Description
Indulge in the ultimate Strawberry Shortcake Cake, a delightful dessert that’s perfect for summer picnics, birthdays, or any special occasion. This showstopper features layers of light and fluffy vanilla sponge cake soaked in homemade strawberry syrup, complemented by fresh strawberries and a cloud of lightly sweetened whipped cream. Not only is it visually stunning, but each bite is a heavenly experience that will impress your guests. With its easy-to-follow recipe, even novice bakers can create this classic dish with a modern twist. Customize it with your favorite fruits or flavorings to make it uniquely yours!
Ingredients
Scale
- 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 water (warm)
- 1 teaspoon vanilla paste or extract
- ¾ cup water (for syrup)
- ¾ cup granulated sugar (for syrup)
- ½ cup sliced strawberries (for syrup)
- ½ lb strawberries (for filling)
- 3 tablespoons sugar (for filling)
- ½ tablespoon cornstarch (for filling)
- 1 tablespoon water (for filling)
- 4 oz cream cheese (for frosting)
- ¾ cup powdered sugar (for frosting)
- 1 teaspoon vanilla paste or extract (for frosting)
- 4 cups heavy whipping cream (cold)
- 1 lb fresh strawberries (sliced, for decoration)
Instructions
- Gather all your ingredients and tools. Ensure that your eggs are at room temperature for better mixing.
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, baking powder, and salt. In another bowl, beat egg yolks with ¾ cup sugar until pale. Mix in oil, warm water, and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients until smooth. In a separate bowl, beat egg whites with lemon juice until soft peaks form; gradually add remaining sugar until stiff peaks form. Gently fold egg whites into the batter until no streaks remain.
- Divide batter evenly between prepared pans. Bake for about 30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack.
- In a saucepan over medium heat, combine ¾ cup water and ¾ cup sugar; stir until dissolved. Add sliced strawberries simmmering for about 10 minutes; strain syrup and let cool.
- Combine sliced strawberries with 3 tablespoons sugar, ½ tablespoon cornstarch, and 1 tablespoon water in a small pot over medium heat. Cook until thickened; let cool completely before using.
- Beat cream cheese with ¾ cup powdered sugar and 1 teaspoon vanilla until smooth. In another bowl, beat heavy whipping cream until soft peaks form; fold into cream cheese mixture gently.
- Once cooled, slice each cake layer in half horizontally if desired. Soak layers with strawberry syrup before adding filling between layers along with whipped cream frosting. Frost the top and sides of the entire cake with remaining whipped cream; decorate with fresh sliced strawberries on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice - approximately 90g
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg