Strawberry Shortcake Cake
Recipe Overview
Overview
This Strawberry Shortcake Cake is a delightful twist on the classic dessert that many of us know and love. The recipe elevates the traditional strawberry shortcake by using three layers of moist vanilla cake instead of the usual biscuits, creating a stunning visual and textural experience. The balance of flavors is spot on, with just the right amount of sweetness that complements the fresh strawberries beautifully.
The process begins with creaming together butter and oil, which not only adds a rich flavor but also helps keep the cake moist, especially when refrigerated. The addition of buttermilk gives the cake a tender crumb, making each slice melt in your mouth. As the cake bakes, the aroma fills the kitchen, promising a delicious treat ahead.
Once the cakes are cooled, the real fun begins with assembly. The macerated strawberries add a juicy burst of flavor between the layers, and the stabilized whipped cream frosting ensures that the cake remains beautiful and intact for serving. This cake is not just a dessert; it’s a centerpiece for any spring or summer gathering, perfect for celebrations like Mother’s Day or a casual family get-together.
Overall, this recipe is approachable for bakers of all skill levels, and the results are sure to impress. Whether you’re a seasoned baker or trying your hand at cake-making for the first time, this Strawberry Shortcake Cake is a must-try that will leave everyone asking for seconds.
Recipe Details
Steps & Tips
Preheat your oven to 350 degrees Fahrenheit.
In a bowl, combine half cup of softened unsalted butter and half cup of neutral cooking oil.
Add one and a half cups of granulated sugar to the butter and oil mixture.
Cream together the butter, oil, and sugar using an electric mixer for about 1-3 minutes.
Add four large eggs one at a time, beating until combined after each addition.
Tip: Use room temperature ingredients for better mixing.
Add one tablespoon of vanilla extract with the last egg.
In a separate bowl, whisk together three cups of all-purpose flour, one tablespoon of baking powder, and half teaspoon of salt.
Prepare one and one fourth cups of buttermilk to alternate with the dry ingredients.
Tip: Real buttermilk gives more moisture and depth of flavor.
Alternate adding the buttermilk and flour mixture to the wet ingredients, starting and ending with dry ingredients.
Tip: Avoid using an electric mixer when combining wet and dry ingredients to prevent a dense cake.
Tip: It's okay if the batter has some lumps; just ensure there are no flour streaks.
Prep three 8-inch cake pans with baking spray or butter and flour, and add parchment paper to the bottom.
Evenly divide the cake batter into the prepared cake pans.
Tip: Use baking spray with flour or butter and flour to prep cake pans.
Bake in the preheated oven for 24-26 minutes.
Let the cakes cool in the pans for 10-15 minutes before inverting onto a cooling rack.
Set aside half a pound of strawberries for decoration and cut the rest into small pieces.
Add three tablespoons of granulated sugar to the cut strawberries and stir.
Tip: Macerate strawberries with sugar to draw out juices and enhance sweetness.
Tip: Chill a metal bowl in the freezer for better whipping results in humid climates.
Combine two and a fourth cups of heavy cream, three fourths cup of powdered sugar, and one and a half teaspoons of vanilla extract.
Use an electric mixer to combine the ingredients until the mixture begins to thicken.
Melt the gelatin mixture in the microwave until fully liquefied.
Gradually drizzle the melted gelatin into the whipped cream while mixing on low speed.
Tip: Stop whipping cream before it reaches stiff peaks for better stability.
Transfer the stabilized whipped cream into a piping bag.
Level the tops of the cooled cakes for even stacking.
Tip: Level cakes for a more aesthetically pleasing and stable final product.
Spread a thin layer of frosting on the first cake layer, pipe a dam, and add half of the macerated strawberries.
Tip: Drain excess juice from strawberries before adding to the cake to prevent sogginess.
Add the remaining macerated strawberries on top of the dam.
Tip: Refrigerate the cake for at least 15-30 minutes before cutting to help it firm up.
Apply a semi-naked frosting around the cake.
Add decorative swirls of whipped cream and place strawberry halves on top.
Cover and refrigerate the cake for at least 15-30 minutes before cutting.
Use a serrated knife to cut the cake into slices.
Tip: Use a serrated knife for cleaner cuts when slicing the cake.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a combination of butter and oil in cake recipes helps maintain moisture and flavor.
- •Macerating strawberries with sugar enhances their sweetness and creates a delicious syrup.
- •Stabilizing whipped cream with gelatin prevents it from weeping and helps maintain its shape.
- •Parchment paper at the bottom of cake pans ensures easy release and prevents sticking.
