The sun is shining bright as I stroll through the local farmer’s market, and my heart skips a beat at the sight of luscious, ripe strawberries. There’s something magical about summer produce, especially when those berries sing of sweet nostalgia. This Fluffy Strawberry Shortcake Cake is my favorite way to showcase them—each slice is a feast for the eyes and your taste buds! This recipe isn’t just a lovely presentation; it’s an easy-to-make dessert that elevates your summer gatherings. With its light and airy sponge cake, soaked in a delightful strawberry simple syrup, it’s a comforting twist on the classic treat. Plus, it’s perfect for impressing guests or simply indulging in a little self-care at home. Who could resist a cake that combines such freshness and charm? Are you ready to dive into this berry bliss and create some delicious memories?
Why is Strawberry Shortcake Cake a Must-Try?
Light and Airy: The sponge cake is delicately fluffy, perfect for summer indulgence.
Versatile Variations: Whether you choose a 2-layer masterpiece or a fun summer trifle, there’s a version to suit any occasion!
Fresh Flavor: Bursting with real strawberries and whipped cream, every bite is a refreshing taste of summer.
Effortless Elegance: Impress your guests easily—this cake looks stunning yet is simple to prepare.
Make Ahead: Prepare it a day in advance for hassle-free entertaining, allowing flavors to meld beautifully.
Feel free to pair it with homemade strawberry ice cream for a double berry delight that will elevate your dessert game!
Strawberry Shortcake Cake Ingredients
• Your essential components for deliciousness!
For the Sponge Cake
- All-Purpose Flour – Provides the structure for the sponge cake; for a finer texture, consider using cake flour.
- Baking Powder – A leavening agent that helps the cake rise light and fluffy; ensure it is fresh for optimal results.
- Kosher Salt – Enhances sweetness and balances flavors; you can substitute with regular table salt but adjust the quantity accordingly.
- Large Eggs (separated) – Adds structure and richness; the whites create a meringue for lightness, with substitutes available for an egg-free version.
- Lemon Juice/White Vinegar – Stabilizes the egg whites and contributes to volume; can be omitted if you don’t have it on hand.
- Granulated Sugar – Sweetens the cake while aiding aeration when whipped with eggs; brown sugar provides a richer flavor if preferred.
- Vegetable Oil – Adds moisture to the cake; melted butter or coconut oil can be delightful alternatives.
- Water – Incorporates moisture into the cake; there are no substitutes needed here.
- Vanilla Paste/Extract – Adds depth of flavor; pure vanilla extract can be used in the same amount if preferred.
For the Strawberry Layer
- Fresh Strawberries – The key flavor component, perfect for filling and decoration; if using frozen strawberries, drain excess moisture before using.
For the Whipped Cream Frosting
- Whipping Cream – Forms the whipped cream frosting; make sure it is cold for the best whipping results. Non-dairy alternatives can be used as well.
- Cream Cheese – Stabilizes the whipped cream for frosting; you can substitute mascarpone or omit for a lighter cream.
- Powdered Sugar – Sweetens the whipped cream frosting; try honey or agave syrup for a less refined sweetness, adjusting liquid as necessary.
Each ingredient plays a vital role in creating an unforgettable Strawberry Shortcake Cake, ensuring you bring delightful summer flavors to the table!
Step‑by‑Step Instructions for Strawberry Shortcake Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). Grab a 9-inch cake pan and line the bottom with parchment paper for easy removal. Lightly grease the sides with cooking spray to ensure it doesn’t stick. This will set the stage for a perfectly baked strawberry shortcake cake, allowing it to rise beautifully without any fuss.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This dry blend is crucial for the structure of your strawberry shortcake cake. Make sure there are no lumps, as a smooth mixture leads to a light and fluffy cake. Set the bowl aside as we move on to the next step.
Step 3: Whip the Egg Whites
In a large bowl, whip the separated egg whites and lemon juice until foamy using an electric mixer on medium speed. Gradually add half of the granulated sugar until stiff peaks form, which should take about 4-5 minutes. These whipped egg whites will provide an airy texture, making your strawberry shortcake cake delightfully fluffy.
Step 4: Mix the Egg Yolks
In another bowl, whisk the egg yolks with the remaining granulated sugar until the mixture is pale and thick, about 3-4 minutes. Then, mix in the vegetable oil, water, and vanilla paste, ensuring everything is well blended. This rich yolk mixture creates the moist base for the cake, harmonizing with the fluffy egg whites.
Step 5: Combine Wet and Dry Mixtures
Gently fold the flour mixture into the yolk mixture until just combined, being careful not to overmix. Then, gently incorporate the whipped egg whites into the batter using a “J” folding motion. This step is essential for maintaining the volume and airiness in your strawberry shortcake cake, resulting in a light and fluffy texture.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top. Let it cool in the pan for 5 minutes before gently removing it onto a wire rack to cool completely.
