Description
Delight your taste buds with this exquisite Vanilla Shortcake recipe. The light and fluffy vanilla cake layers, paired with stabilized whipped cream and fresh strawberries, create a heavenly dessert perfect for any occasion.
Ingredients
Units
Scale
For the Vanilla Cake:
- 10 ounces milk, room temperature, divided evenly into two measuring cups
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs, room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
For the Stabilized Whipped Cream:
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin (I use KNOX brand)
- 3 Tablespoons cold water
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
For the Filling:
- 16 ounces fresh strawberries, washed and sliced
Instructions
- Making the Vanilla Cake: Bring all your ingredients to room temperature. Preheat oven to 335ºF. Prepare cake pans with pan release and parchment paper. Measure ingredients with a food scale. Mix dry ingredients in a stand mixer. Add butter, mix, then add milk/oil mixture and egg mixture. Mix until light and fluffy. Bake for 30-35 minutes. Cool cakes.
- Making the Whipped Cream: Bloom gelatin in water. Whip cream with sugar and vanilla. Add gelatin mixture. Mix until firm peaks form.
- Assembling the Cake: Slice cakes, slice strawberries, layer cake, whipped cream, and berries. Repeat layers. Top with whipped cream and berries.
Notes
- Use cake flour for moist layers.
- Keep berries fresh with natural wash.
- Explore alternatives to gelatin for whipped cream stabilization.
- Avoid homemade cake flour substitutions for best texture.
- Make your own pan release for easy cake removal.
- Refer to cake decorating resources for guidance.
Nutrition
- Serving Size: 1 cup
- Calories: 1070 kcal
- Sugar: 67g
- Sodium: 252mg
- Fat: 69g
- Saturated Fat: 37g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 103g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 233mg
