This strawberry shortcake cake is made with a light, fluffy vanilla sponge cake soaked in strawberry simple syrup, fresh strawberries, and lightly sweetened whipped cream. It’s all layered together to make an upscale version of the summertime classic.
Make this into a 2-layer or 3-layer strawberry shortcake cake for the perfect summer birthday cake and serve it alongside homemade strawberry ice cream for extra strawberry flavor, or rip up the cake and serve it as a summer trifle.
Unlike traditional strawberry shortcake, for this layered strawberry shortcake, I chose not to macerate the strawberries so they kept their texture. Instead, I went with a strawberry simple syrup to get the strawberry juice into the cake layers and make them extra moist.
Between the fresh strawberries and the strawberry simple syrup, this cake is bursting with berry flavor! For more strawberry bakes, try your hand at these strawberry whoopie pies, strawberry banana cake, strawberry cupcakes, or mini strawberry cheesecakes.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Substitutions and Variations
- Stabilizing Whipped Cream with Gelatin
- How to Make This Recipe
- Cake Recipe for Strawberry Shortcake
- Strawberry Shortcake Assembly
- Tips for the Best Strawberry Shortcake
- Recipe FAQs
- Storage
- More Cake Recipes You'll Love
- 📖Recipe
- Come Bake With Us!
Why You'll Love This Recipe
A twist on a classic - This layered strawberry shortcake has all of the deliciousness of the traditional version but morphed into a more elevated version perfect for a party.
Major strawberry flavor - This recipe uses fresh strawberries and soaks the sponge cake in strawberry syrup, so you get double strawberry flavor in every bite.
Simple layer cake - Even though it is visually impressive, this strawberry shortcake is a simple layer cake. You can make it rustic with whipped cream in between layer and on top, or go for the swirled effect.
Ingredients
- Strawberries. Find the freshest, sweetest strawberries you can find!
- Baking powder. This ingredient gives a bit more lift to the sponge cake.
- Neutral oil. Canola oil, vegetable oil, or grapeseed oil can be used.
- Vinegar. This helps to stabilize the egg whites in the cake.
- Eggs. The egg yolks and whites get separated, beaten until fluffy, and folded together to create a light, airy cake.
- Cornstarch. Used to thicken the strawberry puree to decorate the outside of the cake.
- Cream cheese. This is used to stabilize the whipped cream so the cake can last a few days. Gelatin can also be used - see below on how to make this swap.
- Heavy whipping cream. Cold cream (at least 36% milk fat) gets whipped up to create a fluffy, lightly sweet frosting.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap out the strawberries for raspberries, blackberries, or blueberries.
- Skip making your own cake and use store bought sponge or angel food cake.
- Use strawberry jam in place of the strawberry simple syrup or strawberry puree.
- Split the cake into 2 layers instead of three for an even easier version.
- Rub 1 tablespoon of lemon zest into the sugar that goes into the cake batter to brighten the flavor.
- Add 1-2 tablespoons of your favorite liqueur to the simple syrup after cooking for extra flavor.
- Stabilize the whipped cream with gelatin instead of cream cheese. See below.
Stabilizing Whipped Cream with Gelatin
If you'd prefer to stabilize the whipped cream without the cream cheese, you can do so with unflavored gelatin.
Add ¼ cup of cold water to a small saucepan. Sprinkle 4 teaspoons of gelatin over top and let it sit for a few minutes until thickened. Turn the heat to low and swirl the mixture a few times until the gelatin is dissolved. Remove from the heat.
Whip the whipped cream until soft peaks form. With the mixer on low speed, drizzle in the gelatin, then increase the speed and continue whipping until stiff peaks form.
Frost the cake, then refrigerate for a minimum of 6 hours to set the gelatin and let the cake flavors merry.
How to Make This Recipe
One: Heat strawberries, water, and sugar and set aside. This is the simple syrup.
Two: Heat more strawberries, sugar, water, and cornstarch until thickened.
Three: Blend the thickened strawberries until smooth and cool completely. This is to decorate the outside of the cake.
Four: Beat the egg whites until stiff peaks form.
