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Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe
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★★★★★

5.1 from 27 reviews

A deliciously light and fluffy Strawberry Shortcake Cake made with moist vanilla cake layers, fresh sliced strawberries mixed with preserves, and stabilized whipped cream with cream cheese for perfect texture. This classic dessert is perfect for special occasions or a delightful treat any time.

Ingredients

Scale

Vanilla Cake

  • 2 1/2 cups all-purpose flour (324 grams)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature (169 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 1/2 cup granulated sugar (300 grams)
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/4 cup buttermilk (300 ml)

Strawberries

  • 3 cups sliced strawberries (about 450 grams)
  • 2 tbsp strawberry preserves or strawberry jam

Whipped Cream

  • 3/4 cup cream cheese, room temperature (170 grams)
  • 2/3 cup powdered sugar (82 grams), divided
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (177ºC). Grease and line three 8-inch cake pans with parchment paper to ensure cakes don’t stick.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large bowl or stand mixer with paddle attachment, beat the butter, vegetable oil, and sugar for about two minutes until the mixture becomes fluffy and light in color.
  4. Add Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl between additions to ensure even mixing.
  5. Add Vanilla: Mix in the pure vanilla extract until combined.
  6. Alternate Buttermilk and Dry Ingredients: Add the buttermilk and flour mixtures in thirds, starting and ending with buttermilk, mixing on low speed to avoid overmixing. Finish by folding gently with a spatula.
  7. Bake the Cake Layers: Divide batter evenly among the prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Allow cakes to cool in pans for 10 minutes, then invert onto cooling racks to cool completely. Wrap cooled cakes in plastic wrap if not assembling immediately, and refrigerate or freeze.
  9. Prepare Strawberries: Slice strawberries about 1/8 inch thick. Toss with strawberry preserves. If preserves are thick, dissolve with a few drops of water to mix evenly. Set aside.
  10. Make Whipped Cream: Beat cream cheese with half the powdered sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream with the remaining powdered sugar until stiff peaks form.
  11. Combine Cream Cheese and Whipped Cream: Gently fold one third of the whipped cream into the cream cheese mixture, then another third, and finally the last third, taking care not to deflate the mixture.
  12. Assemble the Cake: Place one cake layer on a plate. Level dome if needed. Spread or pipe whipped cream on top, then add a layer of sliced strawberries, draining excess liquid. Repeat for the second layer. Place the final cake layer on top and frost with remaining whipped cream. Decorate with fresh strawberries as desired.
  13. Storage: Store assembled cake in the fridge for up to 2 days in an airtight container.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Fold dry and wet ingredients gently to avoid overmixing which can cause dense cake.
  • If strawberry preserves are too thick, dilute slightly with water for easier mixing with strawberries.
  • The cream cheese stabilizes the whipped cream, helping it hold shape longer.
  • Drain excess liquid from strawberries before layering to prevent the cake from becoming soggy.
  • Store cake in an airtight container in the fridge to keep it fresh for up to two days.

Nutrition

Keywords: Strawberry shortcake, vanilla cake, whipped cream, fresh strawberries, layered cake, dessert, summer cake

Find it online: https://frommamamaya.com/strawberry-shortcake-cake-recipe/