This Strawberry Shortcake Cake recipe has layers of buttermilk pound cake filled with fresh strawberries and whipped cream. It's a beautiful and tasty spring and summer treat.
– 1 ½ cups (339g) unsalted butter, softened (This is the equivalent of 3 sticks of butter) – ▢3 cups (600g) sugar – ▢5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process). – ▢3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached) – ▢½ teaspoon (2)g baking powder – ▢½ teaspoon (3g) salt – ▢1 cup (235 g) buttermilk – ▢2 teaspoons (8g) vanilla extract SLICED STRAWBERRIES – ▢4 cups (578g) sliced, fresh strawberrie – ▢3 tablespoons (37g) sugar SWEETENED WHIPPED CREAM – ▢2 cups (480g) whipped cream or heavy cream – ▢½ cup (58g) confectioners' sugar – ▢2 teaspoons (8g) vanilla extract
Grease and flour 3 8-inch circles. And we line the bottoms with parchment. Preheat oven to 350℉. Reserve the cake flour, baking powder, and salt in a separate bowl.
Mix butter on medium speed with an electric mixer (paddle attachment if using a stand mixer). Slowly add sugar and beat for 3–5 minutes until frothy.
After adding each egg, mix until yolk is absorbed. Add vanilla to 1 cup buttermilk. Alternate adding flour and buttermilk to the butter/sugar/egg combination in the bowl on low speed.
Bake layers at 350℉ for 20-25 minutes or until a toothpick comes out clean or with only a few crumbs, or centres bounce back when lightly touched.
Adjustable bake times! This gives 7.5-8 cups batter. Cool pans on wire rack for 10 minutes before removing.Whisk cut strawberries and 3 tablespoons sugar in a medium bowl.
Poke holes in the cake's top with a wooden stick or fork. Improves strawberry juice absorption.Top with whipped cream. (Save for cake top and next layer)Keep layering cake. Add strawberries and whipped cream through holes.
Add whipped cream and the last cake layer.Add whole or sliced strawberries. Put thinly sliced fresh strawberries around the cake's sides for additional.Cool in a cake dome or airtight container. One hour before serving, remove from fridge.