Name: Strawberry Shortcake Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 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 circles 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 mixer bowl, beat together the butter, oil, sugar, and vanilla extract until light in color and fluffy, about 2 minutes. This creaming step is essential for a light cake.

Step 4: Add the 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 and mix until well combined.

Step 7: Add the remaining dry ingredients and mix until smooth, being careful not to overmix. Scrape the sides of the bowl as needed.

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

Step 9: Remove the cakes from the oven and let them cool for 2-3 minutes in the pans before transferring to wire racks to cool completely.

Step 10: To prepare the strawberries, wash and hull them, then slice. Toss the sliced strawberries with 3 tablespoons of sugar and refrigerate for at least 1-2 hours to draw out the juices.

Step 11: In a large mixer bowl, whip the cold heavy cream with powdered sugar and 2 teaspoons of vanilla extract 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 half of the macerated strawberries.

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

Step 14: Top with the final cake layer and finish with whipped cream swirls and fresh strawberries on top. Drizzle any leftover strawberry juices over the cake or serve alongside.

Step 15: Refrigerate the cake until ready to serve. For best results, bake and prepare the strawberries up to a day in advance and assemble the cake the day it will be enjoyed.

Tips & Variations

Be sure to properly measure your flour by spooning it into the cup and leveling it off to avoid a dense cake.

Use chilled heavy cream for quicker whipping and better texture.

For a different flavor, substitute half of the vanilla extract with almond extract.

You can swap fresh strawberries for other berries like raspberries or blueberries for a unique twist.

Storage

Store the assembled cake in the refrigerator, covered loosely with cake dome or plastic wrap, for up to 2 days. The cake layers and macerated strawberries can be prepared a day ahead to save time. When ready to serve, remove the cake from the fridge about 20 minutes before slicing. Leftover cake will keep well when refrigerated but avoid freezing due to the whipped cream topping.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best because they hold their shape and texture better. If using frozen, thaw them fully and drain excess liquid before mixing with sugar to avoid a soggy cake.

How do I prevent the cake from drying out?

Properly measuring ingredients and not overbaking are key. Also, frosting the cake with whipped cream and adding macerated strawberries helps keep it moist and flavorful.