Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Shortcake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 147 reviews

  • Author: Amina
  • Total Time: 1 hour 9 minutes
  • Yield: 12 servings

Description

This Strawberry Shortcake Cake is a delightful layered dessert featuring moist vanilla cake layers filled and topped with fresh strawberries and a luscious whipped cream frosting stabilized with gelatin. Perfect for celebrations or a special treat, this classic take on strawberry shortcake boasts vibrant berry flavors and a light, fluffy texture that melts in your mouth.

Ingredients

Cake

  • ½ cup unsalted butter (softened)
  • ½ cup neutral cooking oil (avocado, canola, or vegetable oil recommended)
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ cups buttermilk (room temperature preferred)

Strawberries

  • 2 lb strawberries (divided)
  • 3 Tablespoons granulated sugar

Whipped Cream Frosting

  • 1 ½ teaspoons unflavored gelatin
  • 2 Tablespoons cold water
  • 2 ¼ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease the sides and line the bottoms of three 8-inch round cake pans with parchment paper to prevent sticking.
  2. Cream Butter, Oil, and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to cream together softened butter, neutral cooking oil, and granulated sugar until the mixture is creamy and well combined.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
  5. Alternate Adding Dry Ingredients and Buttermilk: Add about a quarter of the dry ingredients to the butter mixture and gently fold in with a spatula. Pour in approximately one-third of the buttermilk and stir gently until combined. Continue alternating additions of dry ingredients and buttermilk until fully incorporated. Avoid over-mixing; some small lumps are acceptable.
  6. Bake the Cakes: Evenly divide the batter between the prepared cake pans. Bake in the center rack of the preheated oven for 24 to 26 minutes. The cakes are done when the tops spring back to touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool Cakes: Let the cakes cool in their pans for 10 to 15 minutes. Then, run a knife around the edges to loosen, invert onto a cooling rack, and cool completely before frosting.
  8. Prepare Strawberries: Set aside ½ pound of strawberries, sliced in half lengthwise, for decorating the cake top. Chop the remaining strawberries into small pieces about ¼ to ½ inch and toss with 3 tablespoons sugar in a medium bowl. Set aside to macerate while you prepare the frosting.
  9. Prepare Gelatin: In a small microwave-safe dish, whisk together gelatin and cold water until gelatin is absorbed. Set aside.
  10. Make Whipped Cream Frosting: In a chilled large mixing bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until mixture thickens, stopping before soft peaks form.
  11. Liquify Gelatin and Add to Cream: Microwave the gelatin for 5 to 10 seconds until liquified (not hot). Slowly drizzle the gelatin into the cream mixture while mixing on low speed. Increase speed to high and beat until stiff peaks form, and the frosting is thick and fluffy, similar in texture to Cool Whip.
  12. Level and Assemble Cakes: If needed, level the cooled cakes for even layering. Place the first cake layer on a cake plate. Spread a thin, even layer of frosting over the surface, then pipe a dam (a border) of frosting around the edge to hold filling in place.
  13. Add Strawberries and Repeat Layers: Using a slotted spoon, layer half of the chopped strawberries (drained of excess juice) into the center inside the frosting dam. Top with the second cake layer and repeat the frosting and strawberry layering. Add the third cake layer on top.
  14. Frost Cake Exterior: Spread an even layer of frosting on top and a thin, semi-naked layer around the sides of the cake for a rustic look.
  15. Decorate the Cake: Use the remaining frosting to pipe swirls around the top edge. Arrange the reserved strawberry halves decoratively on top of the cake.
  16. Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing and serving. Use a serrated knife and support the sides with your hand or a bench scraper when slicing to avoid messiness. Spoon fallen berries back onto slices before serving.

Notes

  • Using room temperature eggs and buttermilk helps the batter combine better and results in a lighter cake texture.
  • Do not over-mix the batter after adding the dry ingredients to avoid tough cake layers.
  • The gelatin stabilizes the whipped cream frosting, helping it hold its shape longer.
  • Allow the cake to chill to help set the frosting before slicing.
  • Use a serrated knife and support the cake’s side when slicing to maintain clean slices.
  • You can substitute avocado oil with vegetable or canola oil if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-shortcake-cake-recipe/