Description
Three fluffy sponge cake layers filled with whipped cream frosting, fresh strawberries, and strawberry syrup—this Strawberry Shortcake Layer Cake is a show-stopping summer treat.
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 paste or extract
¾ cup water (for syrup)
¾ cup granulated sugar (for syrup)
½ cup sliced strawberries (for syrup)
½ lb strawberries (for puree)
3 tablespoons sugar (for puree)
½ tablespoon cornstarch
1 tablespoon water (for slurry)
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract (for frosting)
4 cups cold heavy whipping cream
1 lb fresh strawberries, sliced
Instructions
1. Preheat oven to 350℉. Line a 9” cake pan with parchment.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Whip egg whites and lemon juice until foamy. Slowly add half the sugar and beat to stiff peaks.
4. Whip egg yolks with remaining sugar until fluffy and pale.
5. Add oil, water, and vanilla. Mix well.
6. Fold flour mix and egg whites into yolk mix in three additions.
7. Pour into pan and bake 25–30 min. Cool completely.
8. Simmer syrup ingredients, strain and cool.
9. Cook puree ingredients, thicken with slurry, blend and cool.
10. Chill mixing bowl. Beat cream cheese, powdered sugar, and vanilla.
11. Slowly add cream and whip until stiff.
12. Cut cake into 3 layers. Brush syrup, spread whipped cream, layer strawberries, repeat.
13. Frost entire cake and decorate with strawberry puree (optional).
14. Chill before serving.
Notes
The strawberry puree is optional but adds a beautiful touch.
Make the sponge and syrup a day ahead for easy assembly.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 548
- Sugar: 41g
- Sodium: 131mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.04g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 152mg