Strawberry Shortcake Layer Cake Recipe

If you’re dreaming of a treat that’s equal parts nostalgic, elegant, and utterly irresistible, this Vanilla Shortcake is exactly what you need in your baking repertoire. With moist and tender cake layers infused with rich vanilla, pillowy clouds of stabilized whipped cream, and a cascade of fresh strawberries, every bite is a celebration of classic flavors done just right!

Ingredients You’ll Need

What’s beautiful about Vanilla Shortcake is how it relies on foundational baking ingredients—yet, each one plays a starring role. These essentials come together for that soft, tender crumb and billowy whipped topping, all wrapped around sun-ripened strawberries.

• Cake Flour: Gives the cake its signature moist, delicate texture—don’t substitute for the real thing if you can help it!
• Unsalted Butter: Adds richness and tenderness; room temperature butter ensures even mixing and a soft crumb.
• Sugar: Sweetens and aerates the cake during mixing, which is crucial for a light texture.
• Eggs: Structure and richness! Using them at room temp helps your cake rise beautifully and bond with the other ingredients.
• Milk: Moisture for the batter—be sure it’s divided as directed for the reverse creaming method.
• Baking Powder & Baking Soda: These are the team players that give your shortcake its irresistible rise.
• Salt: Just a pinch sharpens all the flavors so nothing tastes flat.
• Canola Oil: Ensures each bite stays moist, even days after baking.
• Vanilla Extract: Star of the show! Go for pure vanilla for that signature aroma and depth.
• Fresh Strawberries: Washed, sliced, and bursting with juicy sweetness—they bring color and freshness with every layer.
• Heavy Whipping Cream: The base for your dreamy, stabilized whipped cream. It needs full fat for max fluff!
• Powdered Sugar: Sweetens and stabilizes the whipped cream so it holds up during assembly.
• Gelatin: (Optional but highly recommended!) It keeps your whipped cream sturdy and luscious, even in summer heat.
• Cold Water & Extra Cream: For blooming and melting the gelatin so it blends seamlessly into your whipped topping.

Variations

Shortcakes are meant to be personalized! Once you’ve nailed the classic Vanilla Shortcake, feel free to get playful with new flavors, seasonal fruits, and tweaks for dietary preferences. Here are some favorites to tickle your creativity:

• Berry Swap: Use raspberries, blueberries, or a medley of summer berries instead of strawberries for a vibrant twist.
• Lemon Zest: Add finely grated lemon zest to the cake batter for a bright, citrusy counterpoint to the vanilla.
• Chocolate Lover’s Version: Fold mini chocolate chips into your cake batter or drizzle ganache over the whipped cream layers.
• Gluten-Free: Substitute a high-quality gluten-free flour blend designed for cakes to make this classic accessible to everyone.
• Dairy-Free: Opt for plant-based butter, non-dairy milk, and coconut cream in the whipped topping to keep it indulgent without the dairy.

How to Make Vanilla Shortcake

Step 1: Prep the Cake Pans and Ingredients

Start things off by bringing your milk, eggs, and butter to room temperature—a total game-changer for a smooth, cohesive batter. Preheat your oven to 335°F and prep two 8” round pans with a generous swipe of pan release and a circle of parchment for worry-free cake removal. Weigh all ingredients for accuracy (trust me, you’ll love the ease!), and divide your milk as outlined for the perfect reverse creaming technique.

Step 2: Mix the Dry Ingredients & Add Butter

In your stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Add in the room temperature butter and mix until the blend looks like soft, slightly damp sand—this step sets you up for crazy-moist, tender shortcake layers.

Step 3: Create the Batter

Once your sand-like mix is ready, pour in the milk and oil mixture and beat at medium speed for 2 minutes until your batter is light and fluffy (don’t skimp—this aerates your cake beautifully). Reduce speed then slowly stream in the milk/egg/vanilla mixture until just incorporated. The batter should look pale, silky, and luscious by the end.

Step 4: Bake the Cakes

Divide the batter evenly between your prepared pans and bake for 30–35 minutes. You’ll know they’re ready when the centers spring back with a gentle touch or a toothpick comes out clean. Let the cakes cool in the pans for about 15 minutes, then flip onto a rack to finish cooling (or pop in the freezer for speedy chilling!).

Step 5: Make the Stabilized Whipped Cream

Bloom the gelatin in cold water, then whip your cream in a stand mixer until it starts foaming. Add the powdered sugar and vanilla, then microwave the gelatin until melted and translucent. Mix in an extra tablespoon of cream to cool it, then drizzle into the whipped cream as you continue to whip until stiff, billowy peaks form. This isn’t just any topping—it’s whipped cream that lasts!

Step 6: Assemble Your Vanilla Shortcake

Slice each cake horizontally for more layers if you love extra filling. Place the first layer on a serving plate, add a generous swoosh of whipped cream, then a pretty layer of sliced strawberries. Repeat the process, finishing with decorative whipped cream swirls and whole berries on top. The cake will look like a centerpiece and slice like a dream!

How to Serve Vanilla Shortcake

Garnishes

Keep it classic with a flurry of whole strawberries and a few sprigs of fresh mint for pop and color, or dust the top with a light shower of powdered sugar just before serving. If you’re feeling extra, a drizzle of strawberry syrup or a handful of white chocolate curls takes this Vanilla Shortcake to next-level gorgeous!

Side Dishes

This showstopping dessert pairs beautifully with light sips—think sparkling lemonade, fruity sangria, or even your favorite rosé. For a festive brunch, serve alongside a platter of extra fresh berries or a bright fruit salad to echo those sunny flavors in every bite.

Creative Ways to Present

For parties, slice and layer your Vanilla Shortcake in individual jars or parfait glasses for make-ahead treats, or go rustic-chic by stacking the layers slightly askew and letting fruit peek out. Want to wow a crowd? Make mini shortcake cupcakes with whipped cream and berries on top—adorable and easy to serve!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Vanilla Shortcake slices tightly in plastic wrap or store them in an airtight container in the fridge. The stabilized whipped cream means everything stays plush and fresh for up to 3 days—just keep them well covered to prevent drying out.

Freezing

The cake layers freeze like a dream: wrap them individually in plastic and store in freezer bags for up to 2 months. To freeze finished Vanilla Shortcake, slice first and wrap well; thaw overnight in the fridge for best texture. Hold off on adding fresh strawberries until just before serving for peak freshness!

Reheating

There’s no need to reheat—Vanilla Shortcake is best served chilled or at cool room temperature. If you have frozen cake layers, thaw them in the fridge, then bring to room temp before assembling for a flawless finish.

FAQs

Final Thoughts

No matter the season or the crowd, Vanilla Shortcake always feels like a special occasion. So gather your berries, whip up this beautiful cake, and get ready to impress—one forkful and you’ll fall in love with the magic of homemade shortcake all over again!

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