Description
Strawberry Shortcake Cake is a classic, layered dessert featuring moist vanilla cake layers, fresh macerated strawberries, and fluffy homemade whipped cream. This cake combines the sweetness of ripe strawberries with rich, creamy textures and a light, tender crumb, perfect for celebrations or a delightful treat.
Ingredients
Scale
Cake Layers
- 2 1/2 cups (325g) all-purpose flour (measured properly)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted Challenge butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Strawberries
- 1 pound fresh strawberries
- 3 tbsp (39g) sugar
Whipped Cream
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare the cake pans and oven: Line three 9-inch cake pans with parchment paper circles at the bottom and grease the sides thoroughly. Preheat your oven to 350°F (176°C) to ensure it’s hot and ready for the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later incorporation.
- Cream butter, oil, sugar, and vanilla: In a large mixer bowl, beat the room temperature unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed until the mixture is pale, light, and fluffy, about 2 minutes. This creaming step is crucial for a tender cake texture.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating each egg until mostly incorporated before adding the next. Scrape down the bowl sides as needed to ensure even mixing.
- Add dry ingredients and milk alternately: Add half of the dry ingredient mixture to the batter and mix until just combined. Slowly pour in the milk and mix well. Add the remaining dry ingredients and mix gently until the batter is smooth and combined. Avoid overmixing to keep the cake tender.
- Divide and bake: Evenly divide the batter among the prepared cake pans. Place in the preheated oven and bake for 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the cakes: Remove the pans from the oven and let them cool for 2-3 minutes. Then, remove the cakes from the pans and transfer them to wire racks to cool completely.
- Prepare strawberries: Wash the strawberries, remove the stems, and slice them. Toss the sliced strawberries with sugar in a large bowl, then refrigerate for 1-2 hours. This allows the sugar to draw out the juices and sweeten the berries.
- Make whipped cream: Combine the cold heavy whipping cream, powdered sugar, and vanilla extract in a large mixer bowl. Whip on high speed until medium to stiff peaks form, ensuring a light but stable cream for layering.
- Assemble the cake: Place one cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, followed by half the macerated strawberries. Add the second cake layer and repeat with whipped cream and remaining strawberries. Finish with the last cake layer and top with whipped cream swirls and fresh strawberries. Optionally drizzle with leftover strawberry juices.
- Chill before serving: Refrigerate the assembled cake until ready to serve. The cake layers and strawberries can be prepared a day ahead, but the cake is best assembled the same day for freshness.
Notes
- The cake layers and strawberries can be prepared a day in advance, but assemble the cake on the day it will be served for best results.
- Ensure butter is at room temperature for proper creaming to achieve a light cake texture.
- Do not overmix the batter to prevent toughness; mix until just combined and smooth.
- Keep the heavy cream cold before whipping to achieve better volume and stability.
- If you want more strawberry flavor, drizzle the leftover macerated strawberry juice over the whipped cream layer before adding strawberries.
- Use a serrated knife to level the cake layers if they dome to ensure even stacking.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
