Strawberry Shortcake Cake
This luscious strawberry shortcake cake has soft, spongey cake layers stacked with juicy strawberry filling and the fluffiest whipped cream frosting.
Servings: 12 to 14 servings
Ingredients
For the Cake
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 3 large eggs at room temperature (very important!)
- 1¼ cups granulated sugar
- 1 container fresh strawberries halved, used for garnish
For the Filling
- 21 ounces can of strawberry pie filling (I used Lucky Leaf)
For the Whipped Frosting
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
Instructions
Make the Cake
- Prep. Preheat the oven to 350ºF and position the rack in the center. Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
- Combine the dry ingredients. In a mixing bowl, whisk together the cake flour, baking powder, and salt until combined.
- Heat the milk and butter. Set a small saucepan over medium-high heat and add the milk and butter; bring to a boil. Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
- Mix the ingredients. In your mixer's bowl, combine the eggs and sugar, and beat until pale yellow, fluffy, and doubled in volume. With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding it to the mixer); mix until well incorporated.
- Add the dry ingredients. Turn off the mixer and gently fold in the flour mixture.
- Bake. Divide the batter evenly 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.
- Cool the cakes. Remove the pans from the oven and set them on a cooling rack. Snap open the springform pans and turn out the cakes; let them completely cool.
Make the Frosting
- 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. Then, remove it from the fridge and beat the mixture with your mixer until stiff peaks form.
Assemble the Cake
- Make the cake layers. When the cakes are completely cooled, cut one of the cakes crosswise to end up with 3 round layers. One will be bigger than the other two.
- Add the frosting. Spread half of the whipped frosting over one of the thinner cake layers. Add the second thin cake layer over the whipped frosting.
- Add the strawberry filling. Spread the strawberry pie filling over the cake. Top with the last cake layer.
- Finish, chill, serve. Spread the remaining whipped frosting over the cake. Top with fresh strawberries. Chill the finished cake in the fridge for at least 1 hour before cutting and serving.
Notes
Cake Recipe heavily adapted from Food Network.
Nutrition
Serving: 1slice | Calories: 422kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 143mg | Potassium: 193mg | Fiber: 2g | Sugar: 40g | Vitamin A: 759IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 1mg
