Strawberry Shortcake Cake

Our neighbors invited us over this past weekend for dinner after I had my wisdom teeth taking out (:(). It was great not to have to think about cooking dinner especially when I couldn’t even eat!

Well, even though I wasn’t feeling up to cooking, Trevor didn’t want to go empty handed. So, we (and really I mean he and the girls) made a quick cake that even I have to admit was a bit of a showstopper. It looks like it’s really complicated to make, but it’s really just a basic cake piled high with cream and berries.

We walked in and all eyes were on the cake! I was thrilled. Oh and then I sat down on the couch and didn’t get up. 🙂 🙂 🙂

This cake is perfect for any occasion – a birthday, a bbq, a dinner at a friends or even just on a random weekend. Big fan of this one. BIG fan!

Strawberry Shortcake Cake

Servings: 8
Time: 2 1/2 hours
Difficulty: easy
Print

Ingredients

Cake

1 1/4 cups cake flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cubed and softened to room temperature
1 teaspoon vanilla extract
1/2 cup whole milk, at room temperature and divided
1 large egg, at room temperature
2 tablespoons canola oil

Strawberries

1 1/2 cups sliced strawberries
1 tablespoon strawberry jam
1 teaspoon granulated sugar

Cream

1 cup cold heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees. Grease a 9-inch cake pan, line with a parchment paper round and grease.
Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute.
Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Avoid over-mixing. Some small lumps are OK.
Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. Cool cake completely in the pan set on a wire rack.
When the cake is just about cooled, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
Make the whipped cream when the cake is cooled: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Place the cooled cake on your serving plate or cake stand. Pile whipped cream on top, then gently spread it out to the edges. Top with strawberries.
Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days. Enjoy!