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Strawberry Shortcake Cake
Vanilla sponge cake with layers of whipped cream and strawberries in the middle.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
16
servings
Calories
375
kcal
Author
Kate @ I Heart Eating
Ingredients
Cake
2 ¼
cups
cake flour
1 ½
cups
granulated sugar
divided
2 ¼
teaspoon
baking powder
3/4
teaspoon
salt
1/2
cup
vegetable oil
7
large egg yolks
9
large egg whites
3/4
cup
milk
1/2
teaspoon
cream of tartar
2
teaspoons
vanilla bean paste or vanilla extract
Filling
2
pounds
fresh strawberries
hulled and sliced, plus more for serving
1
pint
cold heavy cream
1/3
cup
granulated sugar
US Customary
-
Metric
Instructions
Preheat oven to 325 F.
In a medium bowl, whisk together flour, 3/4 c. sugar, baking powder, and salt.
In a very large bowl, whisk together oil, egg yolks, and milk until well-combined.
Whisk in flour mixture until just incorporated.
In a separate bowl, whip egg whites with a mixer on high speed until frothy.
Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
Fold one-third of the egg whites into batter.
Gently fold in remaining egg-white mixture with a rubber spatula.
Carefully pour batter into tube pan.
Bake for 45-55 minutes, or until top of cake springs back when touched.
Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
To make the filling, beat cream, sugar, and vanilla together until medium peaks form.
Slide a thin knife around edges of tube and side of pan.
Cut cake horizontally into 3 layers with a serrated knife.
Place bottom layer to a serving plate.
Spread thin layer of whipped cream on cake.
Add half strawberries over whipped cream.
Top with another thin layer of whipped cream.
Add middle layer, and repeat with remaining whipped cream and strawberries.
Top with remaining cake layer.
Chill cake at least 1 hour.
Sprinkle with confectioners' sugar just before serving, if desired.
Video
Notes
Cake flour:
If you don't have cake flour, you can make your own
cake flour
substitute.
Vegetable oil:
Or another neutral oil.
Milk:
Using milk with more fat, like whole milk, will give you a softer, richer cake
.Nutrition facts have been estimated.
Nutrition
Serving:
1
serving
|
Calories:
375
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Cholesterol:
127
mg
|
Sodium:
158
mg
|
Potassium:
264
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
575
IU
|
Vitamin C:
33.5
mg
|
Calcium:
86
mg
|
Iron:
0.7
mg