Strawberry Shortcake Cake (with Sponge Cake)

Strawberry Shortcake Cake (with Sponge Cake): A Delicious Twist on a Classic

Imagine the classic flavors of strawberry shortcake, but with the lightness and elegance of a layered sponge cake. This Strawberry Shortcake Cake combines the best of both worlds—a fluffy sponge cake soaked with strawberry simple syrup, filled with fresh strawberries, and topped with a luscious whipped cream frosting. Whether for a birthday, celebration, or simply a summer dessert, this cake will wow your guests and satisfy every sweet craving.

Why You’ll Love This Recipe

This cake is a delightful treat that balances light and airy textures with rich flavors. The sponge cake layers are soft and perfectly infused with sweet strawberry syrup, while the whipped cream frosting provides a creamy finish. The fresh strawberries add a burst of freshness in every bite, making this cake a must-have for strawberry lovers. Plus, the recipe is versatile—you can use the optional strawberry puree for a gorgeous, fruity decoration that adds both flavor and flair.

Ingredients

For the Sponge Cake:

• 1⅔ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp kosher salt
• 4 large eggs, separated, at room temperature
• ½ tsp lemon juice or white vinegar
• 1 cup granulated sugar, divided
• ¼ cup vegetable oil
• ¼ cup warm water
• 1 tsp vanilla paste or extract

For the Strawberry Simple Syrup:

• ¾ cup water
• ¾ cup granulated sugar
• ½ cup sliced strawberries

For the Strawberry Puree (Optional for Decorating):

• ½ lb strawberries
• 3 tbsp sugar
• ½ tbsp cornstarch
• 1 tbsp water

For the Whipped Cream Frosting:

• 4 oz cream cheese
• ¾ cup powdered sugar
• 1 tsp vanilla paste or extract
• 4 cups heavy whipping cream, cold

For the Strawberry Filling:

• 1 lb fresh strawberries, sliced

Directions

Step 1: Bake the Sponge Cake

Preheat your oven to 350°F (180°C) and prepare a 9-inch cake or springform pan by lining the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.

Using a stand mixer with the whisk attachment, whisk the egg whites and lemon juice (or vinegar) on medium speed until foamy. Gradually add half of the sugar (½ cup), whisking on medium-high speed until stiff, glossy peaks form.

In the same mixer, whisk the egg yolks and remaining sugar (½ cup) on medium speed until pale and fluffy. Slowly drizzle in the vegetable oil, warm water, and vanilla extract, mixing until fully combined.

Sift ⅓ of the flour mixture into the egg yolk mixture and gently fold with a spatula. Fold in ⅓ of the egg whites until no streaks remain. Repeat the process with the remaining flour and egg whites until fully incorporated.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Strawberry Simple Syrup

While the cake is cooling, make the simple syrup. Combine the water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until the sugar dissolves and the mixture becomes hot. Remove from the heat and let it cool to room temperature. Strain the syrup to remove the strawberry pieces, if desired.

Step 3: Prepare the Strawberry Puree (Optional)

In a saucepan, cook the strawberries and sugar over medium-low heat until the strawberries are soft and juicy, about 5-7 minutes.

In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the strawberries and cook over medium-high heat until the mixture thickens and bubbles. Blend with an immersion blender until smooth and set aside to cool.

Step 4: Make the Whipped Cream Frosting

For the frosting, chill the bowl of your stand mixer and the whisk attachment in the freezer for 15 minutes.

Beat the cream cheese, powdered sugar, and vanilla extract on low speed until smooth. Slowly drizzle in the cold heavy cream while mixing on medium-low speed. Once all the cream is incorporated, increase the speed to high and whip until stiff peaks form. Keep the frosting chilled until ready to use.

Step 5: Assemble the Cake

Once the sponge cake is completely cooled, use a serrated knife to carefully slice the cake horizontally into three even layers.

Place the first layer of cake onto a cake stand or serving plate. Using a pastry brush or spoon, generously coat the top of the layer with the strawberry simple syrup.

Spread a layer of whipped cream frosting over the syrup-soaked cake, then add a layer of sliced strawberries. Top the strawberries with more whipped cream.

Repeat this process with the second layer: simple syrup, whipped cream, strawberries, and another layer of whipped cream.

Brush the underside of the final cake layer with simple syrup before placing it crumb-side down on top of the cake. Gently press down to eliminate any gaps between the layers.

Step 6: Frost and Decorate

Frost the top and sides of the cake with the remaining whipped cream frosting. If you made the optional strawberry puree, swipe it onto the cake using a spatula to create decorative patterns. The bright red color and fresh flavor will enhance both the look and taste of the cake.

