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Strawberry Shortcake Cake with Sponge Cake Recipe

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3.9 from 43 reviews

This Strawberry Shortcake Cake features a light and fluffy sponge cake layered with sweetened whipped cream and fresh strawberries. The cake is enhanced with a strawberry simple syrup to keep it moist and topped with a whipped cream frosting and optional strawberry puree for extra flavor and decoration. Perfect for spring and summer gatherings, it captures the essence of classic strawberry shortcake with a refined cake presentation.

Ingredients

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 heavy whipping cream, cold

Strawberries for Filling

  • 1 lb fresh strawberries, sliced

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, baking powder, and kosher salt. In a separate large bowl, beat the egg yolks with half of the sugar until pale and thick. Add vegetable oil, warm water, and vanilla extract to the yolk mixture and mix well. In another clean bowl, beat the egg whites with lemon juice or vinegar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Gently fold the flour mixture into the yolk mixture, then carefully fold in the beaten egg whites until fully incorporated. Pour the batter into a greased and floured cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  2. Make the Strawberry Simple Syrup: In a small saucepan, combine water, sugar, and sliced strawberries. Bring to a boil and then simmer for about 5 minutes. Remove from heat and strain out the strawberries. Allow the syrup to cool to room temperature.
  3. Prepare the Strawberry Puree (Optional): In a small saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool. This puree can be used for decorating the cake or drizzling on slices.
  4. Make the Whipped Cream Frosting: In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix until fully combined. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until smooth and fluffy.
  5. Assemble the Cake: Slice the cooled sponge cake horizontally into two or three layers. Brush each layer generously with the strawberry simple syrup to keep the cake moist. Spread whipped cream frosting on each cake layer, then layer with sliced fresh strawberries. Repeat with remaining layers. Finish by frosting the outside of the cake with the whipped cream frosting.
  6. Decorate: If desired, use the strawberry puree to decorate the top or sides of the cake for an extra berry flavor and beautiful presentation.
  7. Chill: Refrigerate the assembled cake for at least 2 hours before serving to set the frosting and allow flavors to meld.

Notes

  • Eggs should be at room temperature for best volume in the sponge cake.
  • If unable to find vanilla paste, use good-quality vanilla extract as a substitute.
  • Ensure the whipped cream is cold before whipping to achieve best results.
  • The strawberry simple syrup keeps the cake moist and adds flavor, do not skip this step.
  • The strawberry puree is optional but adds a nice vibrant color and intensifies strawberry flavor.
  • Store the cake refrigerated and consume within 2-3 days for best freshness.
  • To make this gluten-free, replace all-purpose flour with a gluten-free flour blend and confirm other ingredients are gluten-free.

Find it online: https://justsosavory.com/strawberry-shortcake-cake-with-sponge-cake-recipe/