Strawberry Shortcake Cake
User Reviews
4.9
Strawberry Shortcake Cake
Description
The Strawberry Shortcake Cake features cake layers crafted from a blend of all-purpose flour, baking powder, butter, vegetable oil, sugar, eggs, sour cream, and extracts, producing a thick yet tender batter that bakes into moist, delicate layers. Sour cream adds acidity and richness, enhancing crumb texture.
The cake is assembled with chantilly cream made from heavy whipping cream, confectioners sugar, and vanilla extract, combined with fresh strawberries and smooth strawberry jam warmed to spread easily. The contrast between the light whipped cream and sweet-tart berries adds complexity and freshness.
This cake is best served chilled and sliced within a few days, as the fresh fruit and whipped cream components are perishable. Preparing the cake layers, jam, and chantilly cream ahead aids quick assembly before serving. It pairs well with tea or light coffee and is suited for seasonal occasions when strawberries are abundant.
Substitutions like creme fraiche or full-fat yogurt can replace sour cream if needed while maintaining the moist texture. Frozen cake layers wrapped tightly can be stored for up to a month if prepped in advance.
Ingredients
Cake
- 2 1/4 cups all-purpose flour sifted
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 4 tbsp butter softened to room temperature, unsalted
- 1/2 cup vegetable oil
- 1 1/2 cup granulated sugar
- 3 egg room temperature, large
- 3/4 cup sour cream room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract optional
- 3/4 cup milk room temperature, whole
Chantilly Cream
- 2 1/2 cups heavy whipping cream at least 35% butterfat
- 1/4 cup confectioners sugar sifted
- 1 tbsp vanilla extract
Strawberry Filling
- 16 ounces strawberry washed and dried, fresh
- 8 ounces strawberry jam warmed to a loose consistency
Instructions
- Cake Layers
- Preheat your oven to 350 degrees F (180 degrees C). Grease your cake pans with baking spray or magic cake release and set them aside.
- In a medium sized mixing bowl, whisk together the all purpose flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the unsalted butter, vegetable oil, and sugar on medium-high speed for two minutes.
- Add in eggs one at a time on medium speed, ensuring each egg is fully incorporated before adding the next egg. Then beat in the sour cream, and vanilla and almond extracts until they are just combined.
- Add into the butter mixture about half of the dry ingredients, mixing on low speed until just incorporated, then add in the milk. Once the milk is mixed in, add in the rest of the dry ingredients and mix until all the dry ingredients are just completely incorporated into the batter. The batter should be thick, yet still somewhat pourable.
- Distribute the batter evenly between the prepared cake pans and bake for 30-35 minutes. If using two 6 inch by 3 inch cake pans, bake for 45-50 minutes, or until a cake tester or toothpick comes out clean.
- Once fully baked, let the cakes cool for 30 minutes in their pans, then cool them completely to room temperature on wire racks.
- Chantilly Cream (Whipped Cream)
- In a clean stand mixer bowl with the whisk attachment, or with a clean electric hand mixer in a large bowl, begin whisking the cream on medium-high speed until it becomes frothy.
- Add in the sifted powdered sugar and vanilla extract and slowly incorporate it in on low until it's mixed enough to not throw the sugar in your face. Then begin mixing on medium-high speed again until the cream is whipped to stiff peaks. You'll know this by removing the whisk from the bowl and watching the peak. It should remain 'peaky' with the top only drooping a little.
- Serving your Cake
- Layer your shortcake cake by placing one layer of cake on a platter. Top with a thin layer of strawberry preserves/jam, a layer of sliced strawberries, and a third of the whipped cream.
- Place another layer of cake on top and repeat. For the top of layer of cake, top with remaining whipped cream, then place the remaining whole strawberries in the center.
- The cake can be served immediately but I find it easier to slice after chilling in the fridge for about 15-30 minutes.
Notes
- Store the assembled cake refrigerated and consume within 2-3 days to keep fresh texture and taste.
- Prepare the strawberry jam up to two weeks in advance and chantilly cream the night before for convenience.
- Keep cake layers, whipped cream, and strawberry components separate until assembly to preserve freshness.
- If sour cream is unavailable, substitute with creme fraiche, full-fat Greek yogurt, or blended cottage cheese with lemon juice for texture and acidity.
- Freeze baked cake layers unfrosted by wrapping in plastic wrap; use within one month to retain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 721kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 323mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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