Cake Recipe for Strawberry Shortcake
Five: Beat the egg yolks and other cake ingredients until light in color then mix in the flour.
Six: Fold the egg whites into the batter in batches until light and fluffy.
Hot tip! To combine the egg whites, fold gently in a "J" motion going to the bottom of the bowl and coming up and over. Don't over mix, or else the cake won't rise well during baking.
Seven: Add the batter to an un-greased springform pan, bake and cool.
Eight: Use a serrated knife to slice the cake horizontally into three even layers.
Hot tip! Hold one hand on top of the cake and score two even lines around the cake. Then use a gentle sawing motion while moving around the cake and pulling inwards to separate the layers.
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Strawberry Shortcake Assembly
Nine: Make the stabilized whipped cream and whip until light and fluffy.
Ten: Add the cooled simple syrup all over the first cake layer.
Eleven: Spread a thin layer of whipped cream (the whole ay to the edges).
Twelve: Add the sliced strawberries all over the whipped cream.
Hot tip! Slice the strawberries into rounds for super even layers.
Thirteen: Cover in another layer of whipped cream. Add the next cake layer and repeat the steps.
Fourteen: Add the top cake layer, then cover the entire cake in the remaining whipped cream.
Fifteen: Add dollops of strawberry puree, then smooth or swirl it into the whipped cream.
Sixteen: Top the cake with sliced strawberries and store in the fridge for 4-6 hours before slicing and serving.
This helps all the flavors delve and the sponge cake soften up!
Tips for the Best Strawberry Shortcake
- Make the cake over two days. On day one, bake the cake and make the simple syrup and strawberry puree. On day two, make the whipped cream and assemble the cake.
- Take care to scrape the bottom of the bowl while folding the sponge cake batter to get any fallen flour, but also be careful not to overmix and deflate the batter.
- Use a serrated knife to cut clean layers of the cake.
- Use super-ripe strawberries for the best flavor.
- The whipping cream must be very cold when whipping for the best volume.
- Allow the cake to rest for about 6 hours before serving and eating so the cake can soften and let the flavors develop.
Recipe FAQs
Typically, it’s made with a biscuit base, pound cake, or sponge cake.
The best way to do this is to not add the strawberries directly onto the cake layers. In this cake, the strawberries are nestled into the whipped cream so they keep their texture.
This could be because the egg whites were over or under whipped, the batter was mixed too vigorously and deflated, or the baked cake went from hot to cold too quickly.
This means the cream was overwhipped. Fold in some heavy whipping cream in liquid form and it will become smoother.
The cream was over whipped. Add the bowl to the fridge for about 10 minutes, then continue whipping until stiff peaks form.
Storage
Store the assembled cake in the fridge for up to three days. Cover any exposed pieces of cake with a piece of plastic wrap. The rest of the cake can remain uncovered.
I do not recommend freezing this cake. However, the sponge cake (prior to assembly) can be tightly wrapped in plastic wrap, placed into a zip top bag, and frozen for two to three months. Unwrap completely and thaw at room temperature.
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
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📖Recipe
Strawberry Shortcake Cake
Equipment
- 9-inch spring form pan or cake pan
Ingredients
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 divide
- ¼ cup vegetable oil
- ¼ cup water warm
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Puree (optional for decorating)
- 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
Strawberries for Filling
- 1 lb fresh strawberries sliced
Instructions
Sponge Cake
- Preheat the oven to 350℉/180℃ and line the bottom of 9" cake or springform pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt and set aside.1⅔ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and lemon juice (or vinegar) and whisk on medium speed until foamy.4 large eggs, ½ teaspoon lemon juice or white vinegar
- With the mixer running, slowly pour in half of the sugar (½ cup, 100g) and increase the speed to medium high speed until stiff, glossy peaks form. The meringue will stand up as a stiff peak on the tip of the whisk.1 cup granulated sugar
- Use a rubber spatula to scrape out the meringue into a separate bowl.
- Add the egg yolks and remaining sugar (½ cup, 100g) to the bowl of the stand mixer and mix on medium speed with the whisk attachment until pale in color, fluffy and doubled in volume, and ribbons form.
