Description
This Strawberry Shortcake Cake is a light and fluffy dessert featuring layers of tender cake soaked in strawberry syrup, filled and frosted with luscious cream cheese whipped cream, and topped with fresh strawberries. Perfect for spring and summer gatherings, this classic treat combines the sweetness of fresh berries with the delicate texture of a homemade sponge cake.
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 Filling
- 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 ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Whip Egg Whites: Using an electric mixer, whip the egg whites with the lemon juice until they become foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form. Set aside.
- 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 beat.
- Combine Mixtures: Carefully fold the dry ingredients and the whipped egg whites alternately into the egg yolk mixture without overmixing to maintain the batter’s lightness.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the cake is golden brown and set. Remove from the oven and let cool completely before assembling.
- Make Strawberry Syrup: In a small saucepan, combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries. Bring to a simmer and cook briefly, then strain and cool the syrup to brush on the cake layers.
- Prepare Strawberry Puree Filling: Cook ½ pound strawberries with 3 tablespoons sugar in a saucepan. Stir in a slurry made from cornstarch and water, then simmer until thickened. Blend the mixture until smooth and cool before using.
- Make Cream Cheese Whipped Cream: Beat the cream cheese with powdered sugar and vanilla extract until smooth. Gradually add heavy whipping cream and continue beating until stiff peaks form.
- Slice Cake Layers: Carefully slice the cooled cake horizontally into three even layers using a serrated knife.
- Soak Cake Layers: Generously brush each layer with the prepared strawberry syrup to add moisture and flavor.
- Layer Cake: Spread a layer of the cream cheese whipped cream on the first cake layer, add sliced fresh strawberries, then repeat for the second layer.
- Frost Cake: Cover the entire cake with the remaining whipped cream, smoothing it out for an even finish.
- Chill the Cake: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the frosting to set before serving.
Notes
- Ensure the egg whites are whipped to stiff peaks for a light and airy cake texture.
- The strawberry syrup can be prepared ahead of time and refrigerated.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Handle the cake layers gently when slicing to avoid crumbling.
- Chilling the cake helps set the frosting and enhances flavor melding.
