Strawberry Shortcake Cake
User Reviews
4.9
123 reviews
Excellent
Strawberry Shortcake Cake
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This beautiful multi-layer strawberry shortcake cake is a family tradition! Easy to make with a soft vanilla cake, fluffy homemade whipped cream, and fresh strawberries.. It's a show stopping centerpiece of a cake that is perfect for birthdays, valentine's day, or any spring and summer occasion!
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Ingredients
Cake
- 2 1/4 cups all-purpose flour sifted
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter softened to room temperature
- 1/2 cup vegetable oil
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 3/4 cup sour cream room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract optional
- 3/4 cup whole milk room temperature
Chantilly Cream
- 2 1/2 cups heavy whipping cream at least 35% butterfat
- 1/4 cup confectioner's sugar sifted
- 1 tbsp vanilla extract
Strawberry Filling
- 16 ounces fresh strawberries washed and dried
- 8 ounces strawberry jam warmed to a loose consistency
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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
- Yes! Fresh fruit and dairy (the whipped cream) must be refrigerated or else they'll spoil. Slice the cake up and keep them in air-tight containers and keep in the fridge for up to three days.
- You can prep everything ahead of serving. The jam can be made up to two weeks ahead and the chantilly cream can be made the night before, while the cake can be made two days ahead.
- Keep them all separate until the day of serving your strawberry chantilly cake, then layer the strawberry jam, strawberry slices, whipped cream, and cake layers together. Pile the whipped cream high on top and top the cake with strawberries.
- If you don't have or can't find sour cream, you can substitute is easily. The main points of using sour cream is for its thick texture, acidity, and richness. Here are a few substitutes:
- Typically you want to eat your strawberry shortcake cake within 2-3 days, not because of spoilage so much but because the cake's texture will change.
- You can also freeze the cake layers, undressed, by wrapping them in two layers of plastic wrap once cooled completely to room temperature. Once frozen they stay fresh in the freezer for up to one month.
- Creme Fraiche. If you found some at the store or whipped up homemade creme fraiche, it's a perfect substitute. It's basically sour cream's fancy french cousin with even more butterfat, so it's got plenty of richness.
- Full-fat Greek or plain yogurt. Thick and acidic, it's another perfect substitute.
- Cottage Cheese. Blend this with a little lemon juice so the cottage cheese smooths out.
Nutrition Information
Show Details
Serving
1g
Calories
721kcal
(36%)
Carbohydrates
77g
(26%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
20g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
323mg
(13%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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