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Easy Strawberry Shortcake Cake Recipe

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★★★★★

4.2 from 37 reviews

This easy Strawberry Shortcake Cake is a delightful layered dessert featuring a light sponge cake soaked with homemade strawberry simple syrup, filled and frosted with whipped cream and fresh strawberries. The cake is topped with an optional smooth strawberry puree for an extra burst of flavor, making it a perfect treat for spring and summer gatherings.

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 cold heavy whipping cream
  • 1 lb fresh strawberries (sliced)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt and set aside.
  2. Make the Meringue: Using a stand mixer fitted with a whisk attachment, whisk the egg whites with lemon juice or vinegar on medium speed until foamy. Gradually add half of the sugar (½ cup) while increasing the speed to medium-high and continue whisking until stiff, glossy peaks form. Transfer the meringue to a separate bowl.
  3. Mix Egg Yolks and Wet Ingredients: To the mixer bowl, add egg yolks and remaining sugar and whisk on medium speed until pale, fluffy and doubled in volume. Slowly add oil, scrape down sides, then add warm water and vanilla. Mix well.
  4. Fold Batter: Sift one-third of the flour mixture into the yolk mixture and fold gently with a rubber spatula. Fold in one-third of the meringue carefully to avoid deflating. Repeat with remaining flour and meringue until combined without streaks.
  5. Bake: Pour batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then loosen edges and remove onto a wire rack to cool completely.
  6. Make Strawberry Simple Syrup: In a saucepan over medium heat, combine water, sugar, and sliced strawberries. Stir until sugar dissolves and mixture is hot. Remove from heat and cool. Refrigerate if made ahead.
  7. Prepare Strawberry Puree (optional): In a saucepan, cook the strawberries and sugar over medium-low heat until strawberries break down and release juices (5-7 minutes). Mix cornstarch with water, add to strawberries, bring to a bubble over medium-high heat, then remove from heat. Blend until smooth and cool. Store in fridge if done ahead.
  8. Make Whipped Cream Frosting: Chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low speed until smooth. Gradually add cold heavy cream, whipping first on medium-low for a minute, then high until stiff peaks form. Refrigerate until use.
  9. Assemble the Cake: Using a serrated knife, cut the sponge cake horizontally into three equal layers. Place the first layer on a cake stand and slide parchment underneath. Brush the top generously with strawberry simple syrup.
  10. Layer Filling: Spread a dollop of whipped cream evenly over the first layer, add half of the sliced strawberries, then another layer of whipped cream to cover. Repeat process with the second layer of cake: syrup, cream, strawberries, and cream. Add the top cake layer, syrup on the crumb side, then press gently.
  11. Frost and Decorate: Cover entire cake with remaining whipped cream. If using strawberry puree, apply small swipes to the top and sides with a spatula and smooth to desired texture. Chill until serving.

Notes

  • Make sure eggs are at room temperature to achieve better volume in the meringue and batter.
  • Chilling the mixer bowl and whisk helps the cream whip faster and increases volume.
  • Be gentle when folding the meringue to preserve air and keep the cake light and fluffy.
  • The strawberry simple syrup can be made a day in advance and stored in the refrigerator.
  • The strawberry puree is optional but adds a nice visual and flavor element when swiped on the cake.
  • Use a serrated knife to get clean, even cake layers without crumbling.
  • Keep the cake refrigerated if not serving immediately to maintain freshness and cream stability.

Keywords: Strawberry shortcake cake, layered dessert, whipped cream frosting, fresh strawberry cake, easy strawberry cake

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