Description
This Strawberry Shortcake Cake is a delicious twist on the classic summer dessert! Made with a light and fluffy vanilla sponge cake, soaked in strawberry simple syrup, and layered with fresh strawberries and sweetened whipped cream, this cake is the ultimate treat for any occasion. Perfect for birthdays, holidays, or a summertime dessert!
Ingredients
Scale
Sponge Cake:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, separated, at room temperature
- 1/2 teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup warm water
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup:
- 3/4 cup water
- 3/4 cup granulated sugar
- 1/2 cup sliced strawberries
Strawberry Puree (Optional for Decorating):
- 1/2 lb strawberries
- 3 tablespoons sugar
- 1/2 tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting:
- 4 oz cream cheese (for stability)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream, cold
Strawberries for Filling:
- 1 lb fresh strawberries, sliced
Instructions
Prepare the Sponge Cake:
- Preheat oven to 350°F (180°C) and line the bottom of a 9-inch cake or springform pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat egg whites and lemon juice (or vinegar) using a mixer until frothy. Slowly add ½ cup of sugar, continuing to beat until soft peaks form.
- In another bowl, beat egg yolks with remaining ½ cup sugar until pale and thick. Mix in vegetable oil, warm water, and vanilla extract.
- Gently fold the egg yolk mixture into the egg whites. Then, sift in the dry ingredients in batches, folding gently until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Simple Syrup:
- In a saucepan over medium heat, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries. Bring to a simmer, stirring until the sugar dissolves.
- Let it cool, then strain out the strawberries. Set aside.
Prepare the Strawberry Puree (Optional):
- Blend strawberries and sugar in a food processor until smooth.
- In a small saucepan, mix puree with cornstarch and water. Cook over low heat, stirring until thickened. Let cool.
Make the Whipped Cream Frosting:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Gradually add cold heavy whipping cream, beating on medium-high speed until fluffy and stiff peaks form.
Assemble the Cake:
- Slice the cooled sponge cake in half horizontally to create two layers.
- Brush strawberry simple syrup over both cake layers.
- Spread a layer of whipped cream frosting, then top with sliced strawberries.
- Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
- Decorate with strawberry puree (if using) and fresh sliced strawberries.
Chill & Serve:
- Refrigerate for at least 2 hours before slicing for the best texture.
- Slice and enjoy!
Notes
- For extra flavor, add a splash of strawberry extract to the sponge cake batter.
- Chilling the cake before serving enhances the flavors and helps the whipped cream set.
- Use fresh, ripe strawberries for the best taste and natural sweetness.
