Strawberry Shortcake Cake: The Dreamy 1-Bowl Recipe

5 de July de 2025

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Strawberry Shortcake Cake is the dessert that screams summertime to me! I remember helping my grandma pick fresh strawberries from her garden, their sweet scent filling the air. This isn’t just any cake; it’s a light and airy vanilla sponge soaked in strawberry simple syrup, layered with juicy strawberries and fluffy whipped cream. I always add a touch of lemon to my whipped cream – it brightens the whole thing up! It’s my go-to recipe for an elegant homemade strawberry dessert that’s surprisingly simple to make. If you’re looking for an impressive cake for a special occasion or just craving a taste of sunshine, this layered strawberry cake is a winner. Let’s get cooking.

Why You’ll Love This Strawberry Shortcake Cake

Trust me; this strawberry cake recipe is a total crowd-pleaser! Here’s why you’ll be obsessed:

It features a light and fluffy vanilla sponge that practically melts in your mouth.
Every bite is bursting with fresh strawberry flavor – it’s like summer in a cake!
The perfect balance of sweetness from the syrup and cream.
It looks impressive, but it’s surprisingly easy to make – even I can do it!
It’s ideal for special occasions, summer BBQs, or just a regular Tuesday (because why not?).
This homemade cake is a delightful twist on a classic dessert—a guaranteed hit!

Ingredients for Strawberry Shortcake Cake

Okay, gather ’round! Here’s what you’ll need to whip up this incredible homemade strawberry dessert. Don’t skimp on quality—it makes a difference!

Sponge Cake: 1⅔ cups all-purpose flour, 1 tsp baking powder, ¼ tsp kosher salt, 4 large eggs (separated), ½ tsp lemon juice, 1 cup granulated sugar (divided), ¼ cup vegetable oil, ¼ cup warm water, 1 tsp vanilla extract. (Flour provides the structure, eggs add richness and lift, and the vanilla? Pure magic!)
Strawberry Simple Syrup: ¾ cup water, ¾ cup granulated sugar, ½ cup sliced strawberries. (This syrup is KEY—it soaks into the cake, adding moisture and intensifying that strawberry flavor!)
Strawberry Puree: ½ lb strawberries, 3 Tbsp sugar, ½ Tbsp cornstarch, 1 Tbsp water. (Okay, this is optional, but trust me, it adds a concentrated burst of strawberry flavor and a beautiful color!)
Whipped Cream Frosting: 4 oz cream cheese, ¾ cup powdered sugar, 1 tsp vanilla extract, 4 cups cold heavy whipping cream. (The cream cheese adds a bit of tang and stabilizes the frosting, while the heavy cream gives it that light, airy texture we all love.)
Strawberries for Filling: 1 lb fresh strawberries, sliced. (Gotta have the star of the show! Fresh strawberries add the perfect juicy bite and that classic strawberry shortcake flavor.)

How to Make Strawberry Shortcake Cake

Alright, let’s get down to business! Here’s how to make this stunning homemade strawberry dessert, step by delicious step. Don’t worry, I’ll walk you through it!

Step 1: Preheat your oven to 350°F (180°C). Grab a 9-inch cake pan (springform works great!) and line the bottom with parchment paper. This ensures your cake comes out easily.
Step 2: In a mixing bowl, whisk together 1⅔ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp kosher salt. Set it aside for now. This is our dry squad, ready to give structure to our cake.
Step 3: In the bowl of your stand mixer (or a large bowl if you’re going old-school with a hand mixer!), add 4 egg whites and ½ tsp lemon juice. Whip on medium speed until foamy, then slowly add half of the sugar (from the 1 cup). Crank it up to medium-high and whip until stiff, glossy peaks form. You should be able to turn the bowl upside down without it all falling out (but maybe don’t actually do that!). This meringue is what makes our cake light and airy.
Step 4: In the same bowl (no need to wash it!), add the 4 egg yolks and the remaining sugar. Beat on medium speed until pale, fluffy, and doubled in volume. It should look like a lemon-colored cloud.
Step 5: With the mixer running on medium speed, slowly pour in ¼ cup vegetable oil, then ¼ cup warm water, and 1 tsp vanilla extract. Mix for another minute until everything is well combined.
Step 6: Now for the folding! Gently sift ⅓ of the dry ingredients into the egg yolk mixture and fold it in with a rubber spatula. Then add ⅓ of the egg whites and fold in until no streaks remain. Repeat with the remaining flour and egg whites, being careful not to overmix. Overmixing = tough cake, and nobody wants that!
Step 7: Pour the batter into your prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool on a wire rack for 5 minutes, then run a knife around the edges and remove the cake from the pan to cool completely.
Step 8: While the cake is cooling, let’s make the strawberry simple syrup. In a saucepan, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries. Simmer over medium heat until the sugar dissolves. Let it cool completely.
Step 9: If you’re using the strawberry puree (and you should!), cook ½ lb strawberries, 3 Tbsp sugar, ½ Tbsp cornstarch, and 1 Tbsp water in a saucepan over medium-low heat until the strawberries are soft. Blend until smooth with an immersion blender. Let it cool.
Step 10: For the whipped cream frosting, beat 4 oz cream cheese, ¾ cup powdered sugar, and 1 tsp vanilla extract until smooth.
Step 11: Gradually add 4 cups cold heavy cream and whip until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
Step 12: Once the cake is completely cool, use a serrated knife to slice it into three even layers.
Step 13: Time to assemble! Place the first layer on a cake stand and brush generously with strawberry simple syrup. Spread with whipped cream and top with sliced strawberries. Repeat with the second layer.
Step 14: Place the final cake layer on top and frost the entire cake with the remaining whipped cream. Drizzle with strawberry puree, if desired. Now, step back and admire your masterpiece!

