Stacked Vanilla Strawberry Shortcakes

These gorgeous mini individual-sized cakes are super easy to make and look quite impressive. Stacked Vanilla Strawberry Shortcakes are prepared with vanilla sheet cake, strawberry shortcake crumbs, buttercream frosting, and fresh strawberries. You’re going to love these shortcakes!

When I started working on this 7 Days of Strawberry Shortcake Sweets series, I knew I wanted to do something with cake and I’ve been dying to showcase how easy it is to make the popular stacked cake look at home. Stacked Vanilla Strawberry Shortcakes are the perfect for Valentine’s Day, or any occasion for that matter. I’m all for individually prepared desserts, because when something is this good, why would you want to share?

It seems that I’m on a stacking kick lately. Did I just do the same thing with the Strawberry Shortcake Waffles? And, yesterday’s Copycat Strawberry Shortcake Flakies were a stacking type of dessert too! And, as for individual desserts, and savoury dishes too, I’ve always been a fan of those. I happen to think that taking a minute or two extra to portion something individually just makes it all the more special.

Just in case you might be wondering what I’m talking about, here are a few recipes that I’ve created in an individual bowl or serving. Remember these Baked Bagel French Toast Pots? Or these Baked Asparagus with Eggs and Parmesan? I took the same individual approach with my No-Bake Cheesecakes.

VANILLA CAKE

I think every home cook should have a good go-to vanilla cake recipe tucked away for safekeeping. I have one that I break out from time to time. In fact, my vanilla cake recipe has been featured here on Lord Byron’s Kitchen several times. You see, the cake is perfectly moist and fluffy, and it translates so well from recipe to recipe.

I have used that recipe in a normal, everyday vanilla cake. I’ve also used it in a Jam-Filled Vanilla Layer Cake. That same recipe has been used as a cupcake base and dyed in different colours in these Bakery Style Mini Cupcakes. It’s just such a versatile recipe and it lends itself well to different flavour combinations too. I knew immediately that it would be the perfect cake for these Stacked Vanilla Strawberry Shortcakes!

INGREDIENTS NEEDED FOR THIS RECIPE

You might have guessed by now that you need a batch of Strawberry Shortcake Crumbs. I shared that recipe on Monday, and you can find it here. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

For the Crumbs:

• Vanilla Pudding – Just a plain box of the powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
• Strawberry Jello – Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
• Flour – Regular all-purpose flour is good.
• Butter – I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
• Golden Oreos – These are the vanilla-flavoured Oreos. You’ll use one full package of Golden Oreos.

CLICK HERE TO GET THE RECIPE INSTRUCTIONS FOR THE CRUMBS

For the Cake:

• Flour – Any all-purpose flour will do just fine. I have not tested this recipe with any other types of flour.
• Butter – Make sure your butter is at room temperature! You can salted or unsalted butter. If you use salted butter, do not add the additional salt in the list of ingredients here.
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Salt – This is a common ingredient in baking and cooking.  In baking it helps to enhance and balance sweetness.
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 

For the Buttercream:

• Butter – Just like in the cake, you can use salted or unsalted butter. If you use unsalted butter, add a pinch of salt.
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.  It is used in frostings quite often. 
• Vanilla Extract – Yes, more vanilla!
• Whipping Cream – You can use milk here if you don’t have whipping cream. It helps to create a fluffier frosting.

HOW TO MAKE STACKED STRAWBERRY VANILLA SHORTCAKES

This recipe most certainly isn’t complicated, but there are a few steps involved. To make these cakes a success, prepare the individual layers first and then it’s just a matter of assembling and building your cakes. Here’s how I do it!

1. Bake the Cake

Start by preheating your oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set it aside. I’m using a two-thirds sheet pan (also referred to as a three-quarter size sheet pan) and measures 21 x 15″. In a large bowl, beat together the butter and sugar for 2 to 3 minutes or until light and fluffy. Add the eggs one at a time and blend well into the sugar and butter mixture. Next, add the vanilla and beat that into the batter.

Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Beat the dry ingredients into the wet until well combined. Add the milk and fully incorporate. Coat the parchment-lined baking sheet with non-stick cooking spray. Be sure to spray the sides of the pan! Pour the batter into the pan and use a rubber spatula to press down so that the entire pan is covered.

