Description

This Strawberry Shortcake Cake is a delightful layered dessert combining moist vanilla cake layers with fresh, juicy strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, it balances sweetness and freshness with a soft, tender crumb and a rich whipped cream topping.

Ingredients

Scale

Cake

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 Cake Pans: Line three 9-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat your oven to 350°F (176°C).
Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, about 2 minutes. This creaming process is crucial for cake texture.
Add Eggs: Add the eggs one at a time to the creamed mixture, beating until mostly combined after each addition. Scrape down the sides of the bowl to ensure even mixing.
Combine Batter: Add half of the dry ingredients to the batter and mix until mostly combined. Next, slowly pour in the milk, mixing well. Finally, add the remaining dry ingredients and mix until smooth but avoid overmixing. Scrape down bowl sides as needed.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in pans for 2-3 minutes, then transfer to cooling racks to cool completely.
Prepare Strawberries: Wash and stem the strawberries, then slice them. Toss the sliced strawberries with sugar in a large bowl. Refrigerate for at least 1-2 hours to let the sugar macerate and release juices.
Make Whipped Cream: In a large chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form.
Assemble the Cake: Place the first cake layer on a serving plate. Spread or pipe whipped cream evenly over it. Top with half of the macerated strawberries. Add the second cake layer, then another layer of whipped cream and the remaining strawberries. Top with the final cake layer and finish with whipped cream swirls and fresh strawberries. Optionally, drizzle leftover strawberry juices over the top or serve alongside.
Chill and Serve: Refrigerate the cake until ready to serve. Cake layers and strawberries can be made a day ahead, but assemble the cake on the day of serving for best texture and freshness.

Notes

Be sure to properly measure flour by spooning into the measuring cup and leveling off to avoid dense cake.
Creaming butter and sugar until light and fluffy is key to a tender cake crumb.
Don’t overmix the batter; stop when ingredients are just combined for the best texture.
Macerating strawberries with sugar releases their natural juices and enhances flavor.
Use cold heavy cream and a chilled bowl for easier whipping of the cream.
The cake can be prepared a day ahead and stored in the fridge unassembled.
Leftover strawberry juices make a delicious drizzle for extra moisture and flavor.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry shortcake, strawberry shortcake cake, layered cake, whipped cream cake, fresh strawberries dessert, spring dessert, summer cake