As the sun-drenched days of summer approach, there’s nothing quite like the allure of a sweet, warm-weather dessert to bring family and friends together. Enter my Strawberry Shortcake Cake, a delightful twist on a classic favorite that combines a light and fluffy vanilla sponge cake with the lusciousness of fresh strawberries and whipped cream. This layered celebration of flavor is not only a stunning centerpiece for any gathering but also exceptionally simple to make, making it a go-to for impromptu picnics or festive parties. With each bite, you’ll experience the perfect balance of sweetness and freshness—guaranteeing smiles all around. Are you ready to whip up this refreshing summer delight?
Why is Strawberry Shortcake Cake a Must-Try?
Delightful and visually appealing, this strawberry shortcake cake is a feast for both the eyes and the palate. Elevated from the traditional dessert, it features layers of fluffy sponge cake, juicy strawberries, and rich whipped cream that scream summer. Versatile enough to suit any gathering, whether it’s a family picnic or a birthday celebration, this cake is bound to impress. Refreshing and light, it serves as the perfect end to a warm-weather meal. Want more strawberry goodness? Check out my recipe for Fried Strawberry Cheesecake or indulge in a slice of Strawberry Crunch Cheesecake to keep the summer vibe alive!
Strawberry Shortcake Cake Ingredients
For the Sponge Cake
- All-Purpose Flour – Provides structure for the sponge cake; substitute with cake flour for a lighter texture.
- Baking Powder – Leavening agent that helps the cake rise; ensure it’s fresh for best results.
- Kosher Salt – Enhances flavor; can be replaced with table salt but use less due to potency.
- Eggs (4 large, separated) – Essential for texture; egg whites create volume and yolks enrich flavor. Use flax eggs for a vegan version, but texture will differ.
- Lemon Juice or White Vinegar – Stabilizes egg whites for a fluffier cake; cream of tartar can replace it (½ teaspoon per egg white).
- Granulated Sugar (1 cup, divided) – Sweetens the cake and meringue; consider coconut sugar for a lower glycemic index.
- Vegetable Oil – Adds moisture to the cake; substitute with melted coconut oil for a hint of tropical flavor.
- Water (¼ cup, warm) – Hydrates the batter; use milk for added richness.
- Vanilla Paste/Extract – Imparts wonderful flavor; almond extract can provide a different taste profile.
For the Strawberry Filling
- Sliced Strawberries (½ cup + 1 lb for filling) – Provides freshness in flavor and texture; other berries can be used as alternative fillings.
- Water (for simple syrup) – Dissolved with sugar and strawberries for moisture; fruit juice can add extra flavor.
For the Whipped Cream
- Heavy Whipping Cream (4 cups) – Creates the delicious whipped cream frosting; coconut cream can be a dairy-free option.
- Powdered Sugar – Helps sweeten and stabilize whipped cream; can substitute with a sugar alternative.
Optional Decoration
- Strawberry Puree – Adds visual appeal and extra flavor; blended fresh strawberries or store-bought puree works beautifully.
This incredible Strawberry Shortcake Cake is sure to elevate your summer gatherings with its delightful layers and refreshing flavors!
Step‑by‑Step Instructions for Strawberry Shortcake Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). While the oven heats, grease a 9-inch springform pan and line the bottom with parchment paper for easy release. This setup ensures your layers of Strawberry Shortcake Cake emerge beautifully, ready for assembly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well blended. This step is crucial for creating a light and airy sponge cake, as it helps evenly distribute the leavening agents. Set this mixture aside while you prepare the wet ingredients.
Step 3: Whip Egg Whites
In a separate bowl, beat the egg whites with lemon juice until frothy, then gradually add half of the granulated sugar. Continue beating until stiff peaks form, which should take about 3-5 minutes with an electric mixer on high speed. Set the whipped egg whites aside, as they’ll add height and fluffiness to the cake.
Step 4: Combine Wet Ingredients
In a large mixing bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale and creamy, usually around 3 minutes. Gradually mix in the vegetable oil, warm water, and vanilla extract, ensuring everything is well integrated for your Strawberry Shortcake Cake’s rich base.
Step 5: Fold in Flour Mixture
Sift the flour mixture into the egg yolk mixture and gently fold it in using a spatula. This process should be done carefully to avoid deflating the mixture. Once incorporated, gently fold in the whipped egg whites until just combined, creating a fluffy batter ready for baking.
