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Strawberry Shortcake Cake

This delightful Strawberry Shortcake Cake features fluffy layers of cake filled with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 1 1/2 cups sugar
  • 4 pieces eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1 cup whole milk or 2%
Strawberry Topping
  • 2 pints fresh ripe strawberries
  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional) Optional for added flavor
  • 2 tablespoons sugar For the strawberries
Whipped Cream and Filling
  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar (divided)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (regular full fat)
  • 1/4 cup diced strawberries (with glaze from above) For filling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, cream the butter until smooth.
  5. Gradually beat in sugar until light and fluffy.
  6. Add each egg one by one, beating well after each addition.
  7. Mix in vanilla extract and oil until well combined, then stir in sour cream.
  8. Alternately add milk and flour mixture until just combined.
  9. Divide batter into prepared pans and bake for 22-30 minutes.
  10. Allow cakes to cool, then wrap each layer and freeze.
Strawberry Preparation
  1. Chop the strawberries, drizzle with balsamic glaze, and sprinkle with sugar; toss gently and refrigerate.
Whipping Cream
  1. Chill mixing bowl and beaters, then whip the cream until soft peaks form, adding powdered sugar and vanilla.
  2. In a cleaned mixer bowl, blend cream cheese and 1/2 cup powdered sugar.
  3. Fold in diced glazed strawberries and whipped cream until combined.
Assembly
  1. Layer the cake with whipped cream and strawberries, repeating until finished.
  2. Decorate with whole strawberries on top. Serve immediately or refrigerate and enjoy within 1-2 hours.

Notes

Tips include ensuring all ingredients are at room temperature for mixing, and the cake layers can be made ahead and frozen.