Fresh Strawberry Layer Cake with Cream
Ingredients
Method
- Preheat the oven to 350℉/180℃ and line the bottom of 9" cake or springform pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and lemon juice (or vinegar) and whisk on medium speed until foamy.
- With the mixer running, slowly pour in half of the sugar (½ cup, 100g) and increase the speed to medium high speed until stiff, glossy peaks form. The meringue will stand up as a stiff peak on the tip of the whisk.
- Use a rubber spatula to scrape out the meringue into a separate bowl.
- Add the egg yolks and remaining sugar (½ cup, 100g) to the bowl of the stand mixer and mix on medium speed with the whisk attachment until pale in color, fluffy and doubled in volume, and ribbons form.
- With the mixer running on medium speed, slowly pour in oil then scrape down the sides. Turn the mixer back on to medium and slowly pour in the water and vanilla. Mix for another minute.
- Use a fine mesh sieve to sift ⅓ of the flour mixture into the egg yolk mixture and fold it in with a rubber spatula. Then, add ⅓ of the egg whites and fold it in until no streaks remain.
- Repeat the process with the remaining flour mixture and egg whites, taking care to get the spatula to the very bottom of the bowl (the flour will sink to the bottom and get stuck). Take care not to over mix, but very gently fold.
- Pour the batter into the prepared pan, and bake for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then run an offset spatula or knife around the sides and remove the cake from the pan to finish cooling.
- While the cake is cooling, combine the water, sugar and strawberries in a saucepan over medium heat. Stir until hot and the sugar has dissolved. Pour into a bowl or glass jar and let cool. This can also be done a day in advance and stored in the fridge.
- In a saucepan, cook the strawberries and sugar over medium low heat until the strawberries are easily mashed down with a spatula and develop juices, about 5 - 7 minutes.
- In a small bowl, mix the corn starch and water, then add to the strawberries and turn to medium high just until it bubbles.
- Remove the mixture from the heat and blend with an immersion blender (or blender/food processor) and set aside to cool. This can also be done a day in advance and stored in the fridge.
- Before mixing, place the bowl of stand mixer and the whisk attachment in the freezer or fridge for 15 minutes. This helps the cream whip up best.
- Add the cream cheese, powdered sugar, and vanilla and beat on low speed until combined and smooth.
- With the mixer on medium low speed, drizzle in the heavy cream. Whip for about one minute, then turn to high and whip until stiff peaks form.
- Place in the fridge until ready to use.
- Using a serrated knife, cut the cake into three horizontel even disc layers. Place the first layer onto a cake stand (or whatever you want to serve it on) and slide parchment paper under the cake to keep your stand clean.
- Using a pastry brush (or a spoon), fully coat the top of the first cake layer with the simple syrup.
- Add a dollop of whipped cream to the top and spread evenly over the cake layer, reaching the whole way to the sides. Layer half of the sliced strawberries evenly over the whipped cream, then add another dollop of whipped cream and spread it evenly to cover the strawberries.
- Add the middle layer of cake and gently push down so you remove any gaps in the strawberries and whipped cream. Complete the same process with the simple syrup, whipped cream, strawberries, whipped cream.
- Before adding the final layer, add the simple syrup to the underside of the cake (the crumb side, not the browned side) then place the layer crumb-side down and lightly press down.
- Add the remaining whipped cream to the top and sides of the cake so it is fully covered. If using the strawberry puree, use a spatula to add small swipes of the puree to the tops and sides of the cake, then smooth it out to the desired texture.
Nutrition
Notes
- Be sure to get the spatula to the very bottom of the bowl to incorporate all flour.
- Don't open the oven door until you're ready to check the cake.
- When closing the oven door, do not let it slam or the cake can fall.
- Don't cool the cake in an area that is overly cool or drafty or else the cake can fall.
Tried this recipe?
Let us know how it was!Why This Strawberry Shortcake Layer Cake Works
I still remember the first layer cake that slid into a heap on my kitchen counter. It was supposed to be a birthday cake for my mom. I’d spent hours on it, and it just… collapsed. The cream oozed out, the strawberries made the cake soggy, and I ended up serving it in bowls like some sort of sad pudding. My mom ate it with a smile, bless her heart, but I swore I’d never attempt a layered shortcake dessert again.
But then I figured out the trick. This strawberry shortcake layer cake is the one that finally broke my streak of cake disasters. The cream stays put. The strawberries don’t make everything a mess. And it looks like something you’d pay forty bucks for at a bakery. I’m not kidding.
