Strawberry Shortcake Cake
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.
Servings: 12
Calories: 548kcal
Equipment
- 9-inch spring form pan or cake pan
- Immersion blender, blender, or food processor (if using strawberry puree)
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
Store the cake in the fridge for up to 2-3 days, covering any exposed pieces with plastic wrap.
Sponge cake tips:
- 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.
Nutrition
Calories: 548kcal | Carbohydrates: 55g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 152mg | Sodium: 131mg | Potassium: 207mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1263IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 1mg