- With the mixer running on medium speed, slowly pour in oil then scrape down the sides. Turn the mixer back on to medium and slowly pour in the water and vanilla. Mix for another minute.¼ cup vegetable oil, ¼ cup water, 1 teaspoon vanilla paste or extract
- Use a fine mesh sieve to sift ⅓ of the flour mixture into the egg yolk mixture and fold it in with a rubber spatula. Then, add ⅓ of the egg whites and fold it in until no streaks remain.
- Repeat the process with the remaining flour mixture and egg whites, taking care to get the spatula to the very bottom of the bowl (the flour will sink to the bottom and get stuck). Take care not to over mix, but very gently fold.
- Pour the batter into the prepared pan, and bake for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then run an offset spatula or knife around the sides and remove the cake from the pan to finish cooling.
Strawberry Simple Syrup
- While the cake is cooling, combine the water, sugar and strawberries in a saucepan over medium heat. Stir until hot and the sugar has dissolved. Pour into a bowl or glass jar and let cool. This can also be done a day in advance and stored in the fridge.¾ cup water, ¾ cup granulated sugar, ½ cup sliced strawberries
Strawberry Puree (optional)
- In a saucepan, cook the strawberries and sugar over medium low heat until the strawberries are easily mashed down with a spatula and develop juices, about 5 - 7 minutes.½ lb strawberries, 3 tablespoons sugar
- In a small bowl, mix the corn starch and water, then add to the strawberries and turn to medium high just until it bubbles.½ tablespoon cornstarch, 1 tablespoon water
- Remove the mixture from the heat and blend with an immersion blender (or blender/food processor) and set aside to cool. This can also be done a day in advance and stored in the fridge.
Whipped Cream Frosting
- Before mixing, place the bowl of stand mixer and the whisk attachment in the freezer or fridge for 15 minutes. This helps the cream whip up best.
- Add the cream cheese, powdered sugar, and vanilla and beat on low speed until combined and smooth.4 oz cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla paste or extract
- With the mixer on medium low speed, drizzle in the heavy cream. Whip for about one minute, then turn to high and whip until stiff peaks form.4 cups heavy whipping cream
- Place in the fridge until ready to use.
Cake Assembly
- Using a serrated knife, cut the cake into three horizontel even disc layers. Place the first layer onto a cake stand (or whatever you want to serve it on) and slide parchment paper under the cake to keep your stand clean.
- Using a pastry brush (or a spoon), fully coat the top of the first cake layer with the simple syrup.
- Add a dollop of whipped cream to the top and spread evenly over the cake layer, reaching the whole way to the sides. Layer half of the sliced strawberries evenly over the whipped cream, then add another dollop of whipped cream and spread it evenly to cover the strawberries.1 lb fresh strawberries
- Add the middle layer of cake and gently push down so you remove any gaps in the strawberries and whipped cream. Complete the same process with the simple syrup, whipped cream, strawberries, whipped cream.
- Before adding the final layer, add the simple syrup to the underside of the cake (the crumb side, not the browned side) then place the layer crumb-side down and lightly press down.
- Add the remaining whipped cream to the top and sides of the cake so it is fully covered. If using the strawberry puree, use a spatula to add small swipes of the puree to the tops and sides of the cake, then smooth it out to the desired texture.
Video
Notes
- Be sure to get the spatula to the very bottom of the bowl to incorporate all flour.
- Don't open the oven door until you're ready to check the cake.
- When closing the oven door, do not let it slam or the cake can fall.
- Don't cool the cake in an area that is overly cool or drafty or else the cake can fall.
Simi says
Callan this was such a fun one to make! The perfectly light summer recipe, and whole family approved. I've always felt too intimated to try making layer cakes in the past, but you made this so easy to follow/understand. Loved it!
Callan Wenner says
Omg this made my day!! I'm so happy to hear this, and really proud of you for tackling it!
Jazz says
Hi! Can I freeze the strawberry puree and simple syrup so it’s ready to use at a later time?
Callan Wenner says
Yes! The simple syrup may not totally freeze due to the high sugar levels, but it will keep in the fridge for at least a week and if it does freeze, then all good in the freezer for a couple of months!