Step 6: Bake the Cake
Pour the batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare Strawberry Simple Syrup
While the cake cools, create the strawberry simple syrup. In a small saucepan, combine water, sugar, and ½ cup sliced strawberries. Heat gently until the sugar dissolves, then remove from heat and let cool. This syrup infuses delicious moisture into your cake layers.
Step 8: Make Optional Strawberry Puree
If you desire an extra touch of sweetness, prepare the optional strawberry puree. In a saucepan, cook the additional strawberries with sugar until soft, then blend until smooth. For a thicker consistency, you can add a cornstarch mixture and reheat briefly, letting cool before use.
Step 9: Whip the Cream
To make the whipped cream, chill your mixing bowl and beaters for best results. Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl. Beat until stiff peaks form, which should take about 3-5 minutes. This fluffy whipped cream is perfect for layering and frosting your Strawberry Shortcake Cake.
Step 10: Layer the Cake
Once cooled, slice the sponge cake into three even layers using a serrated knife. Begin assembling by placing the first layer on a serving plate. Soak it with strawberry simple syrup, spread a layer of whipped cream, and add sliced strawberries on top. Repeat for the remaining layers.
Step 11: Finish Frosting and Decorating
After stacking all layers, frost the entire cake with the remaining whipped cream, smoothing it out for a clean finish. If desired, drizzle with the optional strawberry puree for added flavor and visual appeal. This decoration enhances the charm of your Strawberry Shortcake Cake.
Step 12: Chill and Serve
Refrigerate the assembled Strawberry Shortcake Cake for at least 4-6 hours, allowing flavors to meld and the cake to firm up. This chilling time ensures each slice delivers the perfect balance of textures and flavors, ready to delight your guests at any summer gathering.
Make Ahead Options
Prep your Strawberry Shortcake Cake in advance for a delightful, stress-free dessert at your next gathering! You can make the sponge cake up to 3 days in advance, wrapping it tightly in plastic wrap and refrigerating to maintain its softness. The strawberry simple syrup can also be prepared up to 24 hours ahead and refrigerated, ensuring it’s ready to soak into your cake layers when you’re ready to assemble. For optimal flavor, wait to whip the cream until just before serving, as freshly whipped cream maintains its airy texture best. Simply layer the cake with syrup-soaked strawberries and whipped cream, allowing your celebratory dessert to shine just as brightly as if you had made it that day!
Expert Tips for Strawberry Shortcake Cake
- Room Temperature Eggs: Ensure eggs are at room temperature for maximum volume when whipping egg whites; this helps create that light and fluffy sponge.
- Proper Folding Technique: Use a gentle folding technique to combine the egg whites with the batter, maintaining airiness—this is essential for a successful Strawberry Shortcake Cake.
- Oven Door Etiquette: Avoid opening the oven door until baking time is almost complete; this prevents the cake from collapsing.
- Cooling Time: Allow the cake to cool completely before assembly; this prevents the whipped cream from melting and ensures clean layers.
- Storage Solutions: Keep any leftover cake covered in plastic wrap in the fridge to maintain moisture for up to 3 days; this way, you can enjoy your delicious Strawberry Shortcake Cake longer!
How to Store and Freeze Strawberry Shortcake Cake
Fridge: Keep your leftover Strawberry Shortcake Cake covered in plastic wrap or an airtight container for up to 3 days to maintain its moisture and freshness.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. This preserves flavor and texture, making it a perfect make-ahead option.
Reheating: If served straight from the freezer, allow the cake to thaw in the fridge overnight before enjoying. To refresh the whipped cream texture, re-whip it just before serving.
Assembly Tip: If you’ve frozen your cake, consider assembling it with fresh whipped cream and strawberries just before serving for the best flavor and presentation.
What to Serve with Strawberry Shortcake Cake?
Imagine a sunny afternoon where laughter fills the air, and the only thing sweeter than the company is the delightful assortment of sides that elevate your beloved cake.
- Creamy Vanilla Ice Cream: The cool, creamy texture of vanilla ice cream perfectly complements the lightness of the cake, offering a heavenly contrast.
- Zesty Lemonade: A refreshing glass of chilled lemonade brightens the palate, enhancing the sweetness of the strawberries while adding a sharp, tangy note.
- Fresh Berry Salad: A medley of mixed berries tossed in a hint of mint captures the essence of summer, providing a colorful, vibrant accompaniment to your dessert.
