Strawberry Shortcake Cake Recipe

There is something truly magical about a dessert that tastes like summer’s sweetest moments captured in a slice, and that’s exactly what the Strawberry Shortcake Cake delivers. Imagine layers of perfectly light sponge cake soaked in strawberry syrup, stacked high with clouds of whipped cream and vibrant fresh strawberries that burst with juiciness in every bite. This recipe is an absolute celebration of fresh fruit and fluffy textures, creating a dessert so inviting and delightful that it’s impossible to resist sharing with friends and family. If you love strawberries and crave a charming cake that feels both nostalgic and elegant, this Strawberry Shortcake Cake is your new go-to crowd-pleaser.

Ingredients You’ll Need

The beauty of this cake lies in its simple yet essential ingredients, each playing a unique role in balancing flavor, texture, and color. You don’t need anything fancy—just good pantry staples and plenty of fresh strawberries to bring it all to life.

• All-purpose flour (1⅔ cups): The foundation of your sponge, providing structure without heaviness.
• Baking powder (1 teaspoon): Gives your cake that light, airy lift.
• Kosher salt (¼ teaspoon): Enhances all the flavors subtly.
• Large eggs, separated and at room temperature (4): Key for volume and richness—whipping the whites creates that fluffy sponge texture.
• Lemon juice or white vinegar (½ teaspoon): Helps stabilize the egg whites to achieve stiff, glossy peaks.
• Granulated sugar (1 cup, divided): Sweetens both your sponge and syrup perfectly.
• Vegetable oil (¼ cup): Keeps the cake tender and moist without overpowering flavors.
• Warm water (¼ cup): Adds moisture and helps dissolve ingredients evenly into the batter.
• Vanilla paste or extract (1 teaspoon): Infuses a warm, sweet aroma that pairs beautifully with strawberries.
• Sliced strawberries (1¼ cups total): For the simple syrup and cake layers—freshness is key!
• Additional strawberries (1 lb fresh sliced): The star ingredient layered throughout the cake.
• Sugar and cornstarch (3 tbsp sugar, ½ tbsp cornstarch): Used for cooking the optional strawberry puree to add dimension.
• Cream cheese (4 oz): Adds a luscious tang to the whipped cream frosting.
• Powdered sugar (¾ cup): Sweetens and smooths the cream cheese whipped topping.
• Heavy whipping cream (4 cups, cold): Whipped into stiff peaks for that signature airy, stable frosting.

How to Make Strawberry Shortcake Cake

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350℉ (180℃) and lining a 9-inch cake or springform pan with parchment paper. The sponge is a delicate, feather-light cake that forms the perfect base for this dessert. Whisk together your dry ingredients of flour, baking powder, and salt. Then, whip the egg whites with lemon juice or vinegar to stiff peaks, creating a meringue that folds softness and volume into the cake. Separately, beat the egg yolks with sugar until pale and fluffy, then carefully incorporate oil, warm water, and vanilla. Gently fold in your dry ingredients and the meringue in alternating parts—this careful folding ensures a tender crumb without deflating your mixture. Pour the batter into the pan and bake for about 25 to 30 minutes until golden and springy to touch. Once out of the oven, cool it slightly before loosening from the pan so it cools completely without breaking.

Step 2: Make the Strawberry Simple Syrup

While your cake cools, freshen things up by simmering water, sugar, and sliced strawberries over medium heat until the sugar dissolves and the strawberry juices infuse the syrup. This syrup does double duty—moistening the cake layers and adding a kiss of fresh strawberry flavor that ties the whole cake together. It’s perfectly fine to make this syrup a day ahead and keep it chilled, making your assembly day smoother.

Step 3: Optional Strawberry Puree

If you want to ramp up the strawberry intensity, gently cook strawberries and sugar until juicy and soft. Stir in a cornstarch slurry and bring it to a bubble to thicken. Purée until silky smooth using an immersion blender. This puree can be swiped over the frosted cake for a stunning, glossy finish that’s both visually enticing and packed with luscious fruit flavor. Chill this in advance to ease your cake day preparation.

