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Strawberry Shortcake Cake Recipe

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★★★★★

4.5 from 637 reviews

This Strawberry Shortcake Cake is a light and luscious dessert featuring a tender sponge cake layered with luscious whipped cream frosting, fresh strawberries, and optional strawberry puree for an extra burst of flavor. It’s perfect for summer celebrations or any time you crave a classic, fruity treat with a creamy finish.

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

Decoration and Filling

  • 1 lb fresh strawberries, sliced

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper to ensure easy removal later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Whip Egg Whites: In the bowl of a stand mixer fitted with the 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 and beat until stiff, glossy peaks form. Transfer this meringue to a separate bowl.
  4. Mix Egg Yolks and Remaining Sugar: Place the egg yolks and the remaining ½ cup sugar in the mixer bowl and whisk at medium speed until pale, fluffy, and doubled in volume, forming ribbons when the whisk is lifted.
  5. Add Wet Ingredients to Yolks: While mixing at medium speed, slowly pour in the vegetable oil, scraping the sides as needed. Continue mixing and slowly add warm water and vanilla. Mix for one more minute until combined.
  6. Combine Flour and Egg Whites: Sift one-third of the flour mixture into the egg yolk mixture and fold gently using a rubber spatula. Add one-third of the meringue and gently fold until no streaks remain. Repeat with the remaining flour and egg whites, folding carefully to maintain airiness without overmixing.
  7. Bake the Cake: Pour the batter into the prepared pan and bake 25-30 minutes until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then loosen sides with a spatula and remove the cake from the pan to finish cooling completely.
  8. 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. Remove from heat and let cool. Refrigerate if made in advance.
  9. Prepare Strawberry Puree (Optional): In a saucepan, cook ½ lb strawberries and sugar over medium-low heat until berries soften and release juices, about 5-7 minutes. Mix cornstarch and water, stir into the strawberry mixture, then increase heat to medium-high until it bubbles. Remove from heat and blend until smooth using an immersion blender. Cool before use.
  10. Make Whipped Cream Frosting: Chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low speed until smooth. Gradually add cold heavy cream on medium-low speed. Whip for one minute, then increase speed to high and whip until stiff peaks form. Refrigerate until assembly.
  11. Assemble the Cake: Using a serrated knife, slice the cake horizontally into three even layers. Place the bottom layer on a serving plate and slide parchment paper underneath to keep the plate clean.
  12. Saturate and Layer: Brush the first cake layer with strawberry simple syrup. Spread a layer of whipped cream evenly, then top with half the sliced strawberries. Add another layer of whipped cream to cover the strawberries.
  13. Add Middle Layer: Place the second cake layer on top, gently pressing to remove air gaps. Repeat the brushing with syrup, spreading whipped cream, strawberries, and whipped cream as before.
  14. Top With Final Layer: Brush the underside (crumb side) of the final layer with simple syrup, place it crumb-side down atop the cake, and press gently.
  15. Finish Frosting: Cover the entire cake with the remaining whipped cream on top and sides. If using strawberry puree, add small swipes on top and sides with a spatula, smoothing to desired texture.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Be gentle when folding the flour and egg whites to keep the batter airy.
  • For best results, chill your mixing bowl and whisk before whipping cream.
  • Simple syrup and puree can be prepared a day in advance and refrigerated.
  • If you prefer, the cake can be decorated simply with fresh strawberries and whipped cream without the puree.
  • Make sure to cool the cake completely before slicing to avoid crumbling.

Keywords: Strawberry Shortcake, Sponge Cake, Strawberry Cake, Whipped Cream Cake, Layer Cake, Summer Dessert

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