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Strawberry Shortcake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Sue
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Shortcake Cake combines a light, fluffy sponge cake layered with luscious whipped cream frosting and fresh strawberries. The cake is moistened with a homemade strawberry simple syrup for added juiciness and flavor, while optional strawberry puree can be swirled on top for a beautiful presentation. Perfect for spring and summer celebrations, this cake is a delightful twist on the classic strawberry shortcake dessert.

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)

  • 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

Assembly

  • 1 lb fresh strawberries, sliced

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350℉ (180℃) and line the bottom of a 9" cake or springform pan with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  3. Make meringue: 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. Slowly add half the sugar (½ cup, 100g) while increasing speed to medium-high until stiff, glossy peaks form. Scrape meringue into a separate bowl.
  4. Prepare yolk mixture: Add egg yolks and remaining sugar (½ cup, 100g) to the mixer bowl. Whisk on medium speed until pale, fluffy, doubled in volume, and ribbons form.
  5. Add oil, water, and vanilla: With the mixer running on medium, slowly pour in the vegetable oil. Scrape down sides, then slowly add warm water and vanilla. Mix for another minute.
  6. Fold dry ingredients: Sift one-third of the flour mixture into the yolk mixture and fold gently with a rubber spatula.
  7. Incorporate meringue: Fold one-third of the meringue into the batter until no streaks remain. Repeat folding flour and meringue in two more additions, gently folding to avoid deflating the batter.
  8. Bake sponge cake: Pour batter into prepared pan. Bake for 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 and remove cake from pan to cool completely.
  9. Make strawberry simple syrup: While 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. Can be stored in the fridge for up to a day.
  10. Prepare optional strawberry puree: In a saucepan, cook strawberries and sugar over medium-low heat until strawberries break down and release juices, about 5–7 minutes. Mix cornstarch and water, add to strawberry mixture, and cook over medium-high until bubbling. Remove from heat and blend with an immersion blender until smooth. Cool before use.
  11. Make whipped cream frosting: Chill mixer bowl and whisk attachment in freezer or fridge for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. Slowly add heavy cream on medium-low speed, whip for one minute, then increase speed to high and whip until stiff peaks form. Refrigerate until needed.
  12. Assemble the cake: Using a serrated knife, cut the cooled sponge cake into three horizontal even layers. Place the first layer on a cake stand and slide parchment underneath.
  13. Syrup first layer: Brush the top of the first layer generously with strawberry simple syrup.
  14. Layer whipped cream and strawberries: Spread a dollop of whipped cream evenly over the cake layer, covering edge to edge. Layer half of the sliced strawberries evenly on top, then cover with another layer of whipped cream.
  15. Add middle cake layer: Gently place the second cake layer on top and press lightly to remove gaps. Repeat the syrup, whipped cream, strawberry, and whipped cream layering.
  16. Final layer assembly: Brush the underside (crumb side) of the last cake layer with simple syrup and place it crumb-side down on the cake. Lightly press down to set.
  17. Finish frosting: Cover the entire cake top and sides with the remaining whipped cream. If using strawberry puree, add small swipes on top and sides with a spatula, smoothing to desired texture.

Notes

  • Room temperature eggs help achieve better volume when whipping.
  • Use fresh cold heavy cream for best whipped cream results and chill bowl before whipping.
  • Be gentle when folding to maintain the airiness of the sponge batter.
  • Strawberry puree is optional but adds a beautiful glossy finish and extra flavor.
  • The cake can be assembled a few hours in advance and stored in the refrigerator.
  • For best flavor, allow the cake to rest overnight to let the syrup soak and flavors meld.
  • Substitute vanilla extract with vanilla paste for a more intense vanilla flavor if desired.

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