Churro Strawberry Shortcake is sure to be a summer favorite. This layer cake is impressive, delicious, and full of summer flavor!
**This recipe is brought to you in partnership with Challenge Dairy. I am always thrilled to partner with brands that I love and use in my daily life! Sharing these brands with you is a wonderful opportunity for me to generate the revenue necessary to keep this page up and running. I hope you enjoy this post and support the brand that made it possible.**
Can we just skip right over August and mosey right on over to September? Because I don’t know about you, but this miserable summer heat and end-of-summer-vacation-boredom-blues can go die in a fire.
I have exhausted every indoor summer activity imaginable. Except for homemade slime, kinetic sand, or any other ridiculously messy activities that moms are touting on Pinterest. Do real moms actually make this stuff? Why are you doing this to me? I thought we were supposed to be a sisterhood, lifting each other up and being supportive and all that. And now you’re posting recipes for homemade moon sand? Not cool.
The one thing I will be sad to say goodbye to is summer food. Freshly shucked corn grilled to perfection, ripe watermelon, frosty glasses of rosé, and of course, anything involving strawberries and whipped cream. Can these things please just be a year-round thing? Because I just don’t see why this kind of joy should be limited to a few months of the year.
In order to squeeze the last bits of goodness out of summer, I am giving you my kids! Isn’t that a fantastic surprise? You guys can make homemade glow-in-the-dark slime while I read, nap, and sip sangria. But no worries because I’m sending them with this towering Churro Strawberry Shortcake Layer Cake. Rest assured that whatever failings my children may have (Lucy still poops her pants occasionally and Jon David has an adorable habit of leaving balled up sweaty socks in the couch cushion cracks), they will be forgotten entirely when you sample this dream of a dessert.
Layers of velvety vanilla cake (we are doctoring up a cake mix, but no one will ever know) coated generously in melted butter and cinnamon sugar. Sandwich that between layers of bright strawberries and fresh whipped cream, and what you’ve got is a dessert you won’t want to share.
I have mentioned in the past that I am a Challenge Butter Ambassador, which is quite frankly, a major life goal. Because duh — Butter Ambassador. I keep waiting for my keys to the butter embassy but in the meantime, I get to use the most incredible butter ever and then talk about it. And also eat it, which I don’t mind one bit.
Challenge Butter is TRULY the best tasting butter I’ve ever tried AND it’s from California cows NOT treated with the growth horomont rBST. Raising two kiddos I try to avoid any food from animals treated with hormones. Especially with raising a little girl, hormone-free food is a big deal to me. That makes Challenge Butter especially perfect for us!
**cake batter portion adapted from Allrecipes
- Vanilla Churro Cake:
- 1 (18.25 ounce) package French vanilla cake mix
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 4 egg whites
- Churro Coating:
- 1/4 cup (4 Tablespoons) salted Challenge Butter, melted
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 3 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pint strawberries, washed, hulled, and sliced
- Preheat oven to 325 degrees F. Butter and flour 3 (8 inch) cake pans.
- In the bowl of your mixer, combine the cake mix, flour, sugar, and salt. Pour in the water, sour cream, vegetable oil, vanilla extract, and egg whites. Beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pans and bake until tops are light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool completely. Once cakes are cooled to room temperature, cover with plastic wrap and refrigerate several hours, or overnight if possible. This will allow the cakes to firm up enough to stand up to being brushed with melted butter and dipped in cinnamon sugar.
- Once cakes are firm and chilled, use a serrated knife to cut off any domed tops and level them. Combine sugar and cinnamon and spread in a large pie plate. Brush cakes with melted butter and then dip in cinnamon sugar, coating the sides, tops and bottoms. Place cakes on individual plates while you work on the others. Once all the cakes are coated, set aside and prepare whipped cream.
- Prepare whipped cream: Place a metal mixing bowl, along with your mixer's whisk attachment in the freezer for 10 minutes. Remove from freezer and add heavy cream. With the mixer on medium-low, slowly add granulated sugar and vanilla. Increase mixer speed to high and beat until a stiff whipped cream forms.
- Assemble cake, layering cake, whipped cream, and sliced strawberries, repeating until finished. Keep uneaten cake stored in the refrigerator.
Enjoy, friends! Have a wonderful day!