Description
Strawberry Shortcake Cake features soft vanilla cake layers stacked with sweet macerated strawberries and stabilized whipped cream. This light yet rich dessert is perfect for summer parties, birthdays, and holidays.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¾ cup unsalted butter, room temperature
1½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
¼ cup neutral oil
¼ cup full-fat sour cream
1 cup whole or 2% milk
2 pints fresh strawberries
2 tablespoons granulated sugar for strawberries
1 tablespoon balsamic glaze optional
2 cups heavy whipping cream
¾ cup powdered sugar divided
1 teaspoon vanilla extract for whipped cream
4 ounces full-fat cream cheese
¼ cup finely chopped glazed strawberries for cream mixture
Instructions
1. Preheat oven to 350°F. Grease, flour, and line three 8-inch round cake pans with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. Cream butter until smooth, then beat in sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract and oil, then blend in sour cream.
6. Alternate dry ingredients and milk in two additions, mixing gently just until combined.
7. Divide batter evenly among pans and bake 22 to 30 minutes until a toothpick comes out clean.
8. Cool cakes briefly in pans, then transfer to racks to cool completely. Wrap and freeze layers if desired.
9. Chop strawberries and toss with sugar and optional balsamic glaze. Refrigerate to release juices.
10. Chill mixing bowl. Beat heavy cream until slightly thickened. Add part of powdered sugar and vanilla and whip to soft peaks.
11. Beat cream cheese until smooth. Mix in remaining powdered sugar and chopped strawberries.
12. Fold whipped cream into cream cheese mixture in batches until smooth and airy.
13. Place first cake layer on serving plate. Spread cream mixture evenly and top with drained strawberries.
14. Repeat layering with remaining cake layers, cream, and strawberries.
15. Decorate with additional strawberries. Serve immediately or chill briefly before serving.
Notes
Best served shortly after assembling for optimal texture.
Cake layers can be baked in advance and frozen for convenience.
Drain excess strawberry juices before layering to prevent sogginess.
Refrigeration helps set the layers but extended storage may soften the cake.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 28 g
- Sodium: 305 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 116 mg