Strawberry Shortcake Cake Recipe
Moist strawberry shortcake cake recipe
any baking oil
Slice strawberries and place them in a medium bowl with sugar. Cover and let this sit in the fridge. Save some to decorate the cake.
Preheat oven to 350°F
Grease and line your cake pans with parchment paper and set aside
In a medium bowl whisk together the flour, salt, and baking powder and set aside
In a large bowl (with a hand or stand mixer) mix your vanilla extract, almond extract, oil, sugar, and butter until fluffy. Around 2-3 minutes
Pour in 1 egg at a time. Mix well then add the next egg
Add in half the dry ingredients and mix until combined then slowly add your milk, mix until combined, then add the rest of the flour while mixing
Pour batter into your cake pans and bake for 18-20 minutes or until they are light golden brown. Stick a toothpick in to test if they are done.
Let the cakes cool and make the whipped cream
In a large bowl with a hand or stand mixer, add in your heavy cream, powdered sugar, vanilla extract, and honey if you choose. Whip on high speed until you the liquid becomes stiff peaks.
Assemble the cake
Place your first cake down and add a layer of whipped cream, then a layer of the strawberry filling. Along the edges of the cake add sliced strawberries.
Add your next layer, whipped cream, strawberry filling in the middle, and sliced strawberries along the edges of the cake on top of the whipped cream.
Serve immediately and enjoy!