Introduction

Strawberry Shortcake Cake is a light, fluffy sponge cake layered with whipped cream and fresh strawberries. This classic dessert combines a tender cake with luscious cream and berry sweetness for a perfect celebration treat.

Strawberry Shortcake Cake Recipe - Recipe Image

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 cold heavy whipping cream
1 lb fresh strawberries (sliced)

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 with the whisk attachment, whisk egg whites and lemon juice (or vinegar) on medium speed until foamy.
Step 4: Gradually add half the sugar (½ cup) while whisking, then increase speed to medium-high until stiff, glossy peaks form. Transfer meringue to a separate bowl.
Step 5: Add egg yolks and remaining sugar to the mixer bowl and whisk on medium speed until pale, fluffy, doubled in volume, and ribbons form.
Step 6: With mixer running on medium, slowly pour in oil, scrape down sides, then add water and vanilla. Mix for another minute.
Step 7: Sift one-third of the flour mixture into the egg yolk mixture and fold gently with a rubber spatula. Fold in one-third of the meringue until no streaks remain.
Step 8: Repeat folding flour and meringue in two more additions, being careful not to over mix.
Step 9: Pour batter into prepared pan and bake 25–30 minutes until golden and a toothpick comes out clean. Cool on a wire rack for 5 minutes, then remove from pan to finish cooling.
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, then cool. Store in fridge if made ahead.
Step 11: (Optional) For strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low until soft, about 5–7 minutes. Mix cornstarch and 1 tablespoon water, add to strawberries, heat until bubbling. Blend and cool.
Step 12: Chill mixer bowl and whisk for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth.
Step 13: Slowly drizzle in cold heavy cream while mixing on medium low. Whip on high until stiff peaks form. Refrigerate until needed.
Step 14: Slice cake horizontally into three even layers using a serrated knife. Place the first layer on a cake stand with parchment underneath.
Step 15: Brush the first layer generously with simple syrup.
Step 16: Spread a dollop of whipped cream over the layer, then layer half of the sliced strawberries. Add another whipped cream layer to cover the strawberries.
Step 17: Add the middle cake layer, press gently, and repeat syrup, whipped cream, strawberries, and whipped cream layering.
Step 18: Coat the underside (crumb side) of the final layer with syrup, place on cake, and press lightly.
Step 19: Cover the top and sides of the cake with remaining whipped cream. If using strawberry puree, add small swipes to top and sides, smoothing to desired texture.

Tips & Variations

Use room temperature eggs for better volume in the sponge cake.
Chilling the mixer bowl before whipping cream helps achieve stiffer peaks faster.
Substitute lemon juice with white vinegar if preferred for the egg whites.
Make the simple syrup and puree a day ahead to save preparation time.
For a dairy-free option, replace heavy cream with coconut cream and use a vegan cream cheese alternative.

Storage

Store the assembled cake in the refrigerator covered loosely with plastic wrap or a cake dome for up to 2 days. The cake is best enjoyed fresh. To reheat any leftover sponge cake layers (without cream), warm briefly in a low oven wrapped in foil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are recommended for the best texture and flavor, but you can use thawed frozen strawberries in the syrup and filling. Drain excess liquid well to avoid soggy layers.

How do I prevent the whipped cream from deflating?

Chill your mixing bowl and utensils before whipping, and whip cream to stiff peaks without overbeating. Use the cream immediately or store it refrigerated until assembly to maintain structure.

Strawberry Shortcake Cake Recipe

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4.5 from 123 reviews

This classic Strawberry Shortcake Cake features a light and fluffy sponge cake layered with fresh strawberries, homemade strawberry simple syrup, and a rich whipped cream frosting with cream cheese. Perfect for spring and summer celebrations, this cake is moist, fresh, and bursting with strawberry flavor in every bite.

Author: Zane
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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)
1 lb fresh strawberries (sliced)

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt. Set aside for later use.
Make Meringue: In the stand mixer bowl fitted with a whisk attachment, whip the egg whites with lemon juice or vinegar on medium speed until foamy. Gradually add half of the sugar (½ cup), increase speed to medium-high, and whisk until stiff, glossy peaks form. The meringue should stand firmly on the whisk.
Mix Egg Yolks and Wet Ingredients: Transfer meringue to a separate bowl. Add egg yolks and remaining sugar (½ cup) to the stand mixer bowl. Whisk on medium speed until pale, fluffy, and doubled in volume, forming ribbons. While mixing, slowly add the vegetable oil, then scrape down the sides. Next, pour in warm water and vanilla extract and mix for another minute.
Combine Batter: Sift one-third of the dry flour mixture into the egg yolk mixture and gently fold it in with a rubber spatula. Fold in one-third of the meringue until no streaks remain. Repeat folding alternately with remaining flour mixture and meringue, ensuring the batter is light and airy without overmixing.
Bake Sponge Cake: Pour the batter into the prepared pan and bake for 25-30 minutes until the top is 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 from pan to cool completely.
Prepare 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. This syrup can be made ahead and stored in the refrigerator.
Make Strawberry Puree (Optional): In a saucepan, cook strawberries and sugar over medium-low heat until the berries break down (about 5-7 minutes). Mix cornstarch with water, add to the strawberries, and bring to a medium-high simmer until it bubbles to thicken. Remove from heat and blend with an immersion blender until smooth. Cool and refrigerate if not using immediately.
Prepare Whipped Cream Frosting: Chill the mixer bowl and whisk attachment in the freezer or refrigerator for 15 minutes before starting. Beat cream cheese, powdered sugar, and vanilla extract on low speed until smooth. With mixer on medium-low, slowly drizzle in heavy cream. Whip on medium speed about one minute, then increase to high speed and whip until stiff peaks form. Chill the frosting until ready to assemble.
Assemble Cake: Using a serrated knife, slice the sponge cake horizontally into three even layers. Place the first layer on a cake stand and slide a piece of parchment paper underneath.
Layer Simple Syrup and Cream: Brush the top of the first layer generously with strawberry simple syrup. Spread a layer of whipped cream evenly over the cake surface, followed by half the sliced strawberries spread evenly. Add another layer of whipped cream to cover the strawberries.
Add Middle Layer and Repeat: Place the second cake layer on top and gently press down to eliminate air gaps. Repeat the brushing of simple syrup, whipped cream, strawberries, and whipped cream as in the previous layer.
Top Layer Assembly: Brush the underside (crumb side) of the final cake layer with simple syrup and place it on top, pressing gently.
Final Frosting and Decoration: Cover the entire cake—top and sides—with remaining whipped cream, smoothing it evenly. If desired, spread small swipes of strawberry puree over the top and sides of the cake with a spatula for extra flavor and decoration.

Notes

Ensure eggs are at room temperature for better volume when whipping.
Be gentle when folding batter to keep the sponge light and airy.
Chill cream cheese and heavy cream beforehand for best whipped cream texture.
The strawberry simple syrup can be prepared a day ahead and refrigerated.
Use a serrated knife to slice the cake layers cleanly without crushing the sponge.
If you prefer a less sweet version, reduce sugar amounts slightly in syrup and cake batter.
For a dairy-free version, substitute cream cheese and heavy cream appropriately, though texture will differ.

Keywords: strawberry shortcake, sponge cake, whipped cream frosting, strawberry dessert, summer cake, fresh strawberries, layered cake