Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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 (divide); ¼ cup vegetable oil; ¼ cup warm water; 1 teaspoon vanilla paste or extract; ¾ cup water; ¾ cup granulated sugar; ½ cup sliced strawberries; ½ lb strawberries; 3 tablespoons sugar; ½ tablespoon cornstarch; 1 tablespoon water; 4 oz cream cheese; ¾ cup powdered sugar; 1 teaspoon vanilla paste or extract; 4 cups heavy whipping cream (cold); 1 lb fresh strawberries (sliced)

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Strawberry Shortcake Cake is a delightful dessert that puts a twist on the classic strawberry shortcake. This dessert features layers of soft, airy sponge cake, sweet strawberry filling, and a cloud of whipped cream, creating a perfect treat for any celebration. With fresh strawberries in every bite, it’s both refreshing and indulgent. The cake is not only visually appealing with its vibrant colors, but it also brings together the best flavors of summer in one delicious package. Ideal for picnics, birthday parties, or simply a family dessert night, this cake will surely impress your loved ones. It’s a fun recipe to involve kids as they help with mixing and assembling, making it even more special. The process might take a bit of time, but the result is worth every minute spent in the kitchen. Gather your ingredients, roll up your sleeves, and let’s bake this fantastic Strawberry Shortcake Cake that everyone will love!

Why make this recipe

Strawberry Shortcake Cake is a beautiful way to celebrate warm weather and special occasions. The combination of fresh strawberries and light sponge cake brings joy to any dessert table. It’s perfect for those who enjoy fruity flavors and fluffy textures. Plus, this recipe allows you to showcase seasonal strawberries at their best. Making this cake can also be a fun family activity, creating memories while baking together in the kitchen.

How to make Strawberry Shortcake Cake

Ingredients

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 (divide)
¼ cup vegetable oil
¼ cup warm water
1 teaspoon vanilla paste or extract
¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries
½ lb strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract
4 cups heavy whipping cream (cold)
1 lb fresh strawberries (sliced)

Directions

To make the sponge cake, preheat your oven to 350°F (175°C). Grease and line two round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the egg yolks and gradually mix in ½ cup granulated sugar, vegetable oil, warm water, and vanilla. Mix in the dry ingredients until smooth.

In a separate bowl, beat the egg whites with lemon juice until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg whites into the yolk mixture gently. Divide the batter between the pans and bake for 25-30 minutes or until golden. Let cool.

For strawberry simple syrup, heat ¾ cup water with ¾ cup sugar in a pot until dissolved. Add sliced strawberries and let sit to cool.

To make the strawberry puree, blend ½ lb of strawberries, 3 tablespoons sugar, cornstarch, and 1 tablespoon water until smooth. Set aside.

For the whipped cream frosting, beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Assemble the cake by layering sponge cake, simple syrup, strawberry puree, and whipped cream. Repeat with another layer, topping with sliced strawberries. Chill before serving.

How to serve Strawberry Shortcake Cake

Serve Strawberry Shortcake Cake chilled, with extra whipped cream on the side for those who want an even creamier treat. It looks beautiful and enticing when plated with a few extra strawberry slices on top for garnishing.

How to store Strawberry Shortcake Cake

Store any leftovers in an airtight container in the refrigerator. It will remain fresh for up to 2-3 days. Avoid freezing as the texture may change and the whipped cream may not hold up well once thawed.

Tips to make Strawberry Shortcake Cake

Make sure all ingredients are at room temperature for the best texture. Gently fold in the egg whites to maintain the airy quality of the sponge. You can mix the strawberries with a little sugar ahead of time to enhance their sweetness.

Variation

Consider adding layers of lemon curd or whipped mascarpone cheese for a different flavor twist. You can also use other fruits such as blueberries or peaches if strawberries are not available.

FAQs

1. Can I use frozen strawberries?
Yes, but fresh strawberries provide the best flavor and texture.

2. Is it possible to make this cake ahead of time?
Yes, you can bake the sponge cake a day in advance and assemble it before serving.

3. How long does the whipped cream last?
The whipped cream can last for 1-2 days, but it’s best used fresh for the best texture.

4. Can I substitute the heavy cream?
You can use non-dairy whipped topping, but it might alter the taste.

5. How can I make the cake gluten-free?
Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Strawberry Shortcake Cake

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A delightful dessert featuring layers of soft sponge cake, sweet strawberry filling, and a cloud of whipped cream, perfect for celebrations.

Author: Patricia
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and line two round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the egg yolks with ½ cup granulated sugar, vegetable oil, warm water, and vanilla until smooth.
Fold in dry ingredients until combined.
In a separate bowl, beat the egg whites with lemon juice until soft peaks form, then gradually add remaining sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture.
Divide batter between prepared pans and bake for 25-30 minutes or until golden.
Let cool.
For strawberry simple syrup, heat ¾ cup water with ¾ cup sugar until dissolved, then add sliced strawberries and let sit to cool.
To make the strawberry puree, blend ½ lb strawberries, 3 tablespoons sugar, cornstarch, and 1 tablespoon water until smooth.
For whipped cream frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks, then fold into the cream cheese mixture.
Assemble the cake by layering sponge cake, simple syrup, strawberry puree, and whipped cream. Repeat with another layer and top with sliced strawberries.
Chill before serving.