Strawberry Shortcake Wedding Cake: A Step-By-Step Guide

A strawberry shortcake wedding cake is a perfect choice for a warm-weather wedding. This cake is a twist on the traditional strawberry shortcake, which is usually an individual serving with a biscuit base, whipped cream, and syrup-y strawberries. The wedding cake version is a layer cake, which is better for feeding a larger group and also allows for a more beautiful presentation.

The cake typically consists of three layers of moist, tender, and fluffy vanilla cake, filled with whipped cream and fresh strawberries. The cake is then covered in a strawberry buttercream and decorated with fresh strawberries and flowers. The cake is best served within two days of making and should be refrigerated due to the fresh fruit and whipped cream.

Choosing the right strawberries

• Opt for fresh, ripe strawberries: Look for strawberries that are bright red, fragrant, and free from bruises or soft spots. Ripe strawberries will have a sweet flavour and a juicy texture, making them perfect for your cake.
• Size and shape: Choose strawberries that are uniformly sized and shaped, especially if you plan to decorate the cake with whole strawberries. This will create a visually appealing cake.
• Avoid frozen strawberries: While fresh strawberries are ideal, frozen strawberries tend to release too much liquid, making your cake soggy.
• Timing: Strawberries are typically in season from May through August in the Pacific Northwest. Late summer strawberries tend to be the sweetest due to the warmth and sunshine they receive. Plan your cake-making accordingly to take advantage of the freshest, most flavourful berries.
• Quantity: Depending on the size of your cake and the number of layers, you will need a substantial amount of strawberries. Ensure you purchase enough to generously fill and decorate your cake.
• Prepping the strawberries: Before adding strawberries to your cake, wash them thoroughly and let them air dry. You can slice or dice the strawberries, or even mash them to create a strawberry filling or topping.

Preparing the strawberries

Firstly, source the freshest and ripest strawberries you can find. Ideally, opt for in-season strawberries as they will have the best flavour and texture. If possible, choose locally grown strawberries as they are likely to be the freshest.

Before you begin preparing the strawberries, make sure you have washed and dried them thoroughly. This will remove any dirt or chemicals and ensure your strawberries are ready for incorporation into the cake.

Now, you can start hulling the strawberries. Hulling simply means removing the leafy top of the strawberry along with some of the white core using a paring knife or a strawberry huller. This step is important as it removes the less sweet parts of the strawberry.

After hulling, you can slice or chop the strawberries according to your preference and the requirements of your cake recipe. For a strawberry shortcake wedding cake, you will likely need a mix of sliced and chopped strawberries. Sliced strawberries are ideal for layering between cake tiers, while chopped strawberries can be used for mixing with sugar or other ingredients to create a strawberry filling or topping.

If your recipe calls for macerated strawberries, you will need to combine the chopped strawberries with sugar and let them sit for a while. This process draws out the juices from the strawberries and creates a delicious syrup that can be used in your cake.

Finally, if you want to decorate your cake with whole strawberries, select the most attractive and evenly shaped berries. You can leave them as they are or glaze them with a simple syrup for added shine.

By following these steps, you will have perfectly prepared strawberries ready to be used in your strawberry shortcake wedding cake!

Making the cake layers

Preheat your oven to 325-350°F and prepare your cake pans by greasing them and lining them with parchment paper.

For the cake batter, you will need flour, sugar, baking powder, salt, butter, eggs, vanilla extract, milk or buttermilk, and a fat source such as oil or sour cream. Bring all your ingredients to room temperature to ensure the batter mixes correctly and you get a better rise and texture in your cake.

In a large mixing bowl, cream together the butter, oil or sour cream, and sugar until well combined and fluffy. This step is crucial as there is no baking soda or powder in the recipe, so the air incorporated here will give the cake its lift.

Next, add the eggs one at a time, making sure each is incorporated before adding the next. Then stir in the vanilla extract. Set your mixer aside for now as you won't need it for the next step.

It's now time to add the dry ingredients and milk or buttermilk. Add about a quarter of the dry ingredients to the butter mixture and gently fold it in until mostly combined. Then add approximately a third of the milk, gently stirring it in until combined. Continue to alternate between the dry ingredients and milk until both are combined into the batter. Do not overmix the batter at this stage.

