Strawberry Shortcake Cake
Stunning, fresh and beautiful! This Strawberry Shortcake Cake is loaded with fresh strawberries and whipped cream cheese frosting. It's the perfect cake for any summer gathering.
Equipment
- Three 9 inch round cake pans
- Stand Mixer
- hand mixer
- Small stove top pan
Ingredients
Strawberry Shortcake Cake
- 1 1/2 cup sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 1/2 cups flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1 cup milk
Whipped Cream Cheese Frosting/Filling
- 8 oz cream cheese
- 1 1/2 tsp vanilla
- 1 1/2 cups powdered sugar
- 1 pint heavy whipping cream
Glaze for Strawberries
- 1/4 cup water
- 2 tbsp sugar
- 1/4 tsp vanilla
- 3/4 tsp cornstarch
- 1 tbsp water
Strawberry Filling for the Layers/Top of the Cake
- 2 16oz container of strawberries divided, one for the filling, one for the top of cake
- 1/4 cup sugar
- 1 tsp balsamic vinegar
Instructions
Strawberry Shortcake Cake
- Preheat oven to 350 degrees.
- Prepare three 9 inch round cake pans, cut parchment paper in three circles and add to bottom of cake pan. Spray pan sides with baking spray with flour.
- In a bowl, mix the flour, salt and baking powder.
- Using a stand mixer, beat butter and sugar until light and fluffy.
- Add vegetable oil, vanilla and almond extracts.
- Beat in eggs, one at a time, mixing until just combined.
- Add 1/2 dry ingredients and 1/2 milk and beat.
- Add the remaining dry ingredients and remaining milk and beat until smooth-do not over mix.
- Divide evenly between the three cake pans.
- Bake for 18-20 minutes until a toothpick comes out mostly clean.
- Cool completely in pan.
Strawberry Filling
- Wash and dry one 16 oz container of strawberries, leaving them whole with the stems on. Set aside.
- Using the other 16 oz container, wash and cut the strawberries into slices. Place them into a large bowl
- Add 1/4 cup of sugar and 1 teaspoon of balsamic vinegar and mix.
- Refrigerate for 1-2 hours. The longer you let sit the more juices you will get.
Whipped Cream Cheese Frosting/Filling
- Just before you are ready to put your cake together, make the whipped cream cheese frosting.
- In a large mixing bowl, beat the cream cheese and pure vanilla extract.
- Add powdered sugar and 1 cup of heavy whipping cream and beat well.
- Add the other cup of the heavy whipping cream and beat until smooth. Frosting should be thick and fluffy.
Glaze for Strawerries (top of cake)
- In a small pan, over low-medium heat, add water, vanilla and sugar stir until sugar is dissolved.
- In a small bowl, add cornstartch. Add water and stir until completely combined and smooth.
- Add the corn starch mixture to the pan. Over medium heat, stir continuously until thickened.
- Remove from heat and set aside.
Building the Strawberry Shortcake Cake
- Remove cake from pan and place on a plate.
- Add a thick layer of the whipped cream cheese frosting/filling and spread evenly to the outer edges. (use a flat decorating knife if you have one, but a butter knife will do).
- Add 1/2 of the strawberry filling to the cake layer.
- Repeat until all layers are done.
- For the final layer, using a piping bag with a large star tip, swirl dollops of frosting all around the outer edge of the top layer of the cake. Using the other 16 oz container lay a full washed and dried strawberry on top of the dollop.
- Taking a silicone brush, paint on glaze over the strawberries on the top of the cake. This makes the strawberries shiny and adds sweetness as well.
- Refrigerate until ready to serve.
- For best results, put together the cake the day you are going to serve it.
