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Strawberry Shortcake Cake Recipe

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★★★★★

4.8 from 137 reviews

Strawberry Shortcake Cake is a light and airy sponge cake layered with fresh strawberries, strawberry simple syrup, and a fluffy whipped cream frosting blended with cream cheese. This elegant dessert combines tender cake, juicy strawberries, and creamy frosting for a classic and refreshing treat perfect for celebrations or anytime indulgence.

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 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 heavy whipping cream, cold

Strawberries for Filling

  • 1 lb fresh strawberries, sliced

Instructions

  1. Preheat & Prepare: Preheat your oven to 350℉ (180℃) and line the bottom of a 9-inch cake or springform pan with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients for Cake: In a bowl, whisk together 1⅔ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside for later use in the batter.
  3. Make Meringue: In the stand mixer bowl fitted with a whisk attachment, whisk 4 egg whites and ½ teaspoon lemon juice or white vinegar on medium speed until foamy. Gradually add half of the sugar (½ cup), increasing speed to medium-high until stiff, glossy peaks form, then transfer to a separate bowl.
  4. Prepare Egg Yolk Mixture: Add 4 egg yolks and the remaining ½ cup sugar to the mixer bowl. Whisk on medium speed until pale, fluffy, and volume doubles with ribbons forming. Slowly add ¼ cup vegetable oil while mixing, then scrape sides to incorporate. Slowly add ¼ cup warm water and 1 teaspoon vanilla paste or extract, mixing for an additional minute.
  5. Incorporate Dry Ingredients and Meringue: Sift one-third of the flour mixture into the egg yolk batter and gently fold with a rubber spatula. Add one-third of the meringue and fold gently until no streaks remain. Repeat alternating flour and meringue until fully combined, folding carefully to maintain airiness.
  6. Bake Sponge 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 loosen edges with a spatula and remove the cake from the pan to finish cooling completely.
  7. Make Strawberry Simple Syrup: While cake cools, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture heats through. Cool in a bowl or jar. Can be made a day ahead and refrigerated.
  8. Prepare Strawberry Puree (Optional): Cook ½ lb strawberries and 3 tablespoons sugar over medium-low heat until the strawberries soften and juice releases (5-7 minutes). Mix ½ tablespoon cornstarch with 1 tablespoon water and add to pan. Increase heat to medium-high until mixture bubbles. Remove from heat and blend until smooth. Cool and refrigerate if made ahead.
  9. Make Whipped Cream Frosting: Chill stand mixer bowl and whisk attachment for 15 minutes. Beat 4 oz cream cheese, ¾ cup powdered sugar, and 1 teaspoon vanilla paste or extract on low just until smooth. With mixer on medium-low, slowly drizzle in 4 cups cold heavy whipping cream. Whip until stiff peaks form. Refrigerate until needed.
  10. Assemble Cake Layers: Using a serrated knife, carefully slice cake horizontally into three even layers. Place the first layer on a serving plate or cake stand, and place parchment underneath to catch drips.
  11. Layer with Syrup, Cream, and Strawberries: Brush the top of the first layer generously with strawberry simple syrup. Spread a dollop of whipped cream over the layer, reaching to edges. Arrange half of the sliced strawberries evenly over the cream, add another layer of whipped cream to cover the strawberries.
  12. Add Middle Cake Layer: Place the second cake layer on top and gently press down to remove any air gaps. Repeat syrup, whipped cream, strawberries, and more whipped cream layers as before.
  13. Add Final Cake Layer: Brush the underside (crumb side) of the last cake layer with syrup, then place it on top, pressing lightly. Cover the entire cake with remaining whipped cream on top and sides.
  14. Decorate Cake (Optional): Use a spatula to add small swipes of strawberry puree onto the top and sides of the cake. Smooth to desired texture for an attractive finish. Refrigerate before serving to set flavors and cream.

Notes

  • Ensure egg whites and yolks are at room temperature for better volume and texture.
  • Use fresh, ripe strawberries for the best flavor in syrup and layers.
  • Chilling the mixer bowl and whisk helps the cream whip into stiff peaks faster.
  • The strawberry puree is optional but adds a beautiful decorative touch and extra strawberry flavor.
  • Store the cake covered in the refrigerator and consume within 2-3 days for freshness.
  • For easier slicing, chill the cake before cutting into layers.

Keywords: strawberry shortcake, sponge cake, whipped cream frosting, strawberry syrup, layered cake, summer dessert

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