Print

Strawberry Shortcake Cake

Strawberry shortcake slice with fork and whole cake in background
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This isn’t your average dry, crumbly shortcake. We’re making a rich, tender layer cake with a tangy cream cheese frosting that perfectly complements the sweet, juicy strawberries. It’s the perfect summer dessert for any get-together.

Ingredients

Scale

For the Tender Cake:

  • 2 ½ cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 ¾ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs + 2 large egg whites, room temperature
  • 2 ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • ⅔ cup sour cream, room temperature
  • ¾ cup milk, room temperature

For the Strawberry Filling:

  • 3 cups fresh strawberries, sliced
  • 2 tbsp strawberry jam

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • ¾ tsp vanilla extract
  • 2 ¼ cups very cold heavy whipping cream

Instructions

  1. Prep Oven and Pans: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Mix Wet Ingredients: In a large bowl or stand mixer, beat the sugar, oil, eggs, egg whites, and extracts until combined. Mix in the sour cream.
  4. Combine Batter: On low speed, add half the flour mixture, then slowly stream in the milk. Add the remaining flour and mix just until combined. Do not overmix.
  5. Bake: Divide batter evenly into the prepared pans. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  6. Make Filling: While cakes cool, gently stir the sliced strawberries and strawberry jam together in a bowl.
  7. Make Frosting: Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. With the mixer running, slowly pour in the very cold heavy cream. Increase speed to high and whip until stiff peaks form.
  8. Assemble: Place one cake layer on a platter. Top with ⅓ of the frosting and half of the strawberry filling. Repeat with the second layer. Place the third cake layer on top and cover with the remaining frosting. Garnish with extra berries if desired.

Notes

  • Tips & Tricks: For the fluffiest cake, make sure your eggs, sour cream, and milk are at room temperature. For the best frosting, your heavy cream must be straight from the fridge. Finish mixing the cake batter by hand with a spatula to avoid making it tough.
  • Serving Suggestion: This cake is a showstopper on its own! Serve slices on a dessert plate, perhaps with a sprig of mint for color.
  • Storage: The cake is best enjoyed the day it’s made. Store leftovers covered in the refrigerator for up to 3 days. The cake layers can be baked a day ahead, cooled completely, and stored tightly wrapped at room temperature.

Find it online: https://recipesh.com/strawberry-shortcake-cake/