Description
A classic and delightful Strawberry Shortcake Cake featuring tender homemade cake layers, sweet macerated fresh strawberries, and luscious whipped cream. Perfect for celebrations or a special treat, this cake combines light, fluffy texture with juicy strawberries and rich cream for a truly irresistible dessert.
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 Oven: Grease three 9-inch cake pans and place parchment paper circles on the bottoms to prevent sticking. Preheat your oven to 350°F (176°C) to ensure it reaches the ideal baking temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixer bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract on medium-high speed for about 2 minutes until the mixture is light in color and fluffy. Proper creaming is crucial for a tender cake texture.
- Add Eggs: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients and Milk in Alternation: Add half of the dry ingredients to the batter and mix until just combined. Slowly pour in the milk and mix well. Finally, add the remaining dry ingredients and mix until the batter is smooth. Avoid overmixing to maintain cake tenderness.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cakes: Remove the pans from the oven and let them cool for 2-3 minutes. Then, transfer the cakes to wire racks to cool completely.
- Prepare the Strawberries: Wash and hull the strawberries, then slice them. In a large bowl, toss the strawberries with sugar. Refrigerate for at least 1-2 hours to allow the sugar to draw out the natural juices, enriching the flavor.
- Make the Whipped Cream: In a chilled mixer bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form. This creamy topping will add richness and moisture to the cake.
- Assemble the Cake: Place the first cake layer on a cake platter. Spread or pipe a generous layer of whipped cream on top, using a piping tip for decorative dollops if desired. Arrange half of the macerated strawberries over the cream.
- Repeat Layers: Add the second cake layer, followed by another layer of whipped cream and the remaining strawberries.
- Finish the Cake: Top with the final cake layer, then frost with whipped cream, creating swirls or smooth finishing touches. Garnish with fresh strawberries and optionally drizzle any leftover strawberry juices over the top for added flavor.
- Chill and Serve: Refrigerate the cake until ready to serve. For best results, prepare the cake layers and strawberries up to a day in advance, but assemble the cake on the day of serving to maintain freshness and texture.
Notes
- Properly measure flour by spooning it into the cup and leveling it off to avoid dense cake layers.
- Creaming butter and sugar well is essential for a light, fluffy cake texture.
- Allow the strawberries to macerate for at least 1-2 hours; longer will produce sweeter, juicier berries.
- Use cold heavy cream for best whipping results to achieve stable peaks.
- Assemble the cake the day you plan to serve it for optimal freshness.
- Store leftover cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
