This Strawberry Shortcake Cake is an easy twist on the classic
dessert with layers of moist vanilla cake, juicy strawberries and
fluffy whipped cream! The perfect dessert for fresh summer strawberries!
Ingredients
Cake Layers
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (168g) 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
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
Instructions
1.
Prepare three 9 inch cake pans with parchment paper circles in the
bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to and large mixer
bowl and beat together until light in color and fluffy, about 2 minutes.
Do not skimp on the creaming time. You should visibly see a change in
color and texture.
4. Add the eggs one at a time, mixing until
mostly combined after each. Scrape down the sides of the bowl as needed
to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and
smooth. Scrape down the sides of the bowl as needed to be sure all
ingredients are well incorporated. Do not over mix the batter.
8.
Divide the batter evenly between the cakes pans and bake for 18-20
minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10. To make the strawberries, wash them and cut the stems off, then slice them.
11. Add the sliced strawberries and sugar to a large bowl and toss
together. Set in the fridge for at least 1-2 hours to let the sugar
bring out the juices from the berries. The longer it sits, the more
juices you’ll have.
12. When you’re ready to put the cake together,
make the whipped cream. Add the heavy whipping cream, powdered sugar and
vanilla extract to a large mixer bowl and whip on high speed until
medium to stiff peaks form.
13. To build the cake, place the first
cake layer on a cake plate or other serving platter. Add a layer of
whipped cream. I used Ateco tip 808 to pipe dallops around the outer
edge of the cake, then filled it in. You could also just spread a layer
of whipped cream.
14. Add about half of the strawberries on top of the whipped cream.
15. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.
16. Add the final layer of cake, then finish it off with some whipped
cream swirls and fresh strawberries. If you have any leftover juices
from the sliced strawberries, you could also drizzle that on top or
serve it with the cake slices.
17. Refrigerate the cake until ready
to serve. The cake layers and strawberries can be made up to a day
ahead, but the cake is best if layered together the day it’ll be served.