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.