Strawberry Shortcake Cake
A creative twist on the classic dessert, this strawberry shortcake cake is a show-stopper for any gathering. Moist vanilla cake layers are filled with a sweet strawberry filling and topped with whipped cream and fresh strawberries.
Ingredients
For the cake:
- 2 1/4 cups (285g) all-purpose flour
- 1 1/2 cups (180g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 tablespoons pure vanilla extract
For the strawberry filling:
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) cornstarch
- 2 cups (475ml) heavy cream
- 1 cup (120g) sliced strawberries
For the whipped cream:
- 1 cup (235ml) heavy cream
- 2 tablespoons granulated sugar
Instructions
To make the cake:
- Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large mixing bowl, using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
- Add the milk and vanilla extract to the dry ingredients and mix until combined. Fold in the egg whites until no white streaks remain.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
To make the strawberry filling:
- In a medium saucepan, combine the sugar and cornstarch. Whisk in the heavy cream and cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the sliced strawberries.
To assemble the cake:
- Place one of the cooled cake layers on a serving plate or cake stand.
- Spread a layer of strawberry filling on top of the cake layer.
- Repeat the process with the remaining two cake layers, ending with a layer of whipped cream on top.
To make the whipped cream:
- Beat the heavy cream and granulated sugar until stiff peaks form.
To serve:
- Top with fresh strawberries and enjoy!