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Strawberry Shortcake Cake

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A delightful summer dessert featuring layers of fluffy vanilla cake, fresh strawberries, and whipped cream topping.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (324 grams)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter (room temperature) (169 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 1/2 cup granulated sugar (300 grams)
  • 4 large eggs (room temperature)
  • 1 tbsp pure vanilla extract
  • 1 1/4 cup buttermilk (300 ml)
  • 3 cups sliced strawberries (about 450 grams)
  • 2 tbsp strawberry preserves or strawberry jam
  • 3/4 cup cream cheese (room temperature) (170 grams)
  • 2/3 cup powdered sugar (82 grams, divided)
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Whisk to mix well.
  3. Beat together the unsalted butter, vegetable oil, and granulated sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, and mix until just combined.
  6. Pour the batter equally into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature ingredients for better texture and sift the flour for a lighter cake.

Nutrition

Find it online: https://www.simplefamilydishes.com/perfect-strawberry-shortcake/