Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a refined take on the classic summertime dessert. Featuring light and fluffy vanilla sponge cake, a strawberry-infused simple syrup, fresh strawberries, and a silky whipped cream frosting, this cake is as beautiful as it is delicious. Perfect for any special occasion or as a fresh, fruity treat!

Why You’ll Love This Recipe

• Light and Fluffy Texture: The sponge cake is airy and delicate, soaking up the strawberry syrup beautifully.
• Real Strawberry Flavor: Fresh strawberries and a homemade strawberry syrup give this cake natural sweetness.
• Not Too Sweet: The lightly sweetened whipped cream balances the flavors perfectly.
• Perfect for Special Occasions: Elegant enough for birthdays, summer gatherings, and celebrations.
• Customizable: Add extra layers, decorations, or different fruit variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the 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

For the Strawberry Simple Syrup:

• ¾ cup water
• ¾ cup granulated sugar
• ½ cup sliced strawberries

For the Strawberry Puree (Optional for Decorating):

• ½ lb strawberries
• 3 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon water

For the Whipped Cream Frosting:

• 4 oz cream cheese
• ¾ cup powdered sugar
• 1 teaspoon vanilla paste or extract
• 4 cups heavy whipping cream, cold

For the Filling:

• 1 lb fresh strawberries, sliced

Directions

For the Sponge Cake:

1. Preheat and Prep: Preheat the oven to 350℉ (180℃). Line the bottom of a 9-inch cake pan or springform pan with parchment paper.
2. Whisk Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat Egg Whites: In a stand mixer, beat egg whites and lemon juice (or vinegar) until soft peaks form. Gradually add ½ cup sugar and beat until stiff peaks form.
4. Prepare Egg Yolks: In a separate bowl, whisk egg yolks with the remaining ½ cup sugar until pale and slightly thickened. Add oil, warm water, and vanilla extract.
5. Combine Wet and Dry Ingredients: Gently fold the flour mixture into the egg yolk mixture, being careful not to overmix.
6. Incorporate Egg Whites: Carefully fold in the beaten egg whites in batches until fully incorporated.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

For the Strawberry Simple Syrup:

1. Heat the Ingredients: In a saucepan, combine water, sugar, and sliced strawberries. Simmer over low heat until the sugar dissolves and the strawberries soften.
2. Strain: Remove from heat, strain the syrup, and let it cool.

For the Strawberry Puree (Optional for Decorating):

1. Blend the Strawberries: Puree the strawberries with sugar in a blender or food processor.
2. Thicken: In a small saucepan, mix cornstarch and water. Add the strawberry puree and cook over medium heat until thickened. Let cool completely.

For the Whipped Cream Frosting:

1. Mix the Base: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. Whip the Cream: Slowly add the cold heavy whipping cream, beating on high speed until stiff peaks form.

Assembling the Cake:

1. Slice the Cake: Cut the cooled sponge cake into two even layers.
2. Soak with Syrup: Brush each layer with the cooled strawberry simple syrup.
3. Layer with Strawberries: Spread a layer of whipped cream frosting over the first cake layer, then top with sliced fresh strawberries.
4. Stack and Frost: Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
5. Decorate: Drizzle with strawberry puree and garnish with extra fresh strawberries.
6. Chill and Set: Let the cake rest in the refrigerator for at least 1 hour before serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Assembly & Rest Time: 2 hours
• Total Time: 3 hours

Variations

• Extra Layers: Turn this into a three-layer cake by doubling the recipe.
• Berry Mix: Use a combination of strawberries, raspberries, and blueberries for a mixed berry version.
• Chocolate Twist: Add a drizzle of melted chocolate on top for a chocolate-covered strawberry effect.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the fridge for up to 3 days.
• Freezing: The unfrosted cake layers can be frozen for up to 2 months. Thaw before assembling.
• Serving Tip: Let the cake sit at room temperature for 15 minutes before serving for the best texture.

FAQs

Can I make this cake ahead of time?

Yes! The sponge cake can be baked a day ahead, and the entire assembled cake can be stored in the fridge for up to 24 hours before serving.

Why do I need to soak the cake with strawberry syrup?

The syrup keeps the sponge cake moist and enhances the strawberry flavor.

Can I use store-bought whipped cream?

Homemade whipped cream frosting is recommended for the best texture and flavor, but you can use store-bought if needed.

What is the purpose of cream cheese in the frosting?

Cream cheese helps stabilize the whipped cream, making it thicker and longer-lasting.

Can I use frozen strawberries instead of fresh?

Yes! Thaw and drain frozen strawberries before using them for the filling or puree.

How do I keep the cake from becoming soggy?

Use just enough syrup to moisten the cake without oversaturating it.

Can I make this without eggs?

Yes, you can use an egg substitute like applesauce or flax eggs, but the texture may be slightly different.

How do I prevent my whipped cream from deflating?

Use very cold heavy cream and whip it until stiff peaks form, but don’t overwhip.

What’s the best way to slice this cake neatly?

Use a sharp serrated knife and wipe it clean between slices for a clean cut.

Can I make this in a different-sized pan?

Yes, you can use an 8-inch pan for a slightly taller cake or a 9×13 pan for a sheet cake version. Adjust baking time accordingly.

Conclusion

This Strawberry Shortcake Cake is the perfect balance of light sponge cake, juicy strawberries, and fluffy whipped cream frosting. Whether for a birthday, summer gathering, or just a sweet treat, it’s a stunning and delicious dessert that will impress every time. Enjoy this elegant take on a beloved classic!

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