Strawberry Shortcake Cake
A fluffy and creamy Strawberry Shortcake Cake that is perfect for summer gatherings or a sweet weeknight treat, balancing taste and nutrition effortlessly.
Ingredients
Cake Ingredients
- 2 large Large Eggs Provide structure and moisture.
- 1 cup Buttermilk Adds tenderness and a subtle tang.
- 2 teaspoons Vanilla Extract Deepens flavor and sweetness.
- 2 cups All-purpose Flour Forms the cake base for a light texture.
- 1 cup Granulated Sugar Balances flavors and browns the cake.
- 2 teaspoons Baking Powder Leavening agent for fluffy texture.
- 1/2 teaspoon Salt Enhances sweetness and flavor.
- 1/2 cup Butter, softened Rich flavor and a soft, moist crumb.
- 1/4 cup Oil Helps keep the cake moist and tender.
Frosting and Filling
- 1 cup Heavy Cream Whipped for a rich, creamy texture.
- 1/4 cup Powdered Sugar Sweetens and stabilizes whipped cream.
- 3 cups Strawberries, sliced Fresh and sweet, the star of the show.
- 1 package Vanilla Pudding Mix (Dry) Adds creaminess and stability to the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare two round cake pans by greasing them lightly with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another mixing bowl, blend softened butter, oil, eggs, buttermilk, and vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Spoon the batter evenly into the prepared pans, smoothing the tops.
Baking and Assembly
- Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- While cakes cool, prepare the strawberries by tossing them in sugar and letting them sit to release juices.
- Now whip the heavy cream and powdered sugar until stiff peaks form.
- Once cakes are completely cool, place one layer on a serving platter, top with half the whipped cream and half the strawberries.
- Place the second cake layer on top and spread the remaining whipped cream and strawberries over the top.
Serving
- Slice the cake using a serrated knife to ensure smooth pieces.
- Garnish with extra strawberries if desired.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Use room temperature ingredients for better blending and texture. Don’t overmix the batter; mix until just combined for light cake layers. Store leftovers in an airtight container to maintain moisture.