Introduction

Strawberry Shortcake Cake is a delightful twist on a classic dessert, featuring light sponge cake layers soaked in strawberry simple syrup and filled with fresh strawberries and luscious whipped cream frosting. This cake is perfect for celebrations or a special treat on a sunny day.

A round cake with smooth white frosting swirled with streaks of bright red strawberry sauce on the top surface, creating a spiral pattern that runs from the center to the edge. On the top left side, there are seven halved fresh strawberries with vibrant red flesh and green leaves, arranged in a cluster. The sides of the cake are frosted with the same white cream mixed subtly with red strawberry streaks. The cake sits on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¾ cup water (for simple syrup)
¾ cup granulated sugar (for simple syrup)
½ cup sliced strawberries (for simple syrup)
½ lb strawberries
3 tablespoons sugar (for puree)
½ tablespoon cornstarch
1 tablespoon water (for puree)
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract (for frosting)
4 cups heavy whipping cream (cold)
1 lb fresh strawberries (sliced, for filling and decoration)

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3: Using a stand mixer fitted with a whisk attachment, add the egg whites and lemon juice (or vinegar). Whisk on medium speed until foamy.
Step 4: Slowly add half of the sugar (½ cup) to the egg whites while mixing on medium, then increase speed to medium-high. Whisk until stiff, glossy peaks form. Transfer the meringue to a separate bowl.
Step 5: To the stand mixer bowl, add the egg yolks and the remaining sugar (½ cup). Beat on medium speed until pale, fluffy, and ribbons form.
Step 6: With the mixer running on medium, slowly pour in the vegetable oil. Scrape down the sides, then pour in the warm water and vanilla. Mix for another minute.
Step 7: Sift one-third of the flour mixture into the yolk mixture and fold gently with a rubber spatula. Fold in one-third of the egg whites until no streaks remain. Repeat with remaining flour and egg whites, folding carefully to keep the batter light.
Step 8: 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 loosen the cake edges and remove from the pan to cool completely.
Step 9: For the strawberry simple syrup, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir until hot and sugar dissolves. Remove from heat and let cool.
Step 10: (Optional) To make strawberry puree, cook ½ lb strawberries and 3 tablespoons sugar over medium-low heat until softened, about 5-7 minutes. Mix cornstarch with 1 tablespoon water, add to the pan, and heat until bubbling. Remove from heat and blend until smooth. Cool before use.
Step 11: For whipped cream frosting, chill the stand mixer bowl and whisk for 15 minutes. Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add heavy cream while mixing on low. Increase speed to high and whip until stiff peaks form. Refrigerate until ready to use.
Step 12: Using a serrated knife, cut the cooled cake horizontally into three even layers.
Step 13: Place the first cake layer on a serving plate. Brush evenly with strawberry simple syrup using a pastry brush or spoon.
Step 14: Spread a layer of whipped cream, then add half of the sliced strawberries evenly. Top with more whipped cream to cover the strawberries.
Step 15: Add the second layer of cake and repeat the syrup, whipped cream, strawberries, and whipped cream layers.
Step 16: Brush the underside (crumb side) of the last cake layer with syrup, place it on top, and press gently to secure.
Step 17: Cover the entire cake with the remaining whipped cream. If using strawberry puree, add small swipes to the top and sides and smooth to your preference.

Tips & Variations

Use room temperature eggs for better volume when whipping the meringue and yolks.
Chilling the mixing bowl and whisk before whipping cream helps achieve stiffer peaks faster.
Swap vanilla paste for vanilla extract if unavailable, using the same quantity.
For a lighter cake, fold ingredients gently to avoid deflating the batter.
Make the strawberry simple syrup and puree a day ahead to deepen flavors.
Decorate with additional fresh strawberries or mint leaves for a fresh finish.

Storage

Store the assembled cake in the refrigerator, covered, for up to 2 days for best freshness. The whipped cream frosting and fresh strawberries are best consumed within this time. To reheat the cake, serve chilled or let sit at room temperature for 10-15 minutes before slicing.

How to Serve

A round cake with one visible layer is covered in white frosting swirled with red strawberry sauce in spiral patterns from the center to the edges. On top, several fresh strawberry halves with green leaves sit near the center left. The cake rests on a white plate, placed on a pink cloth over a white marbled surface. Around the cake are scattered whole and halved strawberries, a small white bowl of strawberry sauce, and a white bowl filled with whole strawberries. Near the bottom right, a beige plate holds three silver forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are preferred for texture and flavor, but you can use thawed frozen strawberries in the syrup and filling. Drain excess liquid to prevent the cake from becoming soggy.

How do I prevent the whipped cream from separating?

Make sure the cream and bowl are well chilled before whipping. Also, whip the cream just until stiff peaks form and avoid overwhipping, which can cause separation.