Strawberry Shortcake Layer Cake Recipe: A Delightful Dessert for Strawberry Season
Strawberry shortcake is a classic dessert that beautifully showcases the sweetness of ripe strawberries, and this Strawberry Shortcake Layer Cake takes it to the next level. Perfect for celebrating strawberry season, this cake combines layers of soft yellow cake, a fresh strawberry filling, and a light whipped cream frosting. Whether you’re an experienced baker or just someone who enjoys making delicious treats, this cake is both fun to create and even more fun to eat.
Why Make a Strawberry Shortcake Layer Cake?
This cake is a wonderful way to celebrate the fresh, juicy strawberries that are abundant during the spring and summer months. It’s a great dessert for special occasions, from birthdays to family gatherings, and it’s sure to impress anyone who takes a bite. The combination of a light and airy cake with a fresh, fruity filling and a fluffy whipped cream frosting makes this cake a true crowd-pleaser.
The recipe is also highly customizable, allowing you to choose between store-bought or homemade components, depending on your time and skill level. Even if you’re not a great cake decorator, this cake is forgiving and easy to assemble, making it an enjoyable baking project.
Ingredients Breakdown
Let’s take a closer look at the ingredients you’ll need to make this delicious strawberry shortcake layer cake:
- Yellow Cake: The base of the cake, yellow cake is soft, tender, and slightly buttery, providing the perfect contrast to the fresh strawberries and light whipped cream. You can use a homemade yellow cake recipe or a box mix, depending on your preference.
- Strawberries: Fresh strawberries are the star of this dessert. You’ll need about a pound of strawberries for the filling and garnish. The strawberries should be ripe and sweet for the best flavor.
- Decorator Icing: This recipe calls for Wilton decorator icing or a similar store-bought icing. It’s thick and sturdy, making it great for filling and frosting layers. If you prefer, you can make your own buttercream.
- Red Food Coloring: Optional, but a drop of red food coloring can enhance the appearance of the strawberry icing, giving it a vibrant pink hue.
- Cream Cheese: Cream cheese adds a slight tang and creaminess to the whipped cream frosting, helping to stabilize it and giving it a rich flavor.
- Powdered Sugar: Powdered sugar sweetens the whipped cream frosting without making it gritty, ensuring a smooth, creamy texture.
- Heavy Whipping Cream: Cold heavy whipping cream is essential for making the whipped cream frosting. When whipped, it becomes light, airy, and perfect for spreading or piping on the cake.
Step-by-Step Instructions
Here’s how to make this delightful Strawberry Shortcake Layer Cake:
- Bake the Cake Layers: Start by baking your yellow cake layers. You can use an 8-inch or 9-inch round cake pan, following the instructions on your box mix or homemade recipe. Once baked, allow the cakes to cool completely on a wire rack before proceeding.
- Prepare the Strawberries: While the cake layers are cooling, prepare the strawberries. Wash and hull the berries, then dice enough to make about 1 cup of diced strawberries. Set aside an additional 6-8 whole strawberries for garnish.
- Make the Strawberry Icing: In a medium bowl, combine 2 cups of decorator icing with the diced strawberries. Stir well to incorporate the strawberries into the icing. If desired, add a drop of red food coloring to enhance the color.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread the strawberry icing over the top of the layer, ensuring it’s evenly distributed. Place the second cake layer on top of the first. Chill the cake in the refrigerator for 1 hour to set the icing.
- Crumb Coat the Cake: After chilling, use more decorator icing to frost the outside and top of the cake with a thin layer. This is the crumb coat, which helps to seal in the crumbs and create a smooth surface for the final layer of frosting. If you prefer a “naked” cake look, you can leave the sides lightly frosted. Chill the cake again to set the crumb coat.
- Make the Whipped Cream Frosting: In a mixing bowl, beat the cream cheese and powdered sugar with a hand mixer or stand mixer fitted with the whisk attachment. Scrape down the sides and bottom of the bowl as needed. With the mixer running, slowly pour in the cold heavy whipping cream. Continue to beat until stiff peaks form.
- Decorate the Cake: Once the crumb coat is set, frost the top and sides of the cake with the whipped cream frosting. You can use a piping bag with a star tip (like a Wilton 1M) to pipe swirls or rosettes on top of the cake. Garnish the cake with the reserved whole strawberries.
- Chill and Serve: Store the cake in the refrigerator for up to 2 days. The flavors and texture improve after chilling, so it’s a good idea to let the cake sit for a few hours before serving.
Tips for Success
- Cool the Cake Completely: Ensure the cake layers are completely cool before frosting. Warm cake can cause the icing to melt and become runny.
- Use a Crumb Coat: Don’t skip the crumb coat step. It helps create a smooth surface for the final frosting layer and keeps crumbs from showing in the icing.
- Dry the Strawberries: Make sure your strawberries are fully dried after washing them. Excess moisture can cause the icing to become watery.
- Chill Between Steps: Chilling the cake between steps helps set the icing and frosting, making it easier to work with and ensuring the cake stays stable.
Nutrition Information
This strawberry shortcake layer cake is a decadent treat, perfect for special occasions. Here’s a general breakdown of the nutrition per slice (based on 12 servings):
- Calories: 350 kcal
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 31mg
- Sodium: 106mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 1g
Variations and Add-Ons
This strawberry shortcake layer cake is highly customizable. Here are some ideas to make it your own:
- Mixed Berry Cake: Instead of just strawberries, use a mix of berries like raspberries, blueberries, and blackberries for a more diverse berry flavor.
- Chocolate Strawberry Cake: Add a layer of chocolate ganache between the cake layers or drizzle it over the top for a rich, chocolatey twist.
- Lemon Strawberry Cake: Add 1-2 tablespoons of lemon zest to the cake batter or frosting for a bright, citrusy flavor that pairs beautifully with strawberries.
- Almond Strawberry Cake: Add a teaspoon of almond extract to the cake batter or frosting for a nutty flavor that complements the strawberries.
- Vegan Strawberry Shortcake: Use a vegan yellow cake recipe, dairy-free cream cheese, and coconut whipped cream to make this cake completely plant-based.
Frequently Asked Questions
Q: Can I use a different type of cake? A: Absolutely! While yellow cake is traditional, you can use white cake, sponge cake, or even angel food cake for a lighter version.
Q: How should I store the cake? A: Store the cake in the refrigerator, covered, for up to 2 days. The cake can also be frozen for up to 1 month. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers and make the icing a day in advance. Store the cake layers tightly wrapped at room temperature and the icing in the refrigerator. Assemble the cake the day you plan to serve it.
Q: What if my frosting is too runny? A: If your frosting is too runny, try chilling it in the refrigerator for 15-30 minutes to firm up. Ensure the whipped cream is beaten to stiff peaks to avoid a runny consistency.
Conclusion
This Strawberry Shortcake Layer Cake is the perfect dessert to celebrate strawberry season. With its layers of tender cake, fresh strawberry filling, and fluffy whipped cream frosting, it’s a treat that’s sure to delight both in flavor and presentation. Whether you’re making it for a special occasion or just to enjoy the fresh taste of strawberries, this cake is sure to become a favorite. So grab your apron, whip up this delightful cake, and enjoy the taste of summer in every bite!