Description

This classic Strawberry Shortcake Cake recipe features a light and fluffy sponge cake layered with luscious whipped cream frosting and fresh strawberries. The cake is moistened with a strawberry simple syrup and optionally decorated with a sweet strawberry puree for an extra burst of fruity flavor. Perfect for celebrations or an indulgent dessert, this cake balances airy texture with creamy richness and fresh berries.

Ingredients

Scale

Sponge Cake

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

Strawberry Simple Syrup

¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries

Strawberry Puree (optional)

½ lb strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water

Whipped Cream Frosting

4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract
4 cups heavy whipping cream, cold

Decoration

1 lb fresh strawberries, sliced

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line the bottom of a 9-inch cake or springform pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
Make Meringue: Using a stand mixer with a whisk attachment, add the egg whites and lemon juice (or vinegar). Whisk on medium speed until foamy. Gradually add half of the sugar (½ cup) while increasing speed to medium-high, whisking until stiff, glossy peaks form. Remove meringue and set aside.
Mix Egg Yolk Batter: In the same mixer bowl, add egg yolks and remaining sugar (½ cup). Whisk on medium speed until pale, fluffy, doubled in volume, and ribbons form. With mixer running, slowly drizzle in vegetable oil, scraping sides as needed. Then pour in warm water and vanilla; mix for another minute.
Combine Batter and Meringue: Sift one-third of the flour mixture into the egg yolk batter and gently fold with a rubber spatula. Add one-third of the meringue and fold carefully to combine without deflating. Repeat folding steps with remaining flour and meringue until mixture is uniform and no streaks remain.
Bake Sponge Cake: Pour batter into prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then loosen edges with a spatula and remove cake from pan to cool completely on a wire rack.
Prepare Strawberry Simple Syrup: While cake cools, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot. Transfer to a bowl or jar and cool completely. Can be prepared a day ahead and refrigerated.
Make Strawberry Puree (Optional): In a saucepan, cook ½ lb strawberries with 3 tablespoons sugar on medium-low heat until strawberries soften and release juice (about 5-7 minutes). Mix cornstarch and water in a small bowl, add to strawberries, and raise heat to medium-high until it bubbles. Remove from heat and blend with immersion blender until smooth. Cool before use. Can be made a day in advance.
Prepare Whipped Cream Frosting: Chill the stand mixer bowl and whisk attachment in fridge or freezer for 15 minutes to help cream whip better. Beat together cream cheese, powdered sugar, and vanilla on low speed until smooth. Slowly drizzle in cold heavy cream while mixing on medium-low. Once combined, whip on high speed until stiff peaks form. Refrigerate until ready to use.
Slice Cake into Layers: Using a serrated knife, carefully slice the sponge cake horizontally into three even layers. Place the bottom layer on a cake stand or serving plate with parchment underneath for easier cleanup.
Brush Cake Layers with Syrup: Using a pastry brush or spoon, generously coat the top of the first cake layer with the strawberry simple syrup to keep it moist and flavorful.
First Layer Filling: Spread a dollop of whipped cream evenly over the soaked cake layer, covering all the way to the edges. Arrange half of the sliced fresh strawberries on top, then cover with another dollop of whipped cream to fully encase the strawberries.
Add Middle Layer: Place the second cake layer on top and press gently to remove air gaps. Repeat syrup brushing, whipped cream spreading, strawberry layering, and whipped cream topping as done for the first layer.
Add Final Cake Layer: Brush the underside (crumb side) of the last cake layer with simple syrup and place it on top of the assembled layers, pressing lightly to set.
Frost Entire Cake: Cover the top and sides of the cake with the remaining whipped cream frosting, spreading evenly to encase the cake fully.
Decorate with Strawberry Puree (Optional): If using, apply small swipes of the strawberry puree on the top and sides of the cake with a spatula, smoothing to your desired texture and appearance.

Notes

Eggs should be at room temperature for best volume when whipping.
Chilling the mixing bowl and whisk helps the cream whip to stiff peaks faster.
Be gentle when folding the meringue and flour into the egg yolk batter to retain airiness.
Strawberry puree is optional but adds vibrant color and extra flavor to the cake.
Simple syrup keeps the cake moist and enhances the strawberry flavor throughout.
This cake is best assembled the same day it is served but can be refrigerated overnight to allow flavors to meld.
Use fresh, ripe strawberries for best taste and appearance.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry shortcake cake, sponge cake, whipped cream frosting, fresh strawberries, berry dessert, summer cake, layered cake