Print

Amazing Strawberry Shortcake Cake Recipe

Print Recipe

★★★★

4 from 23 reviews

This amazing Strawberry Shortcake Cake is a light and fluffy sponge cake layered with whipped cream and fresh strawberries, soaked with a strawberry simple syrup for extra moisture and flavor. Finished with a creamy cream cheese whipped cream frosting and optionally adorned with strawberry puree, this cake is perfect for celebrations or a delightful summer dessert.

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

Assembly

  • 1 lb fresh strawberries, sliced

Instructions

  1. Prepare Sponge Cake: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.
  2. Make Meringue: In a stand mixer with the whisk attachment, whisk egg whites with lemon juice (or vinegar) on medium speed until foamy. Gradually add half the sugar (½ cup) while increasing speed to medium-high until stiff, glossy peaks form. Transfer meringue to another bowl.
  3. Mix Egg Yolk Batter: In the mixer bowl, whisk egg yolks and remaining sugar (½ cup) on medium speed until pale, fluffy, and doubled in volume with ribbons forming. Slowly add oil, then water and vanilla, mixing gently between additions.
  4. Combine Batter: Sift a third of the flour mixture into the egg yolk batter and fold gently, then fold in a third of the meringue. Repeat folding flour and meringue in thirds until combined, being careful not to over mix.
  5. Bake Cake: Pour batter into prepared pan and bake 25-30 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes before removing from pan to cool completely.
  6. Make Strawberry Simple Syrup: While the cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until hot and sugar dissolves. Let cool. Can be prepared a day ahead and refrigerated.
  7. Prepare Strawberry Puree (Optional): In a saucepan, gently cook strawberries and sugar over medium-low heat for 5-7 minutes until soft. Mix cornstarch and water, add to berries, and cook on medium-high until bubbly. Remove from heat and blend until smooth. Cool and refrigerate if making ahead.
  8. Whipped Cream Frosting: Chill mixer bowl and whisk for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. Gradually add cold heavy cream and whip first at medium-low for a minute, then high until stiff peaks form. Refrigerate until use.
  9. Assemble Cake: Slice cooled cake horizontally into three even layers. Place first layer on serving plate with parchment underneath. Brush with simple syrup.
  10. Layer Filling: Spread a dollop of whipped cream evenly over the cake layer, then add half the sliced strawberries. Top with more whipped cream, spreading evenly.
  11. Repeat Layers: Place second cake layer on top and gently press down. Repeat simple syrup, whipped cream, strawberries, and whipped cream layering.
  12. Top Layer: Brush simple syrup on the underside (crumb side) of the top layer and place it crumb-side down. Lightly press.
  13. Finish Frosting: Cover entire cake with remaining whipped cream on top and sides. Optionally, add strawberry puree with a spatula in small swipes and smooth to desired texture.

Notes

  • Make sure eggs are at room temperature for best volume in the sponge.
  • Chilling the whisk and bowl helps achieve the perfect whipped cream consistency.
  • The strawberry simple syrup can be made ahead and refrigerated for convenience.
  • The strawberry puree is optional but adds an extra layer of flavor and decoration.
  • Handle the batter gently to keep the cake light and airy.
  • Cake can be assembled a few hours ahead; refrigerate to set.

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

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