Nothing says summer like a slice of Strawberry Shortcake Cake, a layered masterpiece that elevates the classic shortcake into a stunning Summer Dessert. With fluffy vanilla sponge cake soaked in strawberry simple syrup, fresh strawberries, and clouds of lightly sweetened whipped cream, this Strawberry Shortcake Cake is bursting with berry flavor and nostalgic charm. Perfect for birthdays, picnics, or any warm-weather gathering, it’s a versatile treat that can be styled as a rustic layer cake or transformed into a summery trifle. Whether you’re celebrating or simply craving a taste of sunshine, this Summer Dessert is sure to impress.
In this post, we’ll guide you through the steps to create Strawberry Shortcake Cake, share tips for a perfect result, and offer ideas to customize this delightful Summer Dessert. Let’s get started!
Why You’ll Love Strawberry Shortcake Cake
- Bold Strawberry Flavor: Fresh strawberries and strawberry syrup pack every bite with vibrant berry goodness, making it a standout Summer Dessert.
- Light and Airy: The fluffy sponge cake and whipped cream create a melt-in-your-mouth texture.
- Elevated Classic: Transforms traditional shortcake into a gorgeous layer cake perfect for parties.
- Customizable: Make it a 2- or 3-layer cake, swap fruits, or adapt for dietary needs.
- Make-Ahead Friendly: Assemble ahead and chill for a stress-free, crowd-pleasing treat.
Ingredients for Strawberry Shortcake Cake
Strawberry Shortcake Cake is crafted with simple, fresh ingredients that shine in this Summer Dessert. Here’s what you’ll need.
Vanilla Sponge Cake
- All-Purpose Flour (1 ½ cups): Provides structure for a light, tender cake.
- Granulated Sugar (1 cup): Sweetens the cake; rub with lemon zest for extra brightness (optional).
- Large Eggs (6, separated): Yolks and whipped whites create an airy texture.
- Baking Powder (1 tsp): Adds lift to the sponge.
- Neutral Oil (¼ cup, e.g., canola or vegetable): Keeps the cake moist.
- White Vinegar (½ tsp): Stabilizes the egg whites for better volume.
- Vanilla Extract (1 tsp): Enhances the cake’s flavor.
- Salt (¼ tsp): Balances the sweetness.
Strawberry Simple Syrup
- Fresh Strawberries (1 cup, hulled and chopped): Infuses the syrup with berry flavor.
- Granulated Sugar (½ cup): Sweetens the syrup.
- Water (½ cup): Thins the syrup for brushing.
Strawberry Puree (Decoration)
- Fresh Strawberries (½ cup, hulled): Creates a vibrant topping.
- Granulated Sugar (2 tbsp): Sweetens the puree.
- Water (2 tbsp): Helps cook the strawberries.
- Cornstarch (1 tsp): Thickens the puree for spreading.
Stabilized Whipped Cream
- Heavy Whipping Cream (2 cups, cold, at least 36% fat): Forms a fluffy, stable frosting.
- Cream Cheese (4 oz, softened): Stabilizes the whipped cream (or use gelatin; see variations).
- Powdered Sugar (½ cup): Sweetens the cream lightly.
- Vanilla Extract (1 tsp): Adds warmth to the frosting.
Assembly and Garnish
- Fresh Strawberries (2 cups, hulled and sliced): Adds texture and flavor to the layers.
- Whole Strawberries: For a decorative topping.
Step-by-Step Preparation Guide
Creating Strawberry Shortcake Cake is a fun and rewarding process, delivering a Summer Dessert that’s both beautiful and delicious. Follow these steps for a perfect cake.
1: Make the Strawberry Simple Syrup
- Cook Syrup: In a small saucepan, combine 1 cup chopped strawberries, ½ cup sugar, and ½ cup water. Bring to a simmer over medium heat, stirring until sugar dissolves, about 5 minutes.
- Strain and Cool: Strain the mixture through a fine mesh sieve, discarding solids. Let the syrup cool completely.
2: Make the Strawberry Puree
- Cook Puree: In a small saucepan, combine ½ cup strawberries, 2 tbsp sugar, 2 tbsp water, and 1 tsp cornstarch. Cook over medium heat, stirring, until thickened, about 3-4 minutes.
