Strawberry Shortcake Layer Cake

Introduction

A delightful twist on the nostalgic strawberry shortcake, this Strawberry Shortcake Layer Cake features airy sponge cake soaked with strawberry syrup, fluffy stabilized whipped cream, and loads of fresh strawberries. Whether you go for a rustic “naked” style or a swirled, frosted finish, this cake is a showstopper. Want to get creative? Layer it into a trifle bowl or mason jars for a playful spin.

Why You’ll Love This Recipe

• A modern take on a timeless classic.
• Deep strawberry flavor from syrup, puree, and fresh fruit.
• Visually striking but easy enough for beginners.
• Customizable presentation for any occasion.

Ingredients

This Strawberry Shortcake Layer Cake is built from four key components, each playing a crucial role in taste, texture, and stability:

1. Sponge Cake

Made from eggs, sugar, flour, and melted butter, this light and airy base gives the cake its structure without weighing it down. The high egg-to-flour ratio creates a tender crumb, and the whipped egg whites provide lift without leavening agents. It’s what allows the syrup to soak in without turning soggy.

2. Strawberry Syrup and Puree

Two preparations, one purpose: maximum berry flavor.

• Strawberry Syrup: Simmered strawberries with sugar and water are reduced into a rich syrup that soaks into the sponge for moistness and flavor.
• Strawberry Puree: Blended fresh berries used for decoration, layering, or drizzling—it adds freshness and color without overwhelming the texture.

3. Stabilized Whipped Cream

Regular whipped cream can collapse quickly. Here, it’s stabilized with gelatin to hold its shape for hours without weeping or deflating. The result? Clean layers, a smooth frosting finish, and a cream that’s still soft and luscious.

4. Fresh Strawberries

These provide the signature bite and visual appeal. Sliced for layering or left whole for garnish, fresh strawberries bring sweetness, texture, and that unmistakable summer flavor. Choose ripe but firm berries so they hold up during assembly.

(For exact quantities and details, check the full ingredient list in the recipe card below.)

Substitutions and Variations

• Use blueberries or raspberries instead of strawberries.
• Store-bought sponge cake works if you’re short on time.
• Add lemon zest or a dash of strawberry liqueur for a boost.
• Cream stabilizer alternatives include cream cheese or mascarpone.

Stabilizing Whipped Cream with Gelatin

1. Bloom 1 teaspoon gelatin in 2 tablespoons cold water.
2. Warm gently until it dissolves.
3. Whip 2 cups heavy cream with 1/4 cup sugar until soft peaks form.
4. Slowly pour in cooled gelatin while whipping.
5. Continue until firm peaks hold.

This method ensures your cream won’t deflate or weep.

How to Make the Cake

Making this strawberry shortcake layer cake is a process that builds flavor and texture at every step. Here’s how to do it right:

Step 1: Prepare the Strawberry Syrup and Puree

• Strawberry Syrup: Combine 1 cup chopped strawberries, 1/4 cup sugar, and 2 tablespoons water in a saucepan. Simmer over medium heat until the berries break down and the liquid thickens slightly (about 10–12 minutes).
• Strain through a fine mesh sieve to remove solids. Cool and set aside.
• Strawberry Puree: Blend 1 cup fresh strawberries in a food processor or blender until completely smooth. Store chilled for assembly and decoration.

Why this matters: The syrup infuses the sponge with moisture and flavor, while the puree adds vibrant color and a fresh berry punch.

Step 2: Whip the Egg Whites

• Using a stand mixer or hand mixer, beat 4 egg whites with a pinch of salt until foamy. Gradually add half of the sugar (about 6 tablespoons) and continue beating until you get glossy, medium-firm peaks.

Chef’s tip: This is the structure builder. Don’t overbeat—you want lift, not dryness.

Step 3: Make the Sponge Batter

• In a separate bowl, beat the 4 egg yolks with the remaining sugar until thick and pale (this takes about 3–4 minutes).
• Gently fold in 1/2 cup sifted flour, followed by 2 tablespoons melted butter.
• Carefully fold in the whipped egg whites in three additions, using a spatula and a gentle “scoop-and-turn” motion.

Why this matters: The folding technique keeps the batter airy. Overmixing knocks out all that whipped volume, so go slow and light.

Step 4: Bake the Cake

• Divide the batter evenly into two greased and parchment-lined 9-inch round cake pans.
• Bake in a preheated oven at 350°F (180°C) for 18–22 minutes, or until the top springs back lightly when touched and a toothpick comes out clean.
• Cool in the pans for 5 minutes, then run a knife around the edge and turn them out onto a wire rack to cool completely.

