Strawberry Shortcake Layer Cake — just saying it feels like a hug in dessert form. There’s something timeless and heartwarming about a cake layered with soft vanilla sponge, juicy strawberries, and clouds of whipped cream. It’s the kind of dessert that instantly brings back memories of summer picnics and grandma’s kitchen.
Whether you’re baking for a birthday, baby shower, or just because life deserves something sweet, this Strawberry Shortcake Layer Cake delivers a light, flavorful bite that feels like sunshine. You’ll love how the fresh strawberries mingle with the fluffy cake and creamy frosting, making each forkful a happy dance for your taste buds. And don’t worry, even if you’re not a professional baker, this recipe walks you through every step so you can create a beautiful, bakery-style masterpiece right at home.
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What is Strawberry Shortcake Layer Cake?
Strawberry Shortcake Layer Cake is a modern twist on the classic American dessert we all grew up loving. Traditionally, strawberry shortcake involves sweet biscuits or sponge cakes layered with whipped cream and strawberries. This version takes those same flavors and stacks them high into a soft, tender white cake that melts in your mouth.
Between each layer, you’ll find juicy strawberries tossed in jam, buttery shortbread crumbs for texture, and a light-as-air whipped cream frosting stabilized with gelatin. The result? A dessert that’s as pretty as it is delicious — soft, creamy, and bursting with strawberry goodness. It’s perfect for special occasions but simple enough to make “just because.” This Strawberry Shortcake Layer Cake is a love letter to strawberry season, capturing all that fresh, fruity charm in every bite.
Reasons to Try Strawberry Shortcake Layer Cake
If you’re still on the fence, let’s talk about why this Strawberry Shortcake Layer Cake deserves a spot in your kitchen. First, it’s incredibly refreshing — not too heavy, not too sweet, and perfectly balanced with fresh fruit and whipped cream. It’s the ultimate summer dessert that doesn’t leave you feeling weighed down. Second, it’s a showstopper.
With layers of white cake, glistening strawberries, and billowy frosting, it’s the kind of cake that makes everyone’s jaw drop when you bring it to the table. Third, it’s customizable — swap strawberries for raspberries or blueberries if you’d like. Finally, this cake is fun to make! It feels like a creative project, but it’s not intimidating. Even if you’re not a seasoned baker, the step-by-step instructions make the process easy. Plus, once you’ve made it, you can check out Strawberry Shortcake Fudge for another fun twist on the same nostalgic flavor combo.
Ingredients Needed to Make Strawberry Shortcake Layer Cake
- 4 large egg whites
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or DIY buttermilk: 1 tablespoon white vinegar + 1 cup whole milk)
For the Shortbread Crumbs: - 1 cup cake flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup melted butter
- 1 teaspoon vanilla extract
For the Strawberries: - 2 cups sliced fresh strawberries
- 2 tablespoons strawberry jam
- 1 tablespoon granulated sugar
For the Whipped Cream Frosting: - 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
Instructions to Make Strawberry Shortcake Layer Cake – Step by Step
Make the White Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. Mix your dry ingredients — cake flour, sugar, baking powder, and salt — in one bowl. In another, beat your egg whites on low, adding one at a time, until just combined. Mix in the vegetable oil and vanilla, then bump up the speed and let the mixer run for one minute to fluff things up. Turn off the mixer, add all the dry ingredients, and mix on low until it just comes together.
Slowly pour in the buttermilk and mix another 30 seconds. Your batter should be slightly thin but uniform. Divide it between pans and bake for 28–32 minutes, or until a toothpick comes out clean. Once baked, let them cool for 5 minutes before transferring to a rack to cool completely.
Make the Shortbread Crumbs
While the cakes cool, preheat your oven to 250°F (121°C). Combine cake flour, sugar, baking powder, and salt in a bowl. Add the melted butter and vanilla and stir until clusters form. Use your hands to squeeze together small clumps — that’s where the crunch comes from. Spread these clusters on a parchment-lined baking sheet and bake for 30 minutes. Let them cool completely before using — this gives them their signature shortbread texture.
Make the Strawberries
In a medium bowl, stir together sliced strawberries, strawberry jam, and sugar. Let the mixture rest while you prepare the frosting — the sugar will pull out the juices and create a natural syrup that’s perfect for soaking your cake layers.
Make the Whipped Cream Frosting
This is where the magic happens. Chill the bowl of your mixer for about 15 minutes. In a small dish, whisk the gelatin into the cold water and let it sit for 5 minutes until it thickens. Add heavy cream, powdered sugar, and vanilla to the chilled mixer bowl. Beat on low, then on high until the cream starts to thicken — just before soft peaks. Microwave the gelatin for 5–10 seconds until it’s liquid again (but not hot). With the mixer running on low, slowly drizzle in the gelatin. Turn the speed up and whip for another 2 minutes, until stiff, fluffy peaks form. Your whipped cream will be beautifully stable — perfect for stacking and piping.
Assemble the Cake
Now for the fun part — assembly. Level your cooled cakes if needed. Place one layer on your serving stand and brush it with a little strawberry juice to keep it moist. Pipe a ring of whipped cream frosting along the edge using a star tip (Wilton 6B works great). Then fill the center with more whipped cream. Spread about ⅓ cup of your strawberry mixture over the top and sprinkle with shortbread crumbs. Repeat this with the second layer, and if you’re feeling extra, add a third. Finish the top with more whipped cream swirls, a handful of strawberries, and a sprinkle of crumbs. You can even add edible chamomile flowers for that sweet cottage-core touch.
