Strawberry Shortcake Cake – Sugar Spun Run

Wet and delicate vanilla cake paired with juicy strawberries and lightweight whipped cream frosting, that is a chic, show-stopping strawberry shortcake cake. It’s highest for spring and summer time celebrations! Recipe features a how-to video!

Strawberry Shortcake for a Crowd

For those who’ve ever had conventional strawberry shortcake earlier than, you are aware of it’s a delectable however rustic and humble-looking deal with, product of biscuits, whipped cream, and recent, macerated strawberries. I sought after to do a reasonably extra spectacular and stylish take in this springtime deal with and in the long run ended up with my model of strawberry shortcake cake that I’m sharing nowadays.

My recipe combines not-too-sweet vanilla cake with slight permutations of the recent berries and chantilly cream and love. It’s gentle, completely candy, and completely wonderful with spring and summer time strawberries!

What’s to Love:

• The cake layers are wet, delicate, and flavorful, because of a couple of key components like buttermilk and a mix of oil and butter.
• Technically strawberry shortcake cake can also be made any time of yr, since we will be able to be macerating our strawberries. This system makes even lackluster December strawberries style nice (despite the fact that I truly should counsel my peppermint bark cake for those who’re searching for a December cake!).
• The use of stabilized whipped cream frosting way our frosting holds its form with none weeping or melting. And the most productive phase is, it tastes unbelievable and is NOT in any respect too candy, like a buttercream may well be.
• Very similar to my fresh ding dong cake, this recipe cake takes a smaller, individually-portioned deal with and turns it right into a party-ready dessert for a crowd!

Substances

Prior to we commence our mixers, there are a couple of key components on this strawberry shortcake cake recipe that I’d love to in brief talk about.

• Buttermilk. Buttermilk provides taste and moisture to the cake layers. Whilst a few of my recipes want actual buttermilk, this recipe will paintings simply nice with my buttermilk change. It’s made with milk and vinegar or lemon juice, so simply obtainable components you may have already got available.
• Oil + butter. I usually use a mix of oil and butter in my truffles (like my hummingbird cake and coconut cake I simply shared. This promises wet (from the oil) and flavorful (from the butter) cake layers–the most productive of each worlds. Avocado oil is my selection right here, however any impartial oil (like canola or vegetable) will paintings!
• Gelatin. This stabilizes our whipped cream frosting to assist it dangle its form and to stay the cake strong and sliceable as conceivable.
• Heavy cream. Whipping cream or double cream may even paintings. This would be the base for our whipped cream frosting.
• Strawberries. I don’t counsel frozen strawberries–they’re going to ruin down some distance an excessive amount of and make your strawberry shortcake cake soggy. Persist with recent berries. Since we’ll be macerating the strawberries with sugar, it’s ok in case your berries aren’t the brightest, juiciest berries; then again, if you’ll be able to get in-season, sun-ripened berries, the ones are patently preferable!

SAM’S TIP: Room temperature eggs will incorporate into your batter a lot more simply than chilly ones (that means a extra uniform, delicate cake crumb), so attempt to set yours out forward of time if you’ll be able to be mindful to. For those who omit, don’t concern! I’ve a very easy trick that may assist you to briefly convey eggs to room temperature.

That is simply an outline of the components I used and why. For the overall recipe please scroll right down to the ground of the publish.

The way to Make Strawberry Shortcake Cake

Make the Cake Layers

1. Cream the butter, oil, and sugar in combination till smartly blended.
2. Upload the eggs one by one, ensuring every is integrated earlier than including the following. Stir within the vanilla, then set your mixer apart for now. We received’t want it once more till we make the frosting.
3. Change including the dry components and buttermilk. I do the dry components in 4 portions and the buttermilk in 3, beginning and finishing with the dry components. You should definitely use a spatula for this step so that you don’t over-mix your batter!
4. Divide the batter into your pans, unfold into a good layer and bake. If you’ll be able to’t are compatible all 3 pans for your oven, it’s nice to let the 0.33 cake take a seat at the counter whilst the primary two bake. Additionally, watch out for hot-spots for your oven and rotate the pans right through baking if wanted.
5. Let the truffles cool utterly earlier than frosting.

