Introduction

Strawberry Shortcake Cake is a delightful twist on the classic dessert, combining fluffy sponge cake layers with fresh strawberries and whipped cream frosting. This recipe creates an impressive yet approachable cake perfect for any celebration or sweet craving.

A three-layer vanilla cake with light yellow sponge layers, each separated by a creamy white layer filled with small chopped strawberries. The outside is covered in white frosting with pink strawberry swirls giving a marbled effect. The top is decorated with whole fresh strawberries arranged near the edge. A slice is removed revealing the inner layers clearly. The cake sits on a white marble cake stand against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for decorating): 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 cold heavy whipping cream
1 lb fresh strawberries (sliced, for filling)

Instructions

Step 1: Preheat the oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper. In a bowl, whisk together flour, baking powder, and salt, then set aside.
Step 2: In a stand mixer fitted with the whisk attachment, beat the egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half the sugar (½ cup) and increase speed to medium-high until stiff, glossy peaks form. Transfer this meringue to a separate bowl.
Step 3: In the same mixer bowl, whisk the egg yolks with the remaining sugar (½ cup) on medium speed until pale, fluffy, doubled in volume, and ribbons form. With mixer running, slowly add oil, then water and vanilla; mix for another minute.
Step 4: Sift one-third of the flour mixture into the yolk mixture and gently fold with a rubber spatula. Fold in one-third of the meringue carefully. Repeat until all flour and meringue are incorporated, folding gently to avoid deflating the batter.
Step 5: Pour batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then loosen edges and remove cake from pan to cool completely.
Step 6: For the strawberry simple syrup, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot. Cool completely before using.
Step 7: (Optional) Make strawberry puree by cooking strawberries and sugar over medium-low heat until soft and juicy (5–7 minutes). Mix cornstarch and water, add to strawberries, and cook until bubbling. Blend until smooth and cool.
Step 8: For whipped cream frosting, chill the mixing bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth. With mixer on low, drizzle in heavy cream, then whip on high until stiff peaks form. Refrigerate until ready to use.
Step 9: Using a serrated knife, slice the cake horizontally into three even layers. Place the first layer on a serving plate and slide parchment underneath for cleanliness.
Step 10: Brush the top of the first layer generously with strawberry simple syrup. Spread a dollop of whipped cream evenly, then layer half the sliced strawberries over it. Add another layer of whipped cream to cover the berries.
Step 11: Add the second cake layer, press gently to remove gaps, and repeat syrup, cream, strawberries, and cream layering.
Step 12: For the final layer, brush the underside (crumb side) with syrup and place on top, pressing lightly. Cover the entire cake with the remaining whipped cream.
Step 13: (Optional) Decorate with strawberry puree by spreading small swipes over the top and sides for a textured, pretty finish.

Tips & Variations

Ensure eggs are at room temperature for better volume when whipping whites and yolks.
Use fresh, ripe strawberries for the most vibrant flavor.
Substitute vanilla paste with high-quality vanilla extract if needed.
To make the cake dairy-free, swap cream cheese and heavy cream with coconut-based alternatives, but expect a different texture.
Chill your mixing bowl and whisk before whipping cream for superior results.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake dome, for up to 2 days. For best texture and freshness, consume within this time frame. Refrain from freezing as whipped cream frosting and fresh strawberries may not thaw well. Let cake sit at room temperature for 15-20 minutes before serving to bring out the flavors.

How to Serve

A white round cake with three layers of light yellow sponge separated by white cream mixed with chopped red strawberries, topped with a swirl of white cream with red strawberry sauce streaks. The cake is decorated with several whole strawberries with green leaves on top. The cake slice is cut out showing the inside layers clearly, sitting on a white marble cake stand placed on a white marbled surface. 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 in advance?

Yes, you can bake the sponge cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature or in the refrigerator. Warm slightly before assembling for easier spreading.

What can I use instead of lemon juice or vinegar?

Any mild acid like white wine vinegar or even a small amount of buttermilk added to the batter can help stabilize egg whites. However, lemon juice or white vinegar is preferred for a clean flavor.