Description
This Strawberry Shortcake Cake has layers of soft, tender vanilla cake that is layered with a whipped cream cheese frosting, homemade strawberry jam and fresh strawberries. The strawberries make the cake look elegant, so there is no fancy decorating needed for the cake.
Ingredients
Cake
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Jam
- 3/4 pound strawberries, mashed
- 1/3 cup granulated sugar
- Juice of 1/2 small lemon
- 1/4 pound strawberries, hulled and thinly sliced
Whipped Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 teaspooon vanilla extract
- 3/4 cup powdered sugar
- 2 cups heavy whipping cream, cold
For Decorating
- Halved and sliced strawberries
Instructions
1. Preheat oven to 350F. Line the bottom of 3 8-inch cake pans with parchment paper and spray the pans with nonstick cooking spray.
2. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil, butter, sour cream, buttermilk, eggs and vanilla. Mix until combined.
3. Sift the remaining ingredients (flour, baking powder, baking soda and salt) into the bowl. Mix JUST until combined.
4. Evenly divide the batter among the 3 cake pans.
5. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to fully cool in pan.
Make the Strawberry Jam:
1. Make the strawberry jam. Mash the strawberries. It is okay if it is not completely smooth. Add the mashed strawberries, 1/3 cup granulated sugar and juice of ½ lemon for strawberry jam into a medium sized skillet. Cook over medium heat, stirring constantly until mixture reaches 220F. Remove from the heat. Stir in the ¼ pound sliced strawberries. Allow to fully cool.
Make the Whipped Cream Cheese Frosting:
1. When the cake and jam are fully cool, and right before serving the cake, make the whipped cream cheese frosting. In the bowl of your stand mixer, fitted with the whisk attachment, or a large bowl, using a hand held mixer, beat the softened cream cheese, vanilla extract and powdered sugar until smooth and creamy. Scrape down the sides of the bowl one or two times. Add in the heavy whipping cream and whip until stiff peaks form.
Assemble the Cake:
1. If your cakes baked unevenly, you may need to use a serrated knife to cut the top dome of the cake off and make the cake as flat as you can. If the cakes did not dome much, you can flip the cake upside down when assembling. This will give you a flat surface to work on.
2. Place one of the cake layers on an 8-inch cardboard circle, or serving plate. Spread a layer of whipped cream cheese, then a layer of the strawberry jam on the cake. Place a border of sliced strawberries around the outside rim of the cake. Place a second layer of cake on top. Repeat the whipped cream cheese frosting, strawberry jam and sliced strawberry border. Place the last layer of cake on top and repeat the cream cheese frosting and strawberry jam. To decorate the top, use halved strawberries around the border. Slice and enjoy!
Notes
You may use storebought strawberry jam instead of the homemade strawberry jam. However, the flavor from the homemade strawberry jam is much more flavorful. If you have time, I recommend making your own. The homemade version only takes 15 minutes to make.
The sourcream in this recipe tenderizes the cake and makes it ultra soft.
- Prep Time: 40
- Cook Time: 15
- Category: Dessert
- Method: Oven
- Cuisine: American