Strawberry Shortcake


Apr 13

Strawberry Shortcake – tender and light vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.

Strawberry Shortcake: Tender and fluffy layers of vanilla cake, filled with whipped cream and fresh strawberries, and covered in a strawberry buttercream. #cakebycourtney #cake #cakerecipe #strawberryshortcake #shortcake #strawberry #buttercream

Happy belated Easter, friends! It was so fun seeing everything you baked up this weekend for your Easter dinner yesterday. From cakes, to cupcakes, to bars, to cookies, to bread… you were busy! I’m so glad you liked my Classic Carrot Cake as much as I do!

Strawberry Shortcake

For my new recipe this week, let me introduce you to my Strawberry Shortcake. This cake is made up of tender and fluffy vanilla cake, is filled with homemade whipped cream and fresh strawberries, and is covered in a strawberry buttercream.

Strawberry Shortcake: Tender and fluffy layers of vanilla cake, filled with whipped cream and fresh strawberries, and covered in a strawberry buttercream. #cakebycourtney #cake #cakerecipe #strawberryshortcake #shortcake #strawberry #buttercream

I went a little untraditional with the addition of the strawberry buttercream, but I think it was a risk well worth it! The flavor is awesome!

The cake layers for this one come from my Classic Vanilla Cake. Remember, with a tender, fluffy vanilla cake, it’s easy to over bake the layers and get a dry cake. Here’s what I do in my recipe to make sure that doesn’t happen:

  • Reduce the temperature to 325 degrees F.
  • Add sour cream to increase fat in the batter, which helps create and maintain moisture.
  • Keep your eye on the cakes as they bake and don’t forget to use a toothpick to check when they’re done. When you insert the toothpick in the center of the cake, it should come out with a few moist crumbs on it.
  • Don’t over mix the cake batter.

Whipped Cream Filling

The whipped cream filling is simply stabilized whipped cream. I’ve used it in several recipes, as I’m sure you’ll notice and I have a full tutorial on IGTV that you can watch HERE to help you make the recipe below.

Strawberry Shortcake: Tender and fluffy layers of vanilla cake, filled with whipped cream and fresh strawberries, and covered in a strawberry buttercream. #cakebycourtney #cake #cakerecipe #strawberryshortcake #shortcake #strawberry #buttercream

You’ll see that I added gelatin to the recipe because the gelatin is what helps stabilize the whipped cream so it holds up better between cake layers. However, it can sometimes be tricky to use. The key to making sure you don’t get clumps in your whipped cream filling is to not let the gelatin mixture cool too long in the fridge. You don’t want the gelatin to set too much as it cools and you also don’t want it to be too warm when you add it to your whipped cream or the whipped cream will soften.

Strawberry Buttercream

To top everything off, I added a delicious strawberry buttercream, made with a little strawberry jam and freeze dried strawberries.

Strawberry Shortcake: Tender and fluffy layers of vanilla cake, filled with whipped cream and fresh strawberries, and covered in a strawberry buttercream. #cakebycourtney #cake #cakerecipe #strawberryshortcake #shortcake #strawberry #buttercream

The flavor is out of this world delish.

Assembly

To make sure your cake is stacked properly, take a look at the tips below to refresh your memory.

Enjoy!

 

Strawberry Shortcake

Tender and fluffy vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.

Course Dessert
Cuisine Cake
Keyword Strawberry Buttercream, Strawberry Rhubarb Crumble, Strawberry Shortcake, Whipped Cream
Servings 20 people

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 6 egg whites at room temperature
  • 2 tsp. (8 g) clear vanilla extract
  • 1/2 cup (120 g) sour cream at room temperature
  • 3 cups (340 g) cake flour
  • 1 tbsp. (10 g) baking powder
  • 1 tsp. (5 g) salt
  • 1 cup (240 g) buttermilk at room temperature

FOR THE WHIPPED CREAM

  • 2 cups (462 g) heavy whipping cream cold
  • 3 tbsp. (44.3 g) water cold
  • 1 tbsp. (9.25 g) unflavored gelatin
  • 1/2 cup (62.5 g) powdered sugar measured and then sifted
  • 1 tsp. (4.2 g) vanilla extract
  • Diced fresh strawberries

FOR THE BUTTERCREAM

  • 1 1/2 cups (327 g) unsalted butter slightly cold
  • 1/4 cup (40 g) freeze dried strawberries pulverized
  • 1/3 cup (76 g) heavy cream
  • 2 tbsp. strawberry jam
  • 4 cups (500 g) powdered sugar measured and then sifted
  • 1 tsp vanilla extract
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  1. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.

