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Strawberry Shortcake Cake
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Strawberry Shortcake Cake

Prep Time 1 hour 30 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 3 hours 30 minutes

Ingredients

Strawberry Icing:

  • 1 stick cream cheese 8 oz
  • 1 ½ sticks butter 170 g
  • 4 cups powdered sugar 480 g
  • 2 teaspoons vanilla extract 10 ml
  • ½ teaspoon almond extract 3 ml
  • ½ teaspoon salt 3 ml
  • 1/4 cup strawberry puree 60 ml below
  • 20 g freeze dried strawberries ground into a powder in a food processor

Strawberry Puree:

  • 1 pound of fresh hulled and sliced strawberries 16 oz
  • 2 tablespoons water 30 ml
  • 2 tablespoons sugar 25 g
  • ⅛ teaspoon Diamond Kosher salt 1 ml
  • Zest of 1 lemon
  • Total Yield = 1 cup

Cake:

  • 4 cups cake flour 480 g
  • 2 teaspoons baking powder 10 ml
  • 1 teaspoon baking soda 5 ml
  • 1 teaspoon salt 5 ml
  • 170 g coconut oil room temperature
  • 170 g butter room temperature 1.5 sticks
  • 2 ½ cups granulated sugar 500 g
  • 8 egg whites
  • 2 tablespoons vanilla bean paste
  • 2 teaspoons vanilla extract
  • 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
  • 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this leave it out
  • 2 cups buttermilk 480 ml

Strawberry Crumble Coating:

  • 50 nilla wafers
  • 1 ounce freeze dried strawberries
  • 6 tablespoons salted butter melted

Instructions

Vanilla Cake:

  • Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
  • In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
  • With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
  • Add in the extracts and mix until well combined
  • Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
  • Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
    Vanilla cupcakes
  • Bake for 35-40 minutes or until a toothpick comes out clean

Strawberry Puree:

  • Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth
  • In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume (it should come out to 1 cup). This will take around 20 minutes. After cooking, mix in the zest of 1 lemon.
  • Set aside the mixture until it is entirely cooled throughout before using
    strawberry puree

Strawberry Cream Cheese Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, vanilla and strawberry puree. Whip until combined
  • On low speed, add the freeze dried strawberries and powdered sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
    Strawberry Cream Cheese Icing

Strawberry Crumble Coating:

  • Add all the nilla wafer into a ziploc and break them up with a rolling pin until most pieces are small (around the size of a dime)
  • Pulse freeze dried strawberries in the food processor until they are primarily a fine powder
    Strawberry Shortcake Crumble
  • Add the wafer crumbs, strawberry powder, and butter into a bowl. Stir to evenly combine. Set aside
    Strawberry Shortcake Crumble

Assembly:

  • Trim off the tops of the cakes to create even layers
  • Coat the entire cake in strawberry icing
    Strawberry Shortcake Cake before crumbs
  • After icing the cake even coat the cake in the strawberry crumble topping by pressing it into the top and sides of the cake