The Most Amazing Strawberry Cake is moist, full of strawberry flavor and topped with the most delicious strawberry chantilly cream. If you like strawberries, you will love this cake! Infused with fresh strawberries, strawberry extract, and instant strawberry jelly in Chantilly cream, this cake is bursting with rich strawberry flavor.
Summer and strawberries go hand in hand. We are so obsessed with strawberries and find it hard to keep them in the house long enough to actually do anything with them! We assure you, this recipe is worth resisting the urge to eat all those strawberries. Instead, you absolutely need to make this mouth-watering cake. Infused with fresh strawberries, strawberry extract, and instant strawberry jelly in Chantilly cream, this cake is bursting with rich strawberry flavor.
Can I make strawberry shortcake gluten free?
Use gluten-free flour at your own risk. Not all gluten-free flours are created equal, and most are not a direct replacement for all-purpose flour. I didn’t test any gluten free flours in this recipe because I don’t have celiac disease.
Is the buttermilk necessary?
The buttermilk reacts with the baking powder in this recipe to give the cake volume. To learn all about buttermilk and learn how to make a quick and easy buttermilk substitute, read this article.
You can use almost any size or style pan. Different sizes will require slightly varying baking times, and you’ll also want to make sure you have enough frosting on hand.
Can I use frozen strawberries?
Yes, you can use frozen strawberries in this recipe to reduce your strawberry puree. Frozen strawberries will absorb the extra moisture from the ice and may take longer to turn into a thick syrup.
What can I use instead of strawberry jelly?
This recipe uses instant strawberry jelly powder to flavor Chantilly creme. If you can’t get strawberry jelly where you live, you can use a different frosting recipe, a plain chantilly cream, or add strawberry flavor to your chantilly cream in a different way. You can grind freeze-dried strawberries into a powder until you have about 1/3 cup. Add it to your Chantilly cream along with 2 tablespoons of cornstarch to stabilize the cream.
Cake Flour Substitute:
Making your own cake mix is super easy! Measure out 1 cup of flour, then remove 2 tablespoons of flour from the cup. Use cornstarch instead. Sift together. You now have 1 cup of cake flour!
Several options work well when substituting eggs in this recipe.
- 1/4 cup plain yogurt per egg
- 1 tablespoon vinegar + 1 teaspoon baking powder, whisked together, for each egg
- 1/4 cup mashed bananas per egg
- 1/4 cup unsweetened applesauce per egg
Chantilly cream is very delicate. This cake needs to be stored in the refrigerator for up to 72 hours. Once you’ve cut into the cake, you can cover the exposed parts of the cake with plastic wrap to keep the cake from drying out.
If you liked this recipe, you might be interested in these other delicious cake recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
The Most Amazing Strawberry Cake is moist, full of strawberry flavor and topped with the most delicious strawberry chantilly cream. If you like strawberries, you will love this cake!
- 1 pound fresh strawberries shelled
- 3/4 cup salted butter soften
- 1/4 cup vegetable oil
- 1 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3 1/2 cup Cake flour
- 4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 big egg Room temperature
- 1 cup cheese Room temperature
- pink food coloring (optional)
Strawberry Chantilly Cream
- 2 cup heavy cream
- 1 teaspoon vanilla extract
- 1.5 ounce Instant Strawberry Jelly
- 2 cup powdered sugar divided into
- 8 ounce cream cheese soften
- 8 ounce mascarpone cheese soften
Add strawberries to a blender or food processor and puree until smooth. Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, until mixture has thickened and reduced by half, about 20 minutes. You should end up with just over 1 cup of reduced strawberry puree. Save for later use in cake batter and frosting.
Lightly grease two 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, using a hand mixer, cream the butter, vegetable oil, and sugar until smooth, about 2 minutes. Add 1 cup strawberry puree, sour cream, vanilla and strawberry extract. Use any remaining strawberry puree (up to 1/4 cup) in the frosting.
Using a fork, combine eggs and buttermilk in a bowl or 2-cup liquid measuring cup. on hold.
In another mixing bowl, whisk together the cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix until just combined. Add half of the milk mixture and mix. Add another 1/3 of dry ingredients until combined, then add remaining milk mixture. Add the remaining dry ingredients and beat with a hand mixer until just combined, scraping the sides and bottom with a rubber spatula to make sure everything is incorporated. Stir in the food coloring, if using, adding little by little to the desired color.
Divide batter evenly between the two prepared pans. Bake at 350 degrees for 25 to 30 minutes. Let rest in pan for 5 minutes, then transfer to a wire rack to cool completely before layering and frosting.
Strawberry Chantilly Cream
In a large mixing bowl, using a hand mixer, whip cream and vanilla extract. Slowly add the strawberry jelly while stirring. Once the cream reaches soft peaks, slowly whisk in 1/2 cup of powdered sugar. Continue beating until stiff peaks form.
In a separate mixing bowl, whisk together cream cheese, mascarpone cheese, and remaining 1/4 cup strawberry puree until smooth, about 2 minutes. Add remaining 1 1/2 cups powdered sugar and mix until combined.
Using a rubber spatula, fold the whipped cream mixture into the cream cheese mixture until combined and streak-free.
Serve: 1piece | Calories: 788kcal | carbohydrate: 79G | protein: 10G | fat: 49G | Saturated fat: 30G | Trans fat: 1G | cholesterol: 170mg | sodium: 344mg | Potassium: 282mg | fiber: 1G | sugar: 50G | Vitamin A: 1579unit | Vitamin C: 1mg | calcium: 173mg | iron: 1mg