Strawberry shortcake cake🍓🍰✨ Recipe: Ingredients Cakes -2 1/2 cups all-purpose flour (300g) -2 1/2 tsp baking powder -1/2 tsp salt -1 1/2 cups granulated sugar (297g) -1/2 cup unsalted butter, softened (113g) -1/2 cup canola or vegetable oil (118ml) -3 eggs, room temperature -2 tsp vanilla -3/4 cup buttermilk, room temperature (177ml) Strawberry Filling -3 1/2 cups sliced strawberries (581g) -3 Tbsp granulated sugar Stabilized Whipped Cream -1 1/2 tsp unflavored gelatin -2 Tbsp cold water (30ml) -2 1/4 cups cold heavy whipping cream (532ml) -1/2 cup powdered sugar (56g) -1 1/2 tsp vanilla Instructions Cakes 1. Preheat oven to 350°F. Grease two 8-inch cake pans and line them with parchment paper. 2. In a medium bowl whisk together flour, baking powder, and salt. Set aside 3. In a large bowl cream the butter, oil, and sugar until light and fluffy. 4. Add in the eggs one by one, mixing well in between each addition. When adding the third egg add in the vanilla. Mix on medium speed, then scrape the bowl down and mix on high for a minute. 5. Reduce speed to low and add the dry ingredients to the creamed mixture alternately with the buttermilk. Once almost fully combined switch to a spatula to fold in the remaining flour/buttermilk. Do not over-mix the batter. 6. Distribute the batter evenly into the two 8-inch cake pans and bake for 22-30 minutes. 7. Allow the cakes to cool in their pans for 10-15 minutes. Run a knife around the edges of the cakes to loosen them from the pan and carefully place onto a cooling rack to cool completely before assembling. The cakes should not be warm when assembling or else the whipped cream will melt. Strawberry Filling 1. Add the sliced strawberries and sugar to a medium bowl and toss together. Place in the fridge meanwhile. The longer it sits, the more juices you’ll have. Whipped Cream 1. In a small microwave-safe dish whisk together gelatin and cold water until all the gelatin is dissolved. Set aside. 2. In a large mixing bowl beat the heavy cream, powdered sugar, and vanilla until the mixture has thickened. Stop before reaching soft peaks. 3. Your bowl of gelatin should have solidified. Microwave it for 5-10 seconds to liquify it again (it should not be warm/hot). Give it a quick mix until smooth. 4. With the mixer on low drizzle the liquid gelatin into the whipped cream mixture until combined. Slowly increase the mixer speed to high and continue to beat until you have reached stiff peaks. It should look thick and fluffy like Cool Whip. Assembling: 1. Use a serrated knife to carefully slice off the dome tops of each cake layer to level them out. 2. Place the first cake layer on a cake plate or other serving platter. 3. Spread 5 whole strawberries on the first layer to act as support(as shown in the video). Add some strawberry filling around. Drizzle some of the strawberry juices. Then add whipped cream, enough to cover the strawberries. Don’t spread the whipped cream too close to the edges because when you add the second cake it will cause the whipped cream to spread more. 4. Place the second cake. Add whipped cream and then top with more strawberry filling. Drizzle some of the strawberry juices all over. Enjoy! #strawberry #shortcake #cake #baking #Recipe #bakingtiktok #bakingvideo #dessert #foryou #summerdessert #bakingtherapy #baketok #fyp - @_jenperezz