Strawberry Shortcake Cake
Two fluffy vanilla butter cake layers soaked in fresh strawberry syrup, filled with juicy macerated berries and frosted with a stabilized cream cheese whipped cream that holds its shape for days.
Ingredients
- 2.75 cupCake Flour
- 1.5 cupGranulated Sugar
- 1 tbspBaking Powder
- 0.5 tspSalt
- 0.75 cupUnsalted Butter, softened
- 4 largeEggs, room temperature
- 1 cup(240ml) whole milk, room temperature
- 2 tspPure Vanilla Extract
- 1.5 lb(680g) fresh strawberries, hulled, sliced
- 3 tbspGranulated Sugar
- 1 tbspLemon Juice, fresh
- 2.5 cup(600ml) cold heavy whipping cream
- 4 ozCream Cheese, softened
- ⅔ cupPowdered Sugar
- 1 tspVanilla Extract
Instructions
- 1
Toss sliced berries with sugar and lemon juice. Let sit at least 30 minutes to release their syrup.
- 2
Heat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
- 3
Whisk cake flour, sugar, baking powder and salt in the bowl of a stand mixer.
- 4
With the paddle on low, add soft butter a piece at a time until the mixture looks like damp sand.
- 5
Whisk eggs, milk and vanilla. Add half to the flour mixture and beat on medium for 90 seconds. Add the rest and mix just until smooth.
- 6
Divide batter evenly between the pans. Bake 25 to 30 minutes until a toothpick comes out with a few moist crumbs. Cool 10 minutes, then turn out onto a rack to cool completely.
- 7
Beat cream cheese and powdered sugar until smooth. Slowly stream in cold heavy cream while beating, add vanilla and whip to firm peaks.
- 8
Strain berries and keep the syrup. Brush the first layer with syrup, spread cream and add half the berries. Top with the second layer, brush with syrup and frost the top and sides.
- 9
Pile remaining berries on top and refrigerate at least 1 hour before slicing.