Description
This homemade dessert is inspired by a classic strawberry shortcake. It features a fluffy vanilla cake topped with whipped cream frosting and lots of syrupy strawberries for a beautiful and delicious treat.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ⅔ cup sour cream
- ¾ cup milk, preferably whole or 2%, room temperature
Frosting:
- 6 ounces cream cheese, softened to cool room temp
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
Strawberry Topping:
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Instructions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Using a stand mixer or hand mixer, beat together the sugar, oil, eggs, egg whites, vanilla, and almond extract until combined. Add the sour cream and beat again.
4. Add half the flour mixture and beat until just combined. Slowly add the milk while beating, followed by the remaining flour mixture. Scrape the bowl as needed without overmixing.
5. Grease a 9×13 metal baking pan. Pour in the batter and spread evenly. Tap the pan gently to remove air bubbles.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a rack.
7. For the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the heavy cream while beating on medium speed. Scrape the bowl and increase speed to high until stiff peaks form.
8. To assemble, spread frosting over the cooled cake. If serving immediately, stir strawberries with jam and spoon on top. If not, refrigerate the frosted cake and add strawberries just before serving.
Notes
Fluff and level your flour when measuring for best results.
If your strawberries are very ripe, wait until just before serving to mix with jam. If less ripe, let them sit in jam for 1–2 hours.
Bring eggs and milk to room temp quickly by using warm water for the eggs and microwaving milk for 15 seconds.
For a milder frosting flavor, use mascarpone instead of cream cheese, or sub with vanilla buttercream or whipped cream (note: whipped cream is less stable).
Store cake in the fridge once frosted and bring to room temp for 15 minutes before serving. Best served the day it is made.