Description
Indulge in the delightful flavors of this Strawberry Shortcake Cake, a heavenly dessert that combines fluffy sponge cake layers with sweet strawberries and luscious whipped cream frosting. Perfect for any special occasion or simply to satisfy your sweet tooth!
Ingredients
Scale
Sponge Cake:
- 1â…” 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 (divide)
- ¼ cup vegetable oil
- ¼ cup water (warm)
- 1 teaspoon vanilla paste or extract
Strawberry Filling:
- ¾ cup water
- ¾ cup granulated sugar
- ½ lb strawberries (sliced)
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting:
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream (cold)
Assembly:
- 1 lb fresh strawberries (sliced)
Instructions
- Sponge Cake – Preheat the oven and prepare the pan. Whisk dry ingredients. Whip egg whites with sugar. Mix egg yolks with sugar, oil, water, and vanilla. Fold in flour and egg whites. Bake.
- Strawberry Simple Syrup – Heat water, sugar, and strawberries until dissolved. Cool.
- Strawberry Puree – Cook strawberries with sugar, add cornstarch mixture, blend, and cool.
- Whipped Cream Frosting – Chill equipment. Beat cream cheese, sugar, and vanilla. Whip cream until stiff peaks form. Chill.
- Cake Assembly – Slice cake, brush with syrup, layer with cream and strawberries, repeat layers, frost the cake with cream and optional puree.
Notes
- You can prepare the simple syrup and strawberry puree ahead of time for convenience.
- Chilling the equipment for the whipped cream frosting helps achieve the best consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg