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The Best Strawberry Shortcake Cake

The Best Strawberry Shortcake Cake

This elegant strawberry shortcake cake features moist vanilla cake layers, juicy macerated strawberries, and stabilized whipped cream frosting. The cake stays incredibly tender thanks to a combination of butter and oil, while the gelatin-stabilized whipped cream holds its shape beautifully for hours. Perfect for summer celebrations and special occasions.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup unsalted butter (softened)
  • ½ cup neutral cooking oil (I recommend avocado oil but canola or vegetable would also work)
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1 ¼ cup buttermilk (room temperature preferred)
  • 2 lb strawberries (divided)
  • 3 Tablespoons granulated sugar
  • 1 ½ teaspoons unflavored gelatin
  • 2 Tablespoons cold water
  • 2 ¼ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla extract

Equipment

  • 9-inch round cake pans (2)
  • Parchment Paper
  • stand mixer or electric hand mixer
  • heatproof bowl
  • offset spatula
  • piping bag

Method
 

Instructions
  1. Preheat oven to 350°F and prepare two 9-inch round pans with parchment paper circles and baking spray
  2. Cream together softened butter, oil, and granulated sugar until light and fluffy
  3. Add room temperature eggs one at a time, beating well after each addition, then add vanilla extract
  4. Whisk together flour, baking powder, and salt in separate bowl
  5. Gradually add dry ingredients to wet mixture, alternating with buttermilk, mixing just until combined
  6. Divide batter evenly between prepared pans and bake 25-30 minutes until toothpick comes out clean
  7. Cool cakes in pans 10 minutes, then transfer to wire rack to cool completely
  8. Slice 1 lb strawberries into quarters and toss with 3 tablespoons sugar, macerate for 30 minutes
  9. Sprinkle gelatin over 2 tablespoons cold water, let bloom 5 minutes, then dissolve over heat
  10. Whip heavy cream, powdered sugar, and vanilla until soft peaks form
  11. Drizzle in cooled gelatin while mixing on low, then whip to stiff peaks
  12. Place first cake layer on serving plate, spread thin layer of whipped cream
  13. Create dam around edge, spoon macerated strawberries and juices over frosting
  14. Top with second cake layer, apply crumb coat, chill 15-20 minutes
  15. Apply final coat of whipped cream frosting and decorate with reserved whole strawberries

Notes

Use room temperature ingredients for best results. Don't overmix the batter. Let cakes cool completely before assembly. The stabilized whipped cream will hold its shape for hours without deflating.