Strawberry Shortcake Cake Recipe – Step by Step Guide : A soft vanilla cake layered with luscious strawberries and whipped cream icing. A layer cake with the traditional flavors of strawberry shortcake.
Strawberry Shortcake Cake Recipe – Step by Step Guide
What looks like a gorgeous layer cake, tastes like strawberry shortcake, and will wow everyone you give it to?
Ingredients
Cake:
- 2½ cups all purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract , optional, but highly recommended
- ⅔ cup sour cream
- ¾ cup milk , preferably whole or 2%, room temperature
Filling:
- 3 cups sliced or diced fresh strawberries , divided
- 2 tablespoons strawberry jam
- additional whole strawberries , for garnish, optional
Frosting:
- 8 ounces cream cheese , softened to cool room temp
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream , really cold, straight from the fridge
Instructions
Cake:
Turn the oven on to 350°F.
Mix the flour, baking powder, and salt together in a medium-sized bowl. Put aside.
Beat sugar, oil, eggs, egg whites, and extracts together using a hand mixer or a stand mixer fitted with the paddle attachment (recommended). Beat in the sour cream after adding it. Beat in half of the flour mixture after adding it. Slowly add the milk and then the remaining flour mixture while continuing to beat. As needed, scrape the bowl’s bottom and sides. Take care not to stir it too much.
Grease and line three 8-inch cake pans with parchment paper. Divide the batter among the three pans equally. To get rid of any air bubbles, gently tap or drop the pans on the countertop a few times.
When a toothpick put into the center comes out clean, bake for 18 to 22 minutes. To guarantee even browning, turn the pans once while they are baking, if needed. After the pans are fully cooled, place them on a rack.
Filling:
Frosting:
In a sizable mixing basin, combine the cream cheese, powdered sugar, and vanilla extract. Beat the mixture on medium speed with a hand mixer or a stand mixer fitted with a whisk attachment (recommended) until smooth. Pour the heavy cream slowly down the edge of the bowl while the mixer is still beating. Periodically stop and scrape the edges and bottom of the basin. Once the cream can hold a stiff peak, increase the speed to high and keep whipping. The cream must be chilled in order for it to thicken appropriately. Hold the bowl close to the top while using a hand mixer; avoid holding it up against your body.
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Notes
Cake layers made with three cake pans are somewhat thinner, which is how I like my filling and stacking. You can split the batter between two 8-inch cake pans if you’d want the cake layers to be thicker or if you don’t have three 8-inch round cake pans. Bake for an additional 22–27 minutes.
EGGS AND MILK: Place the four eggs in a dish of extremely warm tap water and let sit for approximately five minutes to quickly bring the eggs and milk to room temperature. To remove the chill, microwave the milk for 15 seconds.
Nutrition
- Calories: 585kcal
- Carbohydrates: 60g
- Protein: 7g
- Fat: 36g
- Saturated Fat: 23g
- Cholesterol: 117mg
- Sodium: 228mg
- Potassium: 248mg
- Fiber: 2g
- Sugar: 37g
- Vitamin A: 1043IU
- Vitamin C: 22mg
- Calcium: 125mg
- Iron: 2mg
