Strawberry Shortcake Cake
This strawberry shortcake cake is a delightful dessert featuring layers of fluffy sponge, luscious cream, and ripe strawberries. Easy to assemble, it's perfect for special occasions or a quick family treat.
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla paste or extract
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream, cold
- 1 lb fresh strawberries, sliced
Instructions
- Preheat your oven to 350℉ and line a 9" cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer, whip egg whites and lemon juice on medium speed until foamy. Gradually add ½ cup of sugar and beat until stiff, glossy peaks form.
- In the same mixer bowl, whisk egg yolks and remaining sugar until pale and fluffy. Slowly incorporate oil, followed by warm water and vanilla.
- Gently fold the dry mixture into the egg yolk mixture in thirds, alternating with the whipped egg whites. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes. The top should be light golden, and a toothpick inserted in the center should come out clean. Let cool completely on a wire rack.
- For the syrup, heat water, sugar, and sliced strawberries in a saucepan until dissolved. Cool completely.
- Prepare the puree by cooking strawberries, sugar, and cornstarch until thickened. Blend and cool.
- Whip the cream cheese with powdered sugar and vanilla until smooth. Gradually incorporate heavy cream, whipping until stiff peaks form.
- Slice the cooled cake into three layers. Brush each layer with syrup, spread whipped cream, and layer with fresh strawberries. Repeat for all layers.
- Frost the cake with remaining whipped cream, smoothing the edges. Add strawberry puree swirls for decoration, if desired.
Notes
Store the cake covered in the fridge for up to 3 days.