Description
This Strawberry Shortcake Cake is a light and fluffy dessert featuring layers of delicate sponge cake soaked in a homemade strawberry syrup, filled and frosted with rich whipped cream and fresh strawberry slices. A luscious strawberry compote and cream cheese whipped cream add depth of flavor, making it an irresistible treat perfect for gatherings.
Ingredients
Scale
Cake Batter
- 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 Compote
- 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
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 prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt until evenly combined.
- Whip Egg Whites: In a clean mixing bowl, whip the egg whites with lemon juice or vinegar until foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form.
- Prepare Egg Yolk Mixture: In another bowl, beat the egg yolks with the remaining sugar until the mixture is pale and fluffy. Slowly drizzle in the vegetable oil, warm water, and vanilla extract while continuing to mix.
- Combine Ingredients: Gently fold the dry ingredients and whipped egg whites alternately into the yolk mixture. Be careful not to overmix to maintain a light batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until the cake is golden on top and set in the center. Let the cake cool completely before assembling.
- Make Strawberry Syrup: In a small saucepan, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries. Simmer until sugar dissolves and strawberries soften. Remove from heat and let cool.
- Prepare Strawberry Compote: In another saucepan, cook ½ pound strawberries with 3 tablespoons sugar over medium heat. Stir in a slurry made from ½ tablespoon cornstarch and 1 tablespoon water. Continue to simmer until thickened, then blend until smooth and cool completely.
- Make Cream Cheese Whipped Cream: Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Gradually drizzle in heavy whipping cream and whip until stiff peaks form.
- Slice Cake Layers: Carefully slice the cooled cake horizontally into three even layers.
- Soak Cake Layers: Generously brush each cake layer with the prepared strawberry syrup to add moisture and flavor.
- Assemble Cake: Spread a layer of cream cheese whipped cream on the bottom cake layer, then scatter sliced fresh strawberries on top. Repeat with the next layer, then top with the final cake layer.
- Frost the Cake: Use the remaining whipped cream to frost the entire outside of the cake evenly.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to set before slicing and serving.
Notes
- Ensure egg whites are beaten to stiff peaks for a light and airy cake texture.
- Be gentle when folding ingredients to avoid deflating the batter.
- The strawberry syrup helps keep the cake moist while adding a fresh fruity flavor.
- The strawberry compote can be served alongside the cake or swirled into the whipped cream for extra flavor.
- For best results, use fresh, ripe strawberries for maximum sweetness and color.
- This cake can be made a day ahead and chilled, which enhances the flavor and texture.
