As I reached for the sun-ripened strawberries at the market, I couldn’t help but think of the delicious summer gatherings ahead. The moment you slice into this elevated Strawberry Shortcake Cake, you’re met with tender layers of fluffy vanilla sponge, delicately soaked in sweet strawberry simple syrup. This luscious treat is not just a dessert; it’s a celebration in every slice, perfect for those long, sun-soaked days spent with friends and family. Its versatility allows you to create a stunning 2-layer or 3-layer cake, making it ideal for summer birthdays or any occasion you want to elevate. With quick prep and bright, vibrant flavors, this cake is a sure way to impress and delight everyone at your table. So, ready to whip up a cake that sings of summer? Let’s dive into the details!
Why is this cake a summer favorite?
Lightness: The airy sponge cake soaks up strawberry syrup, creating a refreshing texture that’s perfect for warm days.
Customization: Whether you prefer a simple 2-layer or an extravagant 3-layer cake, this recipe adapts to your occasion with ease.
Vibrant Flavors: Fresh strawberries and whipped cream combine for a burst of sweetness, making every bite truly irresistible.
Quick Prep: With straightforward steps, you’ll have this impressive dessert ready in a flash, allowing more time to enjoy with loved ones.
Showstopper: Impress your guests with a stunning presentation that’s as beautiful as it is delicious—perfect for summer parties!
Versatile: Feel free to switch up the berries or add layers of lemon curd for a unique twist that keeps things exciting.
Strawberry Shortcake Cake Ingredients
• Dive into the deliciousness with these essential ingredients for a perfect Strawberry Shortcake Cake!
For the Cake
- All-purpose flour – Provides structure for the sponge cake; aim for a soft flour for a lighter texture.
- Baking powder – Acts as a leavening agent for cake lift; ensure it is fresh for optimal results.
- Kosher salt – Enhances flavor; can be substituted with table salt.
- Large eggs (separated) – Separate egg whites and yolks for a fluffier sponge; eggs should be at room temperature for best incorporation.
- Lemon juice or white vinegar – Stabilizes egg whites during whipping; you can substitute with cream of tartar if needed.
- Granulated sugar – Sweetens and adds moisture to the cake; divide into two portions for meringue and yolk batter.
- Vegetable oil – Adds moisture and richness; can substitute with melted butter for extra flavor.
- Warm water – Hydrates the batter; use as directed to maintain cake moisture.
- Vanilla extract – Adds flavor depth; consider using vanilla paste for a more intense taste.
For the Filling
- Sliced strawberries – Fresh fruit for layering and decoration; ensure they are ripe for sweetness.
- Strawberry simple syrup – Infuses strawberry flavor and moisture into the cake; can be made ahead and refrigerated.
For the Frosting
- Whipped cream frosting – Creates a light, creamy topping; stabilize with cream cheese and keep the mixer bowl cold for best results.
- Strawberry puree (optional) – Adds a decorative touch; blend cooked strawberries with sugar and cornstarch for a lovely finish.
Now that you have your ingredients gathered, you’re all set to create this delightful Strawberry Shortcake Cake and impress everyone at your summer gatherings!
Step‑by‑Step Instructions for Strawberry Shortcake Cake
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C) and prepare a 9-inch cake or springform pan by greasing it lightly and lining the bottom with parchment paper. This will prevent the sponge from sticking and ensure a smooth release after baking. Set the prepared pan aside while you mix the batter.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of kosher salt. Make sure these ingredients are well mixed to ensure even rising in your Strawberry Shortcake Cake. Set this dry mixture aside to focus on the wet ingredients next.
Step 3: Whip Egg Whites
In a clean mixing bowl, beat 4 egg whites with 1 teaspoon of lemon juice using an electric mixer on medium speed until the mixture is foamy. Gradually add half of the sugar (about ½ cup) and continue whipping until stiff peaks form, which should take about 3-5 minutes. This aeration is crucial for the cake’s light texture.
Step 4: Prepare Egg Yolks
In another bowl, vigorously beat the 4 egg yolks with the remaining sugar until the mixture turns light and fluffy—about 3-4 minutes. Mix in ¼ cup of vegetable oil, 1 teaspoon of vanilla extract, and ¼ cup of warm water until fully incorporated. This combination will add richness and moisture to your cake batter.
Step 5: Combine Mixtures
Gently fold the flour mixture into the egg yolk batter in three separate additions, taking care not to overmix. Then gently fold in the whipped egg whites in two batches until you achieve a smooth, light batter. Be careful to maintain the volume you created in the whites to ensure a fluffy Strawberry Shortcake Cake.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Step 7: Make the Strawberry Simple Syrup
In a small saucepan, combine ½ cup of water, ½ cup of sugar, and 1 cup of sliced strawberries. Simmer over medium heat until the sugar is dissolved and the strawberries soften, about 5-7 minutes. Once ready, remove from heat and let it cool to infuse the syrup flavor, ready to drizzle onto your sponge layers.
