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Strawberry Shortcake Cake Recipe

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4.3 from 11 reviews

This Strawberry Shortcake Cake is a luscious layered dessert featuring moist vanilla cake layers filled and topped with fresh strawberries and a fluffy whipped cream frosting stabilized with gelatin. Perfect for summer celebrations, the cake combines a tender crumb, juicy berry sweetness, and rich, creamy frosting that holds its shape beautifully. With three 8-inch layers, it serves 12 and is sure to impress with its classic flavor and elegant appearance.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

  • ½ cup unsalted butter (softened)
  • ½ cup neutral cooking oil (avocado oil preferred, canola or vegetable oil also acceptable)
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ cup buttermilk (room temperature preferred)

Strawberries

  • 2 lb strawberries (divided: ½ lb for decorating, remainder for filling)
  • 3 Tablespoons granulated sugar

Whipped Cream Frosting

  • 1 ½ teaspoons unflavored gelatin
  • 2 Tablespoons cold water
  • 2 ¼ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease the sides and line the bottoms of three 8-inch round cake pans with parchment paper to prevent sticking.
  2. Cream Butter, Oil, and Sugar: In a large mixing bowl or stand mixer bowl, use an electric mixer to cream together the softened butter, neutral oil, and granulated sugar until the mixture is creamy and well combined.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract until combined.
  4. Prepare Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
  5. Combine Dry and Wet Ingredients: Gradually add about one-fourth of the dry ingredients to the butter mixture, gently folding with a spatula until mostly combined. Then add about a third of the buttermilk and gently stir until combined. Continue alternating additions of dry ingredients and buttermilk until all are incorporated. The batter will have some small lumps – this is normal; do not over-mix or use an electric mixer during this step.
  6. Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake on the center rack of the preheated oven for 24 to 26 minutes. Cake tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. Cool Cakes: Allow the cakes to cool in their pans for 10 to 15 minutes. Then run a knife around the edges to loosen them and carefully invert onto cooling racks to cool completely before frosting.
  8. Prepare Strawberries for Filling and Decoration: Set aside about ½ pound of whole strawberries, sliced lengthwise, for decorating the cake top. Chop the remaining strawberries into small pieces (about ¼ to ½ inch). Toss the chopped strawberries with 3 tablespoons of granulated sugar and set aside to macerate while you prepare the frosting.
  9. Prepare Gelatin: In a small microwave-safe bowl, whisk together the unflavored gelatin and cold water until the gelatin is absorbed. Set aside to bloom.
  10. Make Whipped Cream Frosting: In a large chilled mixing bowl, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract until the mixture thickens but stops before soft peaks form.
  11. Incorporate Gelatin: Microwave the bloomed gelatin for 5 to 10 seconds just until liquefied (it should not be hot). Whisk smooth and drizzle it slowly into the whipped cream mixture while mixing on low speed. Then increase the speed to high and beat until stiff peaks form. The frosting will be thick, fluffy, and stable.
  12. Level Cakes: Once fully cooled, level the cake layers if necessary to make even surfaces for stacking.
  13. Assemble Cake: Transfer frosting to a large piping bag fitted with a large round or closed star tip. Place one cake layer on your serving plate. Spread a thin, even layer of frosting on top, then pipe a frosting dam around the edge to hold the filling. Use a slotted spoon to layer half of the chopped strawberries inside, draining excess juice first. Top with the second cake layer and repeat the frosting and strawberry layering. Add the final cake layer.
  14. Frost Cake: Spread an even layer of frosting on top of the last layer and a thin semi-naked layer around the sides for a classic look.
  15. Decorate: Pipe swirls of remaining frosting around the top edge of the cake. Arrange the reserved sliced strawberries decoratively on top.
  16. Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing and serving to set the frosting. Use a serrated knife and support the side of the cake with your hand or a bench scraper while slicing to minimize mess. If berries fall out, spoon them back onto individual slices for serving.

Notes

  • Room temperature eggs and buttermilk help create a smooth batter and even baking.
  • Do not over-mix the batter after adding dry ingredients to maintain a tender crumb.
  • Blooming and incorporating gelatin stabilizes the whipped cream, making it firmer and less likely to weep or collapse.
  • Using a piping bag helps create neat frosting dams and decorative swirls.
  • The cake is best served chilled but bring to room temperature slightly before serving for best flavor.
  • Use a serrated knife and support the cake sides when slicing to keep layers neat and avoid stray berries.

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