Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1⅔ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 4 large eggs, separated; ½ teaspoon lemon juice or white vinegar; 1 cup granulated sugar, divided; ¼ cup vegetable oil; ¼ cup warm water; 1 teaspoon vanilla extract; ¾ cup water; ¾ cup granulated sugar; ½ cup sliced strawberries; ½ pound strawberries; 3 tablespoons sugar; ½ tablespoon cornstarch; 1 tablespoon water; 4 ounces cream cheese; ¾ cup powdered sugar; 1 teaspoon vanilla extract; 4 cups heavy whipping cream; 1 pound fresh strawberries, sliced

Jump to Recipe

Strawberry Shortcake Cake transforms a nostalgic dessert into a refined layer cake that feels perfect for celebrations. This version features a tender vanilla sponge cake, strawberry simple syrup, fresh berries, and clouds of whipped cream frosting. Each bite tastes light, balanced, and refreshing. Unlike traditional biscuit-style shortcake, this fresh strawberry cake layers soft sponge with juicy strawberries for a stunning presentation. Whether you need a birthday cake idea or a showstopping summer layer cake, this recipe delivers bakery-style results right at home.

Story

Every summer, I return to this Strawberry Shortcake Cake because it captures everything I crave in a warm-weather dessert. Instead of using biscuits, I build this Strawberry Shortcake Cake with a light sponge that soaks up homemade strawberry syrup. As a result, the cake stays moist without feeling heavy. I started making Strawberry Shortcake Cake for family gatherings, and it quickly became the centerpiece of every celebration. The combination of airy cake, fresh strawberries, and silky whipped cream cake frosting creates a dessert that feels elegant yet comforting. Now, this Strawberry Shortcake Cake marks birthdays, barbecues, and casual Sunday dinners alike.

Ingredients

Sponge Cake

1⅔ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs, separated and 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

Strawberry Simple Syrup

¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries

Strawberry Puree

½ pound strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water

Whipped Cream Frosting

4 ounces cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract
4 cups cold heavy whipping cream

Filling

1 pound fresh strawberries, sliced

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F and line the bottom of a 9-inch cake or springform pan with parchment paper. Whisk together flour, baking powder, and salt in a bowl and set aside.

Whip the egg whites with lemon juice until foamy. Gradually add half the sugar and beat until stiff, glossy peaks form. Transfer the meringue to another bowl.

Whisk egg yolks with remaining sugar until pale, thick, and doubled in volume. Slowly drizzle in oil, then add water and vanilla while mixing. Sift one-third of the flour mixture into the yolk mixture and fold gently. Add one-third of the whipped egg whites and fold carefully. Repeat until fully incorporated without overmixing.

Pour batter into the prepared pan and bake for 25–30 minutes until golden and a toothpick comes out clean. Cool briefly before removing from the pan to cool completely.

Meanwhile, simmer water, sugar, and strawberries for the simple syrup until the sugar dissolves. Cool completely.

For the optional puree, cook strawberries and sugar until soft. Stir in cornstarch slurry, simmer until thickened, blend smooth, and cool.

Chill the mixing bowl and whisk for 15 minutes before making frosting. Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly drizzle in heavy cream and whip until stiff peaks form. Refrigerate until ready.

Cooking Instructions

Slice the cooled sponge into three even layers using a serrated knife. Place the first layer on a cake stand and brush generously with strawberry simple syrup.

Spread whipped cream evenly over the surface. Add half of the sliced strawberries in a single layer. Spread more whipped cream to secure them.

Place the second cake layer on top and press gently. Brush with syrup, spread whipped cream, add remaining strawberries, and top with more whipped cream.

Brush syrup onto the underside of the final layer and place it crumb-side down. Frost the entire cake with remaining whipped cream. If desired, add swipes of strawberry puree for a decorative finish. Refrigerate for at least two hours before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overmix the batter once you add flour, or the sponge will lose volume. Always fold gently and scrape the bottom of the bowl to incorporate hidden flour. Avoid opening the oven early, as temperature shifts can cause collapse. When cooling, keep the cake away from drafts to maintain structure.

Pro Tips for Better Flavor

Use ripe, in-season strawberries for maximum sweetness. Chill your mixing tools before whipping cream to achieve stable peaks. Brush each cake layer generously with syrup to keep the sponge moist. Allow the assembled cake to rest in the refrigerator so flavors meld beautifully.

Serving and Storage

How to Serve

Slice the Strawberry Shortcake Cake with a sharp serrated knife for clean layers. Serve chilled for the best texture. This cake pairs beautifully with fresh mint, extra strawberries, or a light dusting of powdered sugar. Because it feels light yet indulgent, it works perfectly as a summer layer cake or festive centerpiece.

How to Store Leftovers

Store the cake in the refrigerator for up to three days. Cover exposed slices tightly with plastic wrap to prevent drying. For longer storage, freeze the unfrosted sponge layers wrapped tightly for up to two months, then thaw at room temperature before assembling.

Conclusion

Strawberry Shortcake Cake delivers bright berry flavor, airy sponge, and silky whipped cream in every slice. It feels elegant enough for celebrations yet simple enough for weekend baking. If you crave a refined twist on a classic dessert, this cake will quickly become your favorite warm-weather treat.

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Frequently Asked Questions

Can I make Strawberry Shortcake Cake in advance?

Yes. Bake the sponge layers one day ahead and store wrapped at room temperature. Assemble the cake several hours before serving and refrigerate so it sets properly.

Can I substitute frozen strawberries?

You can use frozen strawberries for syrup or puree, but always use fresh strawberries for layering to maintain texture and structure.

How do I keep whipped cream stable?

Chill the bowl and whisk beforehand, and include cream cheese as directed. Whip only until stiff peaks form to maintain structure without overbeating.