Oh, for the love of Pete, I wish someone had shown me this years ago. It would’ve saved me a lot of tears and a whole lot of wasted cream.
Ingredients for Strawberry Shortcake Layer Cake
The thing about this classic strawberry cream cake is that it’s built on simple ingredients. But the way they come together matters. A lot.
For the cake itself, you’ve got all-purpose flour, baking powder, a pinch of kosher salt, eggs, a splash of lemon juice or white vinegar, granulated sugar, vegetable oil, water, and vanilla paste or extract. I like using vanilla paste because you get those little specks that make it look homemade in the best way. But extract works fine too. (Don’t tell your father I let you have a second cookie, but I’ve used both and nobody’s ever complained.)
For the strawberry filling, you’ll need sliced strawberries, more sugar, cornstarch, and a bit of water. This is where the magic happens. Or we cry. It’s a toss-up. But I promise, if you follow it, you’ll get that perfect jammy consistency that stays put between layers.
And the cream frosting? Cream cheese, powdered sugar, vanilla, and heavy whipping cream. The cream cheese is the stabilizer here. It’s what keeps everything from turning into a puddle. I’ll explain why in a minute.
How to Make the Chiffon Cake Base
This is where we get into the science a little bit. But don’t worry. It’s not complicated. It’s just helpful to know why things work.
The cake base here is a chiffon style. That means it’s light and airy, with a tender crumb that soaks up just enough strawberry syrup without turning into mush. The key is the reverse creaming method. You mix the dry ingredients with the oil first, then add the wet ingredients. It sounds backwards, but it coats the flour with fat, which prevents too much gluten from forming. Less gluten means a softer cake. Trust me on this.
Bring your eggs to room temperature. I know, I know, you’re in a hurry. But cold eggs don’t whip up as well, and you need that volume for the cake to rise properly. To quickly bring eggs and milk to room temperature, just put them in a bowl of warm water for about five minutes. Works every time.
When you fold in the egg whites, be gentle. Don’t overmix. You want streaks of white to remain. That’s how you know you haven’t deflated all that air you worked so hard to create.
Chiffon Cake Troubleshooting Tips
So your cake didn’t rise properly. Or it sank after you took it out of the oven. Or there are white streaks running through it. I’ve been there. I’ve cried over all of these.
If the cake sinks, it usually means you underbaked it or you opened the oven door too early. Patience is the only ingredient you can’t substitute. Let it bake fully before you even peek.
White streaks mean you didn’t fold the egg whites in evenly. Next time, take your time with that step. Fold in three additions, and use a gentle hand. It’s not a race.
And if the cake sticks to the pan? Tap it against the counter a few times after it comes out of the oven. That usually loosens it up. If not, run a thin knife around the edge. Don’t force it. That’s how you end up with a broken layer and a lot of curse words.
Macerated Strawberries vs Fresh: Which to Use
This is the question that trips everyone up. And the answer is… both. But you have to handle them differently.
For the filling between the layers, you want macerated strawberries. You slice them up, toss them with sugar, and let them sit for about 15 minutes. The sugar draws out the juices, which you then drain off. (Don’t throw that juice away! You can brush it onto the cake layers for extra flavor. I mean, you could skip this, but why would you?)
The drained strawberries become soft and jammy, perfect for spreading. And because you’ve removed the excess liquid, they won’t make your cake soggy. That’s the whole trick right there.
For the top of the cake, use fresh strawberries. Whole or halved, depending on the size. They look prettier and give you that fresh pop of flavor against the sweet cream. It’s the best of both worlds.
Assembling the Strawberry Shortcake Layer Cake
Okay, this is where it all comes together. And honestly, it’s easier than you think.
First, level your cake layers. Use a serrated knife and a gentle sawing motion. If your layers are uneven, the whole cake will lean. And that’s not going to win any beauty pageants, but it’ll eat. Still, it’s worth taking the time to get them level.
Brush each layer with a little strawberry syrup. This keeps the cake moist and adds flavor. Then spread a layer of the cream cheese whipped cream. Then add your macerated strawberries. Then another layer of cream. Repeat.
When you spread the cream, take it all the way to the edges. That way, when you stack the next layer, the cream acts as a seal. It prevents the strawberries from sliding out. It’s a simple thing, but it makes a huge difference.
Once the cake is assembled, give it a thin crumb coat. Pop it in the fridge for 30 minutes. Then finish frosting. The crumb coat catches all those loose crumbs so your final layer is smooth and beautiful.
