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Strawberry Shortcake Layer Cake
YIELD
1 Cake
TYPE
Dessert
TIME
1 hr 5 mins
CUISINE
American
Cake Flour Baking Powder Sugar Lemon Zest Cream of Tartar Eggs Vegetable Oil Water Vanilla Heavy Cream Powdered Sugar Strawberries
RECIPE INGREDIENTS
Sift dry ingredients
1
In a medium sized bowl, sift together cake flour, baking powder, and sugar. Stir in the lemon zest with a whisk.
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Whisk
2
Whisk together egg yolks, vegetable oil, water, and vanilla until combined.
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Make meringue
3
Combine egg whites, the rest of the sugar, and cream of tartar in a large glass bowl (or in the mixer). Beat on high for 3-5 minutes, or until medium peaks form.
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Fold in dry ingredients
4
Fold in the dry ingredients in small amounts. About 4-5 additions.
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Fold in meringue
5
Fold in the egg whites in four additions.
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Bake
6
Transfer the batter into three cake pans and bake at 350 for 20 minutes, or until the cake tests done and is pulling away from the pans.
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Chop
7
Once the cake is finished cooling, chop the strawberries. Set aside.
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Whip
8
In the stand mixer with the whisk attachment, beat heavy cream, powdered sugar, and vanilla until soft to medium peaks form. About 3-5 minutes.
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Assemble
9
Place a cake layer on your chosen stand, spoon about 1 cup of chantilly cream and spread across. Sprinkle top with strawberries. Repeat until no more cake layers remain.
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