Homemade Strawberry Shortcake Cake
A delightful homemade strawberry shortcake cake featuring layers of moist cake, fresh strawberries, and creamy whipped topping. Perfect for a summer dessert!
Ingredients
Cake
- 2.75 cups cake flour
- 2 teaspoons baking powder
- 1 cup salted butter (room temperature)
- 2.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites (room temperature)
- 1 cup milk (room temperature)
Strawberry Filling
- 2 pounds fresh strawberries (washed, hulled, and sliced)
- 2 tablespoons granulated sugar
Whipped Topping
- 2 ounces cream cheese (room temperature)
- 0.5 cup granulated sugar
- 2 cups heavy cream
- 0.5 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat oven to 350°F. Line a 10x15 inch sheet pan with parchment paper and spray with nonstick spray.
- In a large bowl, whisk together cake flour and baking powder.
- Using a stand mixer, cream butter, 2 ½ cups sugar, and 2 tsp vanilla until light and fluffy (about 5 minutes).
- On low speed, add egg whites one at a time, beating well after each. Scrape down the bowl.
- Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour batter into the prepared pan, spread evenly, and bake for 28-30 minutes, or until a toothpick comes out clean. Cool completely.
- While the cake cools, gently mix sliced strawberries with 2 tbsp sugar. Refrigerate.
- For the topping, chill your mixer bowl and whisk for 15 minutes. Beat the cream cheese and ½ cup sugar until smooth.
- Add the heavy cream and mix on medium speed until soft peaks form. Scrape the bowl, then continue mixing until stiff peaks form. Mix in ½ tsp vanilla and a pinch of salt. Chill until assembly.
- Once the cake is cool and firm, lift it from the pan and slice in half to create two rectangles.
- Place one cake half on a serving plate. Top with half of the strawberries and about one-third of the whipped topping.
- Place the second cake layer on top. Cover with the remaining whipped topping and arrange the rest of the strawberries on top. Serve immediately.
Notes
For best results, use high-quality ingredients and don't overmix the cake batter.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Sodium: 150mg