Strawberry Shortcake
A delightful combination of fluffy cake, fresh strawberries, and rich whipped cream, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 1.75 cups granulated sugar
- 0.5 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2.5 teaspoons vanilla extract
- 0.5 teaspoon almond extract (optional)
- 0.67 cup sour cream
- 0.75 cup milk (room temperature)
For the filling and frosting
- 3 cups fresh strawberries (sliced or diced)
- 2 tablespoons strawberry jam
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 0.75 teaspoon vanilla extract
- 2.25 cups cold heavy whipping cream
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease and line three 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the sugar, oil, eggs, egg whites, and extracts until combined.
- Mix in the sour cream until fully incorporated.
- Gradually alternate adding the dry ingredients and milk to the wet mixture. Mix just until combined.
- Divide the batter evenly among the pans.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
Assembly
- In a bowl, stir the strawberries with the jam until well combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Slowly add the heavy cream and whip until stiff peaks form.
- Begin layering the cake: first a layer of cake, then a layer of whipped cream, followed by the strawberries. Repeat until all layers are assembled.
- Refrigerate until ready to serve. Allow the cake to come to room temperature before slicing.
Notes
Store any leftover Strawberry Shortcake in the refrigerator, covered to maintain freshness. Enjoy it within 2-3 days for the best taste. For optimal results, make sure your eggs and milk are at room temperature.