What to Serve with Strawberry Shortcake Layer Cake
This cake pairs beautifully with a light afternoon tea or a glass of cold milk. If you’re hosting, serve it alongside fresh lemonade or iced coffee for a balance of flavors. Want to make it part of a dessert spread? Try pairing it with Healthy Oatmeal Strawberry Bars for a fruity duo, or offer a chocolatey contrast like Red Velvet Cookie Bars. Since the cake is light, it complements just about anything — but honestly, it shines brightest all on its own.
Key Tips for Making Strawberry Shortcake Layer Cake
Always make sure your ingredients are at room temperature before mixing — it helps your batter come together smoothly. Don’t overmix once you add the flour and buttermilk, or you’ll lose that tender crumb. For the whipped cream, chilling your bowl and beaters is key to getting fluffy peaks fast. If you’re short on time, bake your cake layers the day before and frost the next day. Also, resist the urge to skip the shortbread crumbs — they add crunch and buttery depth that make this cake unforgettable.
Storage and Reheating Tips Strawberry Shortcake Layer Cake
Store leftover Strawberry Shortcake Layer Cake tightly wrapped in plastic wrap in the refrigerator for up to three days. The cake tastes even better the next day as the flavors meld together. Avoid freezing the assembled cake, but you can freeze the layers separately for up to two months. The shortbread crumbs keep well in the fridge for a month, and the strawberries can be made the day before. The whipped cream, however, should be made fresh for best results. When ready to serve leftovers, let the cake sit at room temperature for about 10 minutes to soften slightly.
FAQs
Can I make this cake gluten-free? Yes, use a good gluten-free baking flour blend and check that your baking powder is gluten-free.
Can I skip the gelatin in the whipped cream? You can, but the frosting won’t hold up as long — great for same-day serving though.
What if I don’t have buttermilk? Mix 1 tablespoon vinegar with 1 cup milk, let it sit for 10 minutes, and you’re good to go.
Can I use frozen strawberries? Fresh is best, but thawed frozen ones work if you drain off the extra liquid.
Final Thoughts
This Strawberry Shortcake Layer Cake is more than just dessert — it’s a celebration of summer, love, and life’s sweetest moments. It’s light, fluffy, fruity, and creamy all at once, with a hint of buttery crunch that makes it irresistible. Whether you’re baking it for a family gathering or a weekend treat, this cake will make you feel like a star in your own kitchen. And when you’re done, don’t forget to check out more strawberry-inspired desserts like our Strawberry Cake Mix Cookies with Chocolate Chips. Go ahead — grab your spatula, whip up some cream, and make this gorgeous Strawberry Shortcake Layer Cake. You’ve got this.
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Strawberry Shortcake Layer Cake: Easy, Fluffy, and Delicious
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 8-inch layer cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A stunning Strawberry Shortcake Layer Cake featuring fluffy white cake, juicy strawberries, crunchy shortbread crumbs, and a stable whipped cream frosting.
Ingredients
- 4 large egg whites
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or DIY buttermilk: 1 tablespoon white vinegar + 1 cup whole milk)
For the Shortbread Crumbs:
- 1 cup cake flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup melted butter
- 1 teaspoon vanilla extract
For the Strawberries:
- 2 cups sliced fresh strawberries
- 2 tablespoons strawberry jam
- 1 tablespoon granulated sugar
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together cake flour, granulated sugar, baking powder, and salt.
3. In a stand mixer, beat egg whites on low speed, adding one at a time until just combined, scraping down the bowl as needed.
4. Add vegetable oil and vanilla extract, then increase the mixer speed to high and beat for 1 minute.
5. Turn off the mixer and add all the flour mixture at once; mix on low until just combined.
6. Slowly pour in the buttermilk and mix on low for 30 seconds until the batter is uniform and slightly thin.
7. Divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean.
8. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
9. Preheat oven to 250°F (121°C) and line a baking sheet with parchment paper.
10. In a bowl, whisk together cake flour, sugar, baking powder, and salt for the shortbread crumbs.
11. Add melted butter and vanilla; mix with a spatula until clusters form, then use hands to press into larger crumbs.
12. Spread crumbs on the baking sheet and bake for 30 minutes; cool completely.
13. In a bowl, mix sliced strawberries, strawberry jam, and granulated sugar; set aside.
14. Chill the stand mixer bowl for 15–20 minutes in the refrigerator or freezer.
15. In a small dish, whisk gelatin and cold water, then let set for 5 minutes.
16. In the chilled mixer bowl, combine heavy cream, powdered sugar, and vanilla; beat on low, then high until thickened, just before soft peaks.
17. Microwave gelatin for 5–10 seconds until liquefied but cool; whisk until smooth.
18. With mixer on low, drizzle in gelatin; increase to medium-high and whip until stiff peaks form.
19. Level cooled cake layers if needed; place the first layer on a cake stand.
20. Brush with some strawberry juice to soak.
21. Pipe whipped cream frosting shells around the edge and fill the center with more frosting.
22. Top with ⅓ cup strawberry mixture and sprinkle shortbread crumbs.
23. Add the next layer and repeat soaking, piping, topping, and sprinkling.
24. Repeat for additional layers if using; garnish with whipped cream, strawberries, and chamomile flowers if desired.
Notes
DIY Buttermilk: Add 1 tablespoon of white vinegar to a jar and top with 1 cup of whole milk. Stir and let sit for 15 minutes.
Make Ahead Tips:
– Cake layers can be made 2 days ahead and stored wrapped at room temperature or frozen for up to 2 months.
– Shortbread crumbs can be made and refrigerated in an airtight container for 1 month.
– Strawberries can be prepared 1 day ahead and refrigerated.
– Whipped cream frosting must be made fresh before piping.
– Assembled cake or leftovers can be stored in the fridge, wrapped, for 1–3 days. Assemble on the day of serving and store uncovered until ready to serve.
