STRAWBERRY SHORTCAKE LAYER CAKE RECIPE RECIPES

Name: One Layer Strawberry Shortcake Cake Recipe
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1¼ cups spooned and leveled cake flour; ? cup granulated sugar; 1 tsp baking powder; ¼ tsp salt; ¼ cup cubed, softened to room temperature unsalted butter; 1 tsp pure vanilla extract; ½ cup room temperature, divided whole milk; 1 room temperature large egg; 2 tbsp or vegetable oil canola oil; For Strawberries:; 1½ cups sliced strawberries; 1 tbsp strawberry jam; 1 tsp granulated sugar; For Whipped Cream:; 1 cup oru00A0heavy whipping cream, cold heavy cream; 2 tbsp oru00A0granulated sugar confectioners’ sugar; ½ tsp pure vanilla extract

ONE LAYER STRAWBERRY SHORTCAKE CAKE RECIPE - RECIPES.NET

One Layer Strawberry Shortcake Cake Recipe - Recipes.net image

Combine vanilla cake with cream and strawberries, and you'll get this decadent serving of strawberry shortcake, topped with a tart strawberry spread!

Provided by Dwight Wells

Total Time 2 hours 40 minutes

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

Ingredients

1¼ cups spooned and leveled cake flour
? cup granulated sugar
1 tsp baking powder
¼ tsp salt
¼ cup cubed, softened to room temperature unsalted butter
1 tsp pure vanilla extract
½ cup room temperature, divided whole milk
1 room temperature large egg
2 tbsp or vegetable oil canola oil
For Strawberries:
1½ cups sliced strawberries
1 tbsp strawberry jam
1 tsp granulated sugar
For Whipped Cream:
1 cup or heavy whipping cream, cold heavy cream
2 tbsp or granulated sugar confectioners’ sugar
½ tsp pure vanilla extract

Steps:

Cake:
Preheat the oven to 350 degrees F. Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round, then grease the parchment paper.
Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and ¼ cup milk.
Mix on medium speed for about 1 minute until the dry ingredients are moistened. Stop the mixer and scrape down the sides and up the bottom of the bowl.
Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.
Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing.
Pour the batter into the cake pan.
Bake for around 20 to 22 minutes or until the cake is baked through or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in the pan set on a wire rack.
Cool cake completely in the pan set on a wire rack.
Strawberries:
Mix the sliced strawberries, jam, and sugar together.
Let it sit at room temperature or in the refrigerator.
Whipped Cream:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3 to 4 minutes, until medium peaks form.
Place the cooled cake on a serving plate or cake stand. Pile the whipped cream on top, then gently spread it out to the edges. Top with strawberries.
Slice and serve the cake, and enjoy!

Nutrition Facts : CarbohydrateContent 41.65g, CholesterolContent 80.78mg, FatContent 21.62g, FiberContent 0.96g, ProteinContent 3.89g, SaturatedFatContent 11.27g, ServingSize 8.00 , SodiumContent 147.37mg, SugarContent 0.00, UnsaturatedFatContent 7.27g

STRAWBERRY SHORTCAKE CAKE | ALLRECIPES

Strawberry Shortcake Cake | Allrecipes image

A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.

Provided by Corine

Categories Desserts Fruit Desserts Strawberry Dessert Recipes

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 1 10-inch layer cake

Number Of Ingredients 11

Ingredients

6 large egg whites, beaten
4 cups all-purpose flour
2?¼ cups white sugar
2 tablespoons baking powder
1?½ teaspoons salt
1 cup shortening
2 cups milk
3 teaspoons vanilla extract
4 pints fresh strawberries, hulled
½ cup white sugar, or more to taste
1?½ (8 ounce) containers frozen whipped topping, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.
Beat egg whites in a bowl for 1 minute; set aside.
Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.
While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.
Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.
Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.
Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.

Nutrition Facts : Calories 540.8 calories, CarbohydrateContent 81.1 g, CholesterolContent 2.8 mg, FatContent 21.7 g, FiberContent 3.1 g, ProteinContent 7.1 g, SaturatedFatContent 9.4 g, SodiumContent 511.4 mg, SugarContent 50.3 g

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