STEPHANIE says
Wanted to make this as a birthday cake,
but decided to test it out beforehand and made this as a mother's day cake. It was so good! Sponge was light. I was a little worried fresh out of the oven. The syrup and some time to set and it was perfect. I cut back a little on the sugar because I didn't want it too sweet. Even my tiny nephew who does not like sweets was sneaking bites from everyone in the family. Will definitely be making this again!
Callan Wenner says
Ahh this is great news, Stephanie! The time to let everything mingle is key - so happy you enjoyed this! Thank you for trying it and reporting back.
Fani says
I made this sponge and I was so happy with the result!! Exactly the texture I was going for and it stacked beautifully!
Ive been trying to find a reliable sponge recipe and it seems I've hit the jackpot with this one, thank you!
I was wondering, how easy does it convert to other flavours? For example lemon zest to make it a lemon cake or cocoa powder for chocolate - are there any other tweaks I would have to make to the recipe?
Callan Wenner says
Hi Fani, so happy to hear this! Woo! You can very easily flavor the sponge with zests or your favorite extracts. Cocoa powder gets tricky as the flour would need to be reduced and a potential increase in liquid. I can't reliably give you a simple swap for the cocoa without testing it, but I will add a chocolate sponge cake to my list to tackle!
Robin says
I think I need help understand the amount of cream cheese called for in the metric vs. US customary. The recipe calls for 4 ounces of cream cheese but the metric requires 227 grams. However, the packaging on my cream cheese says 8 ounces is 226 grams. We went ahead and used the entire 8 ounces and have our fingers crossed. Can you help clarify things for me?
Callan Wenner says
Hi Robin, this is definitely an error in measurement and I'm SO sorry. It should be 113g cream cheese and I've just updated the recipe card. However, it will stll work with 8oz but will be tangier and a bit thicker. I hope it all turned out and that you still enjoyed it. Please accept my sincere apologies for the confusion and inaccuracy.
Lala says
Was a hit at our house and really loved the cake part..: I think next time I will use slightly more cream cheese to help whipped cream frosting stand up more. Really loved the strawberry puree, strawberry syrup and fresh strawberries- elevated this cake into something extra special. Thanks for sharing.
Callan Wenner says
Hi Lala, so glad everyone enjoyed it! Good idea on extra cream cheese for stability!
Sue Roman says
I made this for a friend's birthday she loved it! Now she wants me to make a 19x14 sheet cake. Would that be 3x the recipe?
Callan Wenner says
Hi Sue, while I haven't tried, I think you'd actually be ok just doubling the recipe for a 9x13"! I think 3x would make it too thick. Unless you're planning to split and fill the sheet cake, then I'd 3x it. Use a metal pan if you have one, and don't grease the sides so the sponge can crawl up!
Marlene Steinour says
I made Callan's strawberry shortcake recipe following her directions to the T. The cake has a considerable amount of steps to complete, but well worth it. The cake is amazing! I may skip the optional strawberry swirl next time just to save time. A+ recipe! Thank you Callan.
Tanya says
Hi!
I have store bought whipped cream, I usually just add powder sugar and vanilla to make it into a frosting. Would the cream cheese be a good addition to it?
Callan Wenner says
Hi Tanya, the cream cheese is used to stabilize the whipped cream so it doesn't slide off the cake and can help it keep a bit longer! I've never tried incorporating it with store bought whipped cream. You'd need to beat the cream cheese down when very soft and then fold it into the whipped cream.
Pam says
Hi! If I was to make the cake recipe in a 9x13 pan should I increase the ingredients??? Want to make a layered slab cake for a large party
Thank you
Callan Wenner says
Hi Pam - I'd double the entire recipe just to be sure you have enough! Use a metal 9x13 if you have one, and DON'T grease the pan so the cake can crawl up the sides. This sounds like a fun rendition...I'd love to hear how it turned out!
ellyn says
Thank you so much for putting the ingredients After each step. That is so helpful when you’re using your phone to make the recipe.
Callan Wenner says
Thank you for this great feedback, and glad it was helpful!