- Blend and Cool: Blend the mixture with an immersion blender until smooth. Let cool completely.
3: Bake the Vanilla Sponge Cake
- Preheat Oven: Set your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper (do not grease).
- Whip Egg Whites: In a clean bowl, beat egg whites and vinegar with an electric mixer until stiff peaks form, about 3-4 minutes.
- Beat Yolks: In a separate large bowl, beat egg yolks, sugar, oil, and vanilla extract until light and pale, about 2 minutes.
- Add Dry Ingredients: Sift flour, baking powder, and salt into the yolk mixture. Mix until just combined.
- Fold in Whites: Gently fold the whipped egg whites into the batter in three batches, using a “J” motion to keep the batter airy.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4: Make the Stabilized Whipped Cream
- Beat Cream Cheese: In a large bowl, beat softened cream cheese and powdered sugar until smooth, about 1 minute.
- Whip Cream: In a chilled bowl, whip cold heavy cream and vanilla extract until soft peaks form. Add the cream cheese mixture and continue whipping until stiff peaks form, about 2-3 minutes.
5: Assemble the Cake
- Slice Cake: Using a serrated knife, carefully slice the cooled cake horizontally into 2 or 3 even layers (score lines around the cake for guidance).
- Brush Syrup: Place the first cake layer on a serving plate and brush generously with cooled strawberry simple syrup.
- Add Whipped Cream: Spread a thin layer of whipped cream over the syrup-soaked layer, extending to the edges.
- Add Strawberries: Arrange a layer of sliced strawberries evenly over the whipped cream, then top with another thin layer of whipped cream.
- Repeat Layers: Add the next cake layer, repeating the syrup, whipped cream, and strawberry steps. Finish with the top layer.
- Frost Cake: Cover the top and sides of the cake with the remaining whipped cream, creating a smooth or rustic finish.
- Decorate: Add dollops of strawberry puree to the top and swirl into the whipped cream. Garnish with whole or sliced strawberries.
6: Chill and Serve Strawberry Shortcake Cake
- Chill: Refrigerate the assembled Strawberry Shortcake Cake for 4-6 hours to let the flavors meld and the cake soften.
- Serve: Slice and serve chilled, showcasing the vibrant layers of this Summer Dessert.
Chef’s Tips for Perfect Strawberry Shortcake Cake
- Use Ripe Strawberries: Choose fresh, fragrant strawberries for the best flavor in this Summer Dessert.
- Gentle Folding: Fold egg whites carefully to maintain the sponge cake’s airy texture; overmixing can deflate the batter.
- Cold Cream: Whip cream in a chilled bowl for maximum volume and stability.
- Even Layers: Score the cake before slicing to ensure even layers for a balanced Strawberry Shortcake Cake.
- Chill Before Serving: Allow the cake to rest in the fridge for at least 4 hours to soften the sponge and enhance flavors.
Serving Suggestions
Make Strawberry Shortcake Cake the star of your Summer Desserts with these serving ideas:
- Classic Style: Serve chilled with fresh strawberries on top for a timeless presentation.
- With Ice Cream: Pair with homemade strawberry or vanilla ice cream for an indulgent twist.
- Trifle Option: Tear the cake into pieces and layer with whipped cream and strawberries in a glass for a summery trifle.
- Beverage Pairing: Enjoy with sparkling lemonade, iced tea, or a chilled rosé to complement the berry flavors.
- Party Platter: Slice into wedges or squares for a dessert buffet, perfect for gatherings.
Storing and Freezing Strawberry Shortcake Cake
Strawberry Shortcake Cake is a great make-ahead Summer Dessert with proper storage:
- Store: Cover the assembled cake loosely (to avoid crushing the whipped cream) and refrigerate for up to 3 days. Cover cut edges with plastic wrap to maintain freshness.
- Freeze Unassembled Cake: Wrap the cooled sponge cake (before layering) tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw at room temperature before assembling.
- Avoid Freezing Assembled Cake: The whipped cream and fresh strawberries don’t freeze well, so assemble after thawing the sponge.
- Serving Tip: Serve chilled for the best texture, or let sit at room temperature for 10-15 minutes for softer cream.
