Strawberry Shortcake Cake 

A delightful twist on the classic strawberry shortcake, this cake features layers of soft, fluffy vanilla sponge, sweetened strawberries, and a rich, stabilized whipped cream that holds its shape beautifully. Perfect for summer gatherings, birthdays, or any occasion that calls for a sweet, refreshing dessert.

 Ingredients

For the Cake:

• 2½ cups all-purpose flour, spooned and leveled

• 3 teaspoons baking powder

• ½ teaspoon salt

• 1¾ cups granulated sugar

• ½ cup vegetable or canola oil

• 2 large eggs, room temperature

• 2 large egg whites, room temperature

• 2½ teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional, but recommended)

• ⅔ cup sour cream

• ¾ cup milk (preferably whole or 2%), room temperature

For the Filling:

• 3 cups fresh strawberries, sliced or diced

• 2 tablespoons strawberry jam

• Additional whole strawberries for garnish (optional)

For the Frosting:

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• ¾ teaspoon vanilla extract

• 2¼ cups heavy whipping cream, very cold

 Directions

Cake Preparation:

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat together the sugar, oil, eggs, egg whites, and both extracts until well combined.

4. Add the sour cream to the mixture and beat until smooth.

5. Gradually add half of the flour mixture, mixing until just combined.

6. Slowly add the milk, followed by the remaining flour mixture, mixing until just combined.

7. Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to remove air bubbles.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting Preparation:

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.

2. Add the vanilla extract and continue to beat until combined.

3. Gradually add the cold heavy whipping cream, beating on medium speed until stiff peaks form.

Assembly:

1. Place one cake layer on a serving platter.

2. Spread a layer of frosting over the cake, then top with a third of the sliced strawberries.

3. Repeat with the second layer, frosting, and strawberries.

4. Place the final cake layer on top.

5. Spread the remaining frosting over the top and sides of the cake.

6. Garnish with whole strawberries if desired.

7. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

 Nutritional Information (Per Serving)

• Calories: Approximately 585 kcal

• Fat: 35g

• Saturated Fat: 16g

• Cholesterol: 105mg

• Sodium: 160mg

• Carbohydrates: 69g

• Fiber: 2g

• Sugars: 45g

• Protein: 5g