Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup (227g) unsalted butter, softened; 1 & 1/2 cups (300g) granulated sugar; 4 large eggs, room temperature; 1/2 cup sour cream; 2 tsp vanilla extract; 1 ½ cups (250g) strawberries, hulled and sliced; 1 tbsp (13g) granulated sugar; 1 pint (473ml) heavy cream, cold; 2/3 cup (80g) powdered sugar; 1 tsp vanilla extract; 1 – 2 cups fresh strawberries to decorate

Description

This strawberry shortcake cake is made with two layers of rich and buttery vanilla cake topped with sweetened strawberries and fluffy whipped cream.

Ingredients

Cake

2 cups (250g) all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup (227g) unsalted butter, softened
1 & 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
1/2 cup sour cream
2 tsp vanilla extract

macerated strawberries

1 ½ cups (250g) strawberries, hulled and sliced
1 tbsp (13g) granulated sugar

whipped cream

1 pint (473ml) heavy cream, cold
2/3 cup (80g) powdered sugar
1 tsp vanilla extract
1 – 2 cups fresh strawberries to decorate

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F. Grease and line the bottom of two 8″ cake pans with parchment paper. Set aside
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until fluffy. Add in the eggs, one at a time, mixing well in between. Then mix in the vanilla and sour cream. The mixture might appear curdled but that’s ok.
Stir in the flour mixture in two equal parts, mixing until just combined. Divide the batter equally into the prepared cake pans.
Bake for 20-25 minutes or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean. Let cool completely.
Toss the sliced strawberries with the sugar, cover, and place in the fridge for 15-30 minutes.
Beat the heavy cream, powdered sugar, and vanilla until med-stiff peaks.
Place one cake on a serving plate. Spread 1/4 of the whipped cream on top, spoon the macerated strawberries on top of the cream, then spread another 1/4 whipped cream on top of the strawberries.
Layer the other cake on top, spread the remaining whipped cream, and decorate with fresh strawberries.

Notes

Leftover cake can be covered and stored in the fridge for up to 3 days.

Nutrition

Serving Size:
Calories: 437
Sugar: 30.8 g
Sodium: 230.5 mg
Fat: 25.1 g
Carbohydrates: 48.6 g
Protein: 5.5 g
Cholesterol: 126.9 mg