Bake for 20 minutes, testing with a toothpick for doneness. (Insert a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with batter on it, continue the baking process for a few more minutes. Test again.) Remove from oven. Place the pan on a cooling rack and let set for 10-15 minutes. Next, place a cooling rack onto the cake and carefully invert the cake onto the rack and out of the pan. Remove the parchment paper and allow the cake to fully cool.

2. Make the Buttercream

A stand mixer works very well for this, because it does take a while. But, if all you have is a hand mixer, it will work too. Start by adding the butter to the mixing bowl, and using the paddle attachment, whip the butter for 5-7 minutes. Be sure to scrape down the bowl a time or two in between.

Add two cups of confectioner’s sugar to the bowl and beat on low speed until just incorporated. Add the vanilla extract and beat again to just combine. Now, add two more cups of confectioner’s sugar and beat until incorporated. Increase the speed and beat well for another two to three minutes.

Finally, add the whipping cream or milk. Beat well into the buttercream mixture for three to five minutes. Be sure to scrape down the bowl before this one last mix. Once the buttercream is mixed, cover the bowl and let it sit at room temperature. Do not refrigerate. Once the cakes are cooled and ready, beat the buttercream again for another minute before using.

Preparing the Cakes for Assembly

Now that the cake is completely cooled, it’s time to cut it. Slide the cake onto a large cutting board, or onto your kitchen counter. Place a sheet of parchment paper onto your counter first, if you are not using a cutting board. Use a large circular cookie cutter to cut twelve circles out of the cake. The leftover cake bits can be frozen and used for trifle later, or you can crumble them to make cake pops or truffles.

Transfer a quarter of the buttercream to a large piping bag with a small round piping tip. (I used #803.) Add the rest of the buttercream to another piping bag fitted with a medium-sized rosette tip. (I used #826.) You can assemble the cakes on individual plates or on a large platter. You most likely will be making these in advance, so think about how you will safely store them until you’re ready to serve them. They can sit at room temperature for three to five hours. Or, you can refrigerate them. Be sure to let them sit at room temperature for at least one hour before serving.

One more thing before you start to assemble. Place the Strawberry Shortcake Crumbs into a bowl that is at least six inches wide and has a good inch or so of depth to it. You will use this to dip the layers of cake into to coat them with the crumb mixture. Now, are you ready to start assembly?

Stacking the Shortcakes

Working with one cake round at a time, and using the round piping tip, cover the surface with buttercream. You’ll use about two tablespoons of buttercream to cover the cake round. Next, invert the round and press it lightly into the bowl of shortcake crumbs. This will help the crumbs stick to the buttercream. Place the cake round, crumb-side up, onto a serving plate or large platter. Next, using the rosette tip, pipe about a quarter cup of buttercream onto the round. Do this until you have six rounds completed.

Now, place a second cake round onto the top of each of the six previously prepared rounds. Using the rosette tip again, pipe about a quarter cup of buttercream onto the round. Do this until you have six rounds completed. Spoon a tablespoon of the Strawberry Shortcake Crumbs over the top of each stacked cake.

At this point, I like to garnish it with a strawberry. If you are serving these cakes immediately, go ahead and garnish them now. Otherwise, do not add the strawberry to the top of the cake until you are ready to serve. If serving later, go ahead and gently cover the cakes with plastic wrap. You can leave the cakes at room temperature if serving within the next five hours, otherwise, you should refrigerate them until one hour before serving.

RECIPE TIPS AND TRICKS

1. In the photos, I stacked the cakes two high. You can certainly do less or more to suit your needs. In fact, these are quite filling, especially with all of that buttercream frosting, so one layer of cake must be enough!
2. You don’t need to cut and stack the cakes. You could prepare this as a whole cake. Bake the cake batter in two nine-inch cake pans and prepare the stack as one big cake!
3. Try using the scrap bits of cake to make cake pops or truffles. Crumble the cake bits and mix in softened cream cheese or any leftover buttercream frosting until you get a consistency that you can roll into balls. Chill and dip in melted chocolate!