Do you love strawberry shortcake, but also love layered cake? Here’s your answer. With over 50% less sugar than most vanilla cakes, you are going to wonder why you had to have so much sugar in the first place.
3/4 cup canola oil
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla bean paste (or 2 teaspoons of vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1 cup buttermilk
non-stick cooking spray
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 cup sliced strawberries
Preheat oven to 350°F
Spray 2, 9 inch round baking pans with non-stick cooking spray and line the bottom with parchment paper
In a medium mixing bowl, add oil, sugar, eggs, and vanilla and stir until combined
In a smaller bowl, mix together flour, baking powder, baking soda, and salt
Mix the flour and buttermilk into the sugar mixture, alternating flour and buttermilk and stir just until combined.
Divide the batter evenly into the two pans
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean
Let the cakes cool slightly and then run a knife around the edge of the pan and turn them out on a plate to cool
When the cakes are cool, add the whipping cream to the bowl of a stand mixer and whip until stiff peaks form
Cut strawberries into thin slices
Place one cake layer on a cake plate and spread 1/3 of the whipped cream on the first layer and then add a layer of strawberries on top of the cream. Add the second layer of cake and top with the remaining whipped cream and strawberries. Add sprinkles if you’d like.
The time to make this does not include cooling time.