Introduction

Strawberry Shortcake Cake is a delightful twist on the classic dessert, combining light and fluffy sponge cake with fresh strawberries and rich whipped cream frosting. This elegant cake is perfect for celebrations or any time you crave a fresh, fruity treat.

A white cake with four visible layers stands on a white cake stand with a marble base. Each cake layer is light golden brown, separated by white cream and thin slices of red strawberries. The outside is covered with white and pink marbled cream frosting, topped with whole strawberries and swirls of white cream. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sponge Cake: 1⅔ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt, 4 large eggs (separated, at room temperature), ½ teaspoon lemon juice or white vinegar, 1 cup granulated sugar (divided), ¼ cup vegetable oil, ¼ cup warm water, 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup: ¾ cup water, ¾ cup granulated sugar, ½ cup sliced strawberries
Strawberry Puree (optional for decorating): ½ lb strawberries, 3 tablespoons sugar, ½ tablespoon cornstarch, 1 tablespoon water
Whipped Cream Frosting: 4 oz cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla paste or extract, 4 cups cold heavy whipping cream
Strawberries for Filling: 1 lb fresh strawberries (sliced)

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt; set aside.
Step 2: In a stand mixer bowl with the whisk attachment, whisk the egg whites and lemon juice (or vinegar) on medium speed until foamy. Slowly add half the sugar (½ cup), increase speed to medium-high, and whip until stiff, glossy peaks form. Transfer the meringue to a separate bowl.
Step 3: In the same mixer bowl, whisk the egg yolks and remaining sugar (½ cup) on medium speed until pale, fluffy, and doubled in volume. With mixer running, slowly pour in the oil, scrape sides, then add warm water and vanilla. Mix for another minute.
Step 4: Sift one-third of the flour mixture into the yolk mixture and fold gently with a rubber spatula. Fold in one-third of the egg whites until no streaks remain. Repeat with remaining flour and egg whites, folding gently to avoid deflating the batter.
Step 5: Pour the batter into the prepared pan. Bake 25-30 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes, then loosen sides and remove cake to cool completely.
Step 6: For the strawberry simple syrup, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until hot and sugar dissolves. Cool in a bowl or jar. This can be made a day ahead and refrigerated.
Step 7: (Optional) To make the strawberry puree, cook strawberries and sugar in a saucepan over medium-low heat until soft (about 5-7 minutes). Mix cornstarch and water, add to strawberries, heat until bubbling, then blend until smooth. Cool and refrigerate if prepared in advance.
Step 8: For the whipped cream frosting, chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. Slowly add heavy cream while whipping; increase speed to high and whip until stiff peaks form. Refrigerate until ready.
Step 9: Cut the cooled cake into three horizontal layers. Place the bottom layer on a serving plate and slide parchment under it to keep area clean.
Step 10: Brush the cake layer with strawberry syrup. Spread a layer of whipped cream, then evenly scatter half the sliced strawberries. Add another whipped cream layer to cover the berries.
Step 11: Add the middle cake layer, press gently, then repeat syrup, whipped cream, strawberries, and whipped cream layers.
Step 12: Brush the underside of the top cake layer with syrup and place it crumb-side down on the cake. Lightly press down. Cover the entire cake with the remaining whipped cream.
Step 13: If using, add spoonfuls of strawberry puree to the top and sides, smoothing with a spatula for a textured finish. Serve and enjoy!

Tips & Variations

Use room-temperature eggs for better volume when whipping the meringue and yolk mixture.
Substitute lemon juice with white vinegar if preferred; both help stabilize whipped egg whites.
For extra flavor, macerate the strawberries with a little sugar before layering.
Make the simple syrup and strawberry puree a day ahead to save time and deepen flavors.
For a different presentation, serve the cake as individual shortcakes using biscuits or sponge cake rounds.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake keeper. It will keep fresh for up to 3 days. To reheat, allow it to come to room temperature for about 20 minutes; avoid microwaving to preserve texture and cream consistency.

How to Serve

Strawberry Shortcake Cake Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw and drain excess liquid before slicing to prevent a soggy cake.

How do I prevent the whipped cream from deflating when assembling?

Keep the whipped cream cold until ready to use and handle it gently while spreading. Building the cake in a cool environment helps maintain stability.