The Strawberry Shortcake Cake My Guests Always Ask For
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 12
- Calories
- 585 kcal
- Protein
- 7.00 g
- Carbs
- 60.00 g
- Fat
- 36.00 g
Ingredients
- 2½ cupsall purpose flour (spooned and leveled)
- 3 teaspoonsbaking powder
- ½ teaspoonsalt
- 1¾ cupsgranulated sugar
- ½ cupvegetable or canola oil
- 2 largeeggs (room temperature)
- 2 largeegg whites (room temperature)
- 2½ teaspoonspure vanilla extract
- ½ teaspoonalmond extract (optional, but highly recommended)
- ⅔ cupsour cream
- ¾ cupmilk (preferably whole or 2%, room temperature)
- 3 cupssliced or diced fresh strawberries (divided)
- 2 tablespoonsstrawberry jam
- 8 ouncescream cheese (softened to cool room temp)
- 1 cuppowdered sugar
- ¾ teaspoonvanilla extract
- 2¼ cupsheavy whipping cream (really cold, straight from the fridge)
Instructions
- 1
Preheat oven to 350°F.
- 2
In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- 3
Using a stand mixer fitted with the paddle attachment, beat sugar, oil, eggs, egg whites, and extracts until combined. Add sour cream and beat until combined. Add half of the flour mixture and beat until just combined. Slowly add milk, then remaining flour mixture. Scrape the sides and bottom of the bowl as needed.
- 4
Line three 8-inch cake pans with parchment paper and grease the pans. Divide the batter evenly between the pans and bake for 18-22 minutes, until a toothpick comes out clean.
- 5
Combine sliced strawberries and jam; set aside for filling and topping.
- 6
In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Slowly pour in the heavy cream and whip until stiff peaks form.
- 7
Assemble the cake by layering the cake, frosting, and strawberries.