Description
This Strawberry Shortcake Cake is a light and fluffy sponge cake layered with fresh strawberries and whipped cream frosting. It features a homemade strawberry simple syrup and an optional strawberry puree to enhance the cake’s fruity flavor. The cake is moist, tender, and perfect for spring and summer celebrations, combining classic shortcake elements with elegant cake layers and creamy frosting.
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
- Prepare Sponge Cake: Preheat the oven to 350℉ (180℃) and line a 9-inch cake or springform pan with parchment paper. Whisk together flour, baking powder, and salt in a bowl and set aside. In a stand mixer with the whisk attachment, whisk egg whites and lemon juice on medium speed until foamy, then gradually add half the sugar and whisk on medium-high speed until stiff, glossy peaks form. Transfer meringue to a separate bowl.
- Prepare Egg Yolk Mixture: Using the stand mixer bowl, whisk egg yolks with the remaining sugar on medium speed until pale, fluffy, and ribbons form. Slowly drizzle in vegetable oil, scrape down sides, then add warm water and vanilla. Mix for an additional minute.
- Combine Batter: Sift one-third of the flour mixture into the egg yolk mixture and gently fold in with a rubber spatula. Fold in one-third of the egg whites carefully to avoid deflating. Repeat with remaining flour and egg whites, folding gently until no streaks remain.
- Bake Sponge Cake: Pour batter into 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 pan, then release cake from pan and cool completely on wire rack.
- Make Strawberry Simple Syrup: While cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot. Let cool in a bowl or jar. Can be made a day ahead and refrigerated.
- Prepare Strawberry Puree (Optional): Cook strawberries and sugar over medium-low heat until softened and juicy, about 5-7 minutes. Mix cornstarch and water then stir into strawberry mixture. Increase heat to medium-high and cook until it bubbles. Remove from heat and blend until smooth. Cool and refrigerate if made ahead.
- Whip Cream Frosting: Chill stand mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low speed until smooth. With mixer on medium-low, drizzle in heavy cream, then increase to high and whip until stiff peaks form. Refrigerate until ready to use.
- Assemble Cake: Using a serrated knife, slice cooled cake horizontally into three even layers. Place the first layer on serving plate and slide parchment paper underneath for cleanliness. Brush layer generously with simple syrup.
- Layer Filling: Spread a dollop of whipped cream evenly over the first layer. Top with half the sliced strawberries, then cover with another dollop of whipped cream.
- Add Middle Layer: Place the middle cake layer on top and press gently to remove gaps. Repeat syrup brushing, whipped cream spreading, strawberries layering, and whipped cream topping.
- Finish Layer: Brush simple syrup on the bottom (crumb side) of the final cake layer and place it crumb-side down on the cake. Press lightly.
- Frost Cake: Cover the entire cake with the remaining whipped cream on top and sides. If using strawberry puree, add small swipes of puree on cake top and sides, smoothing to your desired look.
Notes
- Use room temperature eggs for best volume and stability.
- Chilling the mixer bowl and whisk improves whipped cream texture.
- Strawberry simple syrup and puree can be prepared a day ahead and kept refrigerated.
- Handle batter gently when folding to maintain airy texture of the sponge.
- Keep heavy cream cold before whipping for best results.
- Decorate with extra fresh strawberries for an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake, sponge cake, whipped cream frosting, strawberry syrup, fresh strawberries, layered cake, summer dessert
