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Strawberry Shortcake Cake

Fluffy Strawberry Shortcake Cake for Sweet Summer Moments

Enjoy a delightful summer with this Fluffy Strawberry Shortcake Cake, perfect for gatherings or indulging at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 12 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 2 cups All-Purpose Flour For finer texture, consider using cake flour.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal results.
  • 1/2 teaspoon Kosher Salt Can be substituted with table salt.
  • 4 Large Eggs (separated) Whites create meringue for lightness.
  • 1 tablespoon Lemon Juice/White Vinegar Stabilizes egg whites; can be omitted.
  • 1 cup Granulated Sugar Brown sugar provides a richer flavor if preferred.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can be alternatives.
  • 1/2 cup Water
  • 1 tablespoon Vanilla Paste/Extract Pure vanilla extract can be used instead.
For the Strawberry Layer
  • 2 cups Fresh Strawberries Drain excess moisture if using frozen.
For the Whipped Cream Frosting
  • 2 cups Whipping Cream Ensure it is cold for best results.
  • 8 ounces Cream Cheese Can substitute mascarpone or omit for a lighter frosting.
  • 1 cup Powdered Sugar Try honey or agave syrup for alternative sweetness.

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • Saucepan
  • Serrated knife

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and prepare a 9-inch cake pan.
  2. Combine dry ingredients: whisk together flour, baking powder, and salt.
  3. Whip the egg whites with lemon juice until foamy. Gradually add half the sugar until stiff peaks form.
  4. In another bowl, whisk egg yolks with remaining sugar until pale and thick, then mix in oil, water, and vanilla.
  5. Gently fold dry ingredients into yolk mixture, then incorporate whipped egg whites.
  6. Pour batter into prepared pan and bake for 25-30 minutes. Cool after baking.
  7. Make strawberry syrup by cooking strawberries, sugar, and water until soft.
  8. Prepare whipped cream by whipping together cream cheese, sugar, and vanilla, adding cold heavy cream until stiff peaks form.
  9. Slice cooled cake into layers.
  10. Assemble layers with strawberry syrup, whipped cream, and fresh strawberries.
  11. Chill assembled cake for 4-6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Ensure cold cream for the best volume when whipping. Refrigerating the assembled cake enhances flavor and texture.

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