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A delightful layered strawberry shortcake cake featuring tender vanilla cake layers, sweet macerated fresh strawberries, and stabilized homemade whipped cream. Perfect for celebrating fresh summer strawberries in an easy yet impressive dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup whole milk or 2% milk
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (177°C). Line bottom of three 9-inch cake pans with parchment paper rounds and lightly grease sides.
  2. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
  3. In a large bowl, beat softened butter, vegetable oil, granulated sugar, and vanilla extract together on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Add half of the dry ingredients to the wet mixture and mix on low speed until just combined.
  6. Slowly add the milk and mix until combined.
  7. Add remaining dry ingredients and mix until just blended. Do not overmix.
  8. Divide the batter evenly among the three prepared pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
  10. To macerate strawberries: Rinse, hull, and slice strawberries. Toss with 1/4 cup granulated sugar until evenly coated. Refrigerate for 1-2 hours to release juices.
  11. To prepare whipped cream: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft to medium-stiff peaks form.
  12. Assemble the cake by placing one cake layer on a serving plate. Spread a layer of whipped cream over it, then scatter half of the macerated strawberries and some of their juices.
  13. Repeat with the second cake layer, whipped cream, remaining strawberries and juices.
  14. Top with the final cake layer.
  15. Spread or pipe whipped cream over the top of the cake and decorate with fresh strawberries. Drizzle any leftover strawberry juices over the cake or individual slices.
  16. Chill the assembled cake in the refrigerator until ready to serve.

Notes

Use room-temperature butter for light, fluffy cake texture., Do not overmix after adding flour to avoid a tough cake., Choose small, bright, ripe strawberries for best flavor., Macerating strawberries for 1-2 hours pulls out their juices for moist and flavorful layers., Powdered sugar stabilizes whipped cream to keep it fluffy and firm for days., Cake layers can be baked a day ahead; store in airtight container at room temperature or freeze for up to 3 months., Prepare strawberries and whip cream shortly before assembly for freshness., Variations include mixed berries, adding lemon zest or almond extract, or folding mascarpone or cream cheese into whipped cream for richness., For dairy-free version, use coconut cream for whipped topping and dairy-free butter substitute in cakes., Adjust baking times for alternate formats: 9×13 pan 25-35 minutes, cupcakes 18-22 minutes.

Nutrition

Find it online: https://gingerbaking.com/easy-strawberry-shortcake-cake-perfect-for-summer/