This Strawberry Shortcake Cake is made of fluffy and moist vanilla cake filled with sweet, juicy strawberries soaked in sugar and topped with a hint of berry-flavored Swiss meringue buttercream. Every bite is fruity, soft, and deliciously melts in your mouth.
Why you will love this Strawberry Shortcake Cake
- Moist Vanilla Cake: This vanilla cake is incredibly tender, moist, and packed with rich buttery flavor. It’s the kind of cake that’ll make you close your eyes and savor every bite.
- Strawberry Swiss Meringue Buttercream: Say goodbye to ordinary frosting! Our silky, cloud-like buttercream is infused with the delightful taste of strawberries. It strikes the perfect balance between sweetness and fruity freshness, beautifully swirled atop our cake for a touch of elegance.
- Macerated Strawberries Filling: Imagine juicy, tender strawberries bursting with natural sweetness. They’re not just a filling; they’re a delightful surprise in every mouthful, infusing your palate with summer vibes!
- Sophisticated and Fun: This cake isn’t just dessert; it’s a masterpiece. With its stunning layers and gourmet buttercream, it’s a delight to both create and indulge in. Whether you’re celebrating a special occasion or simply treating yourself on a Tuesday night, this cake is sure to impress.
- Versatile Presentation: Whether you prefer a rustic or refined aesthetic, this cake suits your style. Dress it up with fresh strawberries and mint leaves for an elegant touch, or let its layers shine with a simple yet sophisticated design.
Ingredient Notes:
- Sour Cream and whole Milk work together to keep our cake moist while maintaining a thick batter. They also add richness, help control browning, activate baking soda, and contribute to a creamy texture.
- Strawberries: When ripe, strawberries offer a delightful mix of sweetness, fragrance, and herbal notes. They complement the vanilla’s woody, spiced flavors perfectly.
- Granulated Sugar: To match the sweetness of a classic strawberry shortcake, we use granulated sugar. It not only sweetens the cake but also enhances caramel-like flavors in both the cake and macerated berries.
- Egg Whites: Balancing the rich cake and sweet berries, we create a light, airy buttercream frosting with egg whites. Whipping them incorporates air, resulting in a soft, fluffy texture. This also helps to lighten the cake, achieving a similar color to a white cake recipe.
- Strawberry Jam: Adding strawberry jam to the buttercream gives it an extra burst of berry goodness.
- Red Food Coloring: For a vibrant hue, a few drops of red food coloring can be added to achieve that perfect pop of color.
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Strawberry Shortcake Cake
This Strawberry Shortcake Cake is made of fluffy and moist vanilla cake filled with sweet, juicy strawberries soaked in sugar and topped with a hint of berry-flavored Swiss meringue buttercream. Every bite is fruity, soft, and deliciously melts in your mouth.
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35minutes
Servings: 22 servings
Ingredients
For the Vanilla Cake
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 3/4 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cup sour cream room temperature
- 1/3 cup whole milk
- 1 tablespoon vanilla extract or vanilla paste for a deep vanilla flavor
For the Mascerated Berries
- 2 cups sliced strawberries
- 1/3 cup granulated sugar
- 2 teaspoon vanilla extract
For the Buttercream
- 8 large egg whites
- 2 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 cup unsalted butter (6 sticks or 1 1/2 lbs)
- 1 tablespoon vanilla extract
- 3 tablespoon melted strawberry jam up to 4 tablespoon
- Optional: red food coloring
Instructions
For the Cake:
- Preheat your oven to 325°F. Grease and flour 3 (8-inch) round cake pans, or use non-stick baking spray to coat them generously.
- In a mixing bowl, combine oil and butter. Beat on high speed for about 2 mins until creamy. Gradually add sugar and continue beating on high for 5 minutes until the mixture is pale yellow and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Gradually add flour in two batches, then add baking powder, salt, and baking soda. Be careful not to overmix.
- Add sour cream, milk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed. Avoid overmixing.
- Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few crumbs clinging to it. Start checking for doneness around 16 minutes, as oven times may vary.
- Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then, carefully invert the cakes onto cooling racks to cool completely.
For the Berries
- In a medium-sized bowl, gently mix strawberry slices with sugar and vanilla until well combined. Cover the bowl and set it aside for later use.
For the Buttercream
- Fill a medium saucepan with about an inch of water and bring it to a gentle boil.
- In the bowl of your stand mixer, combine egg whites, sugar, and salt.
- Place the mixing bowl over the saucepan, making sure it doesn’t touch the water below.
- Stir the mixture with a spatula until the sugar dissolves and the temperature reaches 160°F, which takes about 5 minutes. Make sure to scrape down the sides of the bowl to prevent any sugar grains from sticking.
- Remove the mixing bowl from the heat and attach it to the stand mixer with the whisk attachment.
- Whisk the mixture on medium-high speed until stiff peaks form, which will be glossy. This can take up to 10 minutes, and the bowl will gradually cool down during this process.
- Reduce the speed to low and gradually add 1 to 2 tbsp of butter at a time, ensuring thorough mixing after each addition.
- Once all the butter is incorporated, add vanilla extract, strawberry jam, and optionally, food coloring to achieve a soft pink color.
- Beat on low speed until everything is well incorporated.
- Use the frosting immediately to frost your cake, or refrigerate it until you’re ready to use it.
To Assemble
- If desired, use a cake leveler or serrated knife to remove the domes from the top of the cakes.
- Place a dollop of buttercream on your cake board, then place the bottom cake layer on top of it.
- Fill a large piping bag fitted with a large open round tip or with the end cut off with half of the Swiss meringue buttercream.
- Pipe a thick ring of buttercream around the edge of the cake layer to create a barrier.
- Place half of the sliced strawberries inside the buttercream barrier.
- Pipe another layer of buttercream over the strawberries and spread it evenly with an offset spatula.
- Add the second cake layer and repeat the steps above (creating the barrier, adding strawberries, spreading buttercream).
- Place the final cake layer on top and frost the entire cake with the remaining buttercream, starting with a thin crumb coat.
- Allow the crumb coat to set in the refrigerator for 30 minutes before applying the final frosting layer.
- Store the cake in the refrigerator and let slices come to room temperature before serving.
Note:
- Due to the presence of berries, this cake can spoil faster than usual. It’s best stored in the refrigerator. After 1-2 days, it’s advisable to freeze any remaining slices. Simply bring them to room temperature when you’re ready to enjoy them.
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