Step 7: Serve and Enjoy

Once the cake is frosted and decorated to your liking, it’s ready to serve. Slice into generous pieces and enjoy the light, airy sponge cake layered with fresh strawberries and creamy whipped frosting.

Recipe Notes

• Make Ahead: The sponge cake can be baked a day ahead, and the strawberry simple syrup can be made in advance. Store the cake and syrup separately in the refrigerator.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting will hold up beautifully, keeping the cake light and fresh.
• Strawberry Puree: If you don’t want to add the puree as a decoration, feel free to skip this step. The cake is delicious with or without it.

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 10-12 servings
• Calories: 350 kcal per serving

Final Thoughts

This Strawberry Shortcake Cake is an elegant twist on a beloved classic. The light and fluffy sponge cake is perfectly complemented by the fresh strawberry filling and the creamy whipped frosting. Whether you’re making this cake for a celebration or simply for dessert, it’s sure to be a hit with everyone who tries it. Sweet, light, and fruity—this cake is a slice of summer that you can enjoy year-round!

Strawberry Shortcake Cake (with Sponge Cake)

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 10-12 1x

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Description

This Strawberry Shortcake Cake is a delightful combination of light sponge cake, fresh strawberries, and rich whipped cream frosting. The simple syrup infuses the cake layers with extra moisture and sweetness, while the layers of whipped cream and fresh strawberries add a refreshing and creamy texture. The optional strawberry puree gives the cake a touch of elegance and enhances the flavor.

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Ingredients

Scale 1x2x3x

Sponge Cake:
1⅔ cups all-purpose flour
1 tsp baking powder
¼ tsp kosher salt
4 large eggs, separated, at room temperature
½ tsp lemon juice or white vinegar
1 cup granulated sugar, divided
¼ cup vegetable oil
¼ cup warm water
1 tsp vanilla paste or extract
Strawberry Simple Syrup:
¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries
Strawberry Puree (optional for decorating):
½ lb strawberries
3 tbsp sugar
½ tbsp cornstarch
1 tbsp water
Whipped Cream Frosting:
4 oz cream cheese
¾ cup powdered sugar
1 tsp vanilla paste or extract
4 cups heavy whipping cream, cold
Strawberries for Filling:
1 lb fresh strawberries, sliced

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Instructions

Sponge Cake:
Preheat your oven to 350°F (180°C) and line the bottom of a 9-inch cake or springform pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and lemon juice (or vinegar) on medium speed until foamy.
Gradually add half of the sugar (½ cup), whisking on medium-high speed until stiff, glossy peaks form.
In the same stand mixer bowl, whisk the egg yolks and remaining sugar (½ cup) on medium speed until pale and fluffy. Slowly drizzle in the vegetable oil, followed by the warm water and vanilla extract, mixing until combined.
Sift ⅓ of the flour mixture into the egg yolk mixture and gently fold with a spatula. Fold in ⅓ of the egg whites until no streaks remain. Repeat the process with the remaining flour and egg whites.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove it from the pan and cool completely on a wire rack.
Strawberry Simple Syrup:
While the cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot. Remove from heat and let cool.
Strawberry Puree (optional):
In a saucepan, cook strawberries and sugar over medium-low heat until soft and juicy, about 5-7 minutes.
Mix cornstarch with water, then add to the strawberries. Increase heat to medium-high and cook until the mixture bubbles.
Blend the mixture with an immersion blender until smooth. Let cool.
Whipped Cream Frosting:
Chill the bowl of your stand mixer and the whisk attachment in the freezer for 15 minutes.
Beat the cream cheese, powdered sugar, and vanilla on low speed until smooth.
Slowly drizzle in the cold heavy cream while mixing on medium-low speed. Once fully incorporated, increase speed to high and whip until stiff peaks form. Keep chilled until ready to use.
Cake Assembly:
Use a serrated knife to cut the cooled sponge cake into three even horizontal layers. Place the first layer onto a cake stand, sliding parchment paper under the cake to keep the stand clean.
Using a pastry brush or spoon, coat the top of the first layer with strawberry simple syrup.
Spread a layer of whipped cream frosting evenly over the cake. Add a layer of sliced strawberries, followed by another layer of whipped cream.
Place the second cake layer on top and gently press down to eliminate gaps. Repeat the process with simple syrup, whipped cream, strawberries, and whipped cream.
Brush the underside of the final cake layer with simple syrup, then place it crumb-side down on top of the cake. Press gently.
Spread the remaining whipped cream frosting evenly over the top and sides of the cake.
If using strawberry puree, swipe it onto the cake with a spatula and smooth it out to the desired texture. Serve and enjoy!

• Prep Time: 30 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350