Chef’s insight: Fully cooled cakes are easier to slice and won’t melt your whipped cream during assembly.

Step 5: Slice and Level the Layers

• Once cooled, use a serrated knife or cake leveler to trim the domed tops and cut each cake horizontally into even layers (2 layers per cake, 4 total).
• Brush off crumbs and wrap the layers in plastic if prepping ahead.

Plating tip: For clean cuts and professional edges, chill the layers slightly before slicing.

Strawberry Shortcake Assembly

1. Whip and stabilize your cream.
2. Layer cake, syrup, whipped cream, and sliced strawberries.
3. Repeat until finished.
4. Frost top and sides. Decorate with puree and fresh berries.
5. Refrigerate for 4 to 6 hours before serving.

Tips for the Best Strawberry Shortcake

• Split the work over two days—bake one day, assemble the next.
• Be gentle when folding your batter to keep it airy.
• Pat your strawberries dry.
• Don’t skip the chilling step—it improves texture and flavor.

Benefits of Making Strawberry Shortcake Layer Cake

Recipe FAQs

Storage

• Keep the cake refrigerated for up to 3 days.
• Only the sponge cake can be frozen. Wrap tightly and thaw before assembling.

Strawberry Shortcake Layer Cake

Print Recipe

A showstopping Strawberry Shortcake Layer Cake with fluffy sponge, fresh strawberries, and stabilized whipped cream—perfect for birthdays, brunches, or anytime dessert cravings hit.

• Author: Emilio
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large eggs (separated)
• 3/4 cup sugar (divided)
• 1/2 cup flour
• 2 tablespoons melted butter
• 1 cup chopped strawberries
• 1/4 cup sugar (for syrup)
• 2 tablespoons water
• 1 cup fresh strawberries (for puree)
• 2 cups heavy cream
• 1/4 cup sugar (for cream)
• 1 teaspoon gelatin
• 2 tablespoons cold water

Instructions

1. Prepare strawberry syrup by simmering 1 cup chopped strawberries, 1/4 cup sugar, and 2 tbsp water for 10–12 minutes. Strain and cool.
2. Puree 1 cup strawberries until smooth. Chill for use.
3. Whip 4 egg whites with a pinch of salt until foamy. Add half the sugar gradually and beat to medium-firm peaks.
4. Beat 4 egg yolks with the remaining sugar until thick and pale. Fold in flour and melted butter.
5. Gently fold in whipped egg whites in three parts.
6. Divide batter into two greased 9-inch pans. Bake at 350°F (180°C) for 18–22 minutes.
7. Cool completely and slice each cake into two layers.
8. Bloom gelatin in cold water, warm to dissolve, and slowly mix into whipped cream (whipped with 1/4 cup sugar).
9. Layer cake: sponge, syrup, cream, strawberries—repeat. Frost top and sides.
10. Chill 4–6 hours before serving.

Notes

Use ripe but firm strawberries for best texture. Chill your cake layers before slicing and assembling for clean cuts and stable layers.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 18g
• Sodium: 75mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 130mg

Keywords: strawberry shortcake, layer cake, whipped cream, sponge cake, summer dessert

Full Recipe

Ingredients
Sponge Cake:

• 4 large eggs (separated)
• 3/4 cup sugar (divided)
• 1/2 cup flour
• 2 tablespoons melted butter

Strawberry Syrup:

• 1 cup chopped strawberries
• 1/4 cup sugar
• 2 tablespoons water

Strawberry Puree:

• 1 cup fresh strawberries

Whipped Cream:

• 2 cups heavy cream
• 1/4 cup sugar
• 1 teaspoon gelatin + 2 tablespoons water

Instructions

1. Make the syrup and puree.
2. Prepare the sponge cake batter and bake.
3. Cool, slice, and assemble layers with cream and fruit.
4. Frost and chill before serving.

Conclusion

This Strawberry Shortcake Layer Cake brings together soft sponge, fresh berries, and silky cream into one irresistible dessert. It’s light yet rich, simple yet impressive. Whether you’re baking for a birthday, a brunch, or just because—it’s absolutely worth the effort.

Ready to give it a go? Grab your mixing bowl and make this cake the one everyone talks about. And if you’re looking for more creative bakes (like my crowd-pleasing s’mores pizza recipe), be sure to visit my Pinterest page for more delicious ideas, tips, and kitchen inspiration.