Prep the Strawberries

1. Prep your strawberries. We’ll reserve some for the highest of the cake after which chop the remaining into small items.
2. Toss the chopped strawberries with sugar, then set this apart to macerate (which simply way allowing them to transform great and juicy).

Make the Frosting

Stabilized whipped cream is a little more concerned than my vintage home made whipped cream, but it surely works smartly right here to stay the layers from sliding and for preserving the cake strong, so it’s my most popular selection with this cake.

1. Whisk the gelatin and water in combination till absorbed. Set this apart when you get started the whipped cream.
2. Beat the cream, sugar, and vanilla till thickened. Don’t let the mix even cross to cushy peaks, simply let it get reasonably thicker. We’ll whip it to stiff peaks in a minute.
3. Microwave the gelatin simply till it’s liquid once more, and provides it a whisk. Slowly drizzle the gelatin into the cream aggregate along with your mixer on low pace.
4. Whip the cream on prime pace till it’s thick, fluffy, and has reached stiff peaks.

Take care to be aware of the cues within the written recipe and apply the stairs sparsely so that you don’t finally end up with little gelatin lumps for your frosting, that’s the worst!

Meeting

1. Degree your cooled truffles (beneficial, as any dome on most sensible will make it tough to fill with strawberries and stack correctly), then upload a skinny layer of frosting to the primary layer and pipe a frosting dam across the edge. I used the Ateco 848 tip for this, however even only a Ziploc bag with a nook bring to an end would paintings nice right here. Simply be sure that the dam is tall sufficient to carry within the berries!
2. Upload your macerated strawberries on most sensible, pouring off any juices previously. Upload some other layer of cake, then repeat this procedure.
3. Easy a skinny, even layer of frosting round all of the cake for a semi-naked glance.
4. Embellish with frosting swirls and your final strawberries. I used an Ateco 848 for piping the dollops, however any massive superstar tip will paintings. Let the cake sit back earlier than serving, then revel in!

SAM’S TIP: Pressure the juice out of your berries earlier than including them to the cake, differently you’ll have a messy, soggy cake!

Often Requested Questions

For those who’re searching for some other spring/summer time cake, my lemon blueberry cake is all the time a large hit!

Revel in!

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Strawberry Shortcake Cake

Wet and delicate vanilla cake pairs with juicy strawberries and lightweight whipped cream to make this chic strawberry shortcake cake. It is highest for summer time celebrations! Recipe features a how-to video!

Print Pin Charge

Route: Cake, Dessert

Delicacies: American

Prep Time: 45 mins mins

Cook dinner Time: 24 mins mins

Overall Time: 1 hour hour 9 mins mins

Servings: 12 servings

Energy: 620kcal

Cook dinner ModeSave you your display screen from going darkish

Directions

Cake

• Preheat oven to 350F (175C) and get ready 3 8” spherical cake pans by means of greasing the perimeters and lining the bottoms with parchment paper.

• In a big blending bowl (or the bowl of your stand mixer), use an electrical mixer to cream in combination butter, oil, and sugar till creamy and smartly blended.

  ½ cup (113 g) unsalted butter, ½ cup (120 ml) impartial cooking oil, 1 ½ cups (300 g) granulated sugar

• Upload eggs, one by one, stirring smartly after every addition.

  4 massive eggs

• Upload vanilla extract and stir till blended.

  1 Tablespoon vanilla extract

• In a separate, medium-sized bowl, whisk in combination flour, baking powder, and salt.

  3 cups (375 g) all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon desk salt

• Upload a few fourth of the dry components to the butter aggregate and use a spatula to softly fold into the batter till most commonly blended. Upload roughly a 3rd of the buttermilk and gently stir in till blended. Proceed to change including the dry components and buttermilk till each were blended into the batter. You should still have some small lumps within the batter, that is nice. Don’t use an electrical mixer for this step and take care not to over-mix the batter.