What to Serve With This Cake
This cake is pretty impressive on its own. But if you want to go all out, serve it with a side of fresh whipped cream and extra strawberries. Maybe a cup of coffee or some cold milk.
It’s perfect for Mother’s Day, spring birthdays, or just because it’s Tuesday and you deserve something beautiful. I’ve served it at dinner parties and casual BBQs. It works everywhere.
That smells like home, by the way. The combination of fresh strawberries and vanilla cream is one of the most comforting scents in the world.
How to Store Leftovers
Store the assembled cake in the fridge, wrapped in plastic wrap. It’ll keep for 1 to 3 days. The flavors actually meld together overnight, so it might even taste better the next day.
If you’re making components ahead, here’s the timeline:
The cake layers can be baked a day ahead and stored at room temperature wrapped in plastic wrap. Or freeze them for up to 2 months. The strawberries can be macerated one day ahead. But the whipped cream frosting should be made right before you assemble. It doesn’t hold up well overnight.
To serve, let the cake sit at room temperature for about 15 minutes. It softens the cream and brings out the strawberry flavor. Don’t leave it out longer than that, though. The cream will start to soften too much.
Frequently Asked Questions
Common Mistakes & Fixes
Common Mistakes & Fixes
Mistake: Overbeating the whipped cream.
Solution: Whip until soft peaks form, then stop. If you go too far, it’ll turn into butter. And nobody wants buttercream when they’re expecting light, fluffy cream.
Mistake: Overmixing the meringue.
Solution: Fold the egg whites in gently. Stop when you can still see a few streaks of white. Overmixing deflates the air and gives you a dense cake.
Mistake: Not bringing ingredients to room temperature.
Solution: Cold ingredients don’t emulsify properly. Set your eggs, milk, and cream cheese out 30 minutes before you start. Or use the warm water trick for eggs.
Mistake: Using frozen strawberries.
Solution: Frozen strawberries release too much liquid. Use fresh for both the filling and the topping. Your cake will thank you.
Mistake: Not stabilizing the whipped cream enough for stacking.
Solution: Use cream cheese or mascarpone to stabilize the cream. It gives you a stiffer, more stable frosting that holds up to stacking and slicing.
Mistake: Not wrapping cake in plastic wrap overnight.
Solution: Unwrapped cake dries out. Wrap each layer tightly in plastic wrap as soon as it’s cool. It locks in moisture and keeps the cake tender.
When you bring this strawberry shortcake layer cake to the table, expect oohs and aahs. The first slice will reveal perfect layers of soft cake, creamy filling, and bright red strawberries. It’s the kind of dessert that makes people think you spent all day in the kitchen. And you can just smile and say, “Oh, it was nothing.” Because now you know the secret.
This Mother’s Day, give Mom the cake that says everything. She deserves it. And so do you.
For more inspiration, check out my Pinterest boards. I share tons of variations there if you want ideas for your next bake.
Source: Nutritional Information
Can I make Strawberry Shortcake Layer Cake ahead of time?
You can bake the cake layers a day ahead and macerate the strawberries. But assemble the cake no more than 24 hours before serving. The cream is best fresh, and the strawberries will start to release moisture over time.
How do I store leftover Strawberry Shortcake Layer Cake?
Wrap the cake tightly in plastic wrap and store it in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before serving to soften the cream and enhance the flavor.
Can I use frozen strawberries for the strawberry syrup in this classic strawberry cream cake?
I wouldn’t. Frozen strawberries release too much water when they thaw, which makes the syrup thin and watery. Fresh strawberries give you a much better texture and flavor. Save the frozen ones for smoothies.
What can I substitute for cream cheese in the whipped cream frosting for this summer berry cake slice?
Mascarpone is the best substitute. It’s creamier and a little less tangy, but it stabilizes the cream just as well. You can also use gelatin, but I find mascarpone easier to work with.
Can you make this recipe into cupcakes?
Yes. Bake the batter in lined muffin tins at 350°F for about 18 minutes. Top with a dollop of the cream and a fresh strawberry. They’re perfect for parties and way easier to serve than a whole cake.
Does this cake need to be refrigerated?
Yes, because of the cream cheese and whipped cream. Keep it in the fridge until about 15 minutes before serving. Don’t leave it out for more than 2 hours total.
How far in advance can you make this strawberry shortcake?
