This skyscraper strawberry shortcake is a tall fluffy chiffon cake layered with sweet whipped cream and fresh strawberries. Perfect for summer night dinners on the patio or as an impressive addition to a dinner party.
An Ode to Strawberry Season
Strawberry season is almost over so give it a proper send off by making this skyscraper strawberry shortcake!
With light chiffon cake and whipped cream as the other main components, the natural flavour of fresh strawberries can really stand out. Perfect for savouring the last of it until next season.
The Components of this Strawberry Shortcake
Isn’t she a beaut? Tall, slender, stacked so high that it should take center stage.
What’s in this strawberry shortcake? I’ll tells ya.
- Fluffy chiffon layers
- Generous dollops of whipped cream
- Pops of red from fresh strawberries.
And because I really dig the naked cake look, I didn’t frost the sides but kept a bowl of extra whipped cream to add to individual plates.
How To Stack A Tall Cake
Tall cakes, they’re such a statement. They’re also fun to make and even more fun when the moment of truth comes and you’re cutting a slice to see the cross section. But the problem with tall cakes is that the taller you make them, the more unstable they become.
Here are my top tips for stacking tall cakes and how to keep them stable:
- Level off each and every layer of cake with a cake leveller or sharp knife. The cake layers should be absolutely flat and level, not slanted.
- Make sure each layer of cake is the same in thickness.
- When adding frosting, use an equal amount between each layer of cake. I use an ice cream scoop to help me measure by counting how many scoops of frosting I’m putting down. Then I use an offset spatula to smooth out the frosting until completely level before putting a layer of cake on top.
- Insert a dowel right in the center to keep the cake stable and to prevent the layers from sliding around. You can use a wooden dowel (make sure it’s food safe of course) or a bubble tea straw (a straw that is wider than normal in diameter)
- Avoid frostings and fillings that change in texture with time. A poor choice will lead your cake to collapse and look really unappetizing. So don’t use anything that tends to melt or change consistency like ice cream or gelatin-based fillings.
More tall and layered cake recipes:
Recipe for Skyscraper Strawberry Shortcake
Skyscraper Strawberry Shortcake
- 5 eggs separated at room temperature
- 1 1/2 cup cake flour
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1 cup sugar separated into 1/3 and 2/3 cup
- 1/3 cup water
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract
Filling and Decoration
- Fresh Strawberries
- Heavy Cream
- Icing Sugar
- Preheat oven to 350 degrees F
- Separate the eggs into yolks and whites
- In a bowl, beat the yolks and 2/3 cup of sugar on high until pale yellow
- Then sift cake flour and baking powder into yolk mixture and mix on low speed until just incorporated
- Add water, oil, and vanilla and beat on medium speed until creamy
- In another bowl, whip egg whites until slightly foamy. Add cream of tartar
- Increase to high speed until stiff peaks have just formed
- Then decrease to low speed and gradually add in the 1/3 cup of sugar and beat on high again until incorporated
- Add the egg whites into the yolk mixture and gently fold with a spatula until homogenous. Do not overmix!
- Divide batter into 4 UNGREASED 6 inch round pans
- Bake for 15-20 minutes until the tops are golden brown
Filling and Decoration
- Wash and slice strawberries. Reserve 6 whole strawberries
- Beat heavy cream while gradually adding icing sugar until desired sweetness and soft peaks
- Cake pattern goes like this: cake layer, whipped cream, layer of sliced strawberries, and repeat until the last layer of cake
- Decorate the top with more whipped cream
- Finish with 6 whole strawberries
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Chiffon Cake recipe from: Nancy Baked