Step 8: Prepare the Whipped Cream Frosting
In a mixing bowl, beat together 8 ounces of softened cream cheese and ¼ cup of powdered sugar until smooth. Slowly add 1 cup of heavy cream and 1 teaspoon of vanilla extract, whipping until stiff peaks form. The frosting should be light and creamy, perfect for filling and frosting your Strawberry Shortcake Cake.
Step 9: Assemble the Cake
Once the cake layers are completely cool, slice the sponge into three even layers. Place the first layer on a serving plate, soak it generously with strawberry simple syrup, and spread a layer of whipped cream and sliced strawberries. Repeat this process for the second layer, then place the final layer on top and frost the top and sides with remaining whipped cream.
Step 10: Chill and Serve
Refrigerate your assembled Strawberry Shortcake Cake for at least 4 hours, allowing the flavors to meld deliciously together. This chilling time helps enhance the moisture and flavor of the cake. When ready to serve, slice and enjoy this delightful dessert with friends and family.
Strawberry Shortcake Cake Variations
Feel free to personalize your delightful Strawberry Shortcake Cake and make it uniquely yours!
- Berry Bliss: Substitute strawberries with a mix of blueberries and raspberries for a colorful, tangy twist that pops with flavor.
- Nutty Crunch: Add chopped almonds or walnuts to the whipped cream for an exciting texture. These nuts not only add crunch but also a nutty flavor that beautifully complements the creaminess.
- Different Extract: Switch up the vanilla extract for almond or coconut for an intriguing depth of flavor that transports your taste buds to a tropical paradise.
- Lemon Layer: Incorporate a layer of zesty lemon curd between cake layers to awaken your senses with its refreshing brightness. Lemon and strawberries are a match made in heaven, creating a truly mesmerizing blend.
- Chocolate Drizzle: Drizzle some melted dark chocolate over the whipped cream for a decadent end that will satisfy any chocolate lover’s cravings. This elegant touch adds a rich, irresistible flavor contrast.
- Vegan Delight: Use plant-based alternatives like aquafaba for egg whites and coconut cream for the frosting for a vegan version that still delivers on taste and fluffiness. You’ll be surprised at how fluffy and delicious it turns out!
- Spice It Up: Consider adding a hint of cinnamon or nutmeg to the cake batter for a warm, spiced undertone that adds an exciting depth of flavor. Just a pinch can elevate your cake to new heights!
- Fruity Frosting: Blend in some crushed strawberries into your whipped cream frosting for a fruity finish that mirrors the cake layers and enhances its aesthetic appeal.
Whether you choose to go classic or adventurous, each variation promises to bring a smile to your loved ones’ faces, especially when served alongside a scoop of homemade strawberry ice cream. Each bite will be a celebration of flavors that make summer that much sweeter!
Storage Tips for Strawberry Shortcake Cake
- Fridge: Store any leftover cake in the refrigerator, tightly covered, for up to 3 days to maintain freshness and prevent drying out.
- Freezer: If you need to freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months.
- Reheating: Thaw the frozen Strawberry Shortcake Cake in the fridge overnight. To restore some softness, you can microwave individual slices for about 10-15 seconds.
- Serving After Storage: Once chilled, serve slices directly; if desired, add a dollop of fresh whipped cream or extra strawberries to elevate the flavors!
What to Serve with Strawberry Shortcake Cake
Indulge in a delightful array of pairings that will perfectly complement this vibrant, summery dessert.
- Fresh Berries: A medley of ripe berries adds a burst of freshness and enhances the cake’s fruity theme.
- Homemade Strawberry Ice Cream: This creamy, cold treat echoes the strawberry flavor and provides a refreshing contrast to the cake’s texture.
- Minty Fruit Salad: A colorful assortment of fruits, tossed with fresh mint, brings brightness and a hint of herbaceous flavor that balances the sweetness.
- Lemonade Spritzer: Crisp and effervescent, this drink cuts through the richness of the cake while keeping things refreshingly light.
- Chocolate Dip: A side of rich chocolate sauce offers a decadent contrast, making each bite of cake and chocolate a marvelous experience.
- Pecan Sandies: Buttery and crunchy, these cookies provide a delightful texture that pairs well with the airy sponge and creaminess of the whipped topping.
- Vanilla Yogurt Parfait: Layering yogurt with granola and fresh strawberries creates a creamy, crunchy side that complements the cake beautifully.
- Chilled White Wine: A glass of light, sweet white wine elevates the cake’s flavors, making it perfect for a summer gathering.
- Lemon Curd: Served on the side or as an additional layer, this tart filling brings a zesty contrast that will excite the taste buds.
- Butter Pecan Ice Cream: The nutty sweetness and creaminess make an indulgent partner for the Strawberry Shortcake Cake, offering comforting warmth and depth.
Make Ahead Options
Preparing the delightful Strawberry Shortcake Cake ahead of time is a fantastic way to save precious moments on busy days! You can make the sponge cake up to 24 hours in advance; simply cool it completely, wrap it tightly in plastic wrap, and refrigerate. The strawberry simple syrup can also be prepared in advance and stored in the refrigerator for up to 3 days—this enhances the flavor without compromising freshness. When you’re ready to assemble, slice the chilled cake, generously soak it with the syrup layers, and top with whipped cream and fresh strawberries. This way, you’ll have a stunning, homemade dessert ready to impress without the last-minute rush!
