[NEW] How To Make A Strawberry Shortcake Layer Cake 2020

How To Make A Strawberry Shortcake Layer Cake

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Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with freshly picked strawberries and stabilized whipped cream. If you love traditional strawberry shortcake, then you will LOVE this layer cake version.

Full blog post with recipe here ►

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10 ounces (283 g) milk room temperature, divided evenly into two measuring cups
3 ounces (85 g) canola oil
1 Tablespoon vanilla extract
3 Large eggs room temperature
13 ounces (368 g) cake flour
13 ounces (368 g) sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces (227 g) unsalted butter room temperature

Stabilized Whipped Cream ►
24 ounces (680 g) heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons gelatin I use KNOX brand
3 Tablespoons cold water
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream for the gelatin
16 ounces (454 g) fresh strawberries washed and sliced for the filling

00:00 Introduction
00:32 Types of cake to use
00:50 Vanilla cake batter
01:58 Measuring with a scale
02:40 Baking the cakes
03:16 Cooling the cakes
03:41 Stabilized whipped cream
05:11 Cutting strawberries
05:55 Torting the cakes
06:20 Stacking the cake
06:48 Storing the cake
07:40 Tasting the cake




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32 thoughts on “[NEW] How To Make A Strawberry Shortcake Layer Cake 2020

  1. simplegateaux says:

    Strawberry Shortcake is an immensely common and well loved cake in Asia that originated from Japan. Unlike the american counterpart where a biscuit/shortcake is used. The Strawberry "Shortcake" in Asia usually consists of a foam cake base (either a genoise or chiffon), layered with whipped cream and diced/sliced strawberries 😀

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