Moist Strawberry Shortcake Cake: Sweet Bliss for Every Occasion
Moist Strawberry Shortcake Cake is a delightful dessert that combines fluffy layers with cream cheese frosting and fresh strawberries.
Equipment
- Electric mixer
- 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- - Wire racks
Ingredients
For the Cake Layers
- 2.75 cups Flour King Arthur all-purpose flour recommended
- 3 tsp Baking Powder Leavening agent
- 0.75 tsp Salt Enhances flavor
- 1.9 cups Sugar Adjust based on strawberry tartness
- 0.5 cup Vegetable Oil Can substitute with melted butter
- 2 whole Eggs Provide structure and leavening
- 2 whole Egg Whites Provides a light cake
- 2.5 tsp Vanilla Essence
- 0.5 tsp Almond Essence
- 2/3 cup Sour Cream Use at room temperature
- 3/4 cup Milk Dairy-free alternatives are fine
For the Strawberry Filling
- 3 cups Strawberries Hulled and sliced
- 2 tbsp Strawberry Jam Enhances flavor
For the Frosting
- 8 oz Cream Cheese Softened
- 1 cup Powdered Sugar Sifted
- 2.25 cups Heavy Cream Whipped
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans and line with parchment paper.
- In a bowl, combine flour, baking powder, and salt.
- In an electric mixer, blend sugar, vegetable oil, eggs, vanilla, almond essence, and sour cream until fluffy.
- Gradually add dry ingredients alternating with milk until just combined.
- Divide batter among the pans and bake for 18-22 minutes.
- Let cakes cool for 10 minutes in pans before transferring to wire racks.
- Mix strawberries with strawberry jam.
- Beat softened cream cheese and powdered sugar until smooth, then fold in whipped heavy cream.
- Assemble by layering cake, frosting, and macerated strawberries.
- Chill for at least 30 minutes before serving.
Notes
Garnish with additional strawberries if desired. Follow the expert tips for best results.