Print

Strawberry Shortcake Cake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt. Set aside for later use.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Top Layer Assembly: Brush the underside (crumb side) of the final cake layer with simple syrup and place it on top, pressing gently.
  14. 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

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