Easy Strawberry Shortcake Cake Recipe for a Delightful Treat
This Easy Strawberry Shortcake Cake is a delightful treat perfect for any occasion, featuring layers of fluffy sponge cake, fresh strawberries, and whipped cream.
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.
Notes
Ensure to incorporate all flour by scraping the bowl's bottom while mixing. Avoid opening the oven door until checking the cake, and cool the cake in a stable temperature environment to prevent falling.