Strawberry Shortcake Cake

• servings: 12 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

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 highly recommended)

⅔ cup sour cream

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

3 cups sliced or diced fresh strawberries (divided)

2 tablespoons strawberry jam

additional whole strawberries (for garnish, optional)

8 ounces cream cheese (softened to cool room temp)

1 cup powdered sugar

¾ teaspoon vanilla extract

2¼ cups heavy whipping cream (really cold, straight from the fridge)

Directions

Cake:

Preheat oven to 350°F.

Dry ingredients

In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.

Cake batter

Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.

Prepare pans

Line three 8-inch cake pans** with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles.

Bake cake

Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely.

Filling:

Strawberry filling

Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I slice the strawberries for the filling (about 2½ cups), and I diced the strawberries for the top of the cake (about ½ cup). You can slice or dice, your choice. You'll need about 3 cups total.

Frosting:

Frosting

Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly. If you're using a hand mixer hold the bowl near the top and don't hold the bowl against your body.

Assembly:

Assembly

Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1¼ cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired.

Nutrition

• Calories: 585 kcal
• Total Fat: 36 g
• Saturated Fat: 23 g
• Cholesterol: 117 mg
• Sodium: 228 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 2 g
• Total Sugars: 37 g
• Protein: 7 g