Side Pannel
Strawberry Vanilla Shortcake Cake
- Prep Time: 20 mins
- Cooking Time: 20 mins
- Serves: 12-16 servings
Strawberry Vanilla Shortcake Cake
- Recipe Submitted by Cobb on 11/22/2014
Category: Gifts, Holiday, Desserts
Ingredients List
- ~~ For the Cake ~~
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 3 tablespoons butter
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 3 large eggs
- 1-1/4 cups sugar
- 1 clamshell fresh strawberries, halved
- ~~ For the Filling ~~
- 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
- ~~ For the Whipped Frosting ~~
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
Directions
Preheat oven to 350.
Set oven rack in the middle.
Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
Remove from heat and stir in vanilla and lemon juice.
In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
Turn off mixer and gently fold in the flour mixture.
Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove from oven and set pans on a cooling rack.
Snap open the springform pans and turn our the cakes; let completely cool.
In the meantime, prepare the frosting.
In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.
When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
Spread half of the whipped frosting over 1 of the thinner cake layers.
Add the thin cake layer over the whipped frosting.
Spread the strawberry pie filling over the cake.
Top with the last cake layer.
Spread the rest of the whipped frosting over the cake.
Top with fresh strawberries.
Chill cake for 1 hour.
Serve.
Set oven rack in the middle.
Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
Remove from heat and stir in vanilla and lemon juice.
In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
Turn off mixer and gently fold in the flour mixture.
Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove from oven and set pans on a cooling rack.
Snap open the springform pans and turn our the cakes; let completely cool.
In the meantime, prepare the frosting.
In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.
When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
Spread half of the whipped frosting over 1 of the thinner cake layers.
Add the thin cake layer over the whipped frosting.
Spread the strawberry pie filling over the cake.
Top with the last cake layer.
Spread the rest of the whipped frosting over the cake.
Top with fresh strawberries.
Chill cake for 1 hour.
Serve.
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