Strawberry Shortcake Cake

Strawberry Shortcake Cake Recipe

Yield: 12 servings

Prep time: 1 hour 15 minutes

Cook time: 15 minutes

Ingredients:

For the Vanilla Cake Layers:

• 1 cup light cooking oil (such as canola or vegetable)

• 1 cup buttermilk

• 4 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 cup granulated white sugar

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1/4 teaspoon salt

For the Whipped Cream Frosting:

• 16 ounces cream cheese, softened

• 3 cups heavy cream, well-chilled

• 2 teaspoons vanilla extract

• 2 cups confectioner's sugar

For the Strawberry Filling & Topping:

• 4 cups fresh strawberries, divided (some pureed, some diced, ands some sliced)

Instructions:

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (177°C) Line two 8-9 inch round cake pans with parchment paper on the bottom and spray the sides with baking spray.

2. Make the Cake Batter:

   • In a large mixing bowl, whisk together the oil, buttermilk, vanilla, eggs, and sugar until well combined.

   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

   • Gradually sift the dry ingredients into the wet ingredients, mixing on low speed just until the flour is incorporated. Be careful not to overmix.

3. Bake the Cake Layers: Divide the cake batter evenly among the prepared cake pans. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

4. Cool the Cakes: Let the cake layers cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

5. Prepare the Strawberries:

   • Finely dice approximately 2-2 1/2 cups of the strawberries for the filling.

   • Place about 1 cup of the strawberries into a food processor and pulse until you have a fine puree (strawberry syrup).

   • Slice the remaining strawberries for the topping.

6. Make the Whipped Cream Frosting:

   • Soften the cream cheese for about 15 minutes. In a mixer bowl with a flat beater, cream the softened cream cheese until smooth.

   • Switch to a whisk attachment. Gradually add the chilled heavy cream, vanilla extract, and confectioner's sugar.

   • Whip on medium-high speed until stiff peaks form (about 3-4 minutes). Be careful not to overwhip.

7. Assemble the Cake:

   • Level off the tops of the cooled cake layers using a long serrated knife.

   • Place the first cake layer onto a cake stand or serving plate.

   • Drizzle a few tablespoons of the strawberry syrup over the cake layer.

   • Optionally, pipe a ring of whipped cream around the edge of the cake layer.

   • Spread a generous amount of whipped cream frosting over the cake layer.

   • Top with a generous amount of the diced strawberries.

   • Place the second cake layer on top and repeat the syrup, frosting, and strawberry filling.

   • Arrange the sliced fresh strawberries on top in a decorative pattern.

8. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the frosting to set slightly before serving.