  1 ¼ cup (300 ml) buttermilk

• Lightly divide your batter between ready cake pans and bake at the middle rack of preheated 350F (175C) oven for 24-26 mins. As soon as truffles are completed baking, the tops will have to spring again if calmly touched and a toothpick inserted within the middle will have to pop out blank or with a couple of wet crumbs.

• Permit truffles to chill of their pans for 10-Quarter-hour earlier than operating a knife across the edges of the truffles to loosen them from the pan then sparsely inverting onto a cooling rack to chill utterly earlier than frosting.

Strawberries

• Put aside about ½ pound (226g) of strawberries for adorning the highest of your cake and slice in part lengthwise. Those shall be for adorning the highest of your cake.

  2 lb (907 g) strawberries

• Chop final strawberries into small items (¼ – ½”, about 1cm) and toss in a medium sized blending bowl with sugar, use a spatula to stir in combination. Put aside when you get ready your frosting.

  3 Tablespoons (40 g) granulated sugar

Whipped Cream Frosting

• In a small, microwave protected dish, whisk in combination gelatin and chilly water till all gelatin is absorbed. Put aside.

  1 ½ teaspoons unflavored gelatin, 2 Tablespoons (30 ml) chilly water

• In a big blending bowl (ideally a relaxing steel bowl) use an electrical mixer to mix heavy cream, powdered sugar, and vanilla extract. Beat till aggregate has thickened, however prevent earlier than attaining cushy peaks.

  2 ¼ cups (540 ml) heavy whipping cream, ¾ cup (94 g) powdered sugar, 1 ½ teaspoons vanilla extract

• Your bowl of gelatin will have to have solidified by means of this level. Microwave it for 5-10 seconds, simply sufficient to liquify it once more (it will have to now not be scorching), and whisk till clean.

• With mixer on low pace, drizzle liquid gelatin into cream aggregate till blended. Slowly building up mixer pace to prime and proceed to overcome till you’ve gotten reached stiff peaks (aggregate shall be thick and fluffy and can resemble Cool Whip in consistency).

Meeting

• As soon as truffles are utterly cooled, stage them if essential.

• Switch frosting to a big piping bag fitted with a big spherical tip or closed superstar tip (I just like the Ateco 848).

• Position one cake layer on cake plate and unfold a skinny even layer of frosting over the outside. Pipe a dam of frosting across the fringe of the cake.

• Use a slotted spoon to layer part of your chopped strawberries into the middle, draining the strawberries of extra juices earlier than layering them into the cake. Best with the following layer of cake and repeat. Best with the ultimate layer of cake and unfold a good layer of frosting at the most sensible, and a skinny, even, semi-naked layer across the facets.

• Use final frosting to pipe swirls across the most sensible fringe of the cake and organize reserved strawberries excessive of the cake.

• Position cake in fridge to cool for no less than half-hour earlier than chopping and serving.

• Serving notice: the cake can also be messy to slice, I like to recommend a serrated knife and the use of your hand or a bench scraper to toughen the facet of the cake when chopping. If any berries fall out, simply spoon them off the cake platter on most sensible of your slice!

Notes

Storing

This cake is easiest served the similar day it’s made, however could also be saved in an hermetic container within the fridge for as much as 2 or 3 days.

Vitamin

Serving: 1serving | Energy: 620kcal | Carbohydrates: 68g | Protein: 8g | Fats: 36g | Saturated Fats: 17g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 13g | Trans Fats: 0.4g | Ldl cholesterol: 128mg | Sodium: 239mg | Potassium: 251mg | Fiber: 2g | Sugar: 42g | Nutrition A: 1022IU | Nutrition C: 45mg | Calcium: 160mg | Iron: 2mg

Dietary data is in keeping with third-party calculations and will have to be thought to be an estimate handiest. Exact dietary content material will range based totally upon manufacturers used, measuring strategies, cooking means, portion sizes, and extra.

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