Strawberry Shortcake Cake
User Reviews
5.0
12 reviews
Excellent
Strawberry Shortcake Cake
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Vanilla sponge cake with layers of whipped cream and strawberries in the middle.
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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 large egg yolks
- 9 large egg whites
- 3/4 cup milk
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla bean paste or vanilla extract
Filling
- 2 pounds fresh strawberries hulled and sliced, plus more for serving
- 1 pint cold heavy cream
- 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
- Cake flour: If you don't have cake flour, you can make your own cake flour substitute.
- Vegetable oil: Or another neutral oil.
- Milk: Using milk with more fat, like whole milk, will give you a softer, richer cake
- .Nutrition facts have been estimated.
Nutrition Information
Show Details
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
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
575IU
(12%)
Vitamin C
33.5mg
(37%)
Calcium
86mg
(9%)
Iron
0.7mg
(4%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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