Bake the cake layers up to 2 days ahead and store them at room temperature. Macerate the strawberries 1 day ahead. Make the cream and assemble the cake on the day you plan to serve it for the best results.
My nephew and his fiance have asked me to bake their wedding cake… Is stabilized whipped cream sturdy enough?
For a tiered wedding cake, I’d use a buttercream base instead. The cream cheese whipped cream here is sturdy for a single tier, but it won’t hold up under the weight of multiple stacked tiers. Better safe than sorry.
What brand of gelatin do you recommend?
I use Knox gelatin. It’s widely available and reliable. But honestly, I prefer using mascarpone or cream cheese for stabilization. It’s easier and the flavor is better.
What can I use instead of buttercream to keep if DF?
Use a dairy-free whipped cream alternative like coconut cream. Whip it with powdered sugar and a little vanilla. It won’t be as stiff, but it’ll work. Just keep the cake chilled.
Can the cake be made in a square shaped tray and cut rounds?
You can, but you’ll have a lot of scraps. Bake the batter in a sheet pan, chill it, and use a round cutter to punch out layers. The scraps make great trifle or cake pops.
Suggestions for how to do this as cupcakes?
Bake the batter in cupcake liners at 350°F for 18 minutes. Let them cool, then core out the center and fill with macerated strawberries. Top with the cream and a fresh strawberry half. Easy and adorable.
Has anyone made it with heavier decorating… how does whipped cream icing hold up?
The cream cheese whipped cream holds up well for piping borders and rosettes, but it won’t support heavy fondant or elaborate decorations. Keep it simple and let the strawberries shine.
How did the layers not sink?
Don’t open the oven door for the first 30 minutes. And make sure your egg whites are whipped to stiff peaks. If they’re underwhipped, the cake won’t have enough structure to hold up.
How does whip it compare to gelatin?
Whip It is a stabilizer that works well with heavy cream. It’s easier to use than gelatin because you don’t have to bloom it. But it doesn’t add any flavor, whereas gelatin can sometimes leave a slight aftertaste.
Is this frosting suitable for frosting the whole cake?
Absolutely. The recipe makes enough for a crumb coat and a full layer of frosting. Just make sure your cake is completely cooled before you start, or the cream will melt.
Could I spread some jam on the layer?
You can. A thin layer of strawberry jam adds extra flavor. Just make sure it’s not too thick or it’ll make the cake soggy. I’d use it in addition to the macerated strawberries, not instead of them.
Can I make a cake roll with it?
This batter is too delicate for a cake roll. You’d need a different recipe with more structure. Save this one for the layer cake and find a separate recipe for a roll.
I only have a 9 inch pan, any modifications?
You can use a 9-inch pan, but the layers will be thinner. Bake for about 22 minutes instead of 25. You might need to adjust the filling amounts too. It’ll still taste great, just shorter.
Can the strawberry filling be used for other layer cakes?
Yes, it works with vanilla, lemon, or even chocolate cake. Just be mindful of the moisture content. Drain the strawberries well so you don’t end up with a soggy cake.
How to make sugar-free?
You can substitute the sugar with a granulated sugar alternative like Swerve or monk fruit sweetener. The texture might be slightly different, but it’ll still be delicious. Just keep an eye on the baking time.
Can I assemble in the morning and store in fridge until dinner?
Yes, that’s perfect. Assemble the cake in the morning, let it chill in the fridge all day, and take it out 15 minutes before serving. The flavors will meld beautifully.
How long will the crumbs stay crunchy once assembled?
If you add a crumb layer on the outside, it’ll stay crunchy for about a day. After that, the moisture from the cream will soften it. For the crunchiest result, add the crumbs right before serving.
Cake didn’t rise properly/sank after taking out of oven
This usually means the egg whites were underwhipped or you overmixed the batter. Make sure your egg whites are stiff and glossy, and fold them in gently. Also, don’t open the oven door until the cake is fully baked.
Cake has white streaks
White streaks mean the egg whites weren’t fully incorporated. Next time, fold in three additions of egg whites and use a gentle hand. Take your time with this step; it’s worth it.
Cake stuck to the pan
Make sure you grease and flour the pans well. Or use parchment paper rounds on the bottom. If it’s still sticking, let the cake cool in the pan for 10 minutes, then run a thin knife around the edge before turning it out.
Macerated strawberries or fresh?
Use macerated strawberries between the layers for the best texture and flavor. Use fresh strawberries on top for presentation. Both have their place in this cake.
