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Best Strawberry Shortcake Cake Recipe (Easy Moist Layers with Whipped Cream)

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Three layers of ultra-moist vanilla cake filled with juicy macerated strawberries and frosted with stable cream cheese whipped cream. This stunning strawberry shortcake cake transforms the classic dessert into a make-ahead showstopper perfect for summer parties and celebrations.

Ingredients

For the Vanilla Cake Layers (three 8-inch rounds):

• 2 and 2/3 cups cake flour, spooned and leveled

• 1 and 1/2 cups granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup unsalted butter, softened to room temperature and cut into cubes

• 4 large eggs, at room temperature

• 1/2 cup sour cream, at room temperature

• 1 and 1/2 teaspoons vanilla extract

• 1/4 teaspoon almond extract (optional)

• 1 and 1/4 cups whole milk, at room temperature

For the Macerated Strawberries:

• 4 cups fresh strawberries, hulled and sliced (about 1 1/2 pounds)

• 1/4 cup granulated sugar

• 2 tablespoons strawberry jam or preserves

• 1 teaspoon lemon juice

For the Stabilized Cream Cheese Whipped Cream:

• 8 ounces full-fat cream cheese, softened

• 2 cups heavy whipping cream, cold

• 1 and 1/2 cups powdered sugar, sifted

• 2 teaspoons vanilla extract

• Pinch of salt

Instructions

1. Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment circles, grease again, and dust with flour.

2.

3. Whisk cake flour, sugar, baking powder, baking soda, and salt together in large bowl. Add cubed butter and mix on low with hand mixer until coarse crumbs form (1 minute).

4.

5. Add eggs one at a time, mixing on medium until combined. Beat in sour cream, vanilla, and almond extract. Add milk gradually on low until smooth batter forms. Scrape bowl.

6.

7. Divide batter evenly among pans (1 2/3 cups each). Tap pans to release air bubbles. Bake 18-22 minutes until toothpick comes out clean.

8.

9. Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely (about 1 hour).

10.

11. Combine sliced strawberries, sugar, jam, and lemon juice. Let sit 30 minutes at room temperature, then refrigerate up to 2 hours.

12.

13. Beat cream cheese until smooth (1 minute). Slowly add cold heavy cream on low, then whip to soft peaks on medium-high (2-3 minutes).

14.

15. Add powdered sugar, vanilla, and salt. Whip to stiff peaks (1-2 minutes more).

16.

17. Level cooled cake layers. Place first layer on serving plate, spread 3/4 cup frosting, add half the strawberries. Repeat with second layer.

18.

19. Add final layer and frost top and sides generously. Garnish with whole strawberries. Chill 30 minutes before serving.

Notes

• Room temperature ingredients ensure proper emulsion and cake rise

• Reverse creaming method creates tender, velvety crumb

• Macerate berries no more than 3 hours to prevent mushiness

• Store covered in refrigerator up to 3 days

• Serve at room temperature for best texture

• Freeze un-frosted layers up to 3 months

Nutrition

Find it online: https://yummyyrecipe.com/best-strawberry-shortcake-cake-recipe-easy-moist-layers-with-whipped-cream/