Description
This delightful Strawberry Shortcake Cake features layers of fluffy cake, luscious strawberries, and whipped cream, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 1/4 cups buttermilk
- 3 cups sliced strawberries
- 2 tablespoons strawberry preserves or strawberry jam
- 3/4 cup cream cheese, room temperature
- 2/3 cup powdered sugar, divided
- 1 1/2 cups heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Combine wet and dry: Alternately add the flour mixture and buttermilk, starting and ending with the flour.
- Fill cake pans: Pour the batter evenly into the prepared pans.
- Bake: Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare strawberries: Mix sliced strawberries with strawberry preserves and set aside.
- Make frosting: In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar and 1 teaspoon vanilla extract. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Assemble: Place one cake layer on a serving plate, spread half the strawberries over the cake, add a layer of frosting, then place the second cake layer on top. Repeat with remaining strawberries and frosting.
- Serve: Slice and enjoy your delicious creation!
Notes
For gluten-free, swap in almond flour. For a dairy-free version, use coconut cream instead of heavy whipping cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American