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Strawberry Shortcake Cake

Strawberry Shortcake Cake

A delightful Strawberry Shortcake Cake featuring layers of vanilla cake, whipped cream frosting, and fresh strawberries.
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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
  • cake pans
  • mixing bowl
  • whisk
  • spatula

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, but 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 temp
  • 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 mix until combined. Gradually add half of the flour mixture, then slowly add milk, and finally the remaining flour mixture.
  • Grease and line three 8-inch cake pans with parchment paper. Evenly divide the batter between the pans.
  • Bake for 18-22 minutes, until a toothpick inserted comes out clean. Let cool completely.

Filling

  • Combine the strawberries and jam and set aside.

Frosting

  • In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream and whip until stiff peaks form.

Assembly

  • Place one layer of cake on a platter, top with frosting and strawberries, repeat with second layer. Finish with frosting and remaining strawberries on top.

Notes

This cake is best served the day it is made. Store in the refrigerator until ready to serve.

Nutrition

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