Strawberry Shortcake Layer Cake

This Strawberry Shortcake Layer Cake is a quintessential celebration of summer, reimagined into a stunning centerpiece dessert. It’s a delightful tribute to the classic American shortcake, elevated with the elegance of a layered cake. Featuring tender, moist vanilla cake layers, generously filled with luscious strawberry jam, and enveloped in a dreamy, silky vanilla buttercream frosting, this cake promises a harmonious blend of textures and flavors. Each forkful delivers the light, airy crumb of the cake, the sweet burst of concentrated strawberry, and the creamy richness of the frosting. Perfect for birthdays, garden parties, or simply as a comforting treat on a warm afternoon, this cake is designed to bring joy and a taste of sunshine to any occasion.

Detailed Ingredients

For the Vanilla Cake Layers:

• 2½ cups (300g) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature

For the Strawberry Filling:

• 1 cup (280g) high-quality strawberry jam or preserves (seedless if preferred)

For the Silky Vanilla Buttercream Frosting:

• 1½ cups (340g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar (confectioners’ sugar), sifted
• ¼ cup (60ml) heavy cream (or whole milk)
• 1 teaspoon pure vanilla extract
• Pinch of salt (optional, to balance sweetness)

Step-by-Step Instructions

Part 1: Baking the Vanilla Cake Layers

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For best results, also line the bottoms with parchment paper circles.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl with an electric mixer (stand mixer or handheld), beat the softened unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes, until light, fluffy, and pale in color.
4. Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
5. Alternate Wet and Dry: With the mixer on low speed, gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two. Begin and end with the flour mixture (e.g., add ⅓ flour, mix, then ½ buttermilk, mix, then ⅓ flour, mix, then ½ buttermilk, mix, then ⅓ flour, mix). Mix just until combined and smooth; do not overmix. Overmixing can lead to a tough cake.
6. Fill and Bake: Divide the batter evenly among the three prepared 8-inch cake pans. You can use a kitchen scale for precise distribution.
7. Bake: Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
8. Cool Cakes: Remove the pans from the oven and let the cakes cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature before frosting. Warm cakes will melt the frosting.

Part 2: Preparing the Silky Vanilla Buttercream Frosting

1. Cream Butter: In a large mixing bowl with an electric mixer, beat the softened unsalted butter on medium speed for 2-3 minutes until creamy and light.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until incorporated after each addition. Once all the sugar is added, increase the speed to medium-high.
3. Add Cream and Vanilla: Pour in the heavy cream and vanilla extract (and optional pinch of salt). Beat on medium-high speed for another 3-5 minutes, until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more cream; if too thin, add a tablespoon more powdered sugar.

Part 3: Assembling the Strawberry Shortcake Layer Cake

1. Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for easier stacking.
2. First Layer: Place one cooled cake layer on your serving plate or cake stand.
3. Frosting Dam (Optional): Pipe a dam or ring of buttercream around the top edge of the first cake layer. This helps to contain the jam.
4. Spread Jam: Spoon about half of the strawberry jam inside the buttercream dam (or directly onto the cake if not using a dam) and spread it evenly over the cake layer.
5. Add Frosting: Top the jam with a generous layer of vanilla buttercream (about ¾ to 1 cup) and spread it evenly.
6. Second Layer: Carefully place the second cake layer on top, pressing down gently.
7. Repeat Layers: Repeat the jam and frosting steps: spread the remaining strawberry jam, then another generous layer of buttercream.
8. Final Layer: Place the third cake layer on top, pressing gently to secure.
9. Crumb Coat: Apply a thin layer of buttercream all over the top and sides of the entire cake. This is called a crumb coat and traps any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
10. Final Frosting: Once the crumb coat is firm, apply the remaining buttercream to the top and sides of the cake, using an offset spatula or bench scraper to create a smooth finish or decorative swirls.
11. Chill Before Slicing: For best results and clean slices, chill the frosted cake in the refrigerator for at least 30 minutes before slicing and serving.

Tips, Variations, and Storage

• Fresh Strawberries: For an even fresher taste, you can replace or supplement the jam with thinly sliced fresh strawberries between the layers. Toss fresh berries with a spoonful of sugar and a squeeze of lemon juice.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the way to 1 cup with whole milk. Let it sit for 5 minutes before using.
• Prevent Sticky Jam: To prevent the jam from making the cake soggy, ensure your cake layers are completely cool. The buttercream dam also helps.
• Whipping Cream Frosting: For a lighter, more classic “shortcake” feel, you can use stabilized whipped cream instead of buttercream, though it’s less stable for prolonged display.
• Decorations: Garnish with fresh strawberries, mint leaves, or a sprinkle of toasted coconut flakes for extra flair.
• Storage: Store the Strawberry Shortcake Layer Cake, covered, in the refrigerator for up to 3-4 days. Allow it to come closer to room temperature for about 30 minutes before serving for the best flavor and texture.

Pairings

• Beverages: This cake is wonderfully paired with a glass of cold milk, a refreshing iced tea, a sparkling rosé wine, or a delicate cup of herbal tea.
• Complementary Flavors: Serve alongside a light fruit salad or a simple scoop of vanilla bean ice cream to enhance the experience.

Quick Info

• Prep Time: 25 minutes (active)
• Chilling Time: 30 minutes (for dough, then 30 mins for crumb coat)
• Cooking Time: 25-30 minutes
• Total Time: Approximately 1 hour 30 minutes (not including cooling time for cakes)
• Servings: 12-16 slices
• Cuisine: American / Dessert