Strawberry Shortcake Cake

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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:

  1. 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.
  2. 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.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. 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.
  5. Add sour cream, milk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed. Avoid overmixing.
  6. 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.
  7. 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

  1. 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

  1. Fill a medium saucepan with about an inch of water and bring it to a gentle boil.
  2. In the bowl of your stand mixer, combine egg whites, sugar, and salt.
  3. Place the mixing bowl over the saucepan, making sure it doesn’t touch the water below.
  4. 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.
  5. Remove the mixing bowl from the heat and attach it to the stand mixer with the whisk attachment.
  6. 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.
  7. Reduce the speed to low and gradually add 1 to 2 tbsp of butter at a time, ensuring thorough mixing after each addition.
  8. Once all the butter is incorporated, add vanilla extract, strawberry jam, and optionally, food coloring to achieve a soft pink color.
  9. Beat on low speed until everything is well incorporated.
  10. Use the frosting immediately to frost your cake, or refrigerate it until you’re ready to use it.

To Assemble

  1. If desired, use a cake leveler or serrated knife to remove the domes from the top of the cakes.
  2. Place a dollop of buttercream on your cake board, then place the bottom cake layer on top of it.
  3. 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.
  4. Pipe a thick ring of buttercream around the edge of the cake layer to create a barrier.
  5. Place half of the sliced strawberries inside the buttercream barrier.
  6. Pipe another layer of buttercream over the strawberries and spread it evenly with an offset spatula.
  7. Add the second cake layer and repeat the steps above (creating the barrier, adding strawberries, spreading buttercream).
  8. Place the final cake layer on top and frost the entire cake with the remaining buttercream, starting with a thin crumb coat.
  9. Allow the crumb coat to set in the refrigerator for 30 minutes before applying the final frosting layer.
  10. 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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Indulge in the classic sweetness of our Strawberry Shortcake Cake, a delightful dessert that's perfect for celebrating the flavors of summer. Picture layers of light and fluffy vanilla cake, sandwiched together with freshly whipped cream and ripe, juicy strawberries. Each bite is a harmonious blend of airy cake, creamy frosting, and the natural sweetness of the strawberries. Whether enjoyed as a refreshing treat on a warm afternoon or as a show-stopping finale to a special meal, our Strawberry Shortcake Cake is sure to impress with its simplicity and deliciousness.