The Best Strawberry Shortcake Cake

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line three 8-inch (20 cm) cake pans with parchment and spray the sides with baking spray.
2. In a large bowl, beat the oil, buttermilk, vanilla, eggs and sugar on medium speed for a few minutes, until the eggs are well beaten.
3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Sift them into the batter and mix on low speed for about a minute, just until the flour is combined.
4. Divide the batter evenly among the three pans, ideally by weighing it.
5. Bake at 350°F (177°C) for 23 to 25 minutes, until a toothpick inserted in the center comes out clean and the tops are golden.
6. Cool the cakes in the pans for a few minutes, then turn them out, peel off the parchment and cool right side up on a wire rack. Chill the layers completely in the refrigerator.
7. Soften the cream cheese for about 15 minutes, then beat it with a flat beater, scraping down the bowl now and then, until smooth.
8. Add the chilled cream, vanilla and sugar. Switch to a whisk and whisk on low for about a minute, scrape the bowl, then keep whisking, gradually increasing speed, for 3 to 4 minutes until stiff peaks form.
9. Put about 1 ½ cups of the frosting into a piping bag fitted with a star tip (Ateco #847). Keep the rest refrigerated until needed.
10. For the filling, finely dice enough strawberries to get about 2 to 2 ½ cups. For the syrup, puree about 1 cup of strawberries in a food processor until fine, or mash them very well with a potato masher.
11. Level the tops of the completely cooled cake layers with a long serrated knife.
12. Set the first layer on a cake stand and spoon a few tablespoons of strawberry syrup over it so it soaks in. Spread a generous amount of frosting evenly to the edges, pipe dollops around the edge if you like, then fill the center with a generous amount of diced strawberries. Add the next layer and repeat.
13. Top the cake with more whipped cream, frost the sides if you wish, add cream dollops on top and garnish with whole and diced strawberries.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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