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Strawberry Shortcake Cake

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A light, airy sponge cake layered with sweet strawberries, creamy whipped cream frosting, and a touch of strawberry syrup for a fresh, elegant dessert.

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)

Instructions

  1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, leaving sides ungreased.
  2. Sift together flour, baking powder, and salt; set aside.
  3. In a clean bowl, beat egg whites with lemon juice or vinegar until foamy. Gradually add 1/2 cup sugar and beat until stiff peaks form.
  4. In another bowl, whisk egg yolks with remaining 1/2 cup sugar until pale and creamy. Add vegetable oil, warm water, and vanilla; mix until combined.
  5. Gently fold dry ingredients into yolk mixture until just combined.
  6. Fold in egg whites in three additions, taking care not to deflate the batter.
  7. Divide batter evenly between pans. Bake 20–25 minutes or until a toothpick comes out clean. Cool completely.
  8. For strawberry syrup, combine water, sugar, and sliced strawberries in a saucepan. Bring to a boil, then simmer 5 minutes. Strain and cool.
  9. Optional strawberry puree: Blend strawberries with sugar, then cook with cornstarch and water until slightly thickened. Cool before using.
  10. For frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream while whipping until stiff peaks form.
  11. Slice each sponge cake in half horizontally to make four layers. Place first layer on serving plate, brush with strawberry syrup, spread frosting, and arrange sliced strawberries. Repeat with remaining layers, ending with frosting on top.
  12. Decorate with extra strawberries and drizzle with strawberry puree if desired. Chill at least 1 hour before serving.

Notes

For a citrus twist, add lemon zest to the sponge batter.

You can substitute raspberries or blueberries for a mixed berry version.

Chill cake before slicing for cleaner cuts.

Sponge layers can be baked and frozen (wrapped) for up to 2 months before assembling.

Nutrition

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