Description
This classic Strawberry Shortcake Cake features tender, fluffy cake layers combined with sweet, macerated fresh strawberries and luscious whipped cream. Perfectly layered and decorated, this dessert brings the bright flavors of strawberries and cream together for an elegant yet simple treat that’s sure to impress at any gathering or celebration.
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 the Cake Pans and Preheat Oven: Grease the sides of three 9-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, which should take about 2 minutes. This step is crucial to ensure a tender cake texture.
- Add Eggs: Add eggs one at a time, mixing until mostly combined after each addition. Scrape the sides of the bowl frequently to ensure even mixing.
- Combine Batter and Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined. Then slowly add the milk, mixing to incorporate fully. Follow by adding the remaining dry ingredients, mixing until smooth. Be careful not to overmix to maintain a light cake texture.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool Cakes: Remove cakes from the oven and allow to cool in pans for 2-3 minutes before transferring them to wire racks to cool completely.
- Prepare Strawberries: Wash, stem, and slice the strawberries. Toss sliced strawberries with sugar in a large bowl. Refrigerate for 1-2 hours to allow the sugar to draw out the juices, creating a flavorful syrup.
- Make Whipped Cream: In a chilled large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form.
- Assemble Cake: Place the first cake layer on a serving plate. Spread or pipe a layer of whipped cream, then evenly distribute half of the macerated strawberries on top. Add the second cake layer and repeat with whipped cream and remaining strawberries.
- Finish Cake: Add the final cake layer and decorate the top with whipped cream swirls and fresh strawberries. Optionally drizzle with leftover strawberry juices for extra flavor.
- Refrigerate: Refrigerate the assembled cake until serving. The cake layers and strawberries can be prepared a day in advance, but assembly is best done on the day of serving for freshness.
Notes
- Ensure proper measuring of flour to avoid a dense cake: spoon flour into measuring cup and level with a knife rather than scooping.
- Do not overmix the batter after adding the dry ingredients to keep the cake light and tender.
- The longer strawberries macerate, the juicier and more flavorful they become—refrigerate at least 1-2 hours.
- Use cold heavy whipping cream and bowl for best whipped cream results.
- You can decorate the cake with a piping tip for a professional look, or simply spread the whipped cream evenly.
- Layered cake is best served within 24 hours but can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
