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Strawberry Shortcake Cake Recipe

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★★★★★

4.4 from 115 reviews

This Strawberry Shortcake Cake is a light and fluffy sponge cake layered with fresh strawberries and whipped cream frosting, enhanced with a sweet strawberry simple syrup. It combines airy meringue-based sponge with luscious whipped cream and fresh fruit, creating a classic dessert perfect for celebrations or a delightful treat.

Ingredients

Scale

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

  1. Preheat the Oven and Prepare Pan: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until combined; set aside.
  3. Prepare Egg White Meringue: In the bowl of a stand mixer with the whisk attachment, beat the egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half of the granulated sugar (½ cup) while increasing the speed to medium-high. Continue beating until stiff, glossy peaks form. Transfer this meringue to a separate bowl.
  4. Beat Egg Yolks Mixture: In the cleaned mixer bowl, combine the egg yolks and the remaining sugar (½ cup). Beat on medium speed until the mixture becomes pale, fluffy, and ribbons form. While mixing, slowly pour in the vegetable oil, scrape down the sides, then add warm water and vanilla extract. Beat for an additional minute.
  5. Combine Flour and Egg Whites: Sift one-third of the dry flour mixture into the egg yolk mixture and gently fold in with a rubber spatula. Then fold in one-third of the meringue. Repeat the process with the remaining flour and meringue until just combined, being careful not to overmix to preserve airiness.
  6. Bake the Sponge Cake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack for 5 minutes, then carefully run a spatula around the edge and remove from the pan to cool completely.
  7. Make Strawberry Simple Syrup: While the cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and the mixture is hot. Remove from heat and let cool. This syrup can be made ahead and refrigerated.
  8. Prepare Strawberry Puree (Optional): Cook strawberries and sugar in a saucepan over medium-low heat until strawberries soften and release juices, about 5-7 minutes. Mix cornstarch and water, add to the mixture, and increase heat to medium-high. Cook until the mixture bubbles, then remove from heat and blend until smooth. Cool and store in the fridge if making ahead.
  9. Make Whipped Cream Frosting: Chill the mixer bowl and whisk attachment in the fridge or freezer for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. With mixer on medium-low, drizzle in cold heavy cream and whip until soft peaks form; then increase speed to high and whip to stiff peaks. Refrigerate until needed.
  10. Assemble Cake: Using a serrated knife, slice the cooled cake horizontally into three even layers. Place the first layer on a cake stand and slide parchment paper underneath to protect the surface. Brush the top with strawberry simple syrup. Spread a layer of whipped cream, add half of the sliced strawberries evenly on top, then cover with another layer of whipped cream.
  11. Add Middle Layer: Place the second cake layer on top, gently pressing to remove air gaps. Repeat the syrup brushing, whipped cream spreading, strawberry layering, and whipped cream topping steps.
  12. Add Top Layer and Decorate: Brush the underside (crumb side) of the final cake layer with simple syrup and place it, crumb side down, on the cake. Lightly press. Fully cover the top and sides with remaining whipped cream. For decoration, optionally add swipes of strawberry puree on the cake and smooth for a beautiful finish.

Notes

  • Ensure eggs are at room temperature for better volume in the sponge cake.
  • Do not overfold batter to retain airiness and light texture.
  • Strawberry simple syrup can be made a day ahead and refrigerated.
  • Use cold heavy cream and chilled equipment to achieve the best whipped cream texture.
  • Optional strawberry puree adds a decorative, flavorful touch.
  • Store assembled cake in the refrigerator and consume within 2 days for best freshness.

Keywords: Strawberry Shortcake, Sponge Cake, Whipped Cream, Fresh Strawberries, Strawberry Dessert, Summer Cake

Find it online: https://freshrecipehub.com/strawberry-shortcake-cake-recipe/