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Strawberry Shortcake Cake

Strawberry Shortcake Cake

Enjoy this moist and fluffy Strawberry Shortcake Cake, layered with juicy strawberries and stabilized whipped cream, a perfect summer dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 cups
Calories 1070 kcal

Equipment

  • Two 8"x2" round cake pans
  • Stand mixer with paddle and whisk attachments

Ingredients
  

Vanilla Shortcake

  • 10 ounces milk room temperature
  • 3 ounces canola oil
  • 1 Tablespoon vanilla extract
  • 3 Large eggs room temperature
  • 13 ounces cake flour
  • 13 ounces sugar
  • 3 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 8 ounces unsalted butter room temperature

Stabilized Whipped Cream

  • 24 ounces heavy whipping cream
  • 4 ounces powdered sugar
  • 2 teaspoons gelatin KNOX brand
  • 3 Tablespoons cold water
  • 2 teaspoons vanilla extract
  • 1 Tablespoon heavy whipping cream for the gelatin
  • 16 ounces fresh strawberries washed and sliced for the filling

Instructions
 

Making the Vanilla Cake

  • Bring all your ingredients to room temperature, meaning the milk, eggs, and butter should not be even a tiny bit cold.
  • Preheat your oven to 335ºF and prepare two 8"x2" round cake pans with cake goop or another preferred kind of pan release and parchment paper.
  • Measure out your ingredients with a food scale.
  • Divide your milk in half and add your oil to one half and add the eggs and vanilla to the second half. Set them aside.
  • Place your cake flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
  • Add in your softened butter and mix at low speed until the flour mixture resembles a coarse sand texture.
  • Add your milk/oil mixture and increase the speed to medium. Let your cake batter mix for 2 full minutes.
  • Reduce the speed to low and slowly add in the milk/egg mixture until it's all added in.
  • Divide your cake batter into your cake pans evenly and bake for 30-35 minutes.
  • Let your cakes cool in the pan for 15 minutes.
  • Turn the cake out onto a cooling rack to cool the rest of the way.

Making the Whipped Cream

  • Add your powdered gelatin to the cold water and let it bloom for 5 minutes.
  • Start mixing your 24 ounces of heavy cream in the stand mixer with the whisk attachment.
  • Add the powdered sugar and the vanilla.
  • Microwave the gelatin for 15 seconds and stir.
  • Add 1 Tablespoon of heavy cream to the melted gelatin and stir.
  • Drizzle the gelatin mixture into the heavy cream mixture and continue mixing on medium until firm peaks form.

Assembling the Strawberry Shortcake Cake

  • Start by slicing your cakes length-wise with a serrated knife.
  • Slice 1 lb of washed strawberries but keep 4-5 whole for decorating the top.
  • Place the first layer of cake onto your cake board or cake platter and apply a thin layer of your stabilized whipped cream.
  • Arrange a single layer of your sliced berries on top of the whipped cream.
  • Cover the sliced berries in another layer of whipped cream.
  • Stack your next layer of cake on top and repeat the process.
  • Finish with a few dollops of whipped cream and whole berries on top of the cake!
  • Refrigerate the cake until you need to eat it.

Notes

Using cake flour will make these vanilla shortcake layers SUPER moist and tender. Don't want to use gelatin? Check out my blog post for more ways to stabilize your whipped cream.

Nutrition

Serving: 1cupCalories: 1070kcalCarbohydrates: 103gProtein: 13gFat: 69gSaturated Fat: 37gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 233mgSodium: 252mgPotassium: 458mgFiber: 2gSugar: 67gVitamin A: 2153IUVitamin C: 34mgCalcium: 201mgIron: 1mg
Keyword Cake, dessert, shortcake, strawberry, Strawberry Shortcake Cake, summer
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