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Strawberry Shortcake Cake Recipe

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★★★★★

4.2 from 63 reviews

This Strawberry Shortcake Cake is a delightful layered dessert combining moist, tender cake layers with fresh, glazed strawberries and a luscious whipped cream and cream cheese frosting. Perfect for special occasions or gatherings, this recipe balances sweet, succulent strawberries and rich cream for a classic and refreshing treat.

Ingredients

Scale

Cake

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup oil (vegetable, canola, or light olive oil)
  • 1/4 cup sour cream (regular, full fat)
  • 1 cup whole milk or 2% (avoid lower fat)

Strawberries

  • 2 pints fresh ripe strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
  • 2 tablespoons sugar

Whipped Cream

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar (divided)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (regular, full fat)
  • 1/4 cup diced strawberries with glaze from the recipe above

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Grease the sides of three 8″ cake pans, dust with flour, and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside for later use to ensure even distribution.
  3. Cream Butter and Sugar: In an electric mixer, beat the room temperature butter until smooth and creamy. Gradually add sugar and continue beating until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs and Flavorings: Add eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation. Mix in vanilla extract and oil for added moisture and flavor.
  5. Incorporate Sour Cream: Blend in the sour cream to the batter to enhance richness and tenderness.
  6. Combine Wet and Dry Ingredients: Alternately add the milk and dry ingredient mixture to the batter, starting and ending with the flour mixture. Mix gently but thoroughly until just combined to maintain cake lightness.
  7. Bake the Cake Layers: Divide the batter equally among the prepared cake pans. Bake in the preheated oven for 22 to 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Freeze: Let the cakes cool completely on wire racks. Freeze the cooled cakes to make handling and layering easier later on.
  9. Prepare Strawberries: Dice the fresh ripe strawberries and place them in a bowl. Drizzle with balsamic glaze (optional) and sprinkle with sugar. Stir gently to coat. Refrigerate while making whipped cream to enhance their flavors.
  10. Prepare Whipped Cream: Chill your mixing bowl and beaters in the freezer for about 15 minutes. Beat heavy whipping cream until it begins to thicken, then add half of the powdered sugar and vanilla extract. Continue beating until soft peaks form.
  11. Make Cream Cheese Mixture: In a separate bowl, beat cream cheese until smooth. Add the remaining powdered sugar and the diced glazed strawberries, folding gently to blend.
  12. Combine Whipped Cream and Cream Cheese Mixture: Fold the whipped cream into the cream cheese and strawberry mixture carefully to maintain airiness and a smooth texture.
  13. Assemble the Cake: Place one cake layer on a serving plate and spread a portion of the whipped cream and strawberry filling evenly on top. Repeat with remaining layers, finishing with the frosting on the top layer.
  14. Garnish: Decorate the cake with whole fresh strawberries on top for an attractive finish.
  15. Serve or Store: Serve the cake immediately or refrigerate it until ready to serve for the best flavor and freshness.

Notes

  • Freezing the cakes before assembling helps prevent them from breaking or crumbling while layering.
  • Using full-fat sour cream and cream cheese adds richness and moisture to the cake and frosting.
  • If you prefer a less sweet cake, adjust the sugar quantity slightly, but balance with the sweetness of the strawberries and frosting.
  • The balsamic glaze is optional but adds a pleasant tangy depth that complements the strawberries well.
  • Make sure to chill the mixing bowl and beaters before whipping to achieve better volume.
  • Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld.

Keywords: Strawberry Shortcake Cake, layered cake, whipped cream frosting, fresh strawberries, dessert, summer cake, celebration cake

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