Name: Strawberry Shortcake Cake
Prep time: 40 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 4 large eggs, separated, at room temperature; 1/2 teaspoon lemon juice or white vinegar; 1 cup granulated sugar, divided; 1/4 cup vegetable oil; 1/4 cup warm water; 1 teaspoon vanilla paste or extract; 3/4 cup water; 3/4 cup granulated sugar; 1/2 cup sliced strawberries; 1/2 lb strawberries; 3 tablespoons sugar; 1/2 tablespoon cornstarch; 1 tablespoon water; 4 oz cream cheese; 3/4 cup powdered sugar; 1 teaspoon vanilla paste or extract; 4 cups cold heavy whipping cream; 1 lb fresh strawberries, sliced (for filling)

Why You’ll Love This Recipe

The sponge cake is airy and tender, providing the perfect base for fresh fruit.
Strawberry syrup infuses the cake layers with extra sweetness and flavor.
The whipped cream frosting is stabilized with cream cheese for a smooth, luxurious finish.
Fresh strawberries add a naturally sweet, vibrant touch.
Great for birthdays, gatherings, or summertime indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Make the sponge cake: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper (do not grease the sides).
In a bowl, sift together flour, baking powder, and salt. Set aside.
In another bowl, beat egg whites with lemon juice or vinegar until foamy. Gradually add ½ cup of the sugar and continue beating until stiff peaks form.
In a separate large bowl, whisk egg yolks with the remaining ½ cup sugar until pale and creamy. Add vegetable oil, warm water, and vanilla, mixing until combined.
Gently fold the dry ingredients into the yolk mixture until just combined.
Fold in the beaten egg whites in three additions, being careful not to deflate the batter.
Divide the batter evenly between the pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
Make the strawberry syrup: Combine water, sugar, and sliced strawberries in a saucepan. Bring to a boil, then simmer for 5 minutes. Strain and cool.
Make the optional strawberry puree: Blend strawberries with sugar, then cook with cornstarch and water until slightly thickened. Cool before using.
Prepare the whipped cream frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add cold heavy cream while whipping until stiff peaks form.
Assemble the cake: Slice each sponge cake in half horizontally to create four thin layers. Place the first layer on a serving plate, brush generously with strawberry syrup, spread with whipped cream frosting, and arrange sliced strawberries evenly. Repeat with remaining layers, finishing with frosting on top.
Decorate with extra strawberries and drizzle with strawberry puree if desired. Chill for at least 1 hour before serving.

Servings and timing

Serves 10–12 slices
Prep time: 40 minutes
Bake time: 20–25 minutes
Assembly and chilling: 1 hour
Total time: approximately 2 hours

Variations

Lemon twist: Add lemon zest to the sponge batter for a citrusy note.
Berry mix: Use a combination of raspberries, blueberries, and strawberries for a mixed berry version.
Chocolate lover’s touch: Spread a thin layer of chocolate ganache between the cake layers along with the strawberries.
Gluten-free: Substitute with a gluten-free flour blend suitable for sponge cakes.

Storage/Reheating

Store in the refrigerator, covered, for up to 3 days. The cake is best eaten fresh, as the strawberries release juice over time. Avoid freezing assembled cake; however, the sponge layers can be wrapped and frozen for up to 2 months before assembling.

FAQs

1. Can I use store-bought sponge cake?

Yes if you want to save time, a pre-made sponge or angel food cake will work well.

2. Do I have to make the strawberry syrup?

No, but it adds moisture and enhances the flavor of the cake layers.

3. Can I replace cream cheese in the frosting?

You can skip it, but the frosting will be less stable and may soften faster.

4. How do I prevent the sponge cake from deflating?

Gently fold in the egg whites and avoid overmixing the batter.

5. Can I make this ahead of time?

Yes assemble the cake up to one day before serving for best texture.

6. What’s the best way to slice the cake?

Use a long serrated knife and wipe it clean between cuts.

7. Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

8. Why is the cake not rising?

Make sure your eggs are at room temperature and that you beat the whites to stiff peaks.

9. Can I make the cake less sweet?

Reduce the sugar in the syrup or frosting to taste.

10. How do I store leftovers?

Keep slices covered in the refrigerator and consume within 3 days.

Conclusion

This Strawberry Shortcake Cake is a showstopper that blends soft sponge, juicy strawberries, and creamy frosting into every bite. Whether you make it for a celebration or a sunny afternoon treat, it’s a dessert that’s as beautiful as it is delicious.