Description
A light and airy Strawberry Shortcake Cake featuring layers of fluffy cake soaked in strawberry syrup, filled and frosted with smooth cream cheese whipped cream and fresh strawberries. This classic dessert combines a tender sponge with rich, creamy frosting and vibrant strawberry flavors for a delightful treat perfect for special occasions.
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 Puree
- ½ pound strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Cream Cheese Whipped Cream
- 4 ounces cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups heavy whipping cream
Additional
- 1 pound fresh strawberries, sliced (for filling and decoration)
Instructions
- Preheat 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 after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Whip Egg Whites: Using a mixer, whip the egg whites with the lemon juice or white vinegar until foamy. Gradually add half the sugar (½ cup) and continue beating until stiff peaks form.
- Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks with the remaining ½ cup sugar until the mixture is pale and fluffy. Slowly drizzle in the vegetable oil, warm water, and vanilla extract while continuing to beat until combined.
- Combine Mixtures: Gently fold the dry ingredients and whipped egg whites alternately into the egg yolk mixture. Be careful not to overmix to maintain the batter’s light texture.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes until the cake is golden on top and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Make Strawberry Syrup: In a small saucepan, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries. Bring to a simmer and cook until the sugar dissolves and flavors meld. Remove from heat and cool to room temperature.
- Prepare Strawberry Puree: In another saucepan, cook ½ pound strawberries with 3 tablespoons sugar over medium heat. Stir in a slurry of ½ tablespoon cornstarch mixed with 1 tablespoon water. Simmer until thickened, then blend until smooth. Cool completely.
- Make Cream Cheese Whipped Cream: Beat the cream cheese with powdered sugar and vanilla extract until smooth. Gradually add the heavy whipping cream and whip until stiff peaks form, making a luscious frosting.
- Slice Cake Layers: Once the cake is cooled, slice it horizontally into three even layers for assembling.
- Brush with Syrup: Generously brush each cake layer with the prepared strawberry syrup to keep layers moist and flavorful.
- Layer Cake with Cream and Strawberries: Spread a layer of cream cheese whipped cream on each cake layer and top with sliced fresh strawberries, then stack the layers.
- Frost and Chill: Frost the entire cake with the remaining whipped cream. Chill the assembled cake in the refrigerator for at least 2 hours before serving to set and enhance flavors.
Notes
- Ensure egg whites reach stiff peaks for a light and fluffy cake texture.
- Do not overmix the batter once folding in dry ingredients to maintain airiness.
- Allow the cake to cool completely before slicing to prevent crumbling.
- The strawberry syrup keeps the cake moist and adds extra strawberry flavor.
- The cream cheese whipped cream provides a rich yet light frosting that complements the strawberries beautifully.
- Chilling the cake is essential for the frosting to set firmly before serving.
