Strawberry Shortcake Cake
Jun 15, 2024 08:03 AM
Moist and tender vanilla cake paired with juicy strawberries and light whipped cream frosting, this is an elegant, show-stopping strawberry shortcake cake. It’s perfect for spring and summer celebrations!
What’s to Love:
The cake layers are moist, tender, and flavorful, thanks to a few key ingredients like buttermilk and a combination of oil and butter.
Technically strawberry shortcake cake can be made any time of year, since we will be macerating our strawberries. This technique makes even lackluster December strawberries taste great.
Using stabilized whipped cream frosting means our frosting holds its shape without any weeping or melting. And the best part is, it tastes incredible and is NOT at all too sweet, like a buttercream could be.
This recipe cake takes a smaller, individually-portioned treat and turns it into a party-ready dessert for a crowd!
Ingredients:
Cake
- ½ cup (113 g) unsalted butter softened
- ½ cup (120 ml) neutral cooking oil I recommend avocado oil but canola or vegetable would also work
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon table salt
- 1 ¼ cup (300 ml) buttermilk room temperature preferred
Strawberries
- 2 lb (907 g) strawberries divided
- 3 Tablespoons (40 g) granulated sugar
Whipped Cream Frosting
- 1 ½ teaspoons unflavored gelatin
- 2 Tablespoons (30 ml) cold water
- 2 ¼ cups (540 ml) heavy whipping cream
- ¾ cup (94 g) powdered sugar
- 1 ½ teaspoons vanilla extract
Prep Time:
45 minutes
Cook Time:
24 minutes
Total Time:
69 minutes
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