This Strawberry Shortcake Crumble Layer Cake is a showstopper dessert that blends elegance with indulgence. It features soft sponge layers filled with whipped cream and fresh strawberries, all wrapped in a buttery cookie crumble coating that adds texture and visual charm. Each slice reveals a symphony of flavors—juicy berries, airy cream, and tender cake—balanced by the slight crunch of the outer crust.
Unlike traditional shortcake, this version is layered like a celebration cake, making it perfect for birthdays, tea parties, or festive gatherings. The fresh strawberries add brightness and natural sweetness, while the whipped cream keeps it light and luscious. The crumb coating, made from crushed cookies or graham crackers, gives it a nostalgic twist reminiscent of ice cream truck strawberry shortcake bars.
INGREDIENTS:
For the Sponge Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
For the Whipped Cream Filling:
- 2 cups (480ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp sugar (optional, for macerating)
For the Crumble Coating:
- 1 cup crushed vanilla cookies or graham crackers
- 2 tbsp melted butter
- 2 tbsp freeze-dried strawberries, crushed (optional for color and flavor)
For Decoration:
- Whole or halved strawberries
- Extra whipped cream for piping
INSTRUCTIONS:
Step 1: Bake the Sponge Cake Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Add the dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely before assembling.
Step 2: Prepare the Whipped Cream In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Keep refrigerated until ready to use.
Step 3: Macerate the Strawberries If desired, toss sliced strawberries with sugar and let sit for 10–15 minutes to release juices. This enhances their flavor and softens them slightly.
Step 4: Make the Crumble Coating Mix crushed cookies with melted butter and crushed freeze-dried strawberries (if using). Spread the mixture on a baking sheet and toast lightly in the oven for 5–7 minutes at 160°C (320°F) until golden. Let cool.
Step 5: Assemble the Cake Place one cake layer on a serving plate. Spread a generous layer of whipped cream and top with sliced strawberries. Add the second cake layer and repeat with cream and berries.
Using an offset spatula, coat the entire cake with whipped cream. Press the crumble mixture gently onto the sides and top of the cake, covering it evenly.
Step 6: Decorate Pipe decorative swirls of whipped cream around the top edge and place halved strawberries in the center or along the border. Chill the cake for at least 1 hour before serving to set the layers.
Serving Suggestions & Variations:
- Add lemon zest to the whipped cream for a citrusy twist.
- Use mascarpone or cream cheese in the filling for a richer texture.
- Swap strawberries for mixed berries or mango slices for seasonal flair.
- Make mini versions in ramekins or jars for individual servings.