Introduction

Strawberry Shortcake Cake is a light and fluffy dessert that combines a delicate sponge cake with fresh strawberries and whipped cream frosting. This layered treat is perfect for celebrations or a special weekend dessert, bursting with sweet, fruity flavor and creamy textures.

A round cake with two visible layers covered in white cream that has red strawberry swirls, creating a soft spiral pattern on top. The sides are also coated in the same white cream with light red streaks. The top is decorated with several halved fresh strawberries placed neatly on one side along the edge. The cake is placed on a white plate, sitting on a white marbled texture surface. 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 filling and decoration)

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer with a whisk attachment, beat the egg whites and 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 the meringue to a separate bowl.
Step 4: In the same mixer bowl, whisk the egg yolks with the remaining sugar (½ cup) on medium speed until pale, fluffy, and doubled in volume.
Step 5: With the mixer running, slowly pour in the vegetable oil, then scrape down the sides. Add warm water and vanilla, mixing for another minute.
Step 6: 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.
Step 7: Repeat folding with the remaining flour and meringue in two more additions, being careful not to overmix.
Step 8: Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then run a knife around edges and remove the cake from the pan to cool completely.
Step 9: For the strawberry simple syrup, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan. Heat over medium, stirring until the sugar dissolves. Cool before using.
Step 10: To make optional strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low heat until soft and juicy, about 5-7 minutes.
Step 11: Mix cornstarch with 1 tablespoon water, stir into strawberries, and increase heat until bubbling. Remove from heat and blend until smooth. Cool before use.
Step 12: Chill the stand mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth.
Step 13: With mixer on medium-low, gradually add heavy cream. Increase speed to high and whip until stiff peaks form. Refrigerate until ready.
Step 14: Slice the cake horizontally into three even layers using a serrated knife. Place the first layer on your serving plate with parchment underneath.
Step 15: Brush the top of the first cake layer generously with the simple syrup.
Step 16: Spread a dollop of whipped cream evenly over the layer, then scatter half the sliced strawberries on top. Add another layer of whipped cream to cover the strawberries.
Step 17: Add the second cake layer, press gently to remove air gaps, and repeat the syrup, cream, and strawberry layers.
Step 18: Brush simple syrup on the underside of the third cake layer and place it crumb-side down on top. Lightly press down.
Step 19: Spread the remaining whipped cream over the top and sides of the cake, fully covering it. Optionally, add swipes of strawberry puree on the top and sides, smoothing to your preferred texture.

Tips & Variations

Use room temperature eggs to achieve better volume in your meringue and sponge layers.
Substitute lemon juice with white vinegar for acid in the egg whites to stabilize the meringue.
The strawberry puree adds a beautiful color and extra flavor but can be omitted for a simpler finish.
Chilling your equipment before whipping the cream helps achieve stiffer peaks faster.
Feel free to use frozen strawberries for syrup and puree if fresh aren’t available, but thaw and drain excess liquid first.

Storage

Store this cake refrigerated, covered loosely with plastic wrap or in a cake container, for up to 3 days. The whipped cream frosting is best fresh but will keep for a couple of days. When ready to serve, allow the cake to sit at room temperature for about 15-20 minutes for the best flavor and texture. Avoid freezing as the whipped cream and fresh strawberries may become watery upon thawing.

How to Serve

A three-layer vanilla sponge cake with a white whipped cream frosting swirled with red strawberry sauce on top and around the sides. Between each cake layer is a layer of whipped cream mixed with sliced strawberries, showing red fruit pieces inside. The top of the cake is decorated with whole fresh strawberries. The cake sits on a white marble cake stand with a gray marble base, placed on a white marbled surface. A large slice is cut and positioned next to the main cake, showing the creamy, fruity layers inside clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the sponge cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Bring to room temperature before assembling.

How can I prevent the whipped cream from deflating?

Make sure the heavy cream and bowl are well chilled before whipping. Avoid over-whipping, which can turn cream into butter. Stabilizing with some cream cheese, as in this recipe, helps maintain stiffness longer.