Description
This Strawberry Shortcake Cake is a luscious layered dessert combining moist vanilla cake with fresh strawberries, a tangy cream cheese frosting, and fluffy whipped cream. Perfect for spring and summer gatherings, it delivers the classic flavors of strawberry shortcake in an elegant cake form, featuring fresh berries both inside and as garnish.
Ingredients
Scale
Cake
- 2½ cups all purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- â…” cup sour cream
- ¾ cup milk (preferably whole or 2%, room temperature)
- 3 cups sliced or diced fresh strawberries (divided)
- 2 tablespoons strawberry jam
Frosting
- 8 ounces cream cheese (softened to cool room temp)
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream (really cold, straight from the fridge)
Garnish
- Additional whole strawberries (for garnish, optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, sift together the all purpose flour, baking powder, and salt. Set aside.
- Whisk wet ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until smooth and creamy.
- Combine sour cream and milk: Add the sour cream and milk to the wet ingredients and mix until fully incorporated.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing the batter.
- Add strawberries: Gently fold in 1½ cups of the sliced or diced fresh strawberries into the batter, distributing them evenly without breaking them down.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare strawberry jam glaze: Warm the 2 tablespoons of strawberry jam slightly in the microwave or on the stovetop until it is pourable but not hot. Set aside to cool.
- Make cream cheese frosting: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the cake: Once the cake layers are completely cool, place one layer on your serving plate. Brush the top with some of the warmed strawberry jam glaze. Spread a generous layer of the cream cheese frosting over it. Sprinkle with half of the remaining fresh strawberries. Place the second cake layer on top and repeat brushing with jam glaze and frosting. Use the remaining frosting to cover the top and sides of the cake smoothly.
- Garnish: Decorate the top of the cake with whole strawberries or additional sliced strawberries as desired for an attractive presentation.
- Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set perfectly. Slice and enjoy your homemade strawberry shortcake cake!
Notes
- For best results, use fresh, ripe strawberries for flavor and sweetness.
- Room temperature eggs and milk help achieve a smooth batter texture.
- Do not overmix the batter to keep the cake tender and light.
- Softening the cream cheese properly is key to a smooth frosting without lumps.
- The almond extract is optional but adds a lovely depth of flavor that complements the strawberries.
- Store leftovers covered in the refrigerator and consume within 3 days.