Pro Tips for the Best Strawberry Shortcake Cake

Want to take your homemade strawberry cake to the next level? Here are a few of my go-to secrets for a truly unforgettable dessert. Trust me on these!

What’s the secret to perfect strawberry shortcake cake?

It’s all about the eggs! Using room temperature eggs for the sponge cake is a game-changer. They whip up so much better, giving you that incredible volume and airy texture that makes this dessert divine. Trust me, it makes a HUGE difference!

Can I make strawberry shortcake cake ahead of time?

Absolutely! You can totally break down the process to make things easier. Bake the sponge cake and prepare the strawberry simple syrup and puree a day in advance. Just store them separately until you’re ready to assemble. That way, the cake doesn’t get soggy, and you’re not stuck in the kitchen all day!

How do I avoid common mistakes with strawberry shortcake cake?

Overmixing that sponge cake batter is a big no-no. Be gentle when you’re folding in the ingredients. Overmixing develops the gluten, and you’ll end up with a tough cake instead of the light and airy dream we’re going for. So easy does it!

Best Ways to Serve Strawberry Shortcake Cake

Okay, so you’ve made this gorgeous strawberry cake recipe, now what? Here’s how I like to serve it up to really wow everyone!

First off, serve it chilled or at room temperature – either way, it’s divine!
For a little extra pizzazz, garnish each slice with extra fresh strawberries and a light dusting of powdered sugar. It makes it look so fancy!
Want to take it over the top? Pair a slice of this layered strawberry cake with a scoop of creamy vanilla ice cream or an extra dollop of whipped cream. Trust me; you won’t regret it!
But honestly, my favorite way to enjoy this homemade strawberry dessert is as a beautiful centerpiece for birthdays, holidays, or even just casual summer gatherings. It’s always a showstopper!

Nutrition Facts for Strawberry Shortcake Cake

Alright, let’s talk numbers! Here’s a peek at what one slice of this glorious homemade strawberry dessert packs. Keep in mind, these are estimates, okay?

Serving Size: 1 slice
Calories: 548 kcal
Fat: 30g
Protein: 5g
Carbohydrates: 65g
Fiber: 2g
Sugar: 40g
Sodium: 150mg
Cholesterol: 120mg

Please note: This nutritional information is an estimate and can vary based on the exact ingredients you use. But hey, it’s cake, so let’s enjoy it!

How to Store and Reheat Strawberry Shortcake Cake

Okay, so you’ve somehow managed to resist eating the entire strawberry shortcake cake in one sitting (I salute you!). Here’s how to keep those leftovers tasting their best:

Store any leftover Strawberry Shortcake Cake in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to 3 days—if it lasts that long!
I really don’t recommend freezing this particular homemade strawberry dessert. The whipped cream can get a little weird and icy when it thaws, and nobody wants that!
As for reheating? Nah, just enjoy it cold or at room temperature! This layered strawberry cake is perfect straight from the fridge. Trust me, that cool cream and those juicy berries are just what you need!

Frequently Asked Questions About Strawberry Shortcake Cake

Got questions about this luscious strawberry cake recipe? I’ve got answers! Here are a few of the most common things folks ask me, along with my tried-and-true tips.

Can I use a different type of cake for this recipe?

Sure thing! While I adore the light and airy vanilla sponge cake, you can definitely mix it up. A classic vanilla cake or even a pound cake would work beautifully. If you’re wondering what other cakes work well with strawberries and whipped cream, think light and not-too-sweet. Keep in mind, though, that if you use a denser cake, you might need to adjust the amount of simple syrup you use so it doesn’t get too soggy. How would I adjust the recipe if using a denser cake? I’d start with using half the simple syrup and adding more as needed. Taste as you go!

Can I use frozen strawberries?

Okay, so fresh strawberries are definitely my preference, but I get it—sometimes you gotta work with what you’ve got! Will frozen strawberries affect the flavor or texture? Yes, a bit. Frozen strawberries tend to release more water when they thaw, which can make them a little mushy. If you do use frozen, make sure to thaw them completely and drain off any excess liquid before using them in the filling or puree. Do I need to thaw the strawberries before using them? Yes, definitely thaw them! And maybe toss them with a little extra sugar to help draw out some of that excess moisture.

How do I prevent the cake from becoming soggy?

Ah, the dreaded soggy cake! Don’t worry, I’ve got you covered. The key is to be mindful of how much simple syrup you’re using. What is the best way to apply the simple syrup? I like to use a pastry brush to gently soak each layer, making sure it’s evenly moistened but not drowning. Also, should I assemble the cake right before serving? Ideally, yes! If you assemble it too far in advance, the syrup will have more time to soak in, potentially leading to sogginess. If you need to make it ahead, I’d recommend waiting to add the syrup until just before serving.

Variations of Strawberry Shortcake Cake You Can Try

Want to switch things up with this amazing homemade strawberry dessert? Here are a few fun twists that I think you’ll absolutely love. They’re all easy to do, and each one gives this cake a totally different vibe!

Gluten-Free: Got gluten sensitivities? No problem! Just use a gluten-free flour blend for the sponge cake. Make sure it’s a blend designed for baking, and you’ll have a delicious gluten-free strawberry cake in no time!
Vegan: Yep, you can totally make a vegan version! Substitute the eggs with applesauce or flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), and use your favorite plant-based whipped cream. Voila, a guilt-free, animal-friendly layered strawberry cake!
Grilled: Want to add a smoky twist? Grill slices of the sponge cake for a few seconds on each side before assembling. The slight char adds a whole new layer of flavor.
Lemon: For a zesty kick, add lemon zest and juice to both the sponge cake batter and the whipped cream. This lemon strawberry shortcake is bright, refreshing, and totally irresistible!