Strawberry Shortcake Cake
User Reviews
5
Strawberry Shortcake Cake
Description
This cake starts with a mixture of cake flour, sugar, baking powder, and salt combined with vegetable oil, egg yolks, and milk to form the base batter. Whipped egg whites with cream of tartar and vanilla are folded in carefully to incorporate air, creating a light and fluffy texture once baked in a tube pan. The cake is baked until the top springs back to the touch, then cooled inverted to maintain its shape.
The filling consists of cold heavy cream whipped with sugar and vanilla to medium peaks and paired with sliced fresh strawberries before assembling into the hollow center of the cake. This combination offers a balance of moist, tender cake and rich, creamy layers with fresh fruit sweetness.
This cake is ideal for celebratory occasions and can be served sliced with additional strawberries. Cake flour can be substituted with homemade blends if unavailable, and milk with higher fat content helps produce a softer cake.
Ingredients
Cake
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar divided
- 2 ¼ teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg large yolks
- 9 egg large, whites
- 3/4 cup milk
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla bean paste or vanilla extract
Filling
- 2 pounds strawberry hulled and sliced, plus more for serving, fresh
- 1 pint heavy cream cold
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 325 F.
- In a medium bowl, whisk together flour, 3/4 c. sugar, baking powder, and salt.
- In a very large bowl, whisk together oil, egg yolks, and milk until well-combined.
- Whisk in flour mixture until just incorporated.
- In a separate bowl, whip egg whites with a mixer on high speed until frothy.
- Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
- Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
- Fold one-third of the egg whites into batter.
- Gently fold in remaining egg-white mixture with a rubber spatula.
- Carefully pour batter into tube pan.
- Bake for 45-55 minutes, or until top of cake springs back when touched.
- Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
- To make the filling, beat cream, sugar, and vanilla together until medium peaks form.
- Slide a thin knife around edges of tube and side of pan.
- Cut cake horizontally into 3 layers with a serrated knife.
- Place bottom layer to a serving plate.
- Spread thin layer of whipped cream on cake.
- Add half strawberries over whipped cream.
- Top with another thin layer of whipped cream.
- Add middle layer, and repeat with remaining whipped cream and strawberries.
- Top with remaining cake layer.
- Chill cake at least 1 hour.
- Sprinkle with confectioners' sugar just before serving, if desired.
Notes
- If cake flour is unavailable, a homemade cake flour substitute can be used.
- Use whole milk or higher fat milk for a richer, softer crumb.
- Vegetable oil can be replaced with any neutral cooking oil.
- Nutrition facts are approximate and depend on specific ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 127mg | 42% |
| Sodium | 158mg | 7% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 33.5mg | 37% |
| Calcium | 86mg | 9% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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