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Strawberry Shortcake Cake

A fluffy layer of vanilla cake filled with juicy strawberries and topped with creamy whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups 2 1/2 cups all-purpose flour
  • 2.5 tsp 2 1/2 tsp baking powder
  • 0.5 tsp 1/2 tsp salt
  • 0.5 cup 1/2 cup unsalted butter, room temperature
  • 0.5 cup 1/2 cup vegetable oil
  • 1.5 cups 1 1/2 cups sugar
  • 1 tbsp 1 tbsp vanilla extract
  • 4 large 4 large eggs
  • 1.25 cups 1 1/4 cups milk
For the Strawberry Filling
  • 1 pound 1 pound fresh strawberries
  • 3 tbsp 3 tbsp sugar For macerating the strawberries
For the Whipped Cream
  • 2.5 cups 2 1/2 cups heavy whipping cream, cold
  • 1.25 cups 1 1/4 cups powdered sugar
  • 2 tsp 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt until well combined.
  3. In another bowl, beat together butter, vegetable oil, and sugar until fluffy.
  4. Add vanilla and eggs, mixing well until blended.
  5. Alternately mix in the flour mixture and milk until combined.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool completely.
  7. Slice the strawberries, toss them with 3 tbsp sugar, and let them sit to release their juices.
Assembly
  1. In a large bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Layer one cake with half of the strawberries and half of the whipped cream, then place the second cake on top and repeat.
  3. Serve with a scoop of vanilla ice cream if desired.

Notes

Store leftovers in the fridge for 3-4 days or freeze individual slices for up to 3 months.