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Strawberry Shortcake CakeStrawberry Shortcake Cake

Strawberry Shortcake Cake

This light Strawberry Shortcake Cake is great for any summer potluck or barbecue. Assemble the cake ahead of time (which is actually preferred) and serve to a crowd, as opposed to individually assembling shortcakes.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Strawberry Shortcake Cake
Strawberry Shortcake Cake
Prep Time25 Minutes
Servings12
Cook Time30 Minutes
Ingredients
1/2 cup shortening (or unsalted butter) at room temperature
1 1/4 cups white sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose unbleached flour
4 teaspoons baking powder
1 cup whole milk
16 ounces strawberries, stems removed and diced
FOR THE WHIPPED CREAM: 1 pint heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla paste (or vanilla extract)
Directions
  1. Heat oven to 350 F.
  2. Grease a 9×13 baking dish well with butter or cooking spray and dust with flour.
  3. In a large bowl with an electric mixer, beat together the shortening and sugar until light and fluffy, about 2 minutes.
  4. Add eggs, one at a time, beating until combined.
  5. Add vanilla extract, beating until combined.
  6. In a separate bowl, whisk together flour and baking powder until combined.
  7. Add ½ of the flour, beat until just combined, then add ½ cup of the milk, beating until just combined. Repeat with the remaining flour mixture and milk until combined.
  8. Pour batter into prepared pan.
  9. Bake at 350 F for 30-33 minutes, until lightly golden and baked through.
  10. Let cool completely.
  11. While cake is cooling, make the whipped cream. Place heavy whipping cream in a large bowl and beat with electric mixer until stiff peaks form.
  12. Fold in powdered sugar and vanilla.
  13. Once the cake is cool, remove the cake from the baking pan and place on a baking sheet. Slice cake in half so there is a top and a bottom. Carefully place the bottom layer back in the pan.
  14. Spread 2 cups of the whipped topping on top of the bottom layer and sprinkle with half of the strawberries.
  15. Place top layer on top of strawberries and spread with remaining whipped topping and strawberries.
  16. Refrigerate until ready to serve. Then cut into slices and enjoy!
25 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Directions

  1. Heat oven to 350 F.
  2. Grease a 9×13 baking dish well with butter or cooking spray and dust with flour.
  3. In a large bowl with an electric mixer, beat together the shortening and sugar until light and fluffy, about 2 minutes.
  4. Add eggs, one at a time, beating until combined.
  5. Add vanilla extract, beating until combined.
  6. In a separate bowl, whisk together flour and baking powder until combined.
  7. Add ½ of the flour, beat until just combined, then add ½ cup of the milk, beating until just combined. Repeat with the remaining flour mixture and milk until combined.
  8. Pour batter into prepared pan.
  9. Bake at 350 F for 30-33 minutes, until lightly golden and baked through.
  10. Let cool completely.
  11. While cake is cooling, make the whipped cream. Place heavy whipping cream in a large bowl and beat with electric mixer until stiff peaks form.
  12. Fold in powdered sugar and vanilla.
  13. Once the cake is cool, remove the cake from the baking pan and place on a baking sheet. Slice cake in half so there is a top and a bottom. Carefully place the bottom layer back in the pan.
  14. Spread 2 cups of the whipped topping on top of the bottom layer and sprinkle with half of the strawberries.
  15. Place top layer on top of strawberries and spread with remaining whipped topping and strawberries.
  16. Refrigerate until ready to serve. Then cut into slices and enjoy!