Strawberry Shortcake Cake
Ingredients
For the Cake
- BUBBL’R pitaya berry nect’r for serving
- 2 ½ cups all purpose flour
- 3 tsp. baking powder
- ½ tsp. fine baking salt
- 1 ½ cups granulated cane sugar
- ½ cup olive oil
- 2 large eggs
- 2 egg whites
- 2 tsp. vanilla extract
- ⅔ cup sour cream
- ¾ cup buttermilk or whole milk
For the Strawberries
- 3-4 cups fresh strawberries chopped
- 3 tbsp. granulated cane sugar
For the Whipped Cream Frosting
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 2 ¼ cups heavy whipping cream
- 2 tsp. vanilla extract
Instructions
For the Cake
- Preheat oven to 350F. Butter and line the bottoms with parchment paper of three 8-9″ cake pans.
- In a mixing bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a separate mixing bowl, beat the sugar, oil, eggs, egg whites, and vanilla together for 2 minutes.
- Add the sour cream and buttermilk. Beat well.
- Add the flour mixture and mix just until combined.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 18-22 minutes, or when a toothpick inserted into the center comes out clean.
- Let cool in the cake pans for 10 minutes, then transfer to a baking rack to cool completely.
For the Strawberries
- Mix the chopped strawberries and sugar together. Let sit for 20-30 minutes while the cake bakes to get juicy.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and softened cream cheese. Beat on medium speed until smooth, about 2-3 minutes.
- Switch the paddle attachment with the whisk attachment. On medium speed, gradually pour in the heavy whipping cream. Beat until soft and fluffy peaks. Fold in the vanilla extract with a spatula.
To Assemble
- Slice the very tops off the cooled cake layers so you have an even cake to layer.
- Layer each cake layer with one third of the frosting and one third of the strawberries to enjoy with BUBBL’R pitaya berry nect’r for a complementary refreshment!
- Store at room temperature the day of, then in a cake container in the fridge up to 3-4 days.