Description

A classic Strawberry Shortcake Cake featuring a light and airy sponge cake layered with fresh strawberries and a luscious whipped cream frosting. This recipe combines a homemade sponge cake infused with vanilla, sweetened strawberry simple syrup, and fresh whipped cream with cream cheese for a creamy texture. Perfect for celebrations or a delightful dessert, this cake is topped and filled generously with fresh strawberries and optional strawberry puree for an extra burst of flavor.

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 into ½ cup and ½ cup portions)
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)

Decoration and Filling

1 lb fresh strawberries, sliced

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (180℃). Line the bottom of a 9-inch cake or springform pan with parchment paper for easy removal.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
Make Meringue: Using a stand mixer with the whisk attachment, beat the egg whites with lemon juice or vinegar on medium speed until foamy. Gradually add half the sugar (½ cup) and increase speed to medium-high. Whip until stiff, glossy peaks form. Remove and set aside.
Prepare Egg Yolk Mixture: In the mixer bowl, whisk egg yolks with the remaining ½ cup sugar on medium speed until pale, fluffy, and doubled in volume with ribbons forming.
Add Wet Ingredients: With the mixer running on medium speed, slowly pour in the vegetable oil. Scrape down the bowl sides, then add warm water and vanilla. Mix for about one minute.
Combine Flour and Egg Whites: 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 until no streaks remain. Repeat folding with remaining flour and egg whites, folding very gently to maintain airiness.
Bake the Sponge Cake: Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes, then loosen edges with a spatula and remove the cake to finish cooling completely.
Make Strawberry Simple Syrup: While the cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and syrup is hot. Remove from heat and let cool. Can be made a day ahead and refrigerated.
Prepare Strawberry Puree (Optional): In a saucepan, cook strawberries with sugar over medium-low heat until softened and juices are released, about 5-7 minutes. Mix cornstarch with water and stir into the strawberries; bring to a gentle boil briefly. Remove from heat and blend until smooth. Cool and refrigerate if preparing in advance.
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. Slowly drizzle in heavy cream on medium-low speed, whip for about one minute, then increase to high speed and whip until stiff peaks form. Refrigerate until ready to use.
Slice Cake Layers: Using a serrated knife, cut the cooled cake horizontally into three even layers. Place the first layer on a cake stand or serving plate, with parchment paper underneath to catch drips.
Assemble Cake: Brush the first cake layer generously with strawberry simple syrup. Spread a dollop of whipped cream evenly over the layer, reaching edges. Arrange half of the sliced strawberries evenly on top, then cover with another dollop of whipped cream. Repeat with second cake layer and the same process of syrup, whipped cream, and strawberries.
Top Layer and Finish: Brush the underside (crumb side) of the top layer with simple syrup and place it crumb-side down on top. Press lightly. Cover the entire cake with remaining whipped cream, smoothing the top and sides.
Add Strawberry Puree Decoration (Optional): Use a spatula to add small swipes of strawberry puree on the top and sides of the cake, smoothing as desired for a decorative and flavorful finish.

Notes

For best results, ensure eggs are at room temperature before separating and whipping.
Handle the folding process gently to keep the batter light and airy for a tender sponge.
The simple syrup keeps the cake moist and adds extra strawberry flavor; don’t skip it.
The whipped cream frosting includes cream cheese for stability and a slight tang.
The strawberry puree is optional but provides a beautiful visual and enhanced flavor contrast.
If you don’t have vanilla paste, pure vanilla extract is a perfect substitute.
Chilling the mixing bowl and whisk helps the heavy cream whip more effectively.
Refrigerate assembled cake for at least an hour before serving to set the layers and flavors.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Shortcake Cake, Sponge Cake, Whipped Cream Frosting, Fresh Strawberries, Strawberry Dessert, Layer Cake