Strawberry Shortcake Cake Recipe

Get ready to fall head over heels with Strawberry Shortcake Cake, an elegant twist on the beloved summertime dessert. Imagine layers of tender vanilla sponge, each lovingly soaked in a strawberry-kissed syrup, then nestled with clouds of pillowy whipped cream and bright, juicy strawberries. Every forkful is an irresistible combination of lightness and luscious flavor, making it perfect for celebrations, picnics, or simply treating yourself to something extraordinary.

Ingredients You’ll Need

The beauty of this Strawberry Shortcake Cake is how every ingredient brings something special to the table. From the eggs that give the cake its delicate rise to the rich cream for that dreamy frosting, each component works together to deliver a show-stopping dessert with both simplicity and sophistication.

• All-purpose flour: The foundation for a tender, delicate sponge; sift for extra lightness!
• Baking powder: Gives the cake its signature lift and airy crumb.
• Kosher salt: Brings out the sweetness and balances the flavors.
• Large eggs (room temperature), separated: The secret to a fluffy, light cake – separate and whip for best results.
• Lemon juice or white vinegar: Stabilizes the egg whites for that irresistibly fluffy meringue layer.
• Granulated sugar: Adds sweetness to the cake, syrup, and puree – don’t skimp!
• Vegetable oil: Keeps the sponge moist and tender.
• Warm water: Helps loosen the batter for a smooth, uniform crumb.
• Vanilla paste or extract: Deepens the cake’s flavor and adds aromatic warmth.
• Sliced strawberries: Star of the show, lending bursts of juicy freshness to every bite.
• Cream cheese: The magic touch in the whipped cream frosting – adds silky texture and a hint of tang.
• Powdered sugar: Ensures a smooth, just-sweet-enough whipped cream.
• Heavy whipping cream (cold): Whips into dreamy peaks for your frosting and filling.
• Cornstarch (for puree): Thickens the optional strawberry puree so it swirls beautifully.
• Fresh strawberries for filling: Sliced and ready to be layered generously into the cake.

How to Make Strawberry Shortcake Cake

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350℉ (180℃) and lining the bottom of your pan with parchment paper – this guarantees an easy release later. Whisk together your dry ingredients, then whip those egg whites with a touch of lemon juice or vinegar until they form glossy peaks. Slowly add sugar as you whisk for a beautiful meringue. Next, in the same mixer bowl, beat the yolks and more sugar until pale and ribbon-like, before streaming in oil, water, and vanilla. Sift in the dry ingredients in parts, folding gently with the meringue for the lightest sponge. Bake until golden and a toothpick tests clean, being careful not to slam the oven door (this cake is delicate!). Let it cool completely before assembly.

Step 2: Create the Strawberry Simple Syrup

While the cake cools, combine equal parts water and sugar in a saucepan with sliced strawberries. Simmer until the sugar dissolves and the berries lend their pink, fruity goodness to the syrup. This step infuses the cake with extra berry flavor and keeps it marvelously moist. Once it’s cool, you can even store it in the fridge overnight if prepping ahead!

Step 3: Make the Optional Strawberry Puree

For an extra pop of color and flavor, cook down strawberries, sugar, and a touch of cornstarch (slurried with water) until thick and glossy. Blend for a smooth, vibrant sauce. Not only does this make the finished Strawberry Shortcake Cake look stunning, but it also gives you that gorgeous, sweet-tart strawberry hit in every bite.

Step 4: Whip Up the Creamy Frosting

Chill your mixing bowl and whisk attachment before starting—this helps your cream whip up light and airy. Combine cream cheese, powdered sugar, and vanilla until smooth, then drizzle in cold heavy cream, and whip to stiff, velvety peaks. This frosting is a dream: sturdy enough to spread and swirl, but light enough to never weigh down your cake.

Step 5: Assemble Your Strawberry Shortcake Cake

Slice your cooled sponge into three even layers (a serrated knife is your best friend!). Place the first cake layer on your stand and generously brush with strawberry syrup. Spread a pillowy cloud of whipped cream, then scatter with sliced strawberries. Repeat with the next layer. Before adding the final cake layer, coat its crumb side with syrup before nestling it on top. Coat the whole cake with the remaining whipped cream, and if using, swirl some strawberry puree for a swoon-worthy finish. Let the cake chill for a couple of hours—the flavors meld and layers become perfectly sliceable.

How to Serve Strawberry Shortcake Cake

Garnishes

A parade of fresh strawberry slices and perhaps a few mint leaves makes the top of this Strawberry Shortcake Cake utterly irresistible. For extra flair, you can pipe rosettes of whipped cream around the edges or drizzle a little homemade strawberry puree. Dust with a touch of powdered sugar just before serving for a simple but magical finishing touch.

Side Dishes

While this cake easily steals the show, pairing it with a scoop of vanilla ice cream or a medley of other fresh summer berries can make dessert feel even more complete. For an afternoon tea twist, serve it with iced tea, lemonade, or a fizzy Prosecco cocktail – the lightness of the cake complements refreshing sips beautifully.

Creative Ways to Present

If you want to wow your guests, try assembling mini Strawberry Shortcake Cakes using biscuit cutters or mason jars for adorable, portable parfaits. For a rustic look, serve slices on wooden boards garnished with edible flowers. At events or picnics, pre-slice the cake and wrap the slices for grab-and-go treats that show off those gorgeous, layered interiors.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Cake is a rare treat! Store any remaining slices in an airtight container in the fridge. If the cake is exposed, gently press wax paper or plastic wrap against the cut sides to keep everything moist and fresh for up to 2-3 days.

Freezing

You can freeze the plain sponge cake layers (before assembly), wrapped tightly in plastic and placed in a zip-top freezer bag for up to two months. Thaw at room temperature and proceed with syrup, cream, and strawberries as directed. Freezing the fully assembled cake isn’t recommended, as whipped cream and strawberries don’t always thaw nicely.

Reheating

There’s really no need to reheat Strawberry Shortcake Cake—it’s designed to be enjoyed chilled or at cool room temperature. If your house is extra cold, let slices sit out for 10-15 minutes to soften slightly before serving; the flavors and textures shine when not too cold.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! If fresh strawberries aren’t available, frozen work well for both the syrup and the puree. Just thaw and drain them before use. For the cake filling, fresh always offers the best texture, but in a pinch, well-drained thawed berries can suffice.

Can I make Strawberry Shortcake Cake ahead of time?

Absolutely, and in fact it’s even better after a few hours! Assemble the cake a day in advance and chill it in the fridge. The flavors meld together beautifully and the cake becomes even easier to slice.

What if I don’t have a springform pan?

No problem! A regular 9-inch cake pan lined with parchment paper works perfectly. Just be sure to run a knife around the edge of the cake before releasing it so it comes out clean and beautiful.

Is it possible to make this cake gluten-free?

Certainly! Swap the all-purpose flour for a good quality gluten-free baking mix that is labeled as a cup-for-cup substitute. The sponge will still turn out light and fluffy, just be gentle when folding so you keep all that lovely airiness.

Can I substitute the cream cheese in the frosting?

Yes, if you want a pure, classic whipped cream, simply omit the cream cheese. The result will be a bit lighter and less tangy, but still totally delectable on your Strawberry Shortcake Cake.

Final Thoughts

There’s truly nothing quite like slicing into a homemade Strawberry Shortcake Cake—the way the layers come together is pure bliss. Whether it’s for a birthday, graduation, or just a sunny afternoon treat, I hope you’ll give this recipe a try and make it a sweet tradition in your kitchen. Happy baking!

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