Ingredients
Method
Instructions
- Prepare the strawberry mixture by combining sliced strawberries, 1/4 cup sugar, and lemon juice in a medium bowl. Let sit at room temperature for at least 30 minutes to allow the berries to release their natural juices.
- Make the vanilla cake by preheating oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, cream together butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Mix in vegetable oil and vanilla extract.
- Combine dry ingredients by whisking together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients, mixing just until combined.
- Bake the cake layers by dividing the batter evenly between the prepared pans and baking for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream using an electric mixer to beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form, being careful not to over-whip.
- Assemble the shortcake by placing one cake layer on a serving plate, spreading with half of the whipped cream, topping with half of the strawberry mixture, placing the second cake layer on top, and repeating with remaining whipped cream and strawberries.
Notes
Use room temperature ingredients for best cake texture; Hull strawberries completely to prevent bitter taste; Don't overmix the cake batter – mix just until ingredients combine; Chill your mixing bowl and beaters before whipping cream for better volume; Serve immediately after assembling for best texture