Strawberry Shortcake Cake Recipe | Soft, Moist & Filled with Fresh Strawberries

Strawberry Shortcake Cake Recipe | Soft, Moist & Filled with Fresh Strawberries This homemade Strawberry Shortcake Cake is soft, moist, and filled with fresh juicy strawberries and light Chantilly whipped cream frosting. 🍓🍰 The cake layers are soaked with fresh strawberry juice, then layered with Chantilly cream and sweetened fresh strawberries. It’s light, creamy, fresh, and perfect for spring and summer celebrations, birthdays, Mother’s Day, or any time you’re craving a beautiful strawberry dessert. For the Chantilly whipped cream frosting, I use cream cheese and mascarpone to help create a rich, creamy, and stable frosting that pairs perfectly with the fresh strawberries. 🍓 STRAWBERRY FILLING • 350 g fresh strawberries • 2 tbsp granulated sugar Mix the sliced strawberries with the sugar and let them sit for about 10 minutes. Strain and reserve the strawberry juice for soaking the cake layers. 🍰 CAKE • 325 g (about 2⅔ cups) all-purpose flour • 1 tsp baking powder • ½ tsp baking soda • ½ tsp salt • 113 g (½ cup / 1 stick) unsalted butter, softened • 105 g (about ½ cup) sunflower oil • 332 g (about 1⅔ cups) granulated sugar • 3 large eggs, room temperature • 2 tsp vanilla extract • 250 g (about 1 cup) whole milk • 1 tbsp + 1 tsp vinegar 🍦 CHANTILLY WHIPPED CREAM FROSTING • 125 g (about ½ cup) cream cheese, softened • 125 g (about ½ cup) mascarpone cheese • 80 g (about ⅔ cup) confectioners’ sugar • 300 g (about 1¼ cups) cold heavy whipping cream • 1 tsp vanilla extract INSTRUCTIONS 1. Prepare the homemade buttermilk by combining the milk and vinegar. Let it sit for 5–10 minutes. 2. Mix the flour, baking powder, baking soda, and salt. 3. Beat the butter, sunflower oil, and sugar until lighter and fluffy. 4. Add the eggs one at a time, followed by the vanilla. 5. Add the dry ingredients in three additions, alternating with the homemade buttermilk. Mix just until combined. 6. Divide the batter evenly between two prepared 8-inch cake pans. 7. Bake at 320°F (160°C) for about 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 8. Let the cakes cool in the pans for about 20 minutes, then transfer them to a wire rack and cool completely. 9. Mix the fresh strawberries with sugar and let them sit for 10 minutes. Strain and reserve the strawberry juice. 10. For the Chantilly frosting, beat the cream cheese and mascarpone until combined. Add the confectioners’ sugar, then add the cold heavy cream and vanilla. Beat until stiff peaks form. 11. Poke the cake layer with a fork and spoon some reserved strawberry juice over it. Spread with Chantilly frosting and add the fresh strawberries. 12. Add the second cake layer and repeat with the strawberry juice. Frost and decorate the cake with the remaining Chantilly cream and fresh strawberries. 13. Chill for at least 1 hour before slicing for cleaner slices. For the most accurate results, I recommend using the gram measurements provided, as these are the exact quantities I use. US cup measurements are approximate. If you enjoyed this Strawberry Shortcake Cake recipe, please like the video, subscribe, and let me know in the comments if you give it a try! ❤️ #StrawberryShortcake #StrawberryCake #StrawberryShortcakeCake #CakeRecipe #FreshStrawberry