Looking for a dessert that’s both visually stunning and incredibly delicious? Look no further than this recipe for a strawberry shortcake stacked multi-layer cake with a fondant exterior.
This cake features a fluffy cake filled with fresh strawberries and a light, airy whipped cream filling. The surface is covered in a smooth, sugary fondant, making it a true show-stopper.
Whether celebrating a special occasion or looking for an impressive dessert to share with friends and family, this strawberry shortcake stacked multi-layer cake will surely be a hit!
Here’s our strawberry shortcake recipe:
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 1/2 cups finely chopped fresh strawberries
- For the Filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely chopped fresh strawberries
- For the Fondant:
- 1/2 cup light corn syrup
- 1/2 cup vegetable shortening
- 1 teaspoon clear vanilla extract
- 8 cups powdered sugar, sifted
- 1/2 cup water
TIP: In lieu of making the fondant from scratch, you can check local bakery shops for pre-made options, or you can also order various colors online.
Have fun getting creative with decorating!
Instructions:
- Preheat your oven to 350°F—grease and flour four 9-inch cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add eggs to the butter and sugar mixture one at a time, mixing well after each addition. Stir in vanilla extract.
- Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cakes completely before assembling them.
- To make the filling, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Fold in the chopped strawberries.
- Place one cake layer on a cake stand or plate to assemble the cake. Spread a layer of the filling over the top of the cake. Repeat with the remaining layers.
- Chill the assembled cake in the fridge for at least 30 minutes.
- To make the fondant, combine corn syrup, shortening, and vanilla extract until creamy in a large mixing bowl.
- Gradually beat in the powdered sugar, adding water until the mixture forms a stiff dough.
- Dust a clean surface with powdered sugar and knead the fondant until it’s smooth and pliable.
- Roll out the fondant to fit the size of the chilled cake.
- Carefully drape the fondant over the cake and smooth it out, trimming the edges as needed.
- Decorate the cake as desired.
- Chill the cake until ready to serve. Enjoy your delicious strawberry shortcake stacked multi-layer cake with a fondant exterior!
Did you know?
Strawberry shortcake was not made initially with cake. The first strawberry shortcake recipe appeared in an English cookbook in 1588 and consisted of a baked pastry shell filled with strawberries.
The dessert evolved, and by the mid-1800s, it was often made with a sponge cake or a biscuit instead of a pastry shell. In the early 1900s, strawberry shortcake became popular in the United States and was typically made with a sweet cake or biscuit topped with strawberries and whipped cream.
A little history:
The dessert’s origins can be traced back to England in the late 1500s, when it was first mentioned in a cookbook called “The Good Housewife’s Jewell” by Thomas Dawson in 1588. At that time, strawberry shortcake was a simple dessert made of baked pastry shells filled with strawberries.
Over time, it evolved, and by the 1800s, it was often made with a sweetened biscuit or sponge cake instead of a pastry shell. During this time, strawberry shortcake became a popular dessert in the United States, particularly in the South.
In the early 1900s, strawberry shortcake was featured in many cookbooks, and dessert variations became widespread. The classic American strawberry shortcake typically consists of a sweet biscuit or cake topped with fresh strawberries mixed with sugar to create a syrupy sauce. Whipped cream is then added on top to complete the dessert.
These days, strawberry shortcake is still a beloved dessert, often enjoyed in the summer when fresh strawberries are in season. It has also become a cultural icon in literature, music, and even as a cartoon character in the 1980s.
