Moist Strawberry Shortcake Cake That Will Wow Your Guests
This Moist Strawberry Shortcake Cake is a delightful twist on a classic dessert, featuring tender layers and velvety frosting, perfect for any celebration.
Equipment
- - Mixing bowl
- - Mixer
- Cake Pans
- Whisk
- Spatula
- - Wire rack
Ingredients
For the Cake
- 2 cups All-Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1.5 cups Sugar
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 2 large Egg Whites
- 2 tsp Vanilla Essence
- 0.5 tsp Almond Essence
- 1 cup Sour Cream
- 0.5 cups Milk
- 3 cups Strawberries ripe or frozen
For the Filling
- 0.5 cups Strawberry Jam
For the Frosting
- 8 oz Cream Cheese
- 2 cups Powdered Sugar sifted
- 1 cup Heavy Cream
Instructions
How to Make Moist Strawberry Shortcake Cake
- Preheat your oven to 350°F and prepare three 8-inch cake pans by greasing and lining with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In your mixer, combine the sugar, vegetable oil, whole eggs, egg whites, vanilla essence, almond essence, and sour cream. Beat until creamy.
- Gradually add half of the dry ingredients to the wet mixture, then pour in the milk and mix until smooth. Add remaining dry ingredients without overmixing.
- Divide the batter evenly between prepared pans and bake for 18-22 minutes or until a toothpick comes out clean.
- Let the cakes cool in their pans for about 10 minutes and then turn them out onto wire racks to cool completely.
- While cooling, mix sliced strawberries with jam and let them macerate.
- For the frosting, beat cream cheese with sifted powdered sugar and vanilla until fluffy, then fold in the whipped cream.
- Assemble cake by layering frosting and macerated strawberries between the layers, frosting the entire cake.
- Chill the assembled cake in the refrigerator for at least 30 minutes before serving.
Notes
Garnish with fresh strawberry slices for a beautiful finish. Allow the cake to chill for the best flavors and easier slicing.