Name: Strawberry Shortcake Cake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 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; 1 pound fresh strawberries; 3 tbsp (39g) sugar; 2 1/2 cups (600ml) heavy whipping cream, cold; 1 1/4 cups (144g) powdered sugar; 2 tsp vanilla extract

Ingredients

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

1 pound fresh strawberries

3 tbsp (39g) sugar

2 1/2 cups (600ml) heavy whipping cream, cold

1 1/4 cups (144g) powdered sugar

2 tsp vanilla extract

Instructions

Step 1: Prepare three 9-inch cake pans by lining the bottoms with parchment paper and greasing the sides. Preheat your oven to 350°F (176°C).

Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract together until light and fluffy, about 2 minutes. The mixture should visibly change color and texture.

Step 4: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.

Step 6: Slowly pour in the milk while mixing until well combined.

Step 7: Add the remaining dry ingredients and mix until the batter is smooth, scraping the bowl sides as necessary. Avoid overmixing.

Step 8: Divide the batter evenly between the prepared cake pans and bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.

Step 10: For the strawberries, wash and hull them, then slice. Toss the sliced strawberries with 3 tablespoons sugar in a large bowl. Refrigerate for at least 1-2 hours to allow the sugar to draw out the juices.

Step 11: To make the whipped cream, combine cold heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. Whip on high speed until medium to stiff peaks form.

Step 12: Assemble the cake by placing the first cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, then add about half of the strawberries on top.

Step 13: Add the second cake layer, spread another layer of whipped cream, and add the remaining strawberries.

Step 14: Place the final cake layer on top, finish with whipped cream swirls, and garnish with fresh strawberries. Optionally, drizzle any leftover strawberry juices over the cake or serve them alongside.

Step 15: Refrigerate the cake until ready to serve. For best results, assemble the cake the day it will be served, although the cake layers and strawberries can be prepared up to a day in advance.

Tips & Variations

Use ripe, sweet strawberries for the best flavor and natural juiciness.

To save time, prepare the cake layers and strawberries the day before and store separately.

For a lemony twist, add a teaspoon of lemon zest to the cake batter or whipped cream.

If you prefer, swap heavy whipping cream for mascarpone for a richer filling.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for their texture and flavor, you can use thawed frozen strawberries. Drain any excess liquid before using to prevent a soggy cake.

How do I prevent the whipped cream from deflating?

Use cold heavy cream and chill your mixing bowl beforehand. Whip until medium to stiff peaks form, then stop immediately. Handle the whipped cream gently when spreading or piping to maintain volume.