Description
This strawberry shortcake layer cake features a light sponge, homemade strawberry syrup, fresh sliced strawberries, and stabilized whipped cream frosting. Perfect for celebrations, this layered dessert stays moist, flavorful, and beautifully balanced in every bite.
Ingredients
1⅔ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs, separated
½ teaspoon lemon juice or vinegar
1 cup granulated sugar, divided
¼ cup vegetable oil
¼ cup warm water
1 teaspoon vanilla extract
¾ cup water (for syrup)
¾ cup granulated sugar (for syrup)
½ cup sliced strawberries (for syrup)
½ pound strawberries (for optional puree)
3 tablespoons sugar (for puree)
½ tablespoon cornstarch
1 tablespoon water (for cornstarch slurry)
4 ounces cream cheese
¾ cup powdered sugar
1 teaspoon vanilla extract (for frosting)
4 cups cold heavy whipping cream
About 1 pound fresh strawberries, sliced
Instructions
1. Preheat oven to 350°F and line a 9-inch round cake pan with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. Beat egg whites with lemon juice until foamy, gradually add half the sugar, and whip to stiff peaks.
4. Beat egg yolks with remaining sugar until pale and thick, then mix in oil, warm water, and vanilla.
5. Fold dry ingredients into yolk mixture in batches, then gently fold in whipped egg whites.
6. Pour batter into pan and bake 25 to 30 minutes until a toothpick comes out clean. Cool completely.
7. Heat water, sugar, and sliced strawberries for syrup until sugar dissolves. Cool and strain if desired.
8. For optional puree, cook strawberries with sugar, stir in cornstarch slurry, simmer until thick, blend smooth, and cool.
9. Chill mixing bowl and whisk. Beat cream cheese with powdered sugar and vanilla, then gradually whip in cold heavy cream to stiff peaks.
10. Slice cooled cake into three layers. Brush each layer with syrup, spread whipped cream, and add sliced strawberries.
11. Stack layers, frost outside with remaining cream, decorate with puree and berries if desired.
12. Refrigerate 4 to 6 hours before serving.
Notes
Chill bowl and cream thoroughly before whipping for best volume.
Do not open oven early to prevent sponge collapse.
Use a serrated knife for even cake layers.
Cake tastes better after chilling as sponge absorbs syrup.
Store covered in refrigerator up to 3 days.
Unfilled cake layers freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 548
- Sugar: 41 g
- Sodium: 131 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 152 mg