- 1 cup cake flour
- 3/ 4 cup sugar
- 1/ 4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/ 4 teaspoon salt
- 1/ 2 cup neutral flavored oil
- 3 eggs, separated
- 1/ 2 cup room temperature buttermilk
- 1/ 4 cup milk
- 1 1/ 2 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/ 2 cup heavy whipping cream
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/ 2 teaspoon lemon extract
For Berry Jam
- 2 cups berries, fresh or frozen mixed
- 1/ 3 cup granulated sugar
- 2 teaspoon lemon juice
For Berry Jam
Add the berries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the berries have broken down.
Once the jam is at room temperature, using a food processor pulse the jam until smooth.
Place in the fridge to cool completely before using.
For the Cake
Preheat oven to 350F/180C. Grease and line with parchment two 8inch round cake pans.
Using a handheld mixer or stand mixer whip the egg whites in a clean bowl until they get foamy. Slowly add ¼ cup granulated white sugar until they get to stiff peaks. Set Aside
In another bowl beat the yolks and sugar together on medium-high speed until pale and thick, about 3-4 minutes. Then beat the oil and vanilla on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.
Fold the egg whites into the rest of the batter making sure to not deflate the whites.
Divide the batter evenly into the prepared pans. Bake for about 30-35 minutes until toothpick inserted into the center comes clean.
Once baked, take them out of the pans and place them on a wire rack to cool completely.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese r on high speed for 2-3 mins. Add the heavy cream and confectioners’ sugar and Beat on low speed for 30 seconds, then switch to high speed and beat for 5-6 minutes.
Keep the prepared frosting in the refrigerator until ready to use.
Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with cream cheese frosting ,a layer of berry jam and fresh cut berries.
Top with the second cake layer. Frost the top of the cake with the cream cheese frosting using an offset spatula. Top with fresh berries.
Forget store bought ice cream cakes and make a Strawberry Shortcake Ice Cream Cake completely from scatch! Sweet layers of cake and fresh strawberry ice cream will be delicious at your next summer barbeque! This cake will be something the entire family will be able to get behind!
Pound Cake Recipe adapted from Cooks Illustrated