Strawberry Shortcake – tender and light vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.
Happy belated Easter, friends! It was so fun seeing everything you baked up this weekend for your Easter dinner yesterday. From cakes, to cupcakes, to bars, to cookies, to bread… you were busy! I’m so glad you liked my Classic Carrot Cake as much as I do!
For my new recipe this week, let me introduce you to my Strawberry Shortcake. This cake is made up of tender and fluffy vanilla cake, is filled with homemade whipped cream and fresh strawberries, and is covered in a strawberry buttercream.
I went a little untraditional with the addition of the strawberry buttercream, but I think it was a risk well worth it! The flavor is awesome!
The cake layers for this one come from my Classic Vanilla Cake. Remember, with a tender, fluffy vanilla cake, it’s easy to over bake the layers and get a dry cake. Here’s what I do in my recipe to make sure that doesn’t happen:
- Reduce the temperature to 325 degrees F.
- Add sour cream to increase fat in the batter, which helps create and maintain moisture.
- Keep your eye on the cakes as they bake and don’t forget to use a toothpick to check when they’re done. When you insert the toothpick in the center of the cake, it should come out with a few moist crumbs on it.
- Don’t over mix the cake batter.
Whipped Cream Filling
The whipped cream filling is simply stabilized whipped cream. I’ve used it in several recipes, as I’m sure you’ll notice and I have a full tutorial on IGTV that you can watch HERE to help you make the recipe below.
You’ll see that I added gelatin to the recipe because the gelatin is what helps stabilize the whipped cream so it holds up better between cake layers. However, it can sometimes be tricky to use. The key to making sure you don’t get clumps in your whipped cream filling is to not let the gelatin mixture cool too long in the fridge. You don’t want the gelatin to set too much as it cools and you also don’t want it to be too warm when you add it to your whipped cream or the whipped cream will soften.
To top everything off, I added a delicious strawberry buttercream, made with a little strawberry jam and freeze dried strawberries.
The flavor is out of this world delish.
To make sure your cake is stacked properly, take a look at the tips below to refresh your memory.