Description
This Strawberry Shortcake Cake is a delightful layered dessert featuring moist vanilla cake layers, fresh macerated strawberries, and luscious whipped cream. Perfect for spring and summer gatherings, this cake combines light textures with sweet, fresh flavors for an irresistible 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 Cake Pans and Oven: Grease three 9-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
- Mix Dry Ingredients: In a medium bowl, combine 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 speed until light in color and fluffy, about 2 minutes. Proper creaming is important for cake texture.
- Add Eggs: Add eggs one at a time, mixing after each until mostly combined. Scrape down the bowl sides to ensure even mixing.
- Add Dry Ingredients and Milk: Add half of the dry ingredients to the batter, mixing until mostly combined. Slowly pour in the milk, mixing well. Add the remaining dry ingredients and blend until smooth but do not overmix; scrape bowl as needed.
- Bake the Cake Layers: Divide batter evenly among the prepared pans. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans for 2-3 minutes, then transfer to wire racks to cool completely.
- Prepare Strawberries: Wash, hull, and slice strawberries. Mix sliced strawberries with sugar and refrigerate for 1-2 hours to extract juices.
- Make Whipped Cream: Using a chilled mixing bowl, whip the heavy cream, 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 on top. Add half of the macerated strawberries over the cream. Repeat with the second cake layer, another layer of cream, and strawberries. Place the final cake layer on top and finish with whipped cream swirls and fresh strawberries. Drizzle leftover strawberry juices over the top if desired.
- Chill and Serve: Refrigerate the assembled cake until ready to serve. Cake layers and strawberries can be prepared up to a day ahead; assemble on serving day for best freshness.
Notes
- Measuring flour properly by spooning and leveling ensures cake texture.
- Do not skimp on creaming butter and sugar; it affects cake fluffiness.
- Overmixing the batter after adding flour can make the cake dense.
- Macerating strawberries ahead releases flavorful juices enhancing the cake.
- Use cold heavy cream and chilled bowl for best whipped cream results.
- The cake is best assembled the day it will be served to maintain freshness.
- Leftover strawberry juices can be drizzled on cake slices for extra flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/14th of cake)
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 95mg
