Description
A light and fluffy Strawberry Shortcake Cake featuring layers of airy sponge cake soaked in homemade strawberry syrup, filled and frosted with creamy whipped cream and fresh strawberries. Perfect for spring and summer gatherings, this elegant dessert combines sweet strawberries with a delicate cream cheese whipped topping.
Ingredients
Scale
Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla extract
Strawberry Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Filling
- ½ pound strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Cheese Frosting
- 4 ounces cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups heavy whipping cream
Assembly
- 1 pound fresh strawberries, sliced
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Whip Egg Whites: In a clean mixing bowl, whip the egg whites with lemon juice until foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form, creating a light meringue base for the cake.
- Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale and fluffy. Slowly drizzle in vegetable oil, warm water, and vanilla extract while continuing to beat for a smooth texture.
- Combine Batter: Gently fold the dry ingredients into the egg yolk mixture alternately with the whipped egg whites, being careful not to overmix to maintain the batter’s airiness.
- Bake the Cake: Pour the prepared batter into the lined cake pan. Bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
- Make Strawberry Syrup: Combine water, sugar, and sliced strawberries in a saucepan. Bring to a simmer and cook until the sugar dissolves and strawberries soften. Remove from heat and let cool to room temperature.
- Prepare Strawberry Filling: In another saucepan, cook diced strawberries with sugar. Stir in a cornstarch slurry made from cornstarch and water, then simmer until the mixture thickens. Blend until smooth and set aside to cool.
- Prepare Whipped Cream Cheese Frosting: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually drizzle in heavy whipping cream and continue whipping until stiff peaks form, creating a creamy, stable frosting.
- Slice the Cake: Once cooled, slice the cake horizontally into three even layers for filling and assembly.
- Soak Cake Layers: Generously brush each cake layer with the prepared strawberry syrup to keep the cake moist and flavorful.
- Assemble Layers: Spread a layer of whipped cream cheese frosting onto the bottom cake layer, then add a layer of fresh sliced strawberries. Repeat for the middle layer and top with the final cake layer.
- Frost and Chill: Frost the entire assembled cake with the remaining whipped cream cheese frosting. Chill the cake in the refrigerator for at least 2 hours to set before serving.
Notes
- Use fresh, ripe strawberries for the best flavor in both the syrup and filling.
- Make sure to whip egg whites to stiff peaks for a light and airy cake texture.
- Allow the cake to cool completely before slicing to prevent crumbs and breakage.
- Chilling the assembled cake helps the frosting set and enhances the flavors.
- For an added touch, garnish the finished cake with extra fresh whole strawberries or mint leaves before serving.
