Description
Strawberry Shortcake Cake Delight is a classic layered cake featuring moist vanilla-flavored layers complemented with a luscious cream cheese whipped cream frosting and fresh strawberry filling. This recipe delivers a delightful balance of sweetness and freshness, perfect for celebrations or a special dessert treat.
Ingredients
Dry Ingredients
- 2½ cups all purpose flour (spooned and leveled)
- 3 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
- ⅔ cup sour cream
- ¾ cup milk (preferably whole or 2%, room temperature)
Filling and Topping
- 3 cups sliced or diced fresh strawberries (divided)
- 2 tablespoons strawberry jam
- Additional whole strawberries (for garnish, optional)
Frosting
- 8 ounces cream cheese (softened to cool room temp)
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream (really cold, straight from the fridge)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Prepare Cake Batter: Using a stand mixer with the paddle attachment or a hand mixer, beat together the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until the mixture is smooth and combined. Then add the sour cream and beat again until incorporated. Gradually add half of the flour mixture, beating until just combined. Slowly pour in the milk while mixing, then add the remaining flour mixture. Scrape down the sides and bottom of the bowl to ensure even mixing, but avoid overmixing.
- Prepare Cake Pans: Line three 8-inch cake pans with parchment paper and grease them. Divide the batter evenly among the pans. Tap the pans gently against the countertop a few times to release any air bubbles.
- Bake the Cake Layers: Bake the cake layers for 18-22 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking if necessary for even browning. Once baked, transfer the pans to a rack and allow the cakes to cool completely.
- Make Strawberry Filling: Combine the sliced or diced strawberries with the strawberry jam in a bowl. Set aside for filling and topping the cake. Use about 2½ cups sliced strawberries for the filling and reserve about ½ cup diced strawberries for the topping.
- Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a stand mixer fitted with a whisk attachment on medium speed until smooth. While the mixer is running, slowly pour in the cold heavy whipping cream. Scrape the bowl as needed. Increase the mixer speed to high and whip until stiff peaks form. Keep the cream cold during whipping for best results.
- Assemble the Cake: Place one cake layer on a serving platter. Spread one-third of the cream cheese whipped cream frosting on top, then layer with about 1¼ cups of the strawberry filling. Repeat with the second layer of cake, frosting, and strawberries. For the top layer, spread the remaining frosting evenly and arrange the remaining strawberries in the center. Optionally, decorate the outside edges with whole strawberries.
Notes
- For the best texture, ensure eggs and milk are at room temperature before mixing.
- Gently tapping the cake pans before baking helps to eliminate air bubbles for a more even crumb.
- Keep the heavy cream very cold while whipping to achieve stiff peaks.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Parchment paper lining prevents cake layers from sticking and makes removal easier.
- To store, cover the assembled cake and refrigerate; it is best enjoyed within 2 days for freshness.