Variations and Substitutions
Customize Strawberry Shortcake Cake to suit your taste, just like any versatile Summer Dessert:
- Fruit Swap: Replace strawberries with raspberries, blueberries, or blackberries for a different berry twist.
- Store-Bought Cake: Use pre-made sponge or angel food cake for a quicker Strawberry Shortcake Cake.
- Syrup Alternative: Swap strawberry simple syrup with strawberry jam or a flavored liqueur like Grand Marnier.
- Gelatin-Stabilized Cream: Instead of cream cheese, stabilize whipped cream with gelatin (see recipe for details).
- Flavor Boost: Rub 1 tbsp lemon zest into the cake’s sugar or add 1-2 tbsp liqueur to the syrup for extra depth.
- Gluten-Free: Use gluten-free flour for the sponge and ensure all ingredients are gluten-free.
FAQs About Strawberry Shortcake Cake
Can I make this cake ahead of time?
Yes, bake the sponge and prepare the syrup and puree a day ahead, then assemble the Strawberry Shortcake Cake the next day. Refrigerate for 4-6 hours before serving.
Why did my sponge cake sink?
This can happen if egg whites are over- or under-whipped, the batter is overmixed, or the cake cools too quickly. Fold gently and cool gradually.
How do I keep strawberries from getting soggy?
Nestle fresh strawberries in whipped cream rather than directly on the cake, and avoid macerating them to maintain texture in this Summer Dessert.
Why is my whipped cream runny or chunky?
Runny cream may need more whipping or chilling; chunky cream is overwhipped. Add a splash of liquid cream to smooth it out.
Can I make it gluten-free?
Yes, use a gluten-free flour blend for the sponge and ensure all ingredients are gluten-free for a gluten-free Strawberry Shortcake Cake.
More Delicious Summer Dessert Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Snickerdoodle Cobbler
- French Butter Cake
- Gluten Free Carrot Cake: A Moist, Healthy Dessert Delight
Conclusion
Strawberry Shortcake Cake is the ultimate Summer Dessert, transforming the classic shortcake into a stunning layer cake packed with fresh strawberries, fluffy whipped cream, and moist sponge. Perfect for birthdays, picnics, or any summer celebration, this easy-to-make treat will dazzle your guests with its vibrant flavors and elegant presentation. Customize it with different fruits or styles, and enjoy a slice of summer in every bite. Try it today and share your experience in the comments below!
Happy baking!
Strawberry Shortcake Cake (with sponge cake)
Nothing says summer like a slice of Strawberry Shortcake Cake, a layered masterpiece that elevates the classic shortcake into a stunning Summer Dessert.
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 divide
- ▢¼ cup vegetable oil
- ▢¼ cup water warm
- ▢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
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.
- 1⅔ cups all-purpose flour,1 teaspoon baking powder,¼ teaspoon kosher salt
- 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.
- 4 large eggs,½ teaspoon lemon juice or white vinegar
- With the mixer running, slowly pour in half of the sugar (½ cup, 100g) 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.
- 1 cup granulated sugar
- Use a rubber spatula to scrape out the meringue into a separate bowl.
- Add the egg yolks and remaining sugar (½ cup, 100g) 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.
- ¼ cup vegetable oil,¼ cup water,1 teaspoon vanilla paste or extract
- 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 (the flour will sink to the bottom and get stuck). 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.
- ¾ cup water,¾ cup granulated sugar,½ cup sliced strawberries
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.
- ½ lb strawberries,3 tablespoons sugar
- In a small bowl, mix the corn starch and water, then add to the strawberries and turn to medium high just until it bubbles.
- ½ tablespoon cornstarch,1 tablespoon water
- 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.
- 4 oz cream cheese,¾ cup powdered sugar,1 teaspoon vanilla paste or extract
- 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.
- 4 cups heavy whipping cream
- 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 (or whatever you want to serve it on) 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.
- 1 lb fresh 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
Store the cake in the fridge for up to 2-3 days, covering any exposed pieces with plastic wrap.
Sponge cake tips:
- Be sure to get the spatula to the very bottom of the bowl to incorporate all flour.
- Don't open the oven door until you're ready to check the cake.
- When closing the oven door, do not let it slam or the cake can fall.
- Don't cool the cake in an area that is overly cool or drafty or else the cake can fall.
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