Description
This Strawberry Shortcake Cake is a next-level spin on the classic summer dessert, featuring a soft and fluffy vanilla sponge cake, layers of macerated fresh strawberries, a light strawberry-infused simple syrup, and clouds of sweetened whipped cream. All these elements come together for an impressive treat that’s perfect for any gathering or celebration.
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 heavy whipping cream, cold
Strawberries for Filling
- 1 lb fresh strawberries, sliced
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (180°C) and line the bottom of a 9-inch springform or cake pan with parchment paper.
- Make the Sponge Cake Batter: In a bowl, whisk together the flour, baking powder, and salt; set aside. In a stand mixer with the whisk attachment, beat egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half of the sugar and whip on medium-high until stiff, glossy peaks form. Transfer meringue to a separate bowl.
- Mix Yolks and Combine Batters: Add egg yolks and remaining sugar to the stand mixer. Mix on medium until pale and fluffy, about doubled in volume. With the mixer running, drizzle in the oil, then the water and vanilla, scraping the sides as needed. Sift in ⅓ of the dry ingredients and fold gently, then add ⅓ of the meringue. Alternate remaining flour and meringue, folding until just combined, being careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 25–30 minutes, until golden and a toothpick comes out clean. Let cool for 5 minutes, then run an offset spatula or knife around the edge and remove the cake from the pan to cool completely.
- Prepare the Strawberry Simple Syrup: While the cake is cooling, heat water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves, then pour into a bowl or jar to cool. This can be made a day ahead and refrigerated.
- Make the Strawberry Puree (Optional): In a saucepan, cook strawberries and sugar over medium-low until soft and juicy, about 5–7 minutes. Mix cornstarch and water in a small bowl, add to the pan, and bring to a bubble. Remove from heat and blend until smooth. Cool completely; this can be made ahead and refrigerated.
- Whip the Cream Frosting: Chill the mixing bowl and whisk in the fridge for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. With mixer on medium-low, drizzle in heavy cream, then whip on high until stiff peaks form. Chill until ready to use.
- Assemble the Cake: Using a serrated knife, cut the cooled cake horizontally into three even layers. Place the first layer on a cake stand and slide parchment underneath.
- Layer with Syrup, Cream, and Strawberries: Brush the first layer with simple syrup. Spread a layer of whipped cream, top with half the sliced strawberries, then another layer of whipped cream. Repeat with the second cake layer.
- Finish and Decorate: Before adding the final cake layer, brush the underside with simple syrup. Place crumb-side down, press gently, and frost the top and sides with remaining whipped cream. If using, swirl strawberry puree over the cake for a decorative finish.
- Chill and Serve: Let the assembled cake chill in the fridge for at least 2 hours before slicing. Serve cold and enjoy!
Notes
- Store the cake in the refrigerator for up to 2–3 days. Cover any exposed areas tightly with plastic wrap.
- For best sponge cake results, always fold gently and make sure to scrape the bottom of the bowl when mixing batters.
- Try not to open or slam the oven door while baking — abrupt changes can cause the cake to fall.
- Do not cool the sponge cake in a drafty spot or it may collapse.
- The sponge cake layer can be made ahead and frozen (wrapped tightly) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 548 kcal
- Sugar: 41 g
- Sodium: 131 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.04 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 152 mg
