Description
This Strawberry Shortcake Cake is a delightful layered dessert featuring moist, fluffy cake layers, sweet macerated strawberries, and rich, homemade whipped cream. Perfect for spring and summer gatherings, this cake combines classic flavors with an elegant presentation that’s 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 Cake Pans and Oven: Grease and line three 9-inch cake pans with parchment paper circles at the bottom. Preheat your oven to 350°F (176°C) to ensure it reaches the right temperature for baking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for use later in the batter.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy. This should take about 2 minutes. Proper creaming is essential for a tender cake.
- Add Eggs Gradually: Incorporate the eggs one at a time into the butter mixture, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients and Milk: Add half of the dry ingredients to the batter and mix until roughly combined. Slowly pour in the milk while mixing continuously, followed by the remaining dry ingredients. Mix until the batter is smooth but do not over mix.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in pans for 2-3 minutes, then transfer to wire racks to cool completely.
- Prep the Strawberries: Wash the strawberries, remove the stems, and slice them. Toss sliced strawberries with sugar in a large bowl and refrigerate for 1-2 hours to macerate, allowing the sugar to release juices.
- Whip the Cream: In a chilled large mixing bowl, whip the 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 the cake. Add half of the macerated strawberries on top of the whipped cream.
- Build the Middle Layer: Place the second cake layer on top, followed by another layer of whipped cream and the remaining strawberries.
- Top and Decorate: Add the final cake layer, then finish with whipped cream swirls and fresh strawberries. Optionally, drizzle leftover strawberry juices on top or alongside the served slices.
- Chill Before Serving: Refrigerate the assembled cake until ready to serve. You can prepare the cake layers and strawberries a day ahead, but assemble the cake on the day of serving for the best texture and freshness.
Notes
- Ensure the butter is at room temperature for easier creaming and a fluffy cake texture.
- Do not over mix the batter once the dry ingredients are added to prevent a dense cake.
- Macerating the strawberries enhances their flavor and creates a natural syrup to keep the cake moist.
- Use cold heavy cream and a chilled bowl for best results when whipping.
- The cake layers and strawberries can be prepared in advance, but assemble just before serving to maintain freshness.
- If you prefer, pipe the whipped cream decoratively using a piping bag and tip for an elegant presentation.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
