Strawberry Shortcake Cake Recipe

Introduction

Strawberry Shortcake Cake is a light and fluffy dessert that layers tender sponge cake with fresh strawberries and whipped cream frosting. This delightful treat combines a delicate texture with fresh, fruity flavors, perfect for special occasions or a sweet summer treat.

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
• ¾ cup granulated sugar
• ½ cup sliced strawberries
• ½ lb strawberries
• 3 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon water
• 4 oz cream cheese
• ¾ cup powdered sugar
• 1 teaspoon vanilla paste or extract
• 4 cups heavy whipping cream, cold
• 1 lb fresh strawberries, sliced

Instructions

1. Step 1: Preheat the oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a stand mixer fitted with the whisk attachment, add the egg whites and lemon juice or vinegar. Whisk on medium speed until foamy.
4. Step 4: Slowly pour in half of the sugar (½ cup) while mixing. Increase speed to medium-high and whip until stiff, glossy peaks form. Transfer the meringue to a separate bowl.
5. Step 5: To the mixer bowl, add egg yolks and the remaining sugar (½ cup). Whisk on medium speed until pale, fluffy, and doubled in volume with ribbons forming.
6. Step 6: With the mixer running, slowly add oil. Scrape down the sides. Then add warm water and vanilla. Mix for another minute.
7. Step 7: Sift one-third of the flour mixture into the egg yolk mixture. Fold gently with a rubber spatula. Add one-third of the egg whites and fold until no streaks remain.
8. Step 8: Repeat folding with remaining flour mixture and egg whites carefully to maintain the airy texture.
9. Step 9: Pour batter into prepared pan and 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 remove from pan to finish cooling.
10. Step 10: 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 sugar dissolves and mixture is hot. Cool before using.
11. Step 11: (Optional) To make strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low heat until soft and juicy, about 5-7 minutes. Mix cornstarch and 1 tablespoon water, add to strawberries, and cook until bubbling. Blend and cool.
12. Step 12: Chill the mixing bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth.
13. Step 13: With mixer on medium-low, slowly add heavy cream. Whip for 1 minute, then increase speed to high and whip until stiff peaks form. Refrigerate until use.
14. Step 14: Slice the cake horizontally into three even layers with a serrated knife. Place the first layer on a cake stand and protect the stand’s surface with parchment paper.
15. Step 15: Using a pastry brush or spoon, soak the first layer’s top with simple syrup.
16. Step 16: Spread a layer of whipped cream over the cake, then scatter half of the sliced strawberries evenly. Add another layer of whipped cream over the strawberries.
17. Step 17: Place the middle cake layer on top, press gently to eliminate gaps, and repeat the syrup, cream, strawberries, and cream layering process.
18. Step 18: Brush simple syrup on the underside (crumb side) of the final cake layer and place it on top, pressing lightly.
19. Step 19: Spread remaining whipped cream over the top and sides to fully cover the cake.
20. Step 20: If desired, use the strawberry puree to add decorative swipes on the cake’s surface, smoothing as you like.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness in your cake.
• For a tangy twist, substitute some strawberries with fresh raspberries in the filling layers.
• Chill the mixing bowl and whisk to help the cream whip faster and achieve better volume.
• If you prefer, swap vegetable oil for melted butter for a richer cake flavor.
• The strawberry puree can be used as a drizzle or mixed into the whipped cream for extra strawberry flavor.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. Consume soon for the best texture and freshness. Reheat is not recommended as the whipped cream and fresh strawberries are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are preferred for the best texture and flavor, but frozen strawberries can be used if thawed and drained well. Keep in mind that frozen berries may release more liquid, which could affect the cream and cake layers.

How do I prevent the cake from drying out?

Be sure to soak each cake layer with the simple syrup provided in the recipe. This adds moisture and keeps the sponge tender. Also, storing the cake covered in the fridge helps retain moisture.