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Strawberry Shortcake Cake Recipe

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★★★★★

4.8 from 83 reviews

This classic Strawberry Shortcake Cake features a light and fluffy sponge cake layered with fresh strawberries, a luscious whipped cream frosting, and a homemade strawberry simple syrup. Enhanced by the optional strawberry puree and cream cheese whipped frosting, this elegant dessert is perfect for celebrations or a delightful treat any time of year.

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)
  • 1 lb fresh strawberries (sliced)

Instructions

  1. Prepare the Sponge Cake: Preheat the oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
  2. Make Meringue: Using a stand mixer with a whisk attachment, whisk the egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half of the sugar (½ cup) and increase speed to medium-high until stiff, glossy peaks form. The meringue should stand firmly on the whisk.
  3. Prepare Egg Yolk Mixture: Transfer the meringue to another bowl. In the mixer bowl, whisk egg yolks and remaining sugar until pale, fluffy, and doubled in volume, forming ribbons. With the mixer running on medium, slowly add oil, then water and vanilla extract, mixing for an additional minute. Scrape down the bowl as needed.
  4. Combine Mixtures: Sift one-third of the flour mixture into the egg yolk batter and fold gently with a rubber spatula until incorporated. Then fold in one-third of the meringue gently. Repeat with remaining flour and meringue, ensuring to fold delicately to preserve airiness.
  5. Bake the Cake: Pour 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 before running a knife around the edges and removing the cake to cool completely.
  6. 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 let cool. Can be prepared a day ahead and refrigerated.
  7. Prepare Strawberry Puree (Optional): In a saucepan, cook strawberries and sugar over medium-low heat until the strawberries are soft and juicy (~5-7 minutes). Mix cornstarch with water, add to strawberries, and cook over medium-high heat just until it bubbles. Remove from heat and blend until smooth with an immersion or regular blender. Set aside to cool. Refrigerate if made ahead.
  8. Prepare Whipped Cream Frosting: Chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. With mixer on medium-low, slowly add heavy cream. Whip for about 1 minute, then increase speed to high and whip until stiff peaks form. Chill until ready to assemble.
  9. Assemble the Cake: Using a serrated knife, slice the cooled cake horizontally into three even layers. Place the first layer on a cake stand and slide parchment paper underneath to protect the stand.
  10. Layer 1: Brush the top of the first cake layer generously with the strawberry simple syrup. Spread a layer of whipped cream evenly, then add half the sliced strawberries. Top with another layer of whipped cream, spreading evenly to cover the strawberries.
  11. Layer 2: Place the second cake layer on top and press gently to remove gaps. Repeat the simple syrup brushing, whipped cream spreading, sliced strawberries, and whipped cream layer.
  12. Layer 3: Brush the underside (crumb side) of the final cake layer with simple syrup, then place on top, pressing lightly. Cover the entire cake with the remaining whipped cream on top and sides.
  13. Finishing Touches: If using the strawberry puree, add small swipes of the puree to the top and sides of the cake with a spatula, smoothing to the desired texture. Refrigerate until serving.

Notes

  • Use room temperature eggs to ensure maximum volume when whipping.
  • Be gentle when folding meringue into the batter to maintain airiness and a light texture.
  • Chilling the mixing bowl helps the cream whip more efficiently for the frosting.
  • The strawberry simple syrup keeps the cake moist and adds extra flavor.
  • The strawberry puree is optional but adds a nice decorative and flavor element to the finished cake.
  • This cake is best served chilled but brought to room temperature for about 15 minutes before serving to enhance flavor.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Strawberry shortcake, sponge cake, whipped cream frosting, strawberry syrup, classic dessert, layer cake

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