Strawberry Shortcake Cake
Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
Servings : 12 to 14 servings
Ingredients
For the Cake
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 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
For the Filling
- 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
For the Whipped Frosting
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon pure vanilla extract
Instructions
- 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. Set aside to cool.
- 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 cooled milk mixture (I suggest stirring the milk mixture before adding to the mixer); 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.
- Serve.
Notes
Nutrition
Serving: 1 slice | Calories: 248 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 104 mg | Sodium: 159 mg | Potassium: 87 mg | Fiber: 0 g | Sugar: 10 g | Vitamin A: 755 IU | Vitamin C: 1.3 mg | Calcium: 57 mg | Iron: 0.2 mg | Net Carbs: 15 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.