Strawberry Shortcake Cake is a perfect combination of light, fluffy sponge cake and fresh, juicy strawberries that brings joy to any table. This delightful dessert is easy to make and perfect for celebrations or simply indulging yourself after a long day. With layers of whipped cream and strawberries, every bite is a sweet sensation that melts in your mouth. Get ready to impress your family and friends with this delightful cake at your next gathering!
Table of Contents
Why You’ll Love This Strawberry Shortcake Cake
A Delicious Twist on a Classic Dessert
This Strawberry Shortcake Cake takes the beloved classic dessert to new heights. The soft layers of cake, combined with rich whipped cream and bright strawberries, create an irresistible treat. Each component is designed to enhance the overall flavor, making every slice a taste of summer.
Perfect for Any Occasion
Whether it’s a birthday, holiday, or a casual summer picnic, this cake is always a hit. Its vibrant colors and delightful flavors make it a showstopper on any dessert table. Plus, it’s easy to customize based on your preferences!
Ingredients
Key Ingredients for the Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated
- 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
Ingredients for the Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Optional Ingredients for Strawberry Puree
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
How to Make Strawberry Shortcake Cake
Preparing the Cake Batter
Start by preheating your oven to 350°F (180°C) and preparing a 9-inch cake or springform pan with parchment paper. In a bowl, combine the flour, baking powder, and salt; set aside. In a stand mixer, whisk egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half the sugar, whisking until stiff peaks form. Transfer the meringue to a separate bowl.
In the same mixer bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Gradually add the oil, warm water, and vanilla, mixing well. Sift one-third of the flour mixture into the yolk mixture and gently fold in, followed by one-third of the egg whites. Repeat with the remaining flour and egg whites, folding carefully to avoid deflating the batter.
Baking the Cake
Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool for 5 minutes, then remove from the pan and allow to cool completely.
Making the Simple Syrup
For the simple syrup, heat water, sugar, and sliced strawberries in a saucepan until the sugar dissolves. Let it cool to room temperature to infuse the strawberry flavor.
Preparing the Strawberry Puree
For the optional strawberry puree, cook strawberries and sugar until soft, then mix the cornstarch and water, add to the strawberries, and blend until smooth. Allow to cool before using.
Whipping the Cream Cheese Frosting
Chill your mixing bowl and whisk attachment, then beat together the cream cheese, powdered sugar, and vanilla until smooth. Gradually add in the cold heavy cream, whipping until stiff peaks form. Refrigerate until you’re ready to assemble.
Assembling the Strawberry Shortcake
Cut the cooled cake into three horizontal layers. Place the first layer on a serving stand and brush it generously with the simple syrup. Spread a layer of whipped cream over it, followed by sliced strawberries, then add more whipped cream. Repeat the layering process with the second cake layer. For the top layer, brush the underside with simple syrup before placing it crumb-side down on top. Finally, cover the entire cake with the remaining whipped cream and decorate with optional strawberry puree if desired.
Tips for the Best Strawberry Shortcake
Choosing the Right Strawberries
Look for ripe, juicy strawberries that are bright red and firm. They should smell sweet and fresh, making your cake all the more delightful.
Techniques for a Fluffy Cake
Be gentle when folding the flour and egg whites to keep the batter airy. Avoid overmixing, as this can lead to a dense cake.
Storing and Serving Suggestions
Refrigerate the assembled cake for up to three days; cover exposed pieces with plastic wrap to maintain freshness. For longer storage, sponge cake layers can be frozen for 2-3 months before assembly.
Substitutions and Variations
Alternative Berries and Flavors
Feel free to swap strawberries with other berries like raspberries or blueberries for a different flavor profile. You may also add lemon or almond extract for a unique twist.
Using Store-Bought Options
If time is short, consider using store-bought cake or whipped cream for a quicker assembly without sacrificing flavor.
FAQs
How long does strawberry shortcake last?
When stored in the refrigerator, an assembled strawberry shortcake will last up to three days. Be sure to cover exposed pieces with plastic wrap to maintain freshness.
What is a strawberry shortcake cake?
A strawberry shortcake cake is a layered dessert made with fluffy sponge cake, fresh strawberries, whipped cream, and sometimes a simple syrup or puree to enhance the flavors.
What does strawberry shortcake taste like?
Strawberry shortcake offers a delightful combination of sweet, juicy strawberries, rich creaminess from the whipped cream, and a light, airy cake that melts in your mouth.
More Delicious Recipes to Try Next
- Chocolate-Covered Strawberries
- Chocolate-Covered Strawberries Recipe
- Strawberry No-Bake Cake Balls
- Easy Chocolate-Covered Strawberries
- Chocolate-Covered Strawberrie
Conclusion
Make this Strawberry Shortcake Cake your go-to dessert for any occasion, and watch as it becomes a favorite among family and friends. Serving this cake with a dollop of whipped cream and a drizzle of strawberry puree will elevate the experience. For more ideas and inspiration, check out Elly’s Recipes on Pinterest for a delightful array of sweet treats!
Easy Strawberry Shortcake Cake Recipe for a Delightful Treat
Equipment
- 9-inch cake pan or springform pan
- Stand mixer
- Saucepan
- Mixing bowl
- Whisk
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated
- 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
- ¾ cup water (for simple syrup)
- ¾ cup granulated sugar (for simple syrup)
- ½ cup sliced strawberries (for simple syrup)
- ½ lb strawberries (for puree, optional)
- 3 tablespoons sugar (for puree)
- ½ tablespoon cornstarch (for puree)
- 1 tablespoon water (for puree)
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract (for frosting)
- 4 cups heavy whipping cream, cold
- 1 lb fresh strawberries, sliced (for filling)
Instructions
- Preheat the oven to 350°F and prepare a 9-inch cake pan with parchment paper.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Whisk egg whites and lemon juice in a stand mixer until foamy, then gradually add half the sugar and whisk to stiff peaks.
- In the same mixer, beat egg yolks and remaining sugar until fluffy, then add oil, water, and vanilla.
- Fold in flour mixture and egg whites alternately until just combined.
- Pour the batter into the pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
- Prepare simple syrup by heating water, sugar, and sliced strawberries until dissolved, then let cool.
- For optional puree, cook strawberries with sugar, blend with cornstarch and water, then let cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth, then gradually add heavy cream and whip to stiff peaks.
- Cut the cooled cake into three layers, brush with simple syrup, and layer with whipped cream and strawberries.
- Repeat layering with the second cake layer, then cover the top layer with whipped cream and optional strawberry puree.