Strawberry Shortcake Birthday Cake
This strawberry shortcake birthday cake is made with a tender vanilla cake, filled with whipped cream and fresh juicy strawberries.
Ingredients
- 80 g Butter
- 1 ⅓ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 ½ teaspoon Vinegar
- ¼ cup Sour cream or yogurt
- ⅓ cup Vegetable oil
- ½ teaspoon Kosher salt
- ⅔ cup Milk
- 3 Eggs large, room temp
- 2 cups Flour
- 2 teaspoon Baking powder
Whipped cream
- 2 cup Heavy cream
- 1 teaspoon Vanilla extract
- ¼ cup Powder sugar
Strawberry mixture
- 450 g Strawberries
- ¼ cup Sugar or by taste
Instructions
- Preheat an oven to 180c (350f) and prepare 2 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the vanilla extract, vinegar, vegetable oil, sour cream, and kosher salt, and mix until creamy.
- Add the eggs one at a time mixing constantly until a creamy mixture forms.
- Then into a medium mixing bowl, add the flour, and baking powder. Mix with a whisk until combined.
- Add ½ of the dry mixture and the milk and mix it until almost combined.
- Add the other half of the dry ingredients and mix until just combined.
- Divide the batter into 2 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cakes cool to room temperature and remove them from the pans.
Make the whipped cream
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
Prepare the strawberries
- Wash your strawberries well and pat them dry using paper towels.
- Slice the strawberries into small slices and add them to a bowl with granulated sugar. Mix well and let the strawberries sit for 30 minutes to release juice.
Assembly
- Pipe a small dollop of whipped cream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the cake with ½ of the whipped cream and top it with ½ of the strawberry mixture.
- Top the cake with the second cake layer and repeat with the rest of the whipped cream and strawberry mixture.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 462kcalCarbohydrates: 50gProtein: 6gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 105mgSodium: 245mgPotassium: 163mgFiber: 1gSugar: 30gVitamin A: 865IUVitamin C: 22mgCalcium: 104mgIron: 1mg
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