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Strawberry Shortcake Cake

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A moist vanilla cake layered with stabilized whipped cream and sweetened strawberries, offering a fresh and elegant take on the classic strawberry shortcake dessert.

Ingredients

2 and 1/2 cups (285g) cake flour, spooned & leveled

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/3 cup (75g) sour cream or plain yogurt, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, at room temperature

1/2 cup reduced strawberry puree

1 pound (454g) fresh strawberries, rinsed and hulled

1/4 cup (50g) granulated sugar

2 tablespoons strawberry jam (optional)

2 cups (480ml) heavy cream

1/4 cup (30g) powdered sugar

1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a large bowl.
  3. Add softened butter to dry ingredients and mix until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk granulated sugar, egg whites, sour cream, vanilla extract, and milk until combined.
  5. Pour wet mixture into dry mixture and mix until just combined.
  6. Gently fold in reduced strawberry puree evenly.
  7. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Slice fresh strawberries and toss with granulated sugar and strawberry jam (if using). Let macerate to release juices.
  10. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Place one cake layer on serving plate. Spread whipped cream over top, followed by a layer of macerated strawberries. Repeat for second and third layers.
  12. Top final layer with whipped cream and decorate with additional strawberries.

Notes

  • Gluten-Free option: Use gluten-free all-purpose flour blend instead of cake flour.
  • Dairy-Free option: Substitute dairy-free butter, milk, and use non-dairy whipped topping.
  • Additional fruits like raspberries or blueberries can be added for variation.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For best texture, serve chilled or let sit at room temperature for 30 minutes before serving.
  • Reduce strawberry puree by simmering fresh strawberries over low heat until volume halves.
  • Whipped cream is stabilized by using powdered sugar and cold equipment; avoid over-beating.
  • Cake layers can be baked up to 2 days ahead, wrapped tightly at room temperature.
  • Frozen strawberries should be thawed and drained if used.
  • Strawberry jam is optional but adds shine and sweetness.
  • Cake can be made into cupcakes, baking for 18-20 minutes at 350°F (177°C).

Nutrition

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