strawberry vanilla cake

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream!

Strawberry Shortcake Cake

(325 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted Challenge butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

strawberries

tbsp (39 grams) sugar

(144 grams) powdered sugar

tsp vanilla extract

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Divide the batter evenly between the cakes pans and bake for 18-20 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

0. To make the strawberries, wash them and cut the stems off, then slice them.

1. Add the sliced strawberries and sugar to a large bowl and toss together. Set in the fridge for at least 1-2 hours to let the sugar bring out the juices from the berries. The longer it sits, the more juices you&#8217;ll have.

2. When you&#8217;re ready to put the cake together, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.

3. To build the cake, place the first cake layer on a cake plate or other serving platter. Add a layer of whipped cream. I used Ateco tip 808 to pipe dallops around the outer edge of the cake, then filled it in. You could also just spread a layer of whipped cream.

4. Add about half of the strawberries on top of the whipped cream.

5. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.

6. Add the final layer of cake, then finish it off with some whipped cream swirls and fresh strawberries. If you have any leftover juices from the sliced strawberries, you could also drizzle that on top or serve it with the cake slices.

7. Refrigerate the cake until ready to serve. The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it&#8217;ll be served.

OMG, this cake looks scrumptious......I'm going to try to make it for Mother's Day, I guarantee it will be a hit!

Wow love, 
you are incredible 
i made this yesterday and took it to my Gran's it reminded her of summer holidays in her childhood!
Thanx your twins are gorgeous😍

I only have two 9 inch pans, how should I save the batter while I wait? Any tips or thoughts? 😃

I just made this cake a couple days ago. And needless to say after 2 days it was completely gone. Now, my family and friends are asking me to make it again. It was a easy recipe to follow. And it came out beautifully. Thank you so much for sharing your recipe. It's now a regular part of my baking recipes. I luv it😍

My great nephew requested Strawberry Shortcake for his birthday. I found this recipe by searching on Pinterest. Everyone loved the cake. Even my other great nephew who doesn’t even like whipped cream. I have never made this before. The instructions were very easy to follow.

I made this for my teenage daughters birthday, and our family went crazy over it!!! My mom told me this recipe is definitely a keeper, and I agree!!! Thank you! 

Made this for Easter this year and came out fantastic.  I split it up dropped it off at my families’ front door and it was a huge hit.  I didn’t have the piping bags so just kind of put on the whip cream with a knife.  It made a two layer 8 inch cake for me but the layers were thicker. 

I had some butter chunks In the batter but that was baking error in my part and now I know the benefit of creaming the butter generously.   Thanks for a great recipe. 

This recipe is fabulous!  My cake is a bit dense as I missed your tip on how long to beat so will fix that next time. Even so the overall taste is phenomenal.  Thanks for the best recipe for my favorite kind of cake.

This was a really great recipe. It was easy to follow and you wrote the steps incredibly well to where I didn't have to really look anything else up. 
I measured all the ingredients by weight in grams. The only change I made was using 3 tablespoons of sugar for the strawberries instead of 4 (I don't like it too sweet) and I substituted the milk and cream for lactose free. I also didnt have 3 pans so I divided the batter into two pans and baked it for a little longer (about 6-7 extra minutes). Maybe a higher temperature would have worked that way for two pans but the cake turned out delicious and everything melded together well. I am honestly not a fan of cake but this one was REALLY good. Perfect level of sweetness. I wouldn't change a thing (other than what I did above for my own personal taste and my family being lactose intolerant and me only have 2 pans!) Great recipe. Here's a pic of how it turned out: https://imgur.com/a/VBnA4We

I loved this recipe! it's so simple yet delicious. The cake is so moist and fluffy!

Thank you so much! This was amazing!! No one eats fruit desserts in our house but the kids gobbled this up!!

Is the heavy cream at room temperature or cold when making the frosting? 

I made this cake, and it was delicious! I love the texture of the cake layers. This was my first time making strawberry shortcake and it was simple to follow, and came out better than I could have expected. Thank you so much for this recipe. I have a sweet tooth so I decided to add homemade strawberry topping into the layers. I would definitely recommend this recipe to others.

loved the cake, i just found the cake to be a tad dense. is that how its supposed to be ? everything else was phenomenal.