Step 7: Make the Strawberry Syrup
In a small saucepan, combine fresh strawberries, sugar, and water over medium heat. Stir until the sugar dissolves and the strawberries soften, about 5-7 minutes. Once dissolved, remove the saucepan from heat and let it cool. This strawberry simple syrup will add a luscious flavor to your cake layers.
Step 8: Prepare the Whipped Cream
In a mixing bowl, whip together cream cheese, powdered sugar, and vanilla until smooth. Gradually add the cold heavy cream while whipping continuously until stiff peaks form. This creamy frosting will beautifully complement your strawberry shortcake cake, providing a rich and sweet layer between the cake and strawberries.
Step 9: Slice the Cooled Cake
Once the sponge cake is completely cool, slice it into equal layers, typically two or three, depending on your preference. Use a serrated knife for clean edges, ensuring each layer is even. This careful slicing helps in creating beautiful layers for your assembled strawberry shortcake cake.
Step 10: Assemble the Cake
Start layering your strawberry shortcake cake by drizzling strawberry simple syrup over the first layer. Add a generous layer of whipped cream and top with sliced fresh strawberries. Repeat for each layer, finishing with a final layer of whipped cream and extra strawberries on top. This vibrant assembly showcases your delicious creation.
Step 11: Chill Before Serving
Refrigerate the assembled strawberry shortcake cake for at least 4-6 hours, allowing the flavors to meld and the frosting to set. This chilling step is crucial for the best texture and taste. When ready to serve, slice and enjoy the refreshing layers bursting with berry goodness!
Strawberry Shortcake Cake Variations
Embrace the opportunity to personalize your Strawberry Shortcake Cake and make it uniquely yours!
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Berry Medley: Swap strawberries for a mix of raspberries and blueberries for a colorful twist. The tartness will beautifully contrast with the sweet cream.
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Gluten-Free Option: Use a gluten-free flour blend for the sponge cake to accommodate dietary needs without compromising on flavor. It’s just as delightful!
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Lemon Zest Boost: Add lemon zest to your cake batter for a refreshing citrus note that enhances the strawberry flavor. Brightness in flavor shines through!
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Almond Flour Twist: Substitute part of the all-purpose flour with almond flour for a nutty flavor and moist texture. It adds a rich depth to each slice.
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Coconut Cream Frosting: Replace heavy cream with chilled coconut cream to create a tropical-style frosting that pairs wonderfully with strawberries. A blissful exotic escape!
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Chai Spice Infusion: Incorporate a teaspoon of chai spices into the batter for a warm, aromatic flavor. It’s a delightful twist that adds complexity.
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Chocolate Drizzle: Drizzle melted chocolate or chocolate ganache over the top for an indulgent finish that elevates your dessert. The decadence is irresistible!
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Layered Trifle: For a fun presentation, assemble your ingredients in a trifle dish for a stunning summer dessert. It’s a feast for the eyes and the palate!
Feel free to explore these variations, and to sweeten your days even further, pair your cake with a scoop of homemade strawberry ice cream. Your tastebuds will thank you!
Expert Tips for Strawberry Shortcake Cake
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Perfect Whipping: Make sure your cream is cold before whipping for the best volume. This ensures your whipped cream frosting is light and fluffy.
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Don’t Overmix: When combining the flour and egg mixtures, fold gently to avoid deflating the batter. This helps keep your Strawberry Shortcake Cake airy.
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Layer with Care: Ensure layers are even when slicing the cake. This will help create a beautiful and balanced look as you layer the whipped cream and strawberries.
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Chill Time: Refrigerating your assembled cake for at least 4-6 hours enhances flavor and texture, allowing all ingredients to meld seamlessly.
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Use Fresh Strawberries: Fresh berries elevate the flavor. If you use frozen strawberries, be sure to drain any excess moisture to avoid sogginess.
Make Ahead Options
These Fluffy Strawberry Shortcake Cakes are perfect for meal prep! You can bake the sponge cake up to 24 hours in advance; just cool it completely and wrap it tightly in plastic wrap to maintain its moisture. The strawberry simple syrup can also be prepared up to 3 days ahead and stored in the refrigerator. For the whipped cream, it’s best to whip it fresh right before assembly to ensure it stays fluffy, but you can mix the cream cheese and powdered sugar up to 1 day in advance. When ready to serve, slice the cake, layer it with syrup, whipped cream, and fresh strawberries. This way, you’ll have a delightful dessert with minimal effort!
What to Serve with Fluffy Strawberry Shortcake Cake
Imagine sharing delightful bites of a light and dreamy dessert while surrounded by laughter and sunshine.
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Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing contrast, enhancing the sweet notes of the cake.
