Dreamy Strawberry Shortcake Cake
This Dreamy Strawberry Shortcake Cake features layers of vanilla cake, fresh strawberries, and stabilized whipped cream.
Equipment
- mixing bowls
- baking pans
Ingredients
For the Vanilla Cake
- 10 oz milk, room temperature and divided
- 3 oz canola oil
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 13 oz cake flour
- 13 oz sugar
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 oz unsalted butter, room temperature
For the Stabilized Whipped Cream
- 24 oz heavy whipping cream
- 4 oz powdered sugar
- 2 teaspoon powdered gelatin
- 3 tablespoon cold water
- 2 teaspoon vanilla extract
- 1 tablespoon heavy cream for the gelatin
For the Filling
- 16 oz fresh strawberries, washed and sliced
- a few whole strawberries for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pans.
- In a mixing bowl, combine the milk, canola oil, vanilla extract, and eggs. Mix well.
- In another bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the softened butter until smooth.
- Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the whipped cream. In a bowl, mix the heavy whipping cream and powdered sugar until soft peaks form.
- In a small bowl, dissolve the gelatin in cold water. Let it sit for 5 minutes, then heat with 1 tablespoon of heavy cream until melted. Allow to cool slightly, then add to the whipped cream.
- Once the cake layers are cooled, spread a layer of whipped cream and sliced strawberries between the layers. Top with remaining whipped cream and decorate with whole strawberries.
Notes
Store the cake in the refrigerator for best results. You can use other fruits for filling if desired.