Introduction

Strawberry Shortcake Cake is a light, fluffy dessert that combines a tender sponge cake with fresh strawberries and creamy whipped frosting. It’s perfect for special occasions or any time you want a sweet treat with a fresh fruit twist.

A three-layer cake sits on a white marble cake stand with a gray base, each layer made of light yellow sponge cake. Between the layers, white cream is spread thickly with fresh red strawberry pieces embedded within. The outside is covered in white whipped cream with red strawberry sauce swirled throughout, giving a marbled effect. The top layer is decorated with whole and halved fresh strawberries arranged near the back edge. The cake is cut to show the inside layers and textures. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (divided)
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)

Instructions

Step 1: Preheat your oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer with a whisk attachment, beat the egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half of the sugar (½ cup) and beat on medium-high until stiff, glossy peaks form. Transfer to a separate bowl.
Step 4: In the same mixer bowl, whisk the egg yolks with the remaining sugar until pale, fluffy, and doubled in volume with ribbons forming.
Step 5: With the mixer running on medium speed, slowly drizzle in the oil, then scrape the sides down. Continue mixing and slowly add warm water and vanilla. Mix for another minute.
Step 6: Sift one-third of the flour mixture into the egg yolk mixture and gently fold it in with a rubber spatula. Fold in one-third of the meringue until no streaks remain. Repeat with remaining flour and egg whites, folding gently to avoid deflating the batter.
Step 7: Pour the batter into the prepared pan and bake for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then loosen the edges and remove the cake from the pan to cool completely.
Step 8: For the strawberry simple syrup, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan. Heat over medium, stirring until sugar dissolves. Cool before use. This can be made a day ahead and refrigerated.
Step 9 (optional): To make strawberry puree, cook ½ lb strawberries with 3 tablespoons sugar over medium-low heat until soft and juicy (5–7 minutes). Stir in cornstarch mixed with 1 tablespoon water, increase heat until bubbling, then remove from heat. Blend until smooth and cool. Store in fridge if making early.
Step 10: For the whipped cream frosting, chill the mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low until smooth.
Step 11: Slowly add heavy cream while mixing on medium-low. Increase to high and whip until stiff peaks form. Keep refrigerated until ready to use.
Step 12: Slice the sponge cake horizontally into three even layers using a serrated knife. Place the first layer on a cake stand with parchment paper underneath for easy cleanup.
Step 13: Brush the first layer thoroughly with strawberry simple syrup. Spread a layer of whipped cream over the top, then evenly layer half of the sliced strawberries. Add another layer of whipped cream to cover the berries.
Step 14: Place the second cake layer on top, press gently to remove gaps, and repeat the syrup, whipped cream, and strawberries layering steps.
Step 15: For the top layer, brush the underside (crumb side) with syrup and place it crumb-side down. Press lightly.
Step 16: Cover the entire cake with the remaining whipped cream. For extra flair, use a spatula to add swipes of strawberry puree around the top and sides, smoothing to your desired look.

Tips & Variations

Use room temperature eggs for better volume when whipping.
Chill your mixing tools before whipping cream to help it thicken faster.
Substitute fresh raspberries or blueberries for strawberries for a different berry twist.
Prepare the simple syrup and strawberry puree a day ahead to save time on assembly day.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. For best texture and flavor, enjoy it the day it’s made. Reheat is not recommended as the whipped cream and fresh berries do not hold up well to warming.

How to Serve

A round cake with a smooth white cream frosting swirled with thin red strawberry sauce creating a spiral pattern on top. Around the top edge, six halved fresh strawberries with green leaves are neatly placed in a curved line. The cake sides are evenly covered with the same white cream frosting mixed lightly with red strawberry sauce, giving a soft marbled look. The cake sits on a white plate with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are best for texture and flavor, but if using frozen, be sure to thaw and drain them well to avoid excess moisture in the cake layers and frosting.

How can I make the cake layers evenly thin?

Use a serrated knife or a cake leveler to gently slice the cake into even layers. Measuring the height and marking the sides can help guide your cuts for uniform thickness.