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
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
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.
