Strawberry Shortcake Cake with Chantilly Cream Filling

Whip up this easy Strawberry Shortcake Cake with Chantilly Cream in no time! Perfect for a weekend treat or special occasion.

Prep Time 30

Cook Time 25

strawberry sauce cook time 15

Total Time 1 10

Serving Size 12 slices

Preheat your oven to 350°F (175°C). Grease and flour four 6-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Using your stand mixer with the paddle attachment or a large bowl and hand mixer, mix together the granulated sugar, oil, eggs, egg whites, and vanilla extract until light and fluffy.
1/2 cup sunflower oil, 1 3/4 cups granulated sugar, 2 large eggs, 2 egg whites, 1 tablespoon vanilla extract
Alternating with the milk, gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined.
3/4 cup whole milk
Gently fold in the sour cream just until combined.
3/4 cup sour cream
Divide the batter evenly between the prepared pans. I recommend using a scale for this to make sure each layer is the same size. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, remove the cakes from the pans.

In a large bowl, whip the cold heavy cream until soft peaks form. Add the powdered sugar, whip cream stabilizer and vanilla extract (or vanilla bean paste) and continue to whip until stiff peaks form.
1 cup cold heavy cream: Whipped to create a light and fluffy filling.

In a saucepan over medium heat, stir together the 1 1/2 cups of quartered strawberries, sugar, and 1/3 cup of water until the sugar is dissolved. Heat the mixture to boiling, stirring often.
1 1/2 cups sliced strawberries, 1/4 cup white sugar, 1/3 cup water
Reduce heat and add the vanilla extract and lemon juice. In a small cup, combine the cornstarch and two tablespoons of water. Mix well and then add it to the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
1 teaspoon vanilla extract, 1 tablespoon lemon juice
Remove the pan from the heat and add the butter, mixing until the butter has completely melted.
1 tablespoon salted butter
Allow the mixture to cool for 15 minutes, then add the additional cup of quartered fresh strawberries. Using an immersion blender, puree the sauce, optional.
1 additional cup of sliced strawberries to add to the sauce after cooking
Refrigerate any leftovers and use them for topping pancakes, ice cream, yogurt or your favorite dessert!

If your layers do not have even tops, use a large serrated knife to gently slice a thin layer off the cake tops, creating a flat surface. Place the first cake layer on your cake round, cake drum, or serving plate. Using a piping bag fitted with a large tip, add the Chantilly cream filling on top of the cake layer. Pipe a border around the edges first, then fill the inside with a layer of the Chantilly cream, fresh strawberries, and a drizzle of the secret strawberry sauce.
Add the second and third cake layers one at a time and repeat the process.
Finally, place the fourth cake layer on top, if using. I did not use the fourth layer in this recipe as I left the cake naked but I do always use it when I am adding a buttercream layer around the outside of this cake. Put the cake in the fridge for 20-30 minutes to set.

Tips for the Best Strawberry Shortcake

Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and texture. Avoid using frozen strawberries, as they can be too watery.
Chill the Filling: Make sure the Chantilly cream filling is well-chilled before using it to fill the cake layers.
Even Layers: Use a scale to divide the batter evenly between the cake pans for uniform layers.
Level the Cake Layers: Trim the tops of the cake layers to create a flat surface for even stacking.
Crumb Coat: Apply a thin layer of frosting to seal in the crumbs before applying the final layer of frosting.
Secret Ingredient: The homemade strawberry sauce adds an extra layer of flavor and makes this cake truly special. Drizzle it over each layer for a burst of strawberry goodness.