Dreamy Strawberry Shortcake Cake

Ingredients:

Vanilla Cake

10 oz milk, room temperature and divided

3 oz canola oil

1 tbsp vanilla extract

3 large eggs, room temperature

13 oz cake flour

13 oz sugar

3 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

8 oz unsalted butter, room temperature

Stabilized Whipped Cream

24 oz heavy whipping cream

4 oz powdered sugar

2 tsp powdered gelatin

3 tbsp cold water

2 tsp vanilla extract

1 tbsp heavy cream for the gelatin

Filling

16 oz fresh strawberries, washed and sliced

A few whole strawberries for decorating

Instructions

Bring the milk, eggs, and butter to room temperature before starting. This helps the batter mix smoothly and gives the cake a soft, even texture.

Preheat oven to 335°F. Prepare two 8 inch round cake pans with parchment paper and pan release.

Divide the milk into two portions. Mix the oil into one portion. Mix the eggs and vanilla into the other portion. Set both aside.

In a stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Add the softened butter and mix on low until the mixture looks sandy.

Add the milk and oil mixture, then mix on medium speed for 2 minutes until the batter becomes light and fluffy. Scrape the bowl if needed.

Lower the speed and slowly pour in the milk, egg, and vanilla mixture. Mix just until smooth.

Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until the center springs back when gently touched.

Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack. Cool completely before assembling.

For the whipped cream, sprinkle the gelatin over the cold water and let it sit for 5 minutes.

Whip the heavy cream until thick and foamy. Add powdered sugar and vanilla, then continue whipping until soft peaks form.

Microwave the bloomed gelatin for 15 seconds and stir until melted. Add 1 tablespoon heavy cream to the melted gelatin and mix well.

Slowly drizzle the gelatin mixture into the whipped cream while mixing on medium speed. Continue until firm peaks form. Do not overmix.

Slice each cake layer in half horizontally to create thinner layers.

Place the first cake layer on a serving plate. Spread a thin layer of whipped cream over the cake, then add a layer of sliced strawberries. Cover the strawberries with more whipped cream and smooth it out.

Repeat with the remaining cake layers, strawberries, and whipped cream.

Finish the top with dollops of whipped cream and whole strawberries.

Refrigerate the cake until ready to serve. Chilling helps the layers set and makes the cake easier to slice. If storing overnight, cover gently with plastic wrap to keep it fresh.