Description
This classic Strawberry Shortcake Cake features moist, fluffy cake layers made with butter and oil, perfectly balanced with sweet macerated strawberries and light, fluffy whipped cream. The cake layers are baked to golden perfection and layered with juicy strawberries soaked in sugar to bring out their natural sweetness. Topped with swirls of fresh whipped cream, this cake is a delightful and elegant dessert ideal for celebrations, spring, or summer gatherings.
Ingredients
Scale
Cake Layers
- 2 1/2 cups (325g) all-purpose flour (measured properly)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted Challenge butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
Strawberries
- 1 pound fresh strawberries
- 3 tbsp (39g) sugar
Whipped Cream
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare the Cake Pans and Oven: Grease three 9-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter, Oil, Sugar and Vanilla: In a large mixer bowl, beat the room-temperature butter, vegetable oil, sugar, and vanilla extract on medium speed until the mixture becomes light in color and fluffy, about 2 minutes. This step is crucial for a tender cake.
- Add Eggs One at a Time: Incorporate the eggs individually, mixing until mostly combined after each addition. Scrape down the bowl sides as needed to ensure thorough mixing.
- Alternate Adding Dry Ingredients and Milk: Add half of the dry flour mixture to the batter and mix until just combined. Slowly pour in the milk and blend well, then add the remaining dry ingredients and mix until smooth. Avoid over mixing to keep the cake tender.
- Divide Batter and Bake: Evenly distribute the batter into the prepared pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Cake Layers: Remove the cakes from the oven and let them cool for 2-3 minutes in the pans. Then transfer them to wire racks to cool completely.
- Prepare Strawberries: Wash the strawberries, remove the stems, and slice them. Toss sliced strawberries with sugar in a large bowl. Refrigerate for 1-2 hours to macerate and release juices.
- Whip the Cream: In a chilled large mixer bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until medium to stiff peaks form.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread or pipe a layer of whipped cream over it, then add half of the macerated strawberries on top. Repeat the layering with the second cake layer, whipped cream, and remaining strawberries.
- Finish and Chill: Add the final cake layer and top with whipped cream swirls and fresh strawberries. Optionally drizzle leftover strawberry juices over the top or serve alongside slices. Refrigerate until ready to serve.
Notes
- The cake layers and strawberries can be prepared up to a day in advance, but the cake is best assembled the day it will be served for best texture and freshness.
- Do not over mix the batter to ensure the cake remains tender and moist.
- Macerating strawberries with sugar enhances their natural sweetness and juice release.
- Use cold heavy cream and a chilled bowl for best results when whipping cream.
- If desired, decorate the cake with additional fresh strawberries or edible flowers for a festive presentation.
- Leftover strawberry juices make a delicious drizzle on the cake or can be served alongside for extra flavor.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