- Fluffy Whipped Cream: Offer extra whipped cream on the side for those who can’t get enough of that sweet, airy delight, creating an indulgent experience with each slice.
- Pistachio Crumble: A sprinkle of crunchy pistachio crumble adds a nutty texture that complements the softness of the cake, creating a perfect balance between flavors and textures.
- Iced Green Tea: This light, refreshing drink pairs beautifully, offering a subtle earthy flavor that enhances the fruity essence of the strawberry shortcake.
These delightful pairings not only accompany your cake but also enhance the entire dining experience, bringing out the flavors of summer in each bite!
Strawberry Shortcake Cake Variations & Substitutions
Feel free to let your culinary creativity shine by customizing this delightful cake with these fun twists and substitutions!
- Berry Bliss: Swap out strawberries for raspberries or peaches for a fruity twist that’s just as delightful.
- Dairy-Free Delight: Use coconut cream in place of heavy whipping cream for a rich, dairy-free frosting option that still tastes divine.
- Chocolaty Indulgence: Add ½ cup of cocoa powder to the flour mixture or top the cake with luscious chocolate ganache for a decadent chocolate-fueled version.
- Nutty Flavor: Incorporate ½ cup of finely chopped nuts like almonds or hazelnuts into the cake batter for an unexpected texture and flavor boost.
- Extra Sweetness: Drizzle extra strawberry puree generously on each layer for added sweetness and vibrant color that brings the cake to life.
To keep the summer theme alive, you may enjoy the divine layering experience of the Fried Strawberry Cheesecake or savor the fresh zest in a slice of my Strawberry Crunch Cheesecake.
- Spice it Up: Mix in a teaspoon of cinnamon or cardamom for a warm flavor twist that complements the freshness of the strawberries beautifully.
- Layer it Up: For a fun textured experience, layer in crushed cookies or different fruits like kiwi and mango between the cake layers for a tropical flair.
Strawberry Shortcake Cake Recipe FAQs
How do I choose ripe strawberries for the best flavor?
Absolutely! Look for strawberries that are deep red, firm, and free of dark spots or blemishes. They should have a sweet aroma and a shiny appearance. Avoid strawberries with green or white patches, as they aren’t ripe yet. When possible, pick fresh strawberries from your local farmers’ market for the best flavor!
How should I store my leftover Strawberry Shortcake Cake?
I recommend storing your leftover cake covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days. This will help maintain its moisture and freshness while preserving that delightful strawberry flavor.
Can I freeze the Strawberry Shortcake Cake?
Yes, you can! To freeze, wrap the assembled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to serve it, thaw it in the fridge overnight for best results. To refresh the whipped cream, simply re-whip it before serving.
What should I do if my cake sank in the middle?
Very! If your cake sank, it could be due to several factors. Always ensure your oven is properly calibrated, and avoid opening the door until near the end of baking time. Make sure you whipped the egg whites to stiff peaks—this creates the lift in your sponge. Lastly, gently fold the ingredients together to keep the airiness; overmixing can cause it to collapse.
Is this Strawberry Shortcake Cake safe for those with food allergies?
It can be! For egg allergies, you may substitute with flax eggs or egg replacer; however, the texture may differ. The recipe does contain gluten from the flour, but you can use a gluten-free flour blend for a gluten-free option. Always check labels to ensure other ingredients (like powdered sugar or whipping cream) are allergy-friendly for those with specific dietary needs.
Strawberry Shortcake Cake: A Summer Bliss in Every Slice
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat egg whites with lemon juice until frothy, then gradually add half of the sugar until stiff peaks form.
- In a large bowl, beat egg yolks with remaining sugar until pale and creamy. Mix in oil, water, and vanilla.
- Sift flour mixture into egg yolk mixture and gently fold in, followed by the whipped egg whites.
- Pour batter into pan and bake for 25-30 minutes until golden and a toothpick comes out clean. Let cool.
- Create the strawberry simple syrup by heating water, sugar, and sliced strawberries until sugar dissolves. Let cool.
- Prepare optional strawberry puree by cooking strawberries with sugar, blending until smooth.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice the sponge cake into three layers. Assemble with syrup, whipped cream, and strawberries in between layers.
- Frost the cake with remaining whipped cream and drizzle strawberry puree on top if desired.
- Refrigerate for 4-6 hours before serving to let flavors meld and cake firm up.
Leave a Reply