Description
A light and fresh strawberry shortcake cake made with soft vanilla layers, whipped cream frosting, and sweet strawberries.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 cup milk
- 2 pints fresh strawberries
- 1 tablespoon balsamic glaze
- 2 tablespoons sugar
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 cup strawberries
Instructions
- Preheat oven to 350°F and prepare three cake pans
- Whisk flour, baking powder, and salt
- Beat butter and sugar until light and fluffy
- Add eggs one at a time, then mix in vanilla and oil
- Blend in sour cream
- Alternate adding milk and dry ingredients until combined
- Divide batter and bake 22 to 30 minutes
- Cool and chill cake layers
- Prepare strawberries with sugar and balsamic glaze
- Whip cream with powdered sugar and vanilla
- Blend cream cheese with remaining sugar and strawberries
- Fold whipped cream into cream cheese mixture
- Assemble cake with layers of cake, cream, and strawberries
- Garnish and serve
Notes
- Use ripe strawberries for best flavor
- Chill cake layers before assembling
- Do not overmix whipped cream
- Serve within 1 to 2 hours for best texture
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 28
- Sodium: 305
- Fat: 29
- Saturated Fat: 15
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 56
- Fiber: 5
- Protein: 8
- Cholesterol: 116