Description
This classic Strawberry Shortcake Cake features moist vanilla cake layers baked to perfection, layered with fresh macerated strawberries and fluffy whipped cream. It’s a delightful dessert that’s perfect for celebrations or anytime you crave a light, fruity treat. The combination of tender cake, sweet strawberries, and rich whipped cream creates a harmonious balance of flavors and textures sure to impress your guests.
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 pans and oven: Grease the sides of three 9-inch cake pans and place parchment paper circles in the bottoms. Preheat your oven to 350°F (176°C).
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter, oil, sugar, and vanilla: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract on medium-high speed until the mixture is light in color and fluffy, about 2 minutes. This creaming step is essential for a tender cake.
- Add eggs: Add eggs one at a time, mixing after each addition until mostly combined. Scrape down the sides of the bowl to ensure even mixing.
- Add dry ingredients and milk: Add half of the dry ingredients to the batter, mixing until mostly combined. Then slowly mix in the milk. Finally, add the remaining dry ingredients and mix until the batter is smooth and well combined. Avoid overmixing.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cakes: Allow the cakes to cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely.
- Prepare the strawberries: Hull and slice the strawberries. In a large bowl, toss with sugar and refrigerate for 1-2 hours to macerate, releasing their natural juices.
- Make whipped cream: In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form.
- Assemble the cake: Place the first cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, then add half of the macerated strawberries. Repeat with the second cake layer, whipped cream, and remaining strawberries. Top with the last cake layer and finish decorating with whipped cream swirls and fresh strawberries. Optionally drizzle some of the leftover strawberry juices on top or serve alongside.
- Chill before serving: Refrigerate the assembled cake until ready to serve. Cake layers and strawberries can be prepared a day ahead, but assemble the cake just before serving for the best texture.
Notes
- Ensure butter is at room temperature for proper creaming.
- Do not overmix the batter to keep the cake tender.
- Use cold heavy cream to achieve optimal whipped cream volume and texture.
- Macerate strawberries for at least 1 hour to develop sweeter, juicier berries.
- Assemble cake on the day of serving for best freshness.
- Leftover strawberry juice can be drizzled over the cake slices for extra flavor.
- Store the cake refrigerated and consume within 2 days for best quality.
Nutrition
- Serving Size: 1 slice (estimated 1/14th of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
