If you have a soft spot for classic desserts that bring the taste of summer right to your table, you are absolutely going to fall head over heels for this Strawberry Shortcake Cake Recipe. Imagine layers of light, fluffy cake soaked in sweet strawberry syrup, beautifully balanced by luscious whipped cream and fresh strawberries nestled between each slice. It’s the perfect harmony of flavors and textures—tender cake, sweet fruit, and creamy decadence—that makes this cake nothing short of unforgettable.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step toward baking a truly delightful Strawberry Shortcake Cake Recipe. Each component plays a crucial role: the flour and eggs create a tender cake base, the strawberries provide fresh, natural sweetness, and the whipped cream adds that dreamy, airy finish.
- 1â…” cups all-purpose flour: Provides structure and a tender crumb to the cake layers.
- 1 teaspoon baking powder: Helps the cake rise to a light, fluffy texture.
- ¼ teaspoon kosher salt: Enhances all the flavors in the cake.
- 4 large eggs, separated: Egg yolks add richness; egg whites whipped stiffly bring perfect lift.
- ½ teaspoon lemon juice or white vinegar: Stabilizes the beaten egg whites for fluffiness.
- 1 cup granulated sugar, divided: Sweetens the cake and balances the tartness of strawberries.
- ¼ cup vegetable oil: Keeps the cake moist without overpowering other flavors.
- ¼ cup warm water: Adds moisture to the batter for softness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cake’s flavor.
- ¾ cup water: Base for the strawberry syrup that soaks into the cake.
- ¾ cup granulated sugar: Sweetens the strawberry syrup.
- ½ cup sliced strawberries: Infuses fresh strawberry flavor into the syrup.
- ½ pound strawberries: Cooked down and thickened to create a luscious filling.
- 3 tablespoons sugar: Sweetens the strawberry filling.
- ½ tablespoon cornstarch: Thickens the strawberry filling to a smooth jam-like consistency.
- 1 tablespoon water: Helps dissolve the cornstarch for the filling.
- 4 ounces cream cheese: Adds tang and richness to the whipped cream frosting.
- ¾ cup powdered sugar: Sweetens and smooths the cream cheese mixture.
- 1 teaspoon vanilla extract: Elevates the cream cheese frosting with additional flavor.
- 4 cups heavy whipping cream: Whipped to fluffy peaks for the cake’s dreamy frosting and filling.
- 1 pound fresh strawberries, sliced: Keeps the cake fresh and flavorful in every bite.
How to Make Strawberry Shortcake Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and lining a 9-inch cake pan with parchment paper to prevent sticking. Next, whisk together the all-purpose flour, baking powder, and salt for your dry ingredients. Separately, whip the egg whites with lemon juice until foamy, then gradually add half the sugar and beat them to stiff peaks—this is key to creating an airy cake. In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy, then slowly drizzle in the vegetable oil, warm water, and vanilla extract, mixing until combined. Carefully fold the dry ingredients and the whipped egg whites alternately into the yolk mixture, taking care not to overmix to keep the batter light.
Step 2: Bake the Cake
Pour the delicate batter into your prepared cake pan and bake for 25 to 30 minutes. The cake should turn a gorgeous golden color and be set through the center when a toothpick inserted comes out clean. Once baked, cool the cake completely before moving on to the next steps. Patience here makes all the difference in how beautifully your layers will hold together.
Step 3: Make the Strawberry Syrup
While the cake cools, it’s time to prepare the strawberry syrup that will soak into the layers, infusing them with juicy sweetness. Combine ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan and simmer gently until the strawberries have softened and the syrup is fragrant. Set aside to cool completely—this syrup will be brushed generously on each cake layer for moisture and flavor.
Step 4: Prepare the Strawberry Filling
Next, take ½ pound of strawberries and cook them with 3 tablespoons sugar until they release their juices. Stir in a cornstarch slurry made from ½ tablespoon cornstarch and 1 tablespoon water, and simmer until the mixture thickens into a smooth, luscious filling. Let it cool to room temperature before incorporating it into the cake for that perfect fruity burst.
Step 5: Make the Cream Cheese Whipped Cream
For the ultimate creamy layer, beat 4 ounces of cream cheese with ¾ cup powdered sugar and 1 teaspoon vanilla extract until smooth. Then gradually add 4 cups of heavy whipping cream, whipping everything together until stiff peaks form. This combination gives the frosting a lovely tang balanced by the rich, airy sweetness of whipped cream—a perfect complement to the strawberries.
Step 6: Assemble the Strawberry Shortcake Cake Recipe
Slice the cooled cake into three even layers. Generously brush each layer with the cooled strawberry syrup, allowing it to soak in and keep the cake moist. Spread a layer of cream cheese whipped cream, dollop on the strawberry filling, and scatter fresh sliced strawberries between each layer. Once stacked, frost the entire cake with the remaining whipped cream, smoothing it out beautifully. Chill the cake for at least 2 hours so all the flavors meld and the frosting firms up just right.
