Strawberry Shortcake Cake: Easy Scoop & Serve
Enjoy strawberry shortcake reinvented! This easy, one-dish cake layers vanilla cake, creamy whipped cream cheese, and fresh berries. Scoop & serve for parties!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar for cake
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract for cake
- 3 large eggs
- 8 oz cream cheese softened
- ½ cup powdered sugar for topping
- 1 tsp vanilla extract for topping
- 1 ½ cups heavy cream very cold
- 2 lbs fresh strawberries hulled and sliced
- 2 tbsp granulated sugar optional, for strawberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, 1 1/2 cups granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the whole milk, vegetable oil, 2 teaspoons vanilla extract, and large eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared 9x13 inch baking pan and spread evenly. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Remove the cake from the oven and let it cool completely on a wire rack. This is crucial for the topping to set properly.
- While the cake cools, prepare the strawberries. Hull and slice the fresh strawberries. If desired, toss them gently with 2 tablespoons of granulated sugar in a bowl and let them sit for 10-15 minutes to macerate and release their juices.
- In a clean, large bowl, using an electric mixer, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract on medium speed until light and fluffy. Gradually pour in the very cold heavy cream while continuing to beat on medium-high speed until stiff peaks form and the mixture is thick and spreadable. Be careful not to overbeat.
- Once the cake is completely cool, spread the whipped cream cheese topping evenly over the surface of the cake. Arrange the macerated strawberries (and any juices) over the cream cheese layer.
- Chill the cake for at least 30 minutes to allow the topping to set. To serve, simply scoop portions directly from the pan. Enjoy!
Notes
For best results, ensure your cream cheese is truly softened and your heavy cream is very cold before making the topping. This cake is best served the same day, but leftovers can be stored covered in the refrigerator for up to 2-3 days. The cake can be baked a day ahead and stored covered at room temperature before adding the topping.
