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Strawberry Shortcake Cake Recipe

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4.7 from 449 reviews

This Strawberry Shortcake Cake is a light and airy sponge cake layered with fresh strawberries and rich whipped cream frosting. The recipe includes making a fluffy meringue-based sponge, strawberry simple syrup to keep the cake moist, and a creamy cream cheese-infused whipped cream frosting. The layers are assembled with fresh sliced strawberries and optionally decorated with a luscious strawberry puree for extra flavor and visual appeal. Perfect for a summer dessert or any special occasion.

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 fresh 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)

For Assembly

  • 1 lb fresh strawberries (sliced)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Make Meringue: 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), increasing speed to medium-high until stiff, glossy peaks form. Scrape meringue into a separate bowl.
  4. Prepare Egg Yolk Mixture: To the empty mixer bowl, add the egg yolks and remaining sugar (½ cup). Whisk on medium speed until pale, fluffy, and ribbon forms. Slowly pour in vegetable oil while mixing, then scrape down sides. Add warm water and vanilla and mix for another minute.
  5. Combine Batter: Sift one-third of the flour mixture into the egg yolk mixture and fold gently using a rubber spatula. Then fold in one-third of the meringue until no streaks remain. Repeat with remaining flour and meringue carefully folding to retain air.
  6. Bake the Cake: 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 on a wire rack for 5 minutes, then run a spatula around sides and remove cake from pan to cool completely.
  7. 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 mixture is hot. Remove from heat and cool. Can be stored in the fridge if made in advance.
  8. Prepare Strawberry Puree (Optional): Cook the strawberries and sugar over medium-low heat until softened and juicy, about 5-7 minutes. Mix cornstarch with water and add to strawberries. Increase heat to medium-high until mixture bubbles. Remove from heat and blend until smooth. Cool before use.
  9. Make 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 drizzle in heavy cream while mixing on medium-low, then whip on high until stiff peaks form. Refrigerate until ready.
  10. Slice Cake into Layers: Using a serrated knife, cut the cooled cake horizontally into three even layers. Place the first layer on a serving stand, sliding parchment underneath for cleanliness.
  11. Soak and Layer Cake: Brush the top of the first cake layer generously with strawberry simple syrup. Spread an even layer of whipped cream, then layer half of the sliced strawberries. Top strawberries with another layer of whipped cream.
  12. Add Middle Layers: Place the second cake layer on top and press gently to remove gaps. Repeat soaking with syrup, spreading whipped cream, strawberries, and whipped cream layers.
  13. Top Layer and Final Assembly: Brush the underside of the top cake layer with syrup and place it crumb-side down. Lightly press down. Cover the entire cake with the remaining whipped cream.
  14. Decorate: Optionally, add swipes of strawberry puree to the top and sides and smooth out to desired texture for an elegant finish.

Notes

  • Ensure eggs are at room temperature for better volume in meringue and batter.
  • Be gentle when folding to keep the batter airy for a light sponge cake.
  • Chilling the mixer bowl and whisk for whipped cream helps achieve stiff peaks faster.
  • Strawberry simple syrup can be made a day ahead and stored in the fridge.
  • Strawberry puree is optional but adds flavor and beautiful decoration.
  • Use a serrated knife when slicing the cake to avoid tearing the sponge.

Keywords: strawberry shortcake, sponge cake, whipped cream frosting, fresh strawberries dessert, layered cake

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