Description
Delightful Strawberry Shortcake Cake brings summer’s sweetness to your dessert table with layers of tender cake, fresh strawberries, and billowy whipped cream. Homemade magic combines classic flavors into a crowd-pleasing treat you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 2 lb (907 g) strawberries
- 2 1/4 cups (540 ml) heavy whipping cream
Liquid and Fat Ingredients:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 ml) neutral cooking oil
- 1 1/4 cup (300 ml) buttermilk
- 1 tablespoon vanilla extract
Binding and Seasoning Ingredients:
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 3 tablespoons (40 g) granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons (30 ml) cold water
- 3/4 cup (94 g) powdered sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare the oven at 350°F and prepare three 8-inch cake pans with grease and parchment paper. Cream butter, oil, and sugar until fluffy. Incorporate eggs individually, mixing thoroughly after each addition. Blend in vanilla extract.
- Separately combine flour, baking powder, and salt. Gradually integrate dry ingredients and buttermilk into butter mixture, maintaining a gentle mixing technique. Distribute batter evenly across prepared pans. Bake for 24-26 minutes until a toothpick emerges clean. Allow cakes to rest in pans for 10-15 minutes, then transfer to cooling rack.
- Separate ½ pound strawberries for garnish, halving them. Chop remaining strawberries and combine with sugar, allowing mixture to macerate and release natural juices.
- Dissolve gelatin in cold water until solidified. Whip heavy cream, powdered sugar, and vanilla to near-peak consistency. Briefly liquefy gelatin in microwave, then slowly incorporate into cream while continuing to whip until stiff peaks form.
- Position first cake layer on stand. Spread thin cream layer, creating frosting border to contain strawberries. Carefully distribute chopped macerated strawberries within cream ring. Repeat layering process with second cake. Crown with final layer, applying minimal frosting for semi-transparent aesthetic.
- Decorate cake with piped cream swirls and reserved halved strawberries. Refrigerate minimum 30 minutes before serving. Utilize serrated knife for precise cutting, ensuring elegant presentation.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Avoid overmixing the batter to prevent a dense, tough cake – mix just until ingredients are combined.
- Use fresh, ripe strawberries for the most vibrant flavor and sweetest taste.
- If lactose-intolerant, substitute buttermilk with non-dairy alternatives like almond or oat milk mixed with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 405
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg