Strawberry Shortcake Cake
Sweet and so full of strawberries, with a light and delicious Chantily cream frosting.
Prep Time30 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time4 hours hrs
Course: Dessert
Cuisine: American
Keyword: Cake, Shortcake, Strawberries
Servings: 8
Calories: 849kcal
Author: ChiefElf
For the cake:
- 343 grams all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated white sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, at room temperature
- ½ cup sour cream
For the syrup:
- ¼ cup granulated white sugar
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
For filling and frosting:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1-2 teaspoons vanilla extract
- 2 cups fresh strawberries, sliced lengthwise
To prepare the cake base:
Preheat the oven to 175°C (350°F). Grease a 20-25 cm (8 - 10 inch) cake pan with oil or butter and line base and sides with parchment paper. Set aside.Note: The pan must be quite deep, otherwise the cake might overflow the pan.I lined the sides of the pan with tall parchment paper, so if the cake is overflowing, it will still keep shape. In a large bowl sift together the flour, baking soda, baking powder, cornstarch and salt. Set aside.
Bet the butter with an electric mixer on high until smooth and fluffy. This will take about 1 minute. Add the sugar and beat on high for about 2 minutes or until fully creamed together. Add the eggs and the vanilla extract. Beat on medium speed until fully incorporated and well combined.
Turn the speed to low and start gradually adding the flour mixture into the butter mixture. Alternate with milk and sour cream. Mix after each addition just until incorporated.Do not overmix!Batter will seem a bit thick, but it is ok. Spoon the batter into prepared cake pan. Bake the cake between 50-65 minutes or until the toothpick inserted into the center comes out clean.Note: the time may vary depending on the oven type and the type and size of the pan you use.If the top of the cake starts browning too quickly, cover with aluminium foil. Once the cake is cooked, remove from oven, allow to cool in the pan for about 15 minutes before transferring out of the pan to a wire rack to cool completely.
Make the syrup:
In a medium pot, over medium heat combine the sugar, water and lemon juice. Cook, constantly stirring, until the sugar has completely dissolved. Remove from heat and set aside to cool.
Make the filling and frosting: