Strawberry Shortcake Cake – Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
Hi, you guys! It’s Monday!! YAY! Hope you are having a great start to the week!
For some of you, this should be a short week since the holiday is only few days away. For that reason, I was thinking about doing something red white and blue for today, and I seem to have covered the red and white, however the blue remains unseen… Pretend that it’s there… in the forks, or somethin’…
You know, I’ve said this many-a-times before; I can’t decorate/frost/pretty-up a cake. Not only can I not decorate it, I also can’t cut it. I tried every trick in the book; I froze the cake, I used a hot knife, I set it at eye-level, and still, I got this. BUT, as they say, beauty is skin deep and don’t judge a book by its cover. That applies to mah cake, too.
This Strawberry Shortcake Cake is so, so, SOOOO GOOD! Swear, I fought with every inch of me not to go for a third slice. Two slices were demolished in less than 5 minutes. I’m not kidding. I can do cake. I eat it better than I bake it.
Also? I think I figured out the trick to cakes. Cake Flour. Yep. I know it looks obvious, I know, but it’s so much easier to just reach over for the all-purpose stuff. I mean, it’s called ALL-PURPOSE!! That means something, right?! See! Thanks for understanding.
I wasn’t sure about the filling, though… I thought about going down my old route and use macerated strawberries, just as I did here with the classic Strawberry Shortcakes, but something told me to just go for it and use-up a can of my guilty pleasure… Strawberry.Pie.Filling.
OH MY! Girls, boys… I CAN aaaaand I HAVE spooned an entire can of it straight into my mouth.
Side note: Thank you, treadmill, for being there for me. I ♥ U!
As daunting of a task as it seems to make your own cake, you really should. It’s super easy. Honestly. I mean, just turn on the mixer and throw things in the mixing bowl… it’s not complicated. Besides, I’m asking you to use a prepared filling… that’s big! But, it’s a holiday, so it’s okay to splurge a bit.
I also find that by throwing a ton of strawberries on top of the cake will take away from noticing the rest of the imperfections.
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 3 tablespoons butter
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 3 large eggs at room temperature <---- very important
- 1-1/4 cups sugar
- 1 clamshell fresh strawberries, halved
- 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350.
- Set oven rack in the middle.
- Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
- In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
- Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
- Remove from heat and stir in vanilla and lemon juice.
- In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
- With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
- Turn off mixer and gently fold in the flour mixture.
- Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Remove from oven and set pans on a cooling rack.
- Snap open the springform pans and turn our the cakes; let completely cool.
- In the meantime, prepare the frosting.
- In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
- Cover and chill in the refrigerator for 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
- Spread half of the whipped frosting over 1 of the thinner cake layers.
- Add the thin cake layer over the whipped frosting.
- Spread the strawberry pie filling over the cake.
- Top with the last cake layer.
- Spread the rest of the whipped frosting over the cake.
- Top with fresh strawberries.
- Chill cake for 1 hour.