Renee says
I’m not a fan of sponge cake, can I use a vanilla cake instead or will the simple syrup make it soggy?
Callan Wenner says
Hi Renee, I haven't tried making it with a standard vanilla cake, but I think you'd be ok. I'd reduce the amount of simple syrup you put on each layer slightly, and would probably try to eat it fresh instead of allowing it to sit as the recipe recommends with the sponge cake. Let me know if you try it!
Norfolkcookingmonster says
Amazing recipe! Is light, is creamy, is delicious and full of taste. And is fresh. Thanks a lot for such beautiful content 💕
Callan Wenner says
Thanks so much for making it and sharing your feedback!
Deb says
Can I use 3 separate cake pans?
Callan Wenner says
Hi Deb, theoretically, yes, but it will be a very short bake time! I haven't tried so I would start checking before the 10 minute mark for doneness.
Jen says
I used 3 pans because I didn’t have confidence in my ability to evenly slice the same cake twice. They worked perfectly! I checked after 10 minutes as recommended, and ended up baking for 15 minutes altogether.
Callan Wenner says
Ahh fabulous!! Thanks for reporting back, so glad it worked for you.
Camry Coleman says
My sister loves strawberry shortcake so i used this recipe for her birthday cake and it came out great! I followed the instructions exactly and was super careful with folding at the end and my cake didn’t fall!
Callan Wenner says
Ahh yay!! Wonderful news, sounds like you aced it! Thanks so much for reporting back.
Nonna says
I'm sad to say that this recipe did not work for me. I was so excited to try it for my grandson's birthday cake. He is a big fan of strawberry. I read the recipe over several times, watched the video and proceeded to make the cake. The cake did not rise for me. I'm sad to say that I did not stop there... I attempted it a second time, carefully following each step...same results. I went back to an old favorite recipe for my third attempt at his birthday cake which came out perfect. I am a seasoned baker and I'm still baffled as to why this recipe failed me twice. I hope you have better luck than I had with this recipe.
The Cozy Plum says
Hi Nonna, I'm so sorry to hear this didn't turn out for you. It is a notoriously tricky sponge - a few other readers had previously said they also struggled with it. I went back and tested a new sponge cake recipe that isn't as finicky and have updated the recipe card and post to use the new recipe that I'm certain you will find better success with!
Luisa says
I was super excited to make this cake for my sisters birthday tomorrow but I’m sad to say my didn’t turn out right, the cake didn’t rise. I’m not sure if I over mixed it or maybe it was the lemon zest that I added but it was about a half inch high, definitely can’t make it into 3 layers.
The Cozy Plum says
Hi Luisa, I'm sorry to hear this cake didn't work out for you. Genoise is a tricky batter and can easily be over mixed and completely fall if not folded properly, which sounds like this may have been the case here.
Megan says
So freaking good! This was my first time making a genoise sponge and your instructions made it so easy to follow. I got rave reviews from the family picnic I brought it to!
The Cozy Plum says
I am so happy to hear this news! A genoise sponge can be tricky, so I'm glad to hear the instructions helped you 🙂
Maria says
Hi what can we do when strawberries are out of season? Frozen???
Callan Wenner says
Hi Maria, if you can't find suitable strawberries that taste good fresh, I'd lightly macerate them to help bring out the sugars and flavor. Toss the sliced strawberries in about 2 tablespoons of sugar and let them sit for about an hour (tossing them occasionally) before layering them into the cake (drain the juices out). Otherwise, you could do this with other soft berries like blueberries, raspberries, or blackberries if those are better options!
Donna says
I was very that the sponge cake didn't rise properly. I followed the directions to a T, gently folding in a J formation both the sifted flour and the stiff-peaked egg whites. I'm going to attempt at least one scoring/slicing to obtain two layers. I've made sponge cake before and it turned out perfectly. Not this one. This cake is for my husband's birthday.
Callan Wenner says
Hi Donna, so sorry to hear the sponge didn't turn out. This is the first I've heard of an unsuccessful attempt with the rise. It does sound like you did everything right, though. Just checking, you did NOT grease the springform, correct?