Ingredients
Equipment
Method
Prepare Your Kitchen and Dry Ingredients
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. This ensures an even distribution of the baking powder for a consistent rise.
Mix the Wet Ingredients for the Cake
- In a stand mixer, or using a hand mixer, beat together the granulated sugar, vegetable or canola oil, large eggs, egg whites, pure vanilla extract, and the optional almond extract until the mixture is light and well combined, slightly pale and airy.
- Next, add the sour cream and mix until it is just combined. The sour cream contributes to the moist crumb and provides a lovely subtle tang.
Combine Wet and Dry Mixtures
- Gradually add half of the flour mixture, mixing until it is just combined. Then, slowly pour in the milk. Finally, add the remaining flour mixture, mixing until everything is just incorporated. Remember to scrape the sides and bottom of the bowl to ensure all ingredients are well mixed. Avoid overmixing, which can lead to a tough cake crumb.
Prepare Pans and Bake
- Line three 8-inch cake pans with parchment paper on the bottom and generously grease the sides. Evenly distribute the cake batter among the pans.
- Gently tap or drop the pans on the countertop a few times to release any trapped air bubbles, resulting in a finer and more uniform crumb.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. Rotate the pans halfway through the baking time to ensure even browning.
- Let the vanilla cake layers cool completely in their pans on a wire rack before frosting. Warm cakes will melt the delicate whipped cream frosting.
Prepare the Strawberry Filling and Whipped Cream Frosting
- While the cakes cool, combine the sliced strawberries and strawberry jam in a bowl and set them aside. The jam gives the macerated strawberries a glossy, bakery-style sheen.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat these ingredients until the mixture is completely smooth. This cream cheese base is key for a truly stabilized whipped cream.
- With the mixer still running on medium speed, slowly pour in the very cold heavy whipping cream down the side of the bowl. Once it's all in, increase the speed to high and continue whipping until stiff peaks form. Keeping the heavy whipping cream cold is vital for achieving the perfect texture.
Assemble Your Bakery Style Strawberry Shortcake
- Place one cooled cake layer on your chosen serving platter. Top it with about one-third of the cream cheese whipped frosting and half of the strawberry filling. Gently spread it to the edges.
- Repeat this process with the second cake layer.
- Finally, top with the last cake layer, spread the remaining whipped cream frosting over the top, and artfully arrange the remaining strawberries in the center.
- Decorate the outside with additional whole strawberries, if desired, to complete your impressive bakery style strawberry shortcake.
Notes
Pro Tips: Use room temperature eggs and milk for a tender cake crumb. Cream cheese stabilizes the whipped cream, preventing melting. Don't skip the strawberry soak for intense flavor. Tap cake pans before baking to remove air bubbles. Chill the assembled cake for at least 30 minutes before slicing for clean cuts. Leveling & Slicing: If cake layers dome, use a serrated knife to level them for a professional look. For clean slices, chill the assembled cake for at least 30 minutes. Use a sharp, serrated knife, wiping the blade clean with a warm, damp cloth between each cut. Serving & Storage: Serve chilled, but allowing 15-20 minutes at room temperature enhances texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Cake layers can be baked a day ahead or frozen for up to a month; assemble fresh for best frosting texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.