Description
This classic Strawberry Shortcake Cake is a delightful layered dessert featuring moist homemade cake layers, fresh macerated strawberries, and luscious whipped cream. Perfect for celebrations or a special treat, this recipe combines a tender cake with the natural sweetness and juiciness of strawberries, topped with airy, slightly sweetened whipped cream.
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: Prepare three 9-inch cake pans by placing parchment paper circles on the bottoms and greasing the sides. Preheat your oven to 350°F (176°C) to ensure it’s ready for baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation into the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugar, and vanilla extract together until the mixture is light in color and fluffy, about 2 minutes. This step is crucial for a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing after each addition until mostly combined. Be sure to scrape down the bowl sides to incorporate all ingredients evenly.
- Incorporate Dry Ingredients and Milk: Add half of the dry flour mixture to the batter and mix until mostly combined. Slowly pour in the milk while mixing to maintain a smooth batter. Then add the remaining dry ingredients and mix until the batter is smooth and fully combined. Avoid over mixing to keep the cake tender.
- Bake the Cake Layers: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool for 2-3 minutes, then transfer layers to cooling racks to cool completely.
- Prepare Strawberries: Wash the strawberries, remove their stems, and slice them. Combine sliced strawberries with sugar in a large bowl, toss gently, and refrigerate for 1 to 2 hours. This maceration process releases the juices, enhancing flavor and moisture.
- Make Whipped Cream: In a large, cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form. This whipped cream will add richness and stability to the cake layers.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread or pipe a layer of whipped cream over the top, then evenly distribute half of the macerated strawberries. Repeat with the second cake layer, another layer of whipped cream, and the remaining strawberries. Finish with the final cake layer and decorate the top with whipped cream swirls and fresh strawberries. Optionally drizzle leftover strawberry juices over the top for added flavor and moisture.
- Chill and Serve: Refrigerate the assembled cake until ready to serve. The cake layers and strawberries can be prepared up to a day ahead, but assembly is best done the same day for optimal freshness and texture.
Notes
- Be sure to properly measure flour by spooning it into the cup and leveling it off to avoid a dense cake.
- Don’t rush the creaming step; it ensures a lighter cake texture.
- Macerating strawberries with sugar enhances their flavor and creates a natural syrup that moistens the cake.
- For best results, whip cream to medium-stiff peaks to hold shape but remain light and airy.
- The cake is best assembled the day it will be served to maintain freshness of whipped cream and strawberries.
- Store any leftovers covered in the refrigerator and consume within 2 days.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