  2. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

  3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.

  4. Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.

  5. Add the sour cream and vanilla extract and beat until incorporated, about one minute.

  6. With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  7. Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

  1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.

  2. In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.

  3. Keep covered and chilled until ready to use.

FOR THE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.

  2. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

  3. Add the freeze dried strawberries and the strawberry jam.

  4. With mixer on medium speed, add whipping cream and vanilla.

  5. Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

ASSEMBLY

  1. Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.

  2. Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.

  3. Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.

  4. Place the next cake layer on top of the filling and repeat steps 2 and 3.

  5. Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.

  6. After the crumb coat is set, finish frosting your cake with the strawberry buttercream

27 thoughts on “Strawberry Shortcake

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  1. 5 stars
    WOW!!!! This looks unreal!! My husband gets your emails and the second he saw this he yelled “WE HAVE TO MAKE THIS CAKE”. Can’t wait to try this over the weekend!!

  2. What is the difference between your vanilla cake and funfetti cake recipes? I find that the funfetti cake is much lighter and fluffier in texture. Im wanting to make this recipe and was hoping to swap the recipes. Is that possible?
    Thanks! Im in love with all of your cakes, they are my go to!

  3. Due to a miscommunication of my groceries delivered I only have extra large eggs. Should I just leave one egg out of the 6 egg whites?

  4. Hi-looks amazing! Can’t wait to make!! I’m assuming it requires refrigeration prior to serving, and after???
    Oh-also, would this be a recipe that could be used under fondant? Sounds divine as a summer wedding cake.

    1. You want to keep it lightly wrapped in the freezer and then put it in the fridge the night before serving. Take out of the fridge a couple hours before serving. After I like to slice individual slices and keep them wrapped in saran in the freezer.

  5. Hi,
    Is the butter supposed to be 3/4 cup? or 1 and 1/2 cups? 3/4 cup would equal the amount of grams listed… Thanks!

  6. 5 stars
    Hi, we love making your cakes! On the freeze dried strawberries, I’m assuming you measure the 1/4 cup after you pulverize? I measured a 1/4 cup and then pulverized it but it was only 10 grams! And it says 40! Is that right?

  7. Sorry, one more question–is it a tsp of vanilla in the buttercream? It’s mentioned in the directions but not on the ingredient list.

  8. 5 stars
    I can’t wait to make this cake for Mother’s Day!! I just noticed that I only have 9 inch pans. Can I still use them? I’ll just have to take them out of the oven a little sooner? Do you have any tips?

  9. I can’t wait to make this for Mother’s Day this weekend !! I only have 9inch pans would this work? Should I tweak the recipe at all?

  10. 5 stars
    I made this for Mother’s Day and everyone was absolutely raving. It is so fresh, light, and delicious! I’ve made many cakes for the same crowd and the consensus was that this was the best one yet.

  11. I wanted to assemble this cake the day before it’s being served and keep it in the fridge overnight. Should I omit the fresh strawberries in the layers or will they hold up okay overnight?

  12. 2 stars
    The cake had way too much baking soda resulting in an after taste. The whipped cream did NOT hold up in the least bit.

  13. Are you sure the gelatinous cream goes in the fridge for 5-7 minutes? I left it in for a little over seven minutes and my whipped cream still fell when I poured it in. And your IGTV tutorial says at five minutes it was still warm. When we take it out of the fridge, are we looking for room temperature or a little cool or what?

  14. For the whipped cream filling, how long in advance can you make it? Would it still be fine if I make it the night before I want to assemble the cake?