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Strawberry Shortcake Cake

Fluffy Strawberry Shortcake Cake for Your Perfect Summer Treat

This Strawberry Shortcake Cake is a perfect summer treat featuring layers of vanilla sponge and fresh strawberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitution: Cake flour for a lighter texture.
  • 2 teaspoons baking powder Ensure it’s fresh for the best results.
  • ½ teaspoon kosher salt Regular salt can be used in equal amounts.
  • 4 large eggs (separated) Room temperature eggs whip better.
  • 1 teaspoon lemon juice or white vinegar Substitution: Cream of tartar (1/2 teaspoon).
  • 1 cup granulated sugar Some can be replaced with a sugar alternative for lower-calorie options.
  • ½ cup vegetable oil Substitution: Melted butter for richer flavor.
  • ½ cup warm water
  • 1 teaspoon vanilla paste or extract Substitution: Pure vanilla extract or almond extract in moderation.
  • 2 cups sliced strawberries Fresh or frozen can be used, but fresh is preferred for texture.
For the Whipped Cream Frosting
  • 8 ounces heavy whipping cream Substitution: Coconut cream for a non-dairy option.
  • 1 cup powdered sugar
  • 8 ounces cream cheese Can be omitted in a solely whipped cream frosting.
For the Strawberry Simple Syrup (and Optional Puree)
  • 1 cup strawberry puree (optional) Uses blended cooked strawberries.
  • 1 cup additional strawberries for syrup Cooked with sugar and water.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Stand Mixer
  • Spatula
  • Saucepan
  • Serrated knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides lightly.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt.
  3. In a stand mixer, whisk 4 egg whites and 1 teaspoon of lemon juice until foamy; gradually add in half of the 1 cup of granulated sugar until stiff peaks form.
  4. In the same bowl, beat 4 egg yolks with the remaining sugar until pale, then mix in ½ cup of vegetable oil, ½ cup of warm water, and 1 teaspoon of vanilla extract.
  5. Fold the dry flour mixture into the egg yolk mixture, then carefully incorporate the meringue.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Combine 1 cup of sliced strawberries with ½ cup of sugar and ½ cup of water in a saucepan over medium heat to make syrup; cool completely.
  8. Optionally, cook 1 cup of sliced strawberries with 2 tablespoons of sugar and 1 tablespoon of cornstarch; blend until smooth to make puree.
  9. Beat together 8 ounces of cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract, then gradually add 1 cup of heavy whipping cream until stiff peaks form.
  10. Slice the cooled cake into layers, soak each layer with the strawberry syrup, then spread whipped cream and sliced strawberries between layers.
  11. Frost the top and sides of the cake with remaining whipped cream, drizzle optional strawberry puree on top, and garnish with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 75mgIron: 1mg

Notes

Ensure your meringue forms stiff peaks for added height and lightness. Use room temperature eggs and a serrated knife for even layers.

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