Strawberry Shortcake Cake, Strawberry Shortcake Cake, Strawberry Shortcake Cake yes, I said it five times, and honestly, once you try this recipe, you’ll be saying it even more! This Strawberry Shortcake Cake is the summer dessert dreams are made of: fluffy vanilla sponge soaked in strawberry syrup, layers of sweet whipped cream, and fresh strawberries tucked in between every bite. If you’re a fan of the classic shortcake, imagine it turned into a full celebration-style cake elegant, moist, and bursting with flavor.
There’s something magical about the way strawberries and cream come together. Whether you’re planning a birthday, hosting a brunch, or just craving a slice of sunshine, this Strawberry Shortcake Cake will steal the show.
Why You’ll Love This Strawberry Shortcake Cake
This isn’t just any dessert. It’s a bakery-style Strawberry Shortcake Cake made completely from scratch with love and with simple ingredients you probably already have.
- ☀️ Perfect for summer gatherings or birthdays
- 🍓 Uses fresh strawberries and real whipped cream
- 🍰 Light and airy vanilla sponge that melts in your mouth
- ❄️ Can be made a day ahead for easy prep
- 🌿 Customizable with strawberry puree, mint leaves, or even a drizzle of white chocolate
Ingredients You’ll Need
This Strawberry Shortcake Cake has four key components:
- Sponge Cake
- All-purpose flour
- Baking powder
- Salt
- Eggs (separated)
- Lemon juice or vinegar
- Granulated sugar
- Vegetable oil
- Warm water
- Vanilla extract or paste
- Strawberry Simple Syrup
- Water
- Sugar
- Fresh sliced strawberries
- Optional Strawberry Puree (for decorating)
- Strawberries
- Sugar
- Cornstarch
- Water
- Whipped Cream Frosting
- Cream cheese
- Powdered sugar
- Vanilla
- Heavy cream (cold)
- Fresh Strawberry Filling
- 1 lb strawberries, sliced
Step-by-Step: How to Make Strawberry Shortcake Cake
Let’s walk through this one step at a time no stress, just pure strawberry bliss.
Step 1: Make the Vanilla Sponge
Preheat your oven to 350°F (180°C) and line a 9-inch springform or cake pan with parchment paper.
Whisk together the dry ingredients. In a stand mixer, whip egg whites with lemon juice until foamy, then gradually add sugar until stiff peaks form. Set aside.
In the same mixer bowl, beat the egg yolks and remaining sugar until pale and fluffy. Add oil, water, and vanilla. Then gently fold in the flour and meringue in alternating batches.
Pour into your pan and bake for 25–30 minutes. Let it cool fully before slicing.
Step 2: Prepare Strawberry Syrup
While the cake cools, simmer sliced strawberries, water, and sugar until the sugar dissolves and the syrup is flavorful. Cool it down before using.
Step 3: Make Strawberry Puree (Optional but Fancy!)
Cook strawberries with sugar. Thicken with a cornstarch slurry. Blend and chill. This is for brushing the sides for that swirled, artistic finish.
Step 4: Whip the Cream
Chill your mixing bowl and whisk attachment. Whip cream cheese, powdered sugar, and vanilla until smooth. Slowly add cold heavy cream and whip to stiff peaks. This whipped frosting holds its shape beautifully!
Step 5: Assemble the Cake
Slice your sponge into three even discs.
- Place the first layer on your stand. Brush with syrup. Add whipped cream. Layer sliced strawberries. Top with more whipped cream.
- Repeat with the second layer.
- For the final layer, brush the underside with syrup, place it on top, and frost the entire cake.
Frost the top and sides generously with whipped cream. If using puree, add artistic swipes and smooth them out. Garnish with whole and sliced strawberries.
Linda’s Tip from the Kitchen
Want ultra-clean slices? Chill the cake for 1–2 hours before serving. And always use a serrated knife for clean cuts through that fluffy sponge.
Serving Suggestions for Strawberry Shortcake Cake
- Serve chilled with a sprig of mint on top
- Pair with a glass of rosé or chilled lemonade
- Add white chocolate shavings or slivered almonds for a crunch
- For birthdays: decorate with candles and edible flowers
Storing and Making Ahead
- Store in the fridge for up to 3 days
- Make the sponge and syrup a day in advance
- Whipped cream is best freshly made but can be stabilized with mascarpone or gelatin if needed
Questions About Strawberry Shortcake Cake
Can I use frozen strawberries?
Yes! Thaw them first and drain any excess liquid. Great for syrup or puree, but use fresh for the filling if possible.
Is the sponge supposed to be dry?
Nope! It should be light and airy, and the syrup keeps it moist. Don’t skip that step.
Can I turn this into cupcakes or a sheet cake?
Absolutely! Use the same batter just adjust baking time. Perfect for potlucks or picnics.
Can I use whipped topping instead of homemade cream?
You can, but trust me real whipped cream gives it the luscious texture that makes this cake stand out.
Strawberry Shortcake Cake: A Slice of Summer Magic
This Strawberry Shortcake Cake isn’t just a dessert it’s a centerpiece, a celebration, a sweet slice of sunshine. It’s the kind of cake that makes you close your eyes after one bite and smile. Whether you’re serving it at a summer wedding or a lazy Sunday lunch, it’s bound to impress.
Let this Strawberry Shortcake Cake become your new summer tradition. I know it’s already mine.
Explore More Strawberry Recipes from IziRecipes:
- 🍓 Strawberry Shortcake Cookies Recipe
- 🍓 Strawberry Cheesecake Cookies Recipe
- 🍓 Berrylicious Strawberry Crunch Cheesecake
- 🍓 Strawberry Shortcake: A Sweet, Fluffy Delight
