Wednesday, June 27, 2018

Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!

This one goes out to all the icing lovers in the world. For all the kids who pick apart the cake to get to the frosting. For the insatiable strawberry shortcake fans.

I'm Erica from The Crumby Kitchen, and I am all of those things. Of course, I won't waste cake if it's on my plate, especially if it's shortcake!


Sometimes a layer of pound cake or a biscuit with a bit of whipped cream and berries just isn't enough, which is where this Strawberry Shortcake Layer Cake comes in.

It's tall, it's gorgeous, and it's full of sweet strawberry whipped cream. You'll love it so much, you won't want to share!


Of course, you should, because this easily transportable beauty was made for get-togethers.

It's perfect for brunches, afternoon teas, birthday parties, baby and bridal showers...or a random Thursday night by the pool. Grab the prettiest fresh strawberries you can find and get baking!


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Helpful Tips to make Strawberry Shortcake Layer Cake:

  • Go ahead and cheat with a box mix. The shortcake in this recipe is a little dense, more like a pound cake. If you're more of a fluffy cake fan, feel free to use your own scratch cake recipe - or a box mix. No one will judge after they taste it!
  • If you do use this cake recipe, make sure your eggs and milk and at room temperature, and your melted butter has cooled a bit. Otherwise, you'll end up with curdled milk and scrambled eggs!
  • Store-bought whipped cream will also work! If you need to throw this cake together quickly, just fold the mashed strawberries into a tub of Cool Whip and go at it.
  • The acetate cake collar is necessary to make this cake so pretty! Unless you have a similarly sized springform pan, of course. If you decide to use the pan instead, freeze the cake after filling it, and run a hot knife around the outside before removing the collar.

What you will need to make Strawberry Shortcake Layer Cake:

  • 6-inch cake pans - I use 6-inch cake pans more than anything else since there are only two of us in the house. You can get 6-8 slices from a 6-inch cake, but if you need something bigger, just stick with this brand!
  • KitchenAid Mixer - I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen.
  • Acetate cake collar - These strips are necessary to get that perfect slice look! Once you have a roll, your creativity will go crazy and you'll be trying all kinds of fun and fancy dessert recipes!
  • Shelf-stable whipping cream  - sometimes you just forget the heavy cream. Thankfully, popping one of these shelf-stable boxes of cream in the fridge means you won't need to run to the store!
  • A sharp knife - perfect slices require a sharp knife, heated under hot water. You'll never regret getting one of these babies!

Enjoy!


With love from our simple kitchen to yours. 

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Strawberry Shortcake Layer Cake
dessert, recipe
American

Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!

Ingredients

Vanilla Shortcake
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted & cooled
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Macerated Strawberries
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon zest
Strawberry Whipped Cream
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 13 whole strawberries, divided

Instructions

Vanilla Shortcake
  1. Preheat oven to 350 degrees F. Spray two 6-inch cake pans with cooking spray and place them on a baking sheet; set aside.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a large bowl, combine eggs, milk, melted butter, and extracts. Whisk until well combined, then add the dry ingredients. Stir until just combined.
  4. Divide batter evenly between the cake pans. Bake 22-28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes, then transfer to a cooling rack. Cool to room temperature.
Macerated Strawberries
  1. Combine the sliced strawberries, sugar, and zest in a medium bowl. Stir well to coat, then cover and refrigerate for at least an hour, or overnight.
Strawberry Whipped Cream
  1. In a large bowl, whip cream to medium peaks. Add sugar and vanilla, then whip until stiff peaks form, being sure not to over-whip.
  2. In a separate bowl, mash 6 of the strawberries with a fork. Fold them into the whipped cream. Refrigerate until ready to use.
  3. When ready to assemble, place one layer of cooled cake on a cake board or serving plate. Wrap a strip of acetate around the layer and tape to secure.
  4. Remove the tops of the remaining strawberries, then cut the berries in half. Discard the tops. Place the halves side by side on the cake layer, pressing the cut side against the plastic strip.
  5. Spoon 3/4 of the strawberry whipped cream on the layer, spreading it between the berries with a spatula. Smooth the cream into an even layer, then place the second layer of cake on top.
  6. Spread the remaining whipped cream on the top of the cake. Refrigerate until ready to serve, then spoon the macerated berries and juice on top.









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