Step 4: Make the Whipped Cream Frosting

For the star cream frosting, chill your mixer bowl and whisk to help the cream whip beautifully. Blend soft cream cheese with powdered sugar and vanilla until smooth and luscious, then slowly add the cold heavy cream and whip at a higher speed until it forms stiff, glossy peaks. This frosting is creamy and stable enough to hold up the layers while staying light and dreamy—perfect for combining with juicy strawberries.

Step 5: Assemble the Strawberry Shortcake Cake

Slice your cooled cake horizontally into three even layers with a serrated knife to achieve a beautiful layered effect. Place the first layer on your serving plate and soak the top generously with strawberry simple syrup to keep it moist and flavorful. Spread a layer of whipped cream, then scatter half of the sliced strawberries evenly. Top with more whipped cream to cover the fruit, and gently press in the next cake layer, repeating the syrup, cream, and strawberry layers. Add the final cake layer crumb side down, soak with syrup, and slather the entire cake with whipped cream. For extra flair, add swipes of the optional strawberry puree across the cake’s top and sides to create a delicate pink marbling or texture that looks like a dreamy strawberry bed. Chill before serving to set all those flavors together.

How to Serve Strawberry Shortcake Cake

Garnishes

The charm of a Strawberry Shortcake Cake continues with how you garnish it. Fresh whole strawberries arranged on top add natural vibrance and an inviting look. A few mint leaves or edible flowers can add a fresh herbaceous touch, elevating the cake from simple to stunning in an instant. Light dustings of powdered sugar also make for a lovely presentation detail.

Side Dishes

Pairing this cake is a dream! Serve alongside a scoop of vanilla bean ice cream for a contrast in temperature and texture or a refreshing mint-infused lemonade for bright, citrusy balance. Even a light, chilled Moscato or sparkling rosé can make the event feel extra special with this summery cake.

Creative Ways to Present

If you want to go beyond the classic, try assembling individual mini strawberry shortcake cakes in glass jars, layering cake, syrup, cream, and berries so everyone has their personalized treat. Or transform the cake into a trifle with extra berries and pieces of cake layered in a large bowl for a casual yet stunning display full of vibrant colors and irresistible textures.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Strawberry Shortcake Cake tightly with plastic wrap or keep it in an airtight container to maintain freshness. Store it in the refrigerator where it will stay moist and tasty for up to 3 days—just be sure to keep it covered to prevent it from absorbing any fridge odors.

Freezing

While this is a cake best enjoyed fresh, you can freeze leftover sponge layers (without cream) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge and prepare fresh whipped cream and berries when ready to enjoy the cake again.

Reheating

Because of the whipped cream and fruit, reheating the assembled cake is not recommended—it’s best served cold. However, if you freeze and thaw sponge layers, you can gently warm those layers before assembly to refresh their softness.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries offer the best texture and flavor, frozen strawberries can be used, especially in the syrup or puree. Just be sure to thaw and drain them well to avoid excess moisture affecting your cake.

What can I substitute for heavy whipping cream?

Heavy whipping cream is essential for the stable whipped cream frosting in this recipe. If needed, you can substitute with double cream or a combination of cream cheese and Greek yogurt for a different but still delicious texture.

How far in advance can I make the Strawberry Shortcake Cake?

You can prepare the sponge and syrups a day ahead, and whip the frosting shortly before assembly. Once assembled, refrigerate and serve within 24 to 48 hours for the best taste and freshness.

Can I make this cake dairy-free?

Yes, by substituting the cream cheese with a dairy-free alternative and using coconut or oat-based whipping cream, you can make a delicious dairy-free version that still feels indulgent.

What is the best way to slice this cake?

Use a serrated knife and slice gently in a sawing motion to maintain the cake’s layers and avoid crushing the fluffy sponge and delicate cream layers.

Final Thoughts

This Strawberry Shortcake Cake is a heartfelt homage to fresh strawberries and airy cakes that smell like sunshine and happiness. It’s one of those desserts that brings everyone together, whether for a celebration or a simple weekend treat. Dive into the process and enjoy the rewarding taste of summer any time of year—you’ll be amazed at how this cake becomes an instant favorite. Happy baking!

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