Strawberry Shortcake Cake Recipe With Crumble
Delight in this exquisite Strawberry Shortcake Cake. Moist vanilla cake layers are sandwiched with sweetened whipped cream and fresh strawberries, then crowned with a buttery crumble topping. It's a heavenly fusion of textures and flavors that's perfect for any celebration or sweet craving.
Equipment
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand)
- Spatula
- Whisk
- Measuring cups and spoons
- 9×13 inch baking pan
- Parchment paper
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Strawberry Layer:
- 2 cups fresh strawberries sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter cold and cubed
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C) and line your 9×13 inch baking pan with parchment paper for easy removal.
Dry Ingredients Unite
- In your large bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
Creaming Magic
- In your other bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes of mixing.
Eggcellent Additions
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Flavor Boost
- Stir in the vanilla extract until well combined.
Unite the Batter Buddies
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry mix. Use a gentle hand with your spatula, mixing just until combined.
Bake the Base
- Pour half of the batter into your prepared pan. Bake for 20 minutes.
Strawberry Time!
- While the cake is baking, prepare your strawberry layer. In a medium bowl, toss together the sliced strawberries, sugar, and cornstarch.
Crumble Creation
- In another bowl, using a pastry cutter or your fingers, combine the flour, oats, brown sugar, and cold, cubed butter until it forms a crumbly mixture.
Layer Up!
- Once the cake has baked for 20 minutes, take it out of the oven. Spread the strawberry mixture evenly over the top. Sprinkle the crumble topping generously over the strawberries.
Bake to Perfection
- Return the pan to the oven and bake for another 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling Down
- Let the cake cool completely in the pan before frosting or serving. This allows the cake to set properly and the crumble topping to firm up.