Description
A delightful Strawberry Shortcake Cake featuring layers of tender sponge cake soaked in strawberry syrup, filled with cream cheese whipped cream and fresh strawberries. This recipe combines a light, airy cake with luscious strawberry fillings and a creamy frosting for an unforgettable dessert perfect for any occasion.
Ingredients
Scale
Cake
- 1â…” cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla extract
Strawberry Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Filling
- ½ pound strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Cheese Frosting
- 4 ounces cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups heavy whipping cream
Decoration
- 1 pound fresh strawberries, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper for easy removal and even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with lemon juice until they become foamy. Gradually add half of the granulated sugar while beating until stiff peaks form, creating a light meringue base.
- Prepare Egg Yolk Mixture: Beat the egg yolks with the remaining granulated sugar until the mixture is pale and fluffy. Slowly drizzle in the vegetable oil, warm water, and vanilla extract, blending well to form a smooth batter.
- Combine Ingredients: Gently fold the dry ingredients and whipped egg whites alternately into the egg yolk mixture to maintain airiness without overmixing, resulting in a light batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes until the cake is golden on top and a toothpick inserted comes out clean. Let the cake cool completely before proceeding.
- Make Strawberry Syrup: In a saucepan, simmer water, granulated sugar, and sliced strawberries until the sugar dissolves and the strawberries soften. Remove from heat and allow the syrup to cool to room temperature.
- Create Strawberry Filling: In another saucepan, cook the half-pound strawberries with sugar. Stir in the cornstarch mixed with water (slurry) and simmer until thickened. Blend this mixture until smooth and set aside to cool completely.
- Prepare Whipped Cream Cheese Frosting: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy whipping cream and whip the mixture until stiff peaks form, giving a light, creamy frosting.
- Slice Cake Layers: Carefully slice the cooled cake horizontally into three even layers, preparing for assembly.
- Soak Layers: Brush each cake layer generously with the prepared strawberry syrup to add moisture and flavor.
- Assemble Layers: Spread a layer of whipped cream cheese frosting on the first cake layer, add a portion of the sliced fresh strawberries, then repeat for the next layer.
- Frost Cake: Use the remaining whipped cream frosting to cover the entire cake evenly, smoothing the surface and edges for a neat finish.
- Chill Before Serving: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to set before serving.
Notes
- Ensure the egg whites are whipped to stiff peaks carefully to maintain the cake’s light texture.
- Be gentle when folding batter to retain air and volume for a fluffy cake.
- Strawberry syrup thoroughly moistens the cake layers, enhancing flavor and juiciness.
- Chilling the cake improves the texture and makes slicing easier.
- Use fresh, ripe strawberries for the best flavor in the filling and decoration.
