Strawberry Shortcake Cake
A classic dessert that combines light and fluffy cake with fresh strawberries and creamy whipped topping, perfect for any summer occasion.
Ingredients
For the Cake
- 10 ounces milk, room temperature
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs, room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, room temperature
For the Whipped Cream and Strawberries
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin
- 3 Tablespoons cold water for blooming the gelatin
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
- 16 ounces fresh strawberries, washed and sliced
Instructions
Preparation
- Preheat oven to 335°F and prepare two 8x2 inch round cake pans.
- Bring all cake ingredients to room temperature.
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt. Add butter and mix until sandy texture forms.
- Combine milk, oil, eggs, and vanilla mixtures separately, then mix into the dry ingredients until smooth.
- Divide batter into pans and bake for 30-35 minutes. Cool the cakes.
Making the Whipped Cream
- Bloom gelatin in cold water.
- Whip heavy cream until soft peaks form, then add powdered sugar and vanilla.
- Melt gelatin and mix it into the whipped cream until firm peaks form.
Assembly
- Slice cooled cakes, layer with whipped cream and strawberries, and repeat.
- Top with whipped cream and whole strawberries. Refrigerate until serving.
Notes
Serve chilled for the best flavor and texture. Slice into wedges and add a dollop of extra whipped cream on the side or on top for an extra touch. Garnish with whole strawberries for presentation.