Delightful Strawberry Shortcake Cake for Summer Celebrations
This Strawberry Shortcake Cake features tender layers of fluffy vanilla sponge soaked in strawberry syrup, perfect for summer gatherings.
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.
Notes
Allow the cake to cool completely before assembling and soak the sponge without making it soggy for the best texture.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 48mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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