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Strawberry Shortcake Cake

Strawberry shortcake Cake

A Classic strawberry shortcake made into a 2 layer vanilla cake with juicy strawberries and fresh sweet cream

  • Author: ALittleFood
  • Prep Time: 5
  • Cook Time: 24
  • Total Time: 29 minutes
  • Yield: 8 Slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Strawberries

23 Dozen fresh strawberries

3 tablespoons confectioners sugar

Vanilla Cake

2 and 1/2 cups cake flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3/4 cup (1 and 1/2 stick) unsalted butter, softened

1 and 3/4 cups granulated sugar

5 large egg whites, room temperature

1/2 cup sour cream, room temperature

1 tablespoon vanilla paste (Yes, tablespoon!)

1 cup buttermilk, room temperature

Whipped cream

2 and 1/4 cups heavy cream or heavy whipping cream

1/4 cup confectioners sugar

1 teaspoon vanilla extract

Instructions

  1. Rinse the strawberries, cut the tops off, and slice them the long way. Place them in a large bowl and sprinkle the confectioners sugar over them and mix well. Cover the strawberries and place in the refrigerator until you are ready for them.
  2. Preheat the oven to 350F. Grease and flour 2 9-inch or 10-inch cake pans.
  3. In a medium bowl, combine the cake flour, baking soda, baking powder, and salt together. Mix and set aside.
  4. In your mixer with a paddle attachment (or large bowl with a handheld mixer) beat your butter and sugar on high speed until you reach a smooth and creamy consistency. It should look like a thick whipped butter, not falling a part. This should take about 3 minutes and scrape down the bowl as needed.
  5. Add in the egg whites and beat on high speed until combined then add in the sour cream and vanilla paste. Beat on high until everything is mixed well.
  6. On low speed, add in the flour mixture and then pour in the buttermilk. Mix just until combined, you don’t want to over mix your cake batter. The batter should be thick but very smooth.
  7. Pour your batter evenly into your prepared cake pans and bake for 24 minutes. Insert a toothpick to test for doneness; if it comes out clear then it is done.
  8. Let the cakes cool in the pans on top of a cooling rack before you transfer to a cake stand. The cakes need to be completely cool before assembling.

Making the whipped cream

  1. Pour the heavy cream or heavy whipping cream, confectioners sugar, and vanilla extract into a mixer fitted with a whisk attachment (or bowl using a handheld mixer with a whisk beater) and beat the cream on high until medium peaks start to form. Do not over beat, you want a smooth yet firm whipped cream. This should take about 5-6 minutes.

Assemble the cake

  1. Once the cakes are cool, transfer the first cake onto a cake stand and top the first layer with cream and a double layer of strawberries. Place the second layer on top of the strawberries, add more cream, and finish with more strawberries. Enjoy!

Notes

Store the cake in the refrigerator for up to 4 days.

Keywords: Strawberry Shortcake Cake, Strawberry shortcake, Summer desserts