Print

Strawberry Shortcake Cake

Strawberry Shortcake Cake - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful cake with layers of fluffy vanilla cake, tangy strawberry cream cheese icing, and a crunchy strawberry crumble.

Ingredients

Scale
  • 1 stick cream cheese 8 oz
  • 1 ½ sticks butter 170 g
  • 4 cups powdered sugar 480 g
  • 2 teaspoons vanilla extract 10 ml
  • ½ teaspoon almond extract 3 ml
  • ½ teaspoon salt 3 ml
  • 1/4 cup strawberry puree 60 ml below
  • 20 g freeze dried strawberries ground into a powder in a food processor
  • 1 pound of fresh hulled and sliced strawberries 16 oz
  • 2 tablespoons water 30 ml
  • 2 tablespoons sugar 25 g
  • ⅛ teaspoon Diamond Kosher salt 1 ml
  • Zest of 1 lemon
  • 4 cups cake flour 480 g
  • 2 teaspoons baking powder 10 ml
  • 1 teaspoon baking soda 5 ml
  • 1 teaspoon salt 5 ml
  • 170 g coconut oil room temperature
  • 170 g butter room temperature 1.5 sticks
  • 2 ½ cups granulated sugar 500 g
  • 8 egg whites
  • 2 tablespoons vanilla bean paste
  • 2 teaspoons vanilla extract
  • 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
  • 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this leave it out
  • 2 cups buttermilk 480 ml
  • 50 nilla wafers
  • 1 ounce freeze dried strawberries
  • 6 tablespoons salted butter melted

Instructions

  1. Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
  2. Mix together the flour, baking powder, baking soda, and salt. Set aside
  3. Cream together the butter, coconut oil, and sugar until pale, light and fluffy. Scrape down the bowl halfway through
  4. Pour in the egg whites and whip for 1-2 minutes until well combined
  5. Add in the extracts and mix until well combined
  6. Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating
  7. Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
  8. Bake for 35-40 minutes or until a toothpick comes out clean
  9. Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth
  10. Heat the strawberries over medium heat until the mixture is about half the volume
  11. Mix in the zest of 1 lemon and set aside until it is entirely cooled
  12. Beat the cream cheese and butter until fluffy
  13. Add salt, almond extract, vanilla, and strawberry puree. Whip until combined
  14. Add the freeze dried strawberries and powdered sugar ½ cup at a time
  15. Turn up the mixture and whip until light and fluffy
  16. Add all the nilla wafer into a ziploc and break them up with a rolling pin
  17. Pulse freeze dried strawberries in the food processor until they are primarily a fine powder
  18. Add the wafer crumbs, strawberry powder, and butter into a bowl. Stir to evenly combine
  19. Trim off the tops of the cakes to create even layers
  20. Coat the entire cake in strawberry icing
  21. Coat the cake in the strawberry crumble topping by pressing it into the top and sides

Notes

Ensure all ingredients are at room temperature for the best mixing results.
Whip the egg whites separately for extra fluffiness in the cake.
Cool the strawberry puree completely before adding it to the icing to prevent melting.
Press the crumble gently into the icing for a firm coating.

Find it online: https://pinchofwarmthbakes.com/strawberry-shortcake-cake/