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Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe
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★★★★★

5 from 26 reviews

This Strawberry Shortcake Cake is a delightful layered dessert featuring a light and fluffy sponge cake soaked with a strawberry simple syrup, layered with fresh strawberries, and topped with a luscious cream cheese whipped cream frosting. Perfect for spring and summer occasions, this cake combines the classic flavors of strawberry shortcake in an elegant cake form.

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)

  • 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 heavy whipping cream (cold)

Additional

  • 1 lb fresh strawberries (sliced)

Instructions

  1. Prepare the Sponge Cake Batter: Preheat your oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
  2. Whip Egg Whites: In a stand mixer fitted with a whisk attachment, add the egg whites and lemon juice (or vinegar). Whisk on medium speed until foamy. Gradually add half of the sugar (½ cup) while increasing speed to medium-high, whisking until stiff, glossy peaks form. Transfer the meringue to a separate bowl.
  3. Mix Egg Yolks and Wet Ingredients: In the same mixer bowl, whisk the egg yolks with the remaining sugar (½ cup) on medium speed until pale, fluffy, and doubled in volume. Slowly pour in the vegetable oil while mixing, scrape down the sides, then add warm water and vanilla. Mix for an additional minute.
  4. Combine Flour and Egg Whites: Sift one-third of the flour mixture into the egg yolk mixture and fold gently with a rubber spatula. Fold in one-third of the egg whites until no streaks remain. Repeat this process with the remaining flour and egg whites, folding gently to avoid deflating the batter.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then carefully remove the cake from the pan to cool completely.
  6. 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 mixture is hot. Cool to room temperature, then refrigerate if not using immediately.
  7. Prepare Optional Strawberry Puree: In a saucepan, cook strawberries and sugar over medium-low heat for 5-7 minutes until strawberries are soft. Mix cornstarch with water, add to the strawberry mixture and cook on medium-high until bubbly. Remove from heat, blend until smooth, and cool.
  8. 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 until smooth. Slowly add heavy cream, whipping first on low speed, then on high until stiff peaks form. Refrigerate until needed.
  9. Assemble the Cake: Using a serrated knife, slice the sponge cake horizontally into three even layers. Place the first layer on a cake stand or plate and slide parchment paper underneath to keep it clean.
  10. Layer and Soak With Syrup: Brush the first cake layer generously with the strawberry simple syrup, then spread a layer of whipped cream over it. Add half of the sliced strawberries evenly and cover with another layer of whipped cream.
  11. Add Middle Layer and Repeat: Place the second cake layer on top, press gently to remove gaps, brush with simple syrup, and repeat the whipped cream and strawberry layers as before.
  12. Add Final Cake Layer: Brush the underside (crumb side) of the last cake layer with simple syrup and place it on top, pressing lightly.
  13. Frost the Cake: Cover the entire cake with the remaining whipped cream frosting, smoothing the top and sides completely.
  14. Decorate with Puree (Optional): If using, add small swipes of the strawberry puree on the sides and top of the cake using a spatula, then smooth to desired texture.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Use fresh, ripe strawberries for the best flavor in syrup, puree, and layers.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Chilling the cream and mixing tools helps achieve stiff peaks for the whipped cream frosting.
  • Strawberry puree is optional but adds an extra fruity touch to decoration and flavor.
  • The cake layers can be made a day ahead and wrapped tightly for convenience.
  • Store the assembled cake in the refrigerator and consume within 2-3 days for freshness.

Nutrition

Keywords: Strawberry shortcake, strawberry cake, whipped cream frosting, sponge cake, layered cake, fresh strawberries dessert

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