with strawberries, and sprinkling shortbread crumbs.
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