Expert Tips for Strawberry Shortcake Cake
- Room Temperature Eggs: Start with eggs at room temperature for better incorporation into your batter, resulting in a lighter sponge for your Strawberry Shortcake Cake.
- Gentle Folding: Avoid overmixing when folding in egg whites; gently incorporate to maintain volume and achieve an airy texture.
- Don’t Rush Cooling: Allow the cake to cool completely before assembling. This helps prevent meltiness in the frosting and keeps layers intact.
- Syrup Soaking: Drizzle enough strawberry simple syrup to soak the sponge without making it soggy. This ensures a moist cake without losing structure.
- Whipped Cream Stability: For a more stable whipped cream, consider adding a bit of gelatin—this keeps your frosting from wilting, especially in warmer temperatures.
- Flavored Variations: Experiment with different extracts or fillings like lemon curd for a creative twist that tantalizes your taste buds in each slice of this delightful Strawberry Shortcake Cake.
Strawberry Shortcake Cake Recipe FAQs
How do I select ripe strawberries for the cake?
Absolutely! When choosing strawberries, look for ones that are vibrant red and firm to the touch—these will have the best flavor and sweetness. Avoid those with dark spots or a mushy texture, as they can spoil quickly. If possible, smell the strawberries; they should have a sweet, fragrant aroma, indicating ripeness.
What’s the best way to store the Strawberry Shortcake Cake?
To keep your cake fresh, refrigerate it tightly covered for up to 3 days. This helps maintain moisture and prevents it from drying out. If you have leftover pieces, cover those individually to keep them fresh for as long as possible. You can also store it in an airtight container for added protection.
Can I freeze the Strawberry Shortcake Cake?
Yes, you can! To freeze your cake, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy it, transfer it to the refrigerator to thaw overnight. For individual slices, you can microwave them for 10-15 seconds to restore softness, but be careful not to overheat!
What if the whipped cream starts to deflate?
Very common! If you notice your whipped cream drooping, there are a few tricks you can apply. First, make sure to whip it to the stiff peaks stage, which provides stability. You can also stabilize your whipped cream by adding a teaspoon of unflavored gelatin dissolved in warm water before whisking. This will help it hold its shape longer and resist deflation.
Are there any dietary considerations I should be aware of?
Absolutely! If you’re serving this cake to guests, consider that some may have allergies. The cake contains eggs, dairy, and gluten, which are common allergens. Also, if you’re baking for pets or those with specific dietary protocols (like vegan), you can substitute dairy with plant-based alternatives and use egg replacers to make it suitable for more diets.
Delightful Strawberry Shortcake Cake for Summer Celebrations
Equipment
- 9-inch cake pan
- mixing bowls
- electric mixer
- Whisk
- spatula
- saucepan
- wire rack
Ingredients
For the Cake
- 1 cup all-purpose flour aim for a soft flour for a lighter texture
- 1 teaspoon baking powder ensure it is fresh for optimal results
- 1 pinch kosher salt can be substituted with table salt
- 4 large eggs (separated) should be at room temperature for best incorporation
- 1 teaspoon lemon juice or white vinegar can substitute with cream of tartar if needed
- 1 cup granulated sugar divide into two portions for meringue and yolk batter
- ¼ cup vegetable oil can substitute with melted butter for extra flavor
- ¼ cup warm water use as directed to maintain cake moisture
- 1 teaspoon vanilla extract consider using vanilla paste for a more intense taste
For the Filling
- 1 cup sliced strawberries ensure they are ripe for sweetness
- ½ cup strawberry simple syrup infuses strawberry flavor and moisture into the cake
For the Frosting
- 8 ounces whipped cream frosting stabilize with cream cheese
- ½ cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup strawberry puree (optional) blend cooked strawberries with sugar and cornstarch for a lovely finish
Instructions
Cake Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch cake or springform pan by greasing it lightly and lining the bottom with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, and kosher salt. Set this dry mixture aside.
- In a clean mixing bowl, beat egg whites with lemon juice until foamy. Gradually add half of the sugar, and continue whipping until stiff peaks form.
- In another bowl, beat egg yolks with remaining sugar until light and fluffy. Mix in vegetable oil, vanilla extract, and warm water.
- Gently fold the flour mixture into the egg yolk batter in three separate additions. Then gently fold in the whipped egg whites until you achieve a smooth, light batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
- In a saucepan, combine water, sugar, and sliced strawberries. Simmer until the sugar dissolves and strawberries soften. Let it cool.
- In a bowl, beat together softened cream cheese and powdered sugar. Slowly add heavy cream and vanilla extract, whipping until stiff peaks form.
- Once the cake layers are cool, slice them into even layers. Soak with strawberry syrup, layer with whipped cream and strawberries, and repeat for remaining layers. Frost the top and sides with whipped cream.
- Refrigerate for at least 4 hours before serving to allow flavors to meld.