Strawberry Shortcake Cake

This strawberry shortcake cake transforms the beloved summer classic into an elegant layered dessert. The light vanilla sponge cake soaks up strawberry simple syrup while fresh berries and lightly sweetened whipped cream create a showstopping treat that delivers all the nostalgic flavors in cake form.

I created this recipe for my daughter's birthday after she requested something special with strawberries. The cake disappeared so quickly that I now make two whenever we host summer gatherings.

Ingredients

• All purpose flour: creates the perfect light crumb without being too delicate
• Egg whites: whipped separately ensure maximum volume and fluffiness
• Lemon juice: stabilizes the meringue for a reliable rise every time
• Granulated sugar: divided between meringue and yolks for ideal texture
• Vegetable oil: provides moisture without weighing down the cake
• Fresh strawberries: both inside and as decoration offer bright flavor
• Heavy cream: creates a stable frosting that holds up beautifully
• Cream cheese: adds subtle tanginess and helps stabilize the whipped cream

Step-by-Step Instructions

Prepare the cake batter:

Begin by separating room temperature eggs completely. Whip egg whites with acid and sugar until they form stiff glossy peaks that stand up straight when the whisk is lifted. The meringue should look shiny and hold its shape firmly without flopping over.

Create the yolk mixture:

Whip egg yolks with remaining sugar until they become noticeably lighter in color and double in volume. The mixture should fall from the beater in thick ribbons that sit on the surface momentarily before disappearing. This process incorporates crucial air into the batter.

Add liquids gradually:

With the mixer running, slowly stream in oil until fully incorporated, then add warm water and vanilla in a thin stream. These wet ingredients provide moisture while maintaining the volume you've developed in the yolk mixture.

Combine with care:

Gently fold sifted dry ingredients and meringue alternately into the yolk mixture using a wide rubber spatula. Cut through the center, sweep across the bottom, and fold up and over repeatedly. This technique preserves air bubbles for maximum rise.

Bake to perfection:

Pour batter into prepared pan and bake without opening the oven door prematurely. The cake should spring back when touched lightly in the center and show a golden brown top. Cool briefly before removing from pan.

Make the simple syrup:

Simmer water, sugar and strawberries until sugar fully dissolves and strawberry flavor infuses the liquid. The syrup should coat the back of a spoon lightly and take on a pink hue from the berries.

Prepare stabilized whipped cream:

Whip cold cream with cream cheese, powdered sugar and vanilla until stiff peaks form. The cream should stand up firmly when the beater is lifted and have a spreadable consistency that holds its shape when sliced.

Layer with precision:

Brush each cake layer generously with strawberry syrup before adding whipped cream and fresh berries. Apply gentle pressure when stacking to eliminate air pockets without crushing the delicate sponge or forcing out the filling.

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You Must Know

• The sponge cake technique creates a much lighter texture than traditional biscuit shortcake
• This cake needs to rest at least 2 hours before serving for flavors to meld
• The strawberry syrup step cannot be skipped as it provides crucial moisture
• Properly assembled, this cake will maintain its structure for perfect slices

The strawberry simple syrup completely transforms this cake. I discovered its importance after making a dry version years ago. Now I keep extra syrup in a squeeze bottle to add more as needed when serving, especially for those who enjoy an extra moist cake experience.

Working With Seasonal Berries

Summer strawberries truly shine in this recipe, offering natural sweetness and vibrant color. Look for bright red berries with minimal white shoulders for the sweetest flavor. When strawberries aren't at their peak, try roasting them with a sprinkle of sugar before adding to the cake to concentrate their flavor. This simple trick transforms even off season berries into something spectacular.

Make Ahead Tips

This cake actually improves with a little time in the refrigerator. The flavors meld beautifully and the simple syrup continues to soak into the sponge. You can prepare the cake layers up to two days ahead and store wrapped in plastic at room temperature. The simple syrup and strawberry puree can be made three days ahead and refrigerated. Assemble the cake at least two hours before serving for best results, but no more than 24 hours to prevent the cream from breaking down.

Serving Suggestions

Serve this cake slightly chilled for the best texture and flavor. A dessert fork and small plate are all you need for formal presentations. For casual gatherings, consider making individual servings by cutting small rounds from the cake layers and assembling in clear glasses for a stunning trifle effect. A light dusting of powdered sugar just before serving adds an elegant finishing touch without overwhelming the delicate flavors.

Troubleshooting Tips

• Prevent soggy cake by applying simple syrup gradually with a pastry brush
• Avoid whipped cream disasters by using very cold equipment and cream
• Keep the cake stable by chilling between layers if your kitchen is warm
• Fix sunken cake centers by trimming to create even layers and filling gaps with extra cream

Frequently Asked Questions

→ How do I prevent the sponge cake from falling?

Ensure to fold the ingredients gently to retain air, avoid opening the oven while baking, and cool the cake in a non-drafty area.

→ Can I make this cake in advance?

Yes, the sponge cake can be baked in advance, wrapped tightly, and frozen for up to two months. Thaw at room temperature before assembling.

→ What’s the best way to layer the cake?

Cut the sponge into even layers, brush with strawberry syrup, add whipped cream followed by strawberries, and repeat for each layer before frosting.

→ Can I use store-bought whipped cream?

Yes, store-bought whipped cream can be used, but freshly whipped cream with a hint of vanilla adds a richer flavor.

→ How should I store the cake?

Store the cake in the refrigerator for up to 2-3 days, covering any exposed sections with plastic wrap to prevent drying out.

→ Can I use other fruits instead of strawberries?

Yes, you can substitute strawberries with other fresh fruits like raspberries, blueberries, or peaches for a different flavor.