Strawberry Shortcake Cake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
1⅔ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
¼ teaspoon kosher salt
04 -
4 large eggs, separated, at room temperature
05 -
½ teaspoon lemon juice or white vinegar
06 -
1 cup granulated sugar, divided
07 -
¼ cup vegetable oil
08 -
¼ cup warm water
09 -
1 teaspoon vanilla paste or extract
→ Strawberry Simple Syrup
10 -
¾ cup water
11 -
¾ cup granulated sugar
12 -
½ cup sliced strawberries
→ Strawberry Puree (optional for decorating)
13 -
½ lb strawberries
14 -
3 tablespoons sugar
15 -
½ tablespoon cornstarch
16 -
1 tablespoon water
→ Whipped Cream Frosting
17 -
4 oz cream cheese
18 -
¾ cup powdered sugar
19 -
1 teaspoon vanilla paste or extract
20 -
4 cups cold heavy whipping cream
→ Strawberries for Filling
21 -
1 lb fresh strawberries, sliced
# Instructions:
01 -
Preheat oven to 350℉/180℃. Line the bottom of a 9-inch cake or springform pan with parchment paper. In a bowl, whisk together flour, baking powder, and salt. Set aside.
02 -
In a stand mixer with whisk attachment, add egg whites and lemon juice (or vinegar). Whisk on medium speed until foamy. Gradually add half of the sugar and whisk on medium-high speed until stiff, glossy peaks form.
03 -
In the same mixer bowl, beat egg yolks with the remaining sugar on medium speed until pale, fluffy, and doubled in volume. Slowly incorporate the oil, then water and vanilla, mixing thoroughly.
04 -
Sift ⅓ of the flour mixture into the egg yolk mixture and gently fold. Add ⅓ of the egg whites. Repeat until all flour and egg whites are incorporated, ensuring no streaks remain.
05 -
Pour batter into the prepared pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to finish cooling.
06 -
In a saucepan over medium heat, combine water, sugar, and strawberries. Stir until sugar dissolves. Cool completely before use.
07 -
In a saucepan over medium-low heat, cook strawberries and sugar until softened, about 5-7 minutes. Add cornstarch slurry (cornstarch mixed with water) and cook until thickened. Blend and cool.
08 -
Chill mixer bowl and whisk attachment. Beat cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream, whipping until stiff peaks form. Refrigerate until ready to use.
09 -
Slice sponge cake into three even layers. Place the first layer on a serving plate, coat with syrup, and spread whipped cream. Layer half the strawberries, followed by more whipped cream. Repeat with the second layer. Top with the third layer, coat in whipped cream, and decorate with strawberries or puree.
# Notes:
01 -
Store the cake in the fridge for up to 2-3 days, covering exposed sections with plastic wrap.
02 -
Do not open or slam the oven door while baking to avoid deflating the sponge cake.
03 -
Sponge cake can be frozen for up to two months if wrapped tightly in plastic wrap.