Delightful Moist Strawberry Shortcake Cake for Any Celebration
Experience the joy of Moist Strawberry Shortcake Cake at your next gathering with its fluffy vanilla cake, cream cheese frosting, and juicy strawberries.
Equipment
- Electric mixer
- 3 8-inch round cake pans
- Mixing bowls
- Wire racks
Ingredients
For the Cake
- 2 cups All-purpose flour Gluten-free flour can be used as a substitute.
- 2 teaspoons Baking powder Ensure it’s fresh for best rise.
- 1/2 teaspoon Salt Essential for flavor.
- 1 cup Sugar Adjust based on strawberry sweetness.
- 1/2 cup Vegetable oil Can replace with melted butter or coconut oil.
- 2 large Eggs Essential for binding.
- 2 large Egg whites Feel free to use additional whole eggs.
- 1 teaspoon Vanilla essence Pure vanilla extract is a great substitute.
- 1 teaspoon Almond essence Omit for nut-free option.
- 1 cup Sour cream Greek yogurt can be used as an alternative.
- 1 cup Milk Any dairy or non-dairy milk will do.
For the Filling
- 2 cups Fresh strawberries Thawed and drained frozen strawberries can also be used.
- 1/4 cup Strawberry jam Choose high-quality fruit preserves.
For the Frosting
- 8 ounces Cream cheese Neufchâtel cheese offers a lighter option.
- 2 cups Powdered sugar Sift for a smooth texture.
- 1 cup Heavy cream Can be substituted with whipped topping if preferred.
Instructions
Preparation
- Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing them with oil and lining the bottoms with parchment paper.
- Mix the dry ingredients by combining flour, baking powder, and salt in a bowl; set aside.
- Blend together sugar, vegetable oil, eggs, and essences in an electric mixer until light and fluffy.
- Incorporate the dry ingredients gradually, alternating with milk, until just combined.
- Divide the batter evenly between the prepared pans and bake for 18-22 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Macerate the sliced strawberries by combining them with sugar in a bowl, letting them sit for about 10 minutes.
- Whip the cream cheese with powdered sugar and vanilla until fluffy, then fold in the whipped cream.
- Layer the cakes with cream cheese frosting and macerated strawberries between and around the outside.
- Chill the assembled cake in the refrigerator for 30 minutes before serving.
Notes
Optional: Garnish with extra strawberries on top for a stunning finish. Store refrigerated and consume within 2-3 days for best flavor.