Introduction

Strawberry Shortcake Cake is a light, fluffy sponge cake layered with fresh strawberries and whipped cream, perfect for spring and summer celebrations. This refreshing dessert balances sweet and tart flavors with a creamy, airy texture.

A white marble cake stand holds a three-layer cake with light yellow sponge layers; between each layer there is white cream and slices of red strawberries. The cake is covered with white cream that has swirls of red strawberry sauce on top and down the sides, creating a marbled red and white effect. The top is decorated with whole fresh strawberries placed near the edge. One slice is cut out from the cake, showing the layered inside clearly. The background is a white marbled texture with some strawberry pieces around. photo taken with an iphone --ar 4:5 --v 7

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 (for simple syrup)
¾ cup granulated sugar (for simple syrup)
½ cup sliced strawberries (for simple syrup)
½ lb strawberries
3 tablespoons sugar (for puree)
½ tablespoon cornstarch
1 tablespoon water (for puree)
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract (for frosting)
4 cups heavy whipping cream (cold)
1 lb fresh strawberries, sliced (for layering)

Instructions

Step 1: Preheat the 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; set aside.
Step 2: In a stand mixer bowl with the whisk attachment, add the egg whites and lemon juice or vinegar. Whisk on medium speed until foamy. Gradually add half the sugar (½ cup) while increasing to medium-high speed, whisking until stiff, glossy peaks form. Scrape the meringue into a separate bowl.
Step 3: In the stand mixer bowl, add the egg yolks and remaining sugar. Whisk on medium speed until pale, fluffy, and doubled in volume, forming ribbons. With mixer running, slowly add oil, then scrape down the sides. Add warm water and vanilla, mixing for another minute.
Step 4: Sift one-third of the flour mixture into the yolk mixture and fold in gently using a rubber spatula. Add one-third of the egg whites and fold carefully until no streaks remain. Repeat folding with the remaining flour and egg whites, being gentle to avoid deflating the batter.
Step 5: Pour the batter into the prepared pan. Bake 25-30 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes before running a knife around the edges to remove the cake from the pan. Let cool completely.
Step 6: 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. Transfer to a bowl and cool. Refrigerate if making ahead.
Step 7: (Optional) To make strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low heat until soft, about 5-7 minutes. Mix cornstarch with 1 tablespoon water and add to the strawberries. Heat on medium-high until bubbling, then blend until smooth. Cool before use.
Step 8: For whipped cream frosting, chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. Slowly add cold heavy cream while mixing on medium-low, then increase speed to high and whip until stiff peaks form. Refrigerate until ready.
Step 9: Slice the cooled cake horizontally into three even layers using a serrated knife. Place the first layer on your serving plate.
Step 10: Brush the top of the first layer generously with the strawberry simple syrup using a pastry brush or spoon.
Step 11: Spread a dollop of whipped cream evenly over the soaked cake, reaching the edges. Arrange half of the sliced strawberries over the cream, then add another layer of whipped cream to cover the berries.
Step 12: Place the middle cake layer on top, gently pressing down to eliminate gaps. Repeat soaking with simple syrup, then spread whipped cream, strawberries, and whipped cream again.
Step 13: Brush the underside (crumb side) of the final cake layer with simple syrup and place it on top, pressing lightly.
Step 14: Cover the entire cake with the remaining whipped cream, smoothing it over the top and sides. Optionally, use a spatula to add swipes of strawberry puree on the cake’s surface for added color and flavor, smoothing to your preferred texture.

Tips & Variations

Use room temperature eggs for better volume in the meringue and batter.
Swap lemon juice with white vinegar if unavailable; both help stabilize egg whites.
Replace fresh strawberries with frozen (thawed and drained) if fresh aren’t in season.
For a lighter version, replace half of the cream cheese with mascarpone in the frosting.
The strawberry puree adds beautiful color and flavor but can be omitted for a simpler look.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days to keep the whipped cream fresh. Leftover cake can be wrapped tightly and refrigerated for the same duration. To serve, let it sit at room temperature for about 15 minutes for the best texture. Avoid freezing, as whipped cream textures change when thawed.

How to Serve

The image shows a three-layer cake with light yellow sponge layers. Between each sponge layer, there is a thick white cream layer mixed with small pieces of red strawberries evenly spread. The outside of the cake is covered with white cream that has red strawberry swirls gently mixed in, creating a marbled effect. On top, there are whole and halved fresh strawberries placed around the edge. The cake is placed on a white marble cake stand, set against a white marbled background. One large slice has been cut, showing the clear layers inside, and the surface around the cake stand has some crumbs and bits of cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the sponge the day before and prepare the strawberry syrup and puree in advance. Assemble the cake on the day you plan to serve it for the freshest results.

How do I prevent the whipped cream from weeping?

Make sure the cream, bowl, and whisk are well chilled before whipping. Use cold heavy cream and whip to stiff peaks without overwhipping. Adding cream cheese helps stabilize the whipped cream as well.