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Homemade Vanilla Ice Cream: The creaminess of vanilla ice cream perfectly balances the cake’s lightness, creating a comforting pairing.
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Lemonade Sparkler: Crisp, zesty lemonade elevates the sweetness of the dessert while invigorating your palate with its bright flavor.
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Minted Water: Infuse water with fresh mint and sliced limes for a refreshing twist that complements each bite of the cake.
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Chocolate Dipped Strawberries: Dip fresh strawberries in chocolate for a decadent treat, adding an indulgent twist to your light dessert.
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Whipped Cream Clouds: Serve a side of extra whipped cream—its airy texture and sweetness enhance the delightful layers of the cake wonderfully.
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Peach Iced Tea: This sweet and fruity tea provides a warm summer vibe and balances the cake’s flavors beautifully.
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Lemon Tart: A tangy lemon tart provides a delightful contrast, refreshing your palate and giving a vibrant finish to your gathering.
How to Store and Freeze Strawberry Shortcake Cake
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Room Temperature: Keep the assembled cake at room temperature for up to 1 day, covered with a cake dome or plastic wrap to retain moisture.
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Fridge: Store leftovers in the refrigerator, tightly wrapped in plastic wrap or contained in an airtight container, for up to 2-3 days to maintain freshness for your delicious Strawberry Shortcake Cake.
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Freezer: To freeze, wrap unassembled sponge cake layers tightly in plastic wrap, then aluminum foil. They can be frozen for up to 2 months. Thaw in the fridge before assembling.
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Reheating: If you’ve stored the whipped cream separately, whip it again briefly before serving. Enjoy the cake chilled or at room temperature for the best texture and flavor.
Strawberry Shortcake Cake Recipe FAQs
How do I choose the best strawberries for this recipe?
Absolutely! When selecting strawberries, look for those that are vibrant in color, firm, and free of dark spots all over. The best strawberries will be sweet and fragrant, indicating ripeness. You can gently squeeze them; they should yield slightly to pressure without being mushy. If they are slightly underripe, they can still work well, but ripe berries will provide the sweetest flavor in your cake!
How should I store leftovers of the Strawberry Shortcake Cake?
Very! To keep your Strawberry Shortcake Cake fresh, store any leftovers in the refrigerator, tightly wrapped in plastic wrap or kept in an airtight container for up to 2-3 days. This helps maintain the creaminess of the whipped frosting and the moisture of the sponge cake. Make sure to place the cake on a flat surface to avoid bending any layers.
Can I freeze the Strawberry Shortcake Cake?
Absolutely! To freeze your cake, wrap the unassembled sponge layers tightly in plastic wrap, then wrap them again in aluminum foil. You can freeze the layers for up to 2 months. When you’re ready to enjoy, simply thaw the layers in the refrigerator overnight before assembling. For the whipped cream, you can also freeze it separately, but it’s best to whip it again before serving to restore its fluffy texture.
What if my cake layers are uneven after baking?
No worries! If your cake layers are slightly uneven, you can easily level them using a serrated knife. Carefully trim the tops of each layer to create a flat surface, which helps in assembling the cake neatly. Just be sure to do it gently to avoid crumbling. If you find the cake has domed too much, leveling will also help achieve uniformity throughout the layers.
Can I make this recipe gluten-free?
Absolutely! You can create a delicious gluten-free version by using a gluten-free flour blend that is suitable for baking. Just keep in mind that texture and flavor may vary slightly from the original recipe made with all-purpose flour, but it can still be delightful. Be sure to follow the recommended proportions provided on the flour blend package for best results.
How long should I refrigerate the cake before serving?
Very! It’s best to refrigerate the assembled Strawberry Shortcake Cake for at least 4-6 hours before serving. This chilling time allows the flavors to meld beautifully and the whipped cream to set, ensuring each bite is a refreshing burst of flavor. If you can, letting it chill overnight will enhance the flavors even more!
Fluffy Strawberry Shortcake Cake for Sweet Summer Moments
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and prepare a 9-inch cake pan.
- Combine dry ingredients: whisk together flour, baking powder, and salt.
- Whip the egg whites with lemon juice until foamy. Gradually add half the sugar until stiff peaks form.
- In another bowl, whisk egg yolks with remaining sugar until pale and thick, then mix in oil, water, and vanilla.
- Gently fold dry ingredients into yolk mixture, then incorporate whipped egg whites.
- Pour batter into prepared pan and bake for 25-30 minutes. Cool after baking.
- Make strawberry syrup by cooking strawberries, sugar, and water until soft.
- Prepare whipped cream by whipping together cream cheese, sugar, and vanilla, adding cold heavy cream until stiff peaks form.
- Slice cooled cake into layers.
- Assemble layers with strawberry syrup, whipped cream, and fresh strawberries.
- Chill assembled cake for 4-6 hours.
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