How to Serve Strawberry Shortcake Cake Recipe
Garnishes
To give your Strawberry Shortcake Cake Recipe the extra wow factor, garnish the top with whole or halved fresh strawberries arranged in a pretty pattern. Dusting a little powdered sugar over the berries right before serving enhances the visual appeal and adds a delicate sweetness that guests will adore.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a small bowl of fresh berries on the side. A light herbal tea or sparkling lemonade also complements the dessert perfectly, balancing the richness with refreshing notes that keep every bite delightful.
Creative Ways to Present
Why not surprise your guests by serving the Strawberry Shortcake Cake Recipe on a rustic wooden board or a charming cake stand? For a casual gathering, slice it into individual trifle cups where each layer of cake, cream, and berries shows beautifully through the glass. It’s fun and visually stunning!
Make Ahead and Storage
Storing Leftovers
Your Strawberry Shortcake Cake Recipe keeps best stored in an airtight container in the refrigerator for 3 to 4 days. This way, the whipped cream frosting stays fresh and the cake remains moist. Just remember to bring it to room temperature or chill for serving so it tastes as dreamy as when freshly made.
Freezing
While it’s tempting to freeze this cake, the fresh whipped cream and strawberries don’t hold up well to freezing and thawing. To preserve the best texture and flavor, it’s best to enjoy this cake fresh within a few days of making it.
Reheating
Since this is a cold dessert featuring whipped cream and fresh fruit, reheating isn’t recommended. Instead, serve chilled straight from the refrigerator for the ideal experience.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries provide the best texture and flavor for the Strawberry Shortcake Cake Recipe, you can use frozen strawberries in a pinch. Just be sure to thaw and drain them well to avoid excess moisture and a soggy cake.
Is there a way to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind, the texture might vary slightly, but the cake will still be delicious.
Can I make this cake ahead of time for a party?
Yes, you can assemble the cake a day in advance and keep it refrigerated. Just make sure to cover it well to prevent the whipped cream from absorbing fridge odors. For best freshness, add fresh sliced strawberries right before serving if you want them to remain vibrant.
What if I don’t have cream cheese for the frosting?
You can replace the cream cheese with mascarpone or even use only whipped heavy cream sweetened with powdered sugar. The flavor will be slightly different but still rich and creamy.
Can I use a different fruit instead of strawberries?
Definitely! This recipe is versatile—try substituting raspberries, blueberries, or peaches. Just adjust the syrup and filling to match your chosen fruit’s sweetness and texture.
Final Thoughts
This Strawberry Shortcake Cake Recipe truly captures the joy of fresh strawberries in a celebration-worthy cake. Its tender layers soaked in sweet syrup, combined with fluffy whipped cream and vibrant fruit, make it a crowd-pleaser any time you serve it. I can’t wait for you to try baking this and creating your very own unforgettable dessert moments with friends and family!
Print
Strawberry Shortcake Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Cake is a delightful layered dessert featuring a light and airy cake soaked with strawberry syrup, layered with sweetened cream cheese whipped cream and fresh strawberries. It’s perfect for a summer celebration or any time you crave a fresh berry treat.
Ingredients
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
Cream Cheese Whipped Cream
- 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: Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Whip Egg Whites: In a clean bowl, whip the egg whites with lemon juice until foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form, which provides volume to the cake.
- Beat Egg Yolks: In a separate bowl, beat the egg yolks with the remaining sugar until pale and fluffy, then slowly drizzle in the vegetable oil, warm water, and vanilla extract to create a smooth mixture.
- Combine Ingredients: Gently fold the dry ingredients and the whipped egg whites alternately into the egg yolk mixture. Be careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes or until the cake is golden and set. Allow it to cool completely before assembling.
- Make Strawberry Syrup: In a saucepan, bring water, sugar, and the sliced strawberries to a simmer. Remove from heat and allow to cool. This syrup will soak into the cake layers for moisture and flavor.
- Prepare Strawberry Filling: Cook the ½ pound strawberries with sugar in a pan until the berries release juice. Stir in the cornstarch slurry (cornstarch dissolved in water), simmer until the mixture thickens. Blend until smooth and let it cool completely.
- Make Cream Cheese Whipped Cream: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy whipping cream and whip until stiff peaks form, creating a rich and fluffy filling.
- Slice Cake: Carefully slice the cooled cake into three even layers horizontally to prepare for layering.
- Soak Cake Layers: Brush each cake layer generously with the cooled strawberry syrup to infuse moisture and strawberry flavor throughout the cake.
- Assemble Layers: Spread a layer of the cream cheese whipped cream on the first cake layer and top with sliced strawberries. Repeat this layering with the second cake layer.
- Frost Cake: Use the remaining whipped cream to frost the entire outside of the cake smoothly.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to firm up before serving.
Notes
- For best results, use fresh, ripe strawberries for the syrup, filling, and garnish.
- If you don’t have lemon juice, white vinegar is a good substitute to stabilize egg whites.
- Make sure the cream cheese is softened to avoid lumps in the whipped cream.
- You can prepare the cake layers a day ahead and store them wrapped tightly at room temperature or refrigerated.
- Adjust sugar amounts based on the sweetness of your strawberries or personal preference.
- For a more intense strawberry flavor, add a splash of strawberry extract to the cream cheese whipped cream.
- Using a serrated knife will help to slice the cake layers evenly without crumbling.
