Print

Strawberry Shortcake Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and summery dessert with moist cake layers, jammy strawberries, and a cream cheese-whipped cream filling.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups buttermilk
  • 3 cups sliced strawberries
  • 2 tbsp strawberry preserves or strawberry jam
  • 3/4 cup cream cheese, room temperature
  • 2/3 cup powdered sugar, divided
  • 1 1/2 cups heavy whipping cream
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter, oil, and granulated sugar with a mixer until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon of vanilla extract.
  5. Add the dry flour mixture and buttermilk in three alternating additions, beginning and ending with the flour mixture. Mix just until combined.
  6. Divide the batter between the prepared pans and smooth the tops. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. While the cakes cool, toss the sliced strawberries with 2 tablespoons of strawberry preserves. Set aside.
  9. In a bowl, beat the cream cheese with 1/3 cup of powdered sugar until smooth. In a chilled bowl, whip the heavy cream with the remaining powdered sugar and 2 teaspoons vanilla until soft peaks form.
  10. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  11. Place one cake layer on a serving plate. Spread half of the strawberry mixture evenly across the layer, then spread a layer of the cream-cheese whipped filling over the strawberries. Top with the second cake layer, repeating the process with the remaining strawberries and filling. Chill for 30 minutes before serving.

Notes

For a less sweet filling, reduce powdered sugar by 1–2 tablespoons. Store cake in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-shortcake-cake-recipe-2/