Introduction

Strawberry Shortcake Cake is a light and fluffy dessert layered with fresh strawberries and creamy whipped frosting. Perfect for spring and summer gatherings, this cake combines a tender sponge with sweet strawberry syrup and luscious cream for a refreshing treat.

Strawberry Shortcake Cake Recipe - Recipe Image

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
¾ cup granulated sugar
½ cup sliced strawberries
½ lb strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water
4 oz cream cheese
¾ cup powdered sugar
4 cups heavy whipping cream (cold)
1 lb fresh strawberries (sliced)

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Line the bottom of a 9″ 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 bowl with the whisk attachment, add the egg whites and lemon juice (or vinegar). Whisk on medium speed until foamy.
Step 4: Slowly add half of the sugar (½ cup) to the egg whites while mixing, increasing to medium-high speed until stiff, glossy peaks form. Set the meringue aside in a separate bowl.
Step 5: In the mixer bowl, add the egg yolks and remaining sugar (½ cup). Whisk on medium speed until pale, fluffy, and doubled in volume.
Step 6: With the mixer on medium, slowly pour in the oil, scrape down the sides, then add the warm water and vanilla. Mix for another minute.
Step 7: Sift ⅓ of the flour mixture into the egg yolk mixture and fold gently with a rubber spatula. Fold in ⅓ of the meringue until no streaks remain.
Step 8: Repeat folding with the remaining flour and meringue in two more additions, folding gently to keep the batter airy.
Step 9: 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 the edges and remove from the pan to cool completely.
Step 10: While the cake bakes, prepare the strawberry simple syrup. Combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot, then cool.
Step 11 (optional): For strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low heat until softened (5-7 minutes). Mix cornstarch and 1 tablespoon water, add to strawberries, raise heat to medium-high until bubbling. Remove and blend until smooth. Cool before using.
Step 12: Chill the 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, drizzle in the cold heavy cream. Whip on high until stiff peaks form. Refrigerate until ready to use.
Step 14: Using a serrated knife, slice the cooled cake into three even horizontal layers. Place the first layer on a cake stand with parchment underneath.
Step 15: Brush the first layer with strawberry simple syrup. Spread a dollop of whipped cream evenly over the cake, then layer half of the sliced strawberries. Top with more whipped cream to cover.
Step 16: Add the second cake layer and gently press down to remove gaps. Repeat syrup, whipped cream, strawberries, and whipped cream layering.
Step 17: For the final layer, brush syrup on the underside (crumb side) and place it on top. Press lightly.
Step 18: Cover the entire cake with the remaining whipped cream. If using strawberry puree, add small swipes on the top and sides and smooth to desired texture.

Tips & Variations

Use room temperature eggs for a lighter sponge.
Chilling the bowl and whisk before whipping cream helps achieve stiff peaks faster.
Try substituting lemon juice with white vinegar if preferred.
Make the strawberry syrup or puree a day ahead to deepen the flavors.
For a dairy-free version, substitute cream with coconut cream and use a vegan cream cheese alternative.

Storage

Store the strawberry shortcake cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in a cake container to prevent it from absorbing fridge odors. Reheat is not recommended as the whipped cream and fresh strawberries are best served chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used for the syrup and puree, but fresh strawberries are best for layering to maintain texture and appearance.

How do I prevent the cake from becoming soggy?

Brush the cake layers lightly with simple syrup rather than soaking, and add whipped cream and strawberries just before serving to keep the layers fresh and prevent sogginess.