Moist and tender vanilla cake pairs with juicy strawberries and light whipped cream to make this elegant strawberry shortcake cake. It's perfect for summer celebrations! Recipe includes a how-to video!
Preheat oven to 350F (175C) and prepare three 8” round cake pans by greasing the sides and lining the bottoms with parchment paper.
In a large mixing bowl (or the bowl of your stand mixer), use an electric mixer to cream together butter, oil, and sugar until creamy and well combined.
½ cup unsalted butter, ½ cup neutral cooking oil, 1 ½ cups granulated sugar
Add eggs, one at a time, stirring well after each addition.
4 large eggs
Add vanilla extract and stir until combined.
1 Tablespoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
3 cups all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon table salt
Add about a fourth of the dry ingredients to the butter mixture and use a spatula to gently fold into the batter until mostly combined. Add approximately a third of the buttermilk and gently stir in until combined. Continue to alternate adding the dry ingredients and buttermilk until both have been combined into the batter. You may still have some small lumps in the batter, this is fine. Do not use an electric mixer for this step and take care to not over-mix the batter.
1 ¼ cup buttermilk
Evenly divide your batter between prepared cake pans and bake on the center rack of preheated 350F (175C) oven for 24-26 minutes. Once cakes are finished baking, the tops should spring back if lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Allow cakes to cool in their pans for 10-15 minutes before running a knife around the edges of the cakes to loosen them from the pan then carefully inverting onto a cooling rack to cool completely before frosting.
Strawberries
Set aside about ½ pound (226g) of strawberries for decorating the top of your cake and slice in half lengthwise. These will be for decorating the top of your cake.
2 lb strawberries
Chop remaining strawberries into small pieces (¼ - ½”, about 1cm) and toss in a medium sized mixing bowl with sugar, use a spatula to stir together. Set aside while you prepare your frosting.
3 Tablespoons granulated sugar
Whipped Cream Frosting
In a small, microwave safe dish, whisk together gelatin and cold water until all gelatin is absorbed. Set aside.
1 ½ teaspoons unflavored gelatin, 2 Tablespoons cold water
In a large mixing bowl (preferably a chilled metal bowl) use an electric mixer to combine heavy cream, powdered sugar, and vanilla extract. Beat until mixture has thickened, but stop before reaching soft peaks.
2 ¼ cups heavy whipping cream, ¾ cup powdered sugar, 1 ½ teaspoons vanilla extract
Your bowl of gelatin should have solidified by this point. Microwave it for 5-10 seconds, just enough to liquify it again (it should not be hot), and whisk until smooth.
With mixer on low speed, drizzle liquid gelatin into cream mixture until combined. Slowly increase mixer speed to high and continue to beat until you have reached stiff peaks (mixture will be thick and fluffy and will resemble Cool Whip in consistency).
Assembly
Once cakes are completely cooled, level them if necessary.
Transfer frosting to a large piping bag fitted with a large round tip or closed star tip (I like the Ateco 848).
Place one cake layer on cake plate and spread a thin even layer of frosting over the surface. Pipe a dam of frosting around the edge of the cake.
Use a slotted spoon to layer half of your chopped strawberries into the center, draining the strawberries of excess juices before layering them into the cake. Top with the next layer of cake and repeat. Top with the last layer of cake and spread an even layer of frosting on the top, and a thin, even, semi-naked layer around the sides.
Use remaining frosting to pipe swirls around the top edge of the cake and arrange reserved strawberries over the top of the cake.
Place cake in refrigerator to chill for at least 30 minutes before slicing and serving.
Serving note: the cake can be messy to slice, I recommend a serrated knife and using your hand or a bench scraper to support the side of the cake when slicing. If any berries fall out, just spoon them off the cake platter on top of your slice!
Video
Notes
Storing
This cake is best served the same day it's made, but may be stored in an airtight container in the refrigerator for up to 2 or 3 days.