Hi there! I so love all your recipes but I for some reason every time make the your vanilla raspberry cake with the reverse creaming method) or this cake - I follow the recipes exactly and immediately they shrink in on the sides and kind of shrivel up. They still taste wonderful but they fail me more than they are a success looks wise. Do you have any idea why this is happening? 

I made this recipe and its so good! But instead of oil, I used melted butter and it still turned out great!! This is my go to recipe now. 

This is a great summer dessert! The vanilla cake is absolutely delicious. I made it as our Fourth of July dessert, so I added some blueberries. I only made two layers - the extra batter made 8 cupcakes, which I froze.

Gorgeous cake. Made this for my daughter's 17th birthday today. It was so delicious. Thank you!

Hi can you use vegetable shortening instead of veg oil ? 

This cake was amazing! My husband wanted strawberry shortcake for his Birthday. I was nervous as i had never made this before! The recipe, directions and hints were perfect! It came out wonderful and my husband and  family loved it! Thank you!!

This was absolutely delicious. It was my first attempt at a homemade strawberry shortcake and I will likely make it again. My only regret is that it isn't strawberry season but next strawberry season, I definitely see me making this again. And it was so beautiful!! I wish I could upload a picture!

How would you recommend transporting the cake. I wanna make it for a family function but I’m unsure how he will hold on a 40 min drive 

Hi Lindsay,

I use the metric system (I live in Europe) and noticed that in your recipe it says to use 1/2 cup of butter and then behind it it says 168 grams. But 1/2 cup of butter weighs 113 grams. I noticed someone named Marcia asked in a comment on June 21, 2020 @ 11:30 am if it was a typo but she never got a reply.

Hey there! I made your cake for a graduation and my family loved it! However, three layers was a lot for me to manage. Could I split the batter into two cake pans for a 2 layer cake instead of 3? Thanks!

Ive made this cake multiple times throughout these few months, and it just tastes so amazing! It turns out well everytime. I was wondering if i would be able to halve this recipe to make a 6 inch cake?

https://www.youtube.com/watch?v=1ljrZgoeBEc

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! The perfect dessert for fresh summer strawberries! Recipe: https://www.lifeloveandsugar.com/strawberry-shortcake-cake/

This strawberry shortcake cake is a new fun spin to the old classic shortcakes we see during summer. Instead of a biscuit base, this recipe features a single vanilla cake layer, juicy strawberries, and homemade whipped cream!

(113 g) unsalted butter, softened

(150 g) granulated sugar

eggs, room temperature

(180 ml) buttermilk, room temperature

vanilla extract

(180 g) cake flour, sifted

baking powder

baking soda

salt

(360 g) strawberries, stems removed and sliced into quarters

(50 g) granulated sugar

(240 ml) heavy whipping cream, cold

confectioners' sugar

clear piping gel

Preheat the oven to 350°Lightly grease and flour...

Preheat the oven to 350°Lightly grease and flour one 9-inch round pan. Line the bottom with parchment paper then lightly grease and flour the paper. Set aside.

In a large bowl, beat the butter and...

In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla followed by the buttermilk.

Combine the flour, baking powder, baking soda, and...

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat on low speed just until combined.

Spread the batter evenly in the prepared pan....

Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake or the cake will be dry.

Let the cake cool in the pan for...

Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.

Add the strawberries and sugar to a large...

Add the strawberries and sugar to a large bowl. Gently stir until the strawberries are evenly coated with sugar.

Cover the bowl with plastic wrap and let...

Cover the bowl with plastic wrap and let the mixtures sit on the counter for 20-30 minutes, until the strawberries begin to release their juices.

In a medium bowl, beat the cream and...

In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy.

Add the piping gel and vanilla. Beat on...

Add the piping gel and vanilla. Beat on medium-high speed until stiff peaks form.

Place the cake layer on a serving platter....

Place the cake layer on a serving platter. Spread the whipped cream over the top. Top with strawberries.

https://www.youtube.com/watch?v=ZH8oNrkt6Wo

This single layer strawberry shortcake cake recipe is so simple to make and tastes like a classic strawberry shortcake. It’s one summer dessert you don’t want to miss!

Get the full recipe and instructions at https://www.bakedbyanintrovert.com/strawberry-shortcake-cake/

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