Description
A classic and delightful Strawberry Shortcake Cake featuring soft, fluffy cake layers paired with sweet macerated strawberries and rich homemade whipped cream. Perfect for celebrations or a special dessert, this recipe walks you through creating moist cake layers from scratch, juicy strawberry topping, and light, airy whipped cream for assembling a show-stopping layered cake.
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 on the bottom and grease the sides to prevent sticking. Preheat your oven to 350°F (176°C) to ensure it’s ready for baking once the batter is mixed.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later incorporation into the batter.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, add softened unsalted butter, vegetable oil, sugar, and vanilla extract. Beat the mixture on medium-high speed for about 2 minutes until the color lightens and the texture becomes fluffy, indicating proper aeration for a tender cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure full integration of ingredients.
- Combine Dry Ingredients and Milk: Add half of the dry ingredients to the batter and mix until just combined. Gradually pour in the milk while mixing, followed by the remaining dry ingredients. Mix until the batter is smooth and fully blended, scraping down the sides as necessary. Avoid overmixing to prevent dense cake texture.
- Divide Batter and Bake: Evenly distribute the batter among the prepared cake pans. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Cakes: Once baked, remove the cake pans from the oven and let them cool in the pans for 2 to 3 minutes. Then transfer the cakes onto cooling racks and allow them to cool completely before assembling.
- Prepare Strawberries: Wash the fresh strawberries, remove the stems, and slice them thinly. In a large bowl, toss the sliced strawberries with sugar until evenly coated. Refrigerate the mixture for at least 1 to 2 hours to macerate, allowing the sugar to draw out the berries’ juice.
- Make Whipped Cream: In a cold large mixer bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until medium to stiff peaks form, creating a light and airy whipped cream perfect for layering.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread or pipe a generous layer of whipped cream over it, then add half of the macerated strawberries atop the cream. Repeat with the second cake layer, whipped cream, and remaining strawberries. Finish with the final cake layer and decorate with whipped cream swirls and fresh strawberries. Optionally, drizzle leftover strawberry juices over the top or serve alongside.
- Chill and Serve: Refrigerate the assembled cake until ready to serve. Note that the cake layers and strawberries can be prepared up to one day in advance; however, best flavor and texture are achieved when layering on the day of serving.
Notes
- Properly measuring flour by spooning into the cup and leveling off helps ensure the cake isn’t too dense.
- Do not skimp on creaming the butter and sugar; this step incorporates air for a lighter cake.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- Letting strawberries macerate brings out natural juices, enhancing flavor and moisture.
- Chilling the cake after assembly helps firm the whipped cream and meld flavors.
- This cake is best assembled the day you plan to serve to maintain freshness and texture.
- If you lack an Ateco tip 808 for piping, spreading whipped cream with an offset spatula works perfectly.
Nutrition
- Serving Size: 1 slice (approx. 1/14 of cake)
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
