Strawberry Shortcake Cake

Delicious Strawberry Shortcake Cake with layers of fluffy vanilla cake, fresh strawberries, and creamy frosting.

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Prep Time 30

Cook Time 22

Total Time 52

Course Dessert

Cuisine American

Servings slices

Calories 585 kcal

Equipment

Stand Mixer
8-inch cake pans
Whisk
mixing bowls

Ingredients

Cake

2.5 cups all purpose flour spooned and leveled
3 teaspoons baking powder
0.5 teaspoon salt
1.75 cups granulated sugar
0.5 cup vegetable or canola oil
2 large eggs room temperature
2 large egg whites room temperature
2.5 teaspoons pure vanilla extract
0.5 teaspoon almond extract optional, but highly recommended
0.67 cup sour cream
0.75 cup milk preferably whole or 2%, room temperature

Filling

3 cups sliced or diced fresh strawberries divided
2 tablespoons strawberry jam
additional whole strawberries for garnish, optional

Frosting

8 ounces cream cheese softened to cool room temp
1 cup powdered sugar
0.75 teaspoon vanilla extract
2.25 cups heavy whipping cream really cold, straight from the fridge

Instructions

Cake

Preheat oven to 350°F.
In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
Using a stand mixer fitted with the paddle attachment, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. Slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed.
Line three 8-inch cake pans with parchment paper and grease the pans. Evenly divide the batter between the three pans.
Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Place the pans on a rack to cool completely.

Filling

Combine the strawberries and jam and set aside.

Frosting

Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat the mixture on medium speed until smooth. Slowly pour the heavy cream down the side of the bowl, increasing the speed to high until the cream can hold a stiff peak.

Assembly

Place one layer of cake on a platter. Top with one-third of the frosting, then about 1¼ cups of strawberries. Repeat with another layer of cake. For the top layer, top with remaining whipped cream frosting and the remaining strawberries. Decorate with whole strawberries, if desired.

Notes

Best served the day it is made. Refrigerate after assembly and bring to cool room temperature before serving.

Nutrition

Serving: 1sliceCalories: 585kcalCarbohydrates: 60gProtein: 7gFat: 36gSaturated Fat: 23gCholesterol: 117mgSodium: 228mgPotassium: 248mgFiber: 2gSugar: 37gVitamin A: 1043IUVitamin C: 22mgCalcium: 125mgIron: 2mg

Keyword cake, Cream Cheese Frosting, Dessert, strawberries, Strawberry Shortcake Cake

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