Strawberry Shortcake Cake
A fluffy vanilla sponge cake filled with layers of whipped cream frosting and juicy strawberries. The classic flavors of strawberry shortcake in a rustic, yet elegant layer cake.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk preferably whole or 2%
- 4 tablespoons unsalted butter cut into pieces
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract optional, but highly recommended
- 4 large eggs
- 1 2/3 cups sugar
Filling and Topping:
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 1/4 cups heavy whipping cream chilled
- 3 cups sliced or diced strawberries divided
- 2 tablespoons strawberry jam
- additional fresh strawberries for garnish (optional)
Preheat oven to 350°F. Line the bottoms of three 8-inch round cake pans with a circle of parchment paper, and spray the pans with nonstick spray. Set aside.
In a large bowl, whisk the flour, baking powder and salt together.
In a small saucepan, bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the vanilla extract and almond extract.
In a separate bowl, using a hand mixer or stand mixer, beat the eggs and sugar until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes - do not skip this step, this helps to make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.
Divide the batter between the prepared pans (I use a generous 2 cups of batter per pan). Bake for 14-18 minutes, or until the edges are light golden, the center springs back when lightly pressed, and a cake tester comes out clean. I recommend rotating the baking pans at least once during cook time. Set the pans on a rack to cool. Run the tip of a sharp knife around the edges of the cakes to loosen them, and turn them out of the pans (the layers will be fairly thin, about 1-inch high).
Filling and topping:
Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 cup). Do both, or one or the other - your choice. You'll need about 3 cups total.
For the whipped cream frosting: Combine the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.
Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 1/4 cups of sliced/diced strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with whipped cream frosting, then place the remaining diced/sliced strawberries in the center. Decorate the outside with whole strawberries, if desired. I like to store this cake in the fridge to keep the frosting stable.
Note: There will be enough whipped cream frosting to coat the sides of the cake, if you desire. I chose to leave the sides exposed. Any extra whipped cream frosting makes a great dip for fruit.
Cake adapted from Food Network
**RECIPE UPDATE SEPT 2018 - After a couple comments about the cake coming out too thin I made a few tweaks to the recipe to make the layers thicker, and a bit more forgiving. Each layer should come out to about 1-inch high when baked. I still kept the layers fairly thin to allow for easy stacking and filling.**
Calories: 529kcal | Carbohydrates: 53g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 156mg | Sodium: 255mg | Potassium: 169mg | Sugar: 36g | Vitamin A: 1270IU | Vitamin C: 0.7mg | Calcium: 117mg | Iron: 0.6mg