A modern twist to an old-fashioned favorite, with the old-fashioned taste. This strawberry shortcake cake will be the hit of your menu. Decorate the top with sliced fresh strawberries.
Preparation Time
40 mins
Cooking Time
30 mins
Total Time
1 hr 10 mins
Calories
541 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.
Step 2
Beat egg whites in a bowl for 1 minute; set aside.
Step 3
Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.
Step 5
While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.
Step 6
Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.
Step 7
Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.
Step 8
Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.
Ingredients
4 cups all-purpose flour
1 cup shortening
1 ½ teaspoons salt
2 ¼ cups white sugar
2 cups milk
3 teaspoons vanilla extract
2 tablespoons baking powder
6 large egg whites, beaten
4 pints fresh strawberries, hulled
½ cup white sugar, or more to taste
1 ½ (8 ounce) containers frozen whipped topping, thawed