Evenly divide the batter between your prepared cake pans and bake for around 25-35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in their pans for about 10-15 minutes before removing them to a cooling rack to cool completely.

Making the whipped cream

Ingredients:

• Heavy whipping cream or double cream: This forms the base of your whipped cream and will provide the desired thickness and fluffiness.
• Unflavoured gelatin: This ingredient is essential for stabilizing the whipped cream, ensuring it holds its shape and keeps the cake layers sturdy.
• Powdered sugar: Also known as icing sugar, this will sweeten your whipped cream without making it too granular.
• Vanilla extract: A subtle addition of vanilla enhances the flavour and aroma of your whipped cream.

Instructions:

Prepare the gelatin:

Start by whisking together the unflavoured gelatin and cold water in a small, microwave-safe dish. Whisk until all the gelatin is absorbed and let it sit while you begin preparing the whipped cream.

Make the whipped cream base:

In a large mixing bowl, preferably chilled, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until it thickens. Stop mixing before it reaches soft peaks; you just want it slightly thicker at this stage.

Microwave the gelatin:

Keep an eye on your gelatin mixture. Once it has solidified, it's time to microwave it. Microwave the gelatin for a short duration (around 5-10 seconds) to liquefy it again. Whisk the gelatin until it becomes smooth and free of lumps.

Combine gelatin and whipped cream:

With your mixer running at low speed, slowly drizzle the liquid gelatin into the cream mixture. Continue mixing until the gelatin is fully incorporated.

Whip until stiff peaks form:

Increase the mixer speed to high and continue whipping the cream. You'll know it's ready when it forms stiff peaks and has a thick, fluffy texture, resembling the consistency of Cool Whip. Be careful not to over-mix, as this can cause the cream to break down and become runny.

Your stabilized whipped cream is now ready to be used as a delicious filling and frosting for your strawberry shortcake wedding cake! Remember to keep it chilled until you're ready to assemble the cake. Enjoy creating your dream wedding cake!

Assembling the cake

Assembling the Strawberry Shortcake Cake

Now for the fun part! Once your cakes are baked and cooled, and your whipped cream is ready, it's time to assemble your strawberry shortcake cake. Here's a step-by-step guide:

• Slice the cakes: Using a serrated knife, carefully slice each cake layer in half horizontally to create thinner layers. This will give you more layers to work with and make your cake look even more impressive.
• Prepare the strawberries: Wash and dry an adequate amount of strawberries, keeping some whole for decoration and slicing the rest. You can also macerate the sliced strawberries with a bit of sugar to bring out their juices and make them extra sweet.
• Create a stable base: Place the first layer of cake on your serving platter or cake stand. If you're worried about stability, you can spread a thin layer of whipped cream on the platter before placing the cake layer on top. This will act as a glue to keep the cake in place.
• Pipe a rim of buttercream: Using a piping bag, pipe a rim of buttercream or stabilized whipped cream around the edge of the first cake layer. This rim will help stabilize the cake and prevent the filling from spilling out.
• Fill with whipped cream and strawberries: Spread a generous amount of whipped cream on top of the first cake layer, making sure to stay within the buttercream rim. Arrange a single layer of sliced strawberries on top of the whipped cream. You can also add some whole strawberries for a more decorative look.
• Repeat: Place the next cake layer on top of the filling and repeat the process. Add another layer of whipped cream and strawberries. Continue stacking and filling until you've used all your cake layers.
• Crumb coat (optional): Once you've stacked all your cake layers, you can apply a thin layer of buttercream or whipped cream around the entire cake. This is called a crumb coat and will help create a smooth finish and lock in any crumbs. Chill the cake in the refrigerator for about 10-15 minutes to set the crumb coat.
• Final frosting: After the crumb coat is set, it's time to finish frosting your cake. You can use the remaining strawberry buttercream or stabilized whipped cream to frost the top and sides of the cake. Feel free to leave the sides unfrosted for a more rustic look.
• Decorate: To finish your strawberry shortcake cake, decorate the top with dollops of whipped cream and whole strawberries. You can also add some fresh flowers or other decorations if desired.

Remember to refrigerate your cake until it's time to serve. This will help the cake hold its shape and make it easier to slice. If you plan to refrigerate the cake overnight, wrap it in plastic wrap first to keep it from drying out.

Frequently asked questions