Description
Indulge in the sweet and fruity flavors of this luscious Vanilla Shortcake. Layers of moist vanilla cake, stabilized whipped cream, and fresh strawberries come together to create a heavenly dessert perfect for any occasion.
Ingredients
Units
Scale
Cake:
- 10 ounces milk room temperature, divided evenly into two measuring cups
- 3 ounces canola oil
- 1 Tablespoon vanilla extract
- 3 Large eggs room temperature
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter room temperature
Stabilized Whipped Cream:
- 24 ounces heavy whipping cream
- 4 ounces powdered sugar
- 2 teaspoons gelatin (KNOX brand)
- 3 Tablespoons cold water
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream for the gelatin
For Filling:
- 16 ounces fresh strawberries washed and sliced
Instructions
- Making the Vanilla Cake – Bring all ingredients to room temperature. Preheat oven, prepare pans. Measure ingredients. Mix dry ingredients, add butter, mix. Add milk/oil mixture, then egg mixture. Divide batter, bake, and cool cakes.
- Making the Whipped Cream – Bloom gelatin, whip cream with sugar and vanilla. Add gelatin mixture and whip to firm peaks.
- Assembling the Strawberry Shortcake Cake – Slice cakes, slice strawberries, layer cake with whipped cream and berries. Finish with whipped cream and berries on top.
Notes
- Using cake flour ensures moist layers. Substitute with white cake recipe if needed.
- Keep berries fresh with natural berry wash.
- Explore alternatives to gelatin for stabilizing whipped cream.
- Cake flour with 9% or less protein recommended.
Nutrition
- Serving Size: 1 cup
- Calories: 1070 kcal
- Sugar: 67g
- Sodium: 252mg
- Fat: 69g
- Saturated Fat: 37g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 103g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 233mg
