Description
This strawberry shortcake cake is made with a light, fluffy vanilla sponge cake soaked in strawberry simple syrup, fresh strawberries, and lightly sweetened whipped cream. It’s all layered together to make an upscale version of the summertime classic.
Ingredients
Scale
- Sponge Cake:
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar (divided)
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla paste or extract
- Strawberry Simple Syrup:
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
- Strawberry Puree (optional for decorating):
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
- Whipped Cream Frosting:
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups cold heavy whipping cream
- Strawberries for Filling:
- 1 lb fresh strawberries, sliced
Instructions
- Sponge Cake: Preheat the oven to 350℉/180℃ and line the bottom of 9″ cake or springform pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and lemon juice (or vinegar) and whisk on medium speed until foamy.
- With the mixer running, slowly pour in half of the sugar and increase the speed to medium high speed until stiff, glossy peaks form. The meringue will stand up as a stiff peak on the tip of the whisk.
- Use a rubber spatula to scrape out the meringue into a separate bowl.
- Add the egg yolks and remaining sugar to the bowl of the stand mixer and mix on medium speed with the whisk attachment until pale in color, fluffy and doubled in volume, and ribbons form.
- With the mixer running on medium speed, slowly pour in oil then scrape down the sides. Turn the mixer back on to medium and slowly pour in the water and vanilla. Mix for another minute.
- Use a fine mesh sieve to sift ⅓ of the flour mixture into the egg yolk mixture and fold it in with a rubber spatula. Then, add ⅓ of the egg whites and fold it in until no streaks remain.
- Repeat the process with the remaining flour mixture and egg whites, taking care to get the spatula to the very bottom of the bowl. Take care not to over mix, but very gently fold.
- Pour the batter into the prepared pan, and bake for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then run an offset spatula or knife around the sides and remove the cake from the pan to finish cooling.
- Strawberry Simple Syrup: While the cake is cooling, combine the water, sugar and strawberries in a saucepan over medium heat. Stir until hot and the sugar has dissolved. Pour into a bowl or glass jar and let cool. This can also be done a day in advance and stored in the fridge.
- Strawberry Puree (optional): In a saucepan, cook the strawberries and sugar over medium low heat until the strawberries are easily mashed down with a spatula and develop juices, about 5 – 7 minutes.
- In a small bowl, mix the corn starch and water, then add to the strawberries and turn to medium high just until it bubbles.
- Remove the mixture from the heat and blend with an immersion blender (or blender/food processor) and set aside to cool. This can also be done a day in advance and stored in the fridge.
- Whipped Cream Frosting: Before mixing, place the bowl of stand mixer and the whisk attachment in the freezer or fridge for 15 minutes. This helps the cream whip up best.
- Add the cream cheese, powdered sugar, and vanilla and beat on low speed until combined and smooth.
- With the mixer on medium low speed, drizzle in the heavy cream. Whip for about one minute, then turn to high and whip until stiff peaks form.
- Place in the fridge until ready to use.
- Cake Assembly: Using a serrated knife, cut the cake into three horizontel even disc layers. Place the first layer onto a cake stand and slide parchment paper under the cake to keep your stand clean.
- Using a pastry brush (or a spoon), fully coat the top of the first cake layer with the simple syrup.
- Add a dollop of whipped cream to the top and spread evenly over the cake layer, reaching the whole way to the sides. Layer half of the sliced strawberries evenly over the whipped cream, then add another dollop of whipped cream and spread it evenly to cover the strawberries.
- Add the middle layer of cake and gently push down so you remove any gaps in the strawberries and whipped cream. Complete the same process with the simple syrup, whipped cream, strawberries, whipped cream.
- Before adding the final layer, add the simple syrup to the underside of the cake (the crumb side, not the browned side) then place the layer crumb-side down and lightly press down.
- Add the remaining whipped cream to the top and sides of the cake so it is fully covered. If using the strawberry puree, use a spatula to add small swipes of the puree to the tops and sides of the cake, then smooth it out to the desired texture.
Notes
- Consider making the strawberry simple syrup and strawberry puree a day in advance.
- Ensure your heavy whipping cream is cold for optimal whipping.
- Refrigerate the whipped cream frosting until ready to use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 548 kcal
- Sugar: 40g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: strawberry shortcake, cake, strawberry, whipped cream, dessert, vanilla sponge cake