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Strawberry Shortcake Cake

Strawberry Shortcake Cake

Delightful layers of vanilla cake with whipped cream frosting and fresh strawberries create this classic Strawberry Shortcake Cake.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Dessert
Servings 12 slices
Calories 585 kcal

Equipment

  • Stand Mixer
  • 8-inch cake pans
  • mixing bowls
  • whisk

Ingredients
  

Cake

  • 2.5 cups all purpose flour spooned and leveled
  • 3 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.75 cups granulated sugar
  • 0.5 cup vegetable or canola oil
  • 2 large eggs room temperature
  • 2 large egg whites room temperature
  • 2.5 teaspoons pure vanilla extract
  • 0.5 teaspoon almond extract optional, highly recommended
  • 0.67 cup sour cream
  • 0.75 cup milk preferably whole or 2%, room temperature

Filling

  • 3 cups sliced or diced fresh strawberries divided
  • 2 tablespoons strawberry jam
  • additional whole strawberries for garnish, optional

Frosting

  • 8 ounces cream cheese softened to cool room temperature
  • 1 cup powdered sugar
  • 0.75 teaspoon vanilla extract
  • 2.25 cups heavy whipping cream really cold, straight from the fridge

Instructions
 

Cake

  • Preheat oven to 350°F.
  • In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
  • Using a stand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add sour cream and beat until combined. Add half of the flour mixture, then slowly add milk, finish with the remaining flour mixture. Be careful not to overmix.
  • Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the pans. Tap the pans to remove air bubbles.
  • Bake for 18-22 minutes, until a toothpick comes out clean. Rotate pans if necessary. Place on a rack to cool completely.

Filling

  • Combine the strawberries and jam. Note: Slice about 2½ cups for the filling and dice ½ cup for the topping.

Frosting

  • Beat cream cheese, powdered sugar, and vanilla extract until smooth. Slowly pour in heavy cream and beat until stiff peaks form.

Assembly

  • Layer the cake: Place one layer on a platter, top with one-third of the frosting and 1¼ cups of strawberries. Repeat with the second layer. For the top layer, add remaining frosting and strawberries. Decorate with whole strawberries if desired.

Notes

This cake is best served the day it is made. Refrigerate after assembly and bring to room temperature before serving. Use three 8-inch pans for thinner layers; otherwise, bake in two pans for thicker layers and increase bake time to 22-27 minutes.

Nutrition

Serving: 1sliceCalories: 585kcalCarbohydrates: 60gProtein: 7gFat: 36gSaturated Fat: 23gCholesterol: 117mgSodium: 228mgPotassium: 248mgFiber: 2gSugar: 37gVitamin A: 1043IUVitamin C: 22mgCalcium: 125mgIron: 2mg
Keyword cake, dessert, Layer Cake, strawberries, Strawberry Shortcake, whipped cream
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