What is a strawberry shortcake cake?

A Strawberry Shortcake Cake is a layered dessert that translates the flavors of a traditional biscuit-based shortcake into a structured layer cake format, using sponge cake, whipped cream, and fresh berries.

Why is the cake called strawberry shortcake?

The term 'short' refers to the use of fats (shortening) which 'shorten' the gluten strands, resulting in a tender, crumbly texture rather than a stretchy, bread-like one.

Is strawberry shortcake considered a cake?

While traditional versions use a sweetened biscuit or scone, this specific Strawberry Shortcake Cake recipe uses a true vanilla sponge, making it a proper layer cake.

What's the difference between strawberry cake and strawberry shortcake?

A strawberry cake typically has berries baked into the batter or uses strawberry-flavored frosting, whereas a Strawberry Shortcake Cake relies on fresh, macerated berries and plain whipped cream layers.

Strawberry Shortcake Cake Recipe: Easy 3 Layer Cake Design

Description

This professional-grade strawberry shortcake cake features a sturdy, moist vanilla sponge layered with stabilized whipped cream and fresh macerated strawberries. Designed for structural integrity and delicate flavor, this recipe ensures a beautiful, melt-in-the-mouth dessert perfect for summer celebrations.

Ingredients

375g all-purpose flour
300ml buttermilk
225g unsalted butter
50ml neutral oil (avocado or vegetable)
400g granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
907g fresh strawberries
500ml heavy whipping cream
50g powdered sugar
1 tbsp unflavored gelatin
2 tbsp cold water

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Instructions

Prepare the pans. Preheat your oven to 350°F (175°C), grease three 8-inch round cake pans, and line the bottoms with parchment paper.
Cream the fats. In a stand mixer, cream the butter, oil, and sugar together until aerated, then add the eggs one by one and incorporate the vanilla.
Fold the batter. Whisk flour, baking powder, and salt together, then fold into the wet mixture alternating with the buttermilk by hand until just combined.
Bake the sponges. Distribute batter into pans and bake for 24-26 minutes, then allow to cool completely on a wire rack before assembly.
Macerate the berries. Chop the strawberries and toss with sugar, allowing them to sit for at least 20 minutes to release their natural juices.
Stabilize the cream. Bloom gelatin in cold water and melt it; whip heavy cream, powdered sugar, and vanilla to soft peaks, then drizzle in the gelatin while whipping to stiff peaks.
Assemble the cake. Level the cooled cakes, pipe a frosting dam on each layer, fill with drained berries, and frost the exterior in a semi-naked style.

Notes

For the best results, ensure all dairy and egg components are at room temperature to prevent the batter from curdling during the mixing process. When whipping the stabilized cream, keep a close eye on the consistency to avoid over-whipping, as the gelatin will continue to firm up the structure as it chills. Always allow the assembled cake to rest in the refrigerator for at least 30 minutes before slicing to ensure the layers remain stable and the flavors meld together properly.

Prep Time: 45 mins
Cook Time: 26 mins
Category: Dessert
Method: Baking
Cuisine: American