Elevated Strawberry Shortcake Cake: A Summer Dream Dessert
Indulge in an elevated take on a beloved summer classic with this exquisite strawberry shortcake cake. Far from your traditional biscuit-based treat, this recipe features a light, airy, and fluffy vanilla sponge cake, generously soaked in a vibrant strawberry simple syrup. Each layer is adorned with an abundance of fresh, sweet strawberries and cloud-like, lightly sweetened whipped cream. Meticulously layered, this cake transforms the rustic charm of strawberry shortcake into a sophisticated dessert, perfect for any special occasion.
Imagine this stunning creation as the centerpiece of your next summer birthday celebration. Its refreshing flavors pair beautifully with a scoop of homemade strawberry ice cream for an ultimate berry explosion. Alternatively, if you’re looking for a more casual presentation, you can easily break up the cake layers and serve it as a delightful summer trifle, offering a beautiful mosaic of flavors and textures.
The Secret to Unforgettable Strawberry Flavor and Texture
What sets this layered strawberry shortcake apart from its conventional counterpart is a deliberate choice in handling the star ingredient: the strawberries. Unlike many recipes that call for macerating the berries (allowing them to sit with sugar to release their juices), here we opt to keep the fresh strawberries intact. This crucial decision ensures that each berry retains its natural firmness and vibrant texture, providing a delightful contrast to the soft cake and creamy frosting.
To infuse deep strawberry essence into the cake layers and ensure exceptional moistness without sacrificing berry texture, we turn to a luscious strawberry simple syrup. This syrup is gently brushed onto each sponge layer, allowing the cake to absorb its sweet, fruity notes. The result is a cake that is not only incredibly moist but also bursting with intense berry flavor in every single bite. The combination of succulent fresh strawberries and deeply flavored syrup truly makes this dessert a celebration of seasonal fruit.
If you’re as passionate about strawberry desserts as we are, be sure to explore more of our delightful berry-centric recipes. Try your hand at these charming strawberry whoopie pies, the comforting strawberry banana cake, delectable strawberry cupcakes, or the elegant mini strawberry cheesecakes. Each recipe promises a fresh burst of berry goodness!
Why This Strawberry Shortcake Cake Will Be Your New Favorite
This strawberry shortcake cake isn’t just another dessert; it’s an experience. Here’s why you’ll fall head over heels for this recipe:
An Elegant Twist on a Beloved Classic: While traditional strawberry shortcake holds a special place in our hearts, this layered rendition elevates it to a new level of sophistication. It captures all the comforting, familiar flavors of the original – fresh strawberries, light cake, and sweet cream – but presents them in a visually stunning, impressive format perfect for parties, celebrations, or when you simply want to make an ordinary day extraordinary. It’s a dessert that not only tastes incredible but also makes a statement on any dessert table.
Explosion of Authentic Strawberry Flavor: Prepare your taste buds for an unparalleled strawberry sensation. This recipe maximizes berry goodness by incorporating fresh strawberries within the layers and deeply infusing the sponge cake with a homemade strawberry simple syrup. This dual approach ensures that every forkful delivers a rich, multi-dimensional burst of natural strawberry sweetness, making it a true ode to summer’s bounty.
Impressively Simple Layer Cake: Don’t let its breathtaking appearance intimidate you! Despite looking like it came straight from a professional bakery, this strawberry shortcake is surprisingly straightforward to assemble. The clear, step-by-step instructions guide you through each part of the process, making it an achievable project for bakers of all skill levels. You can choose to frost it with a charmingly rustic whipped cream finish or go for a more artistic swirled effect with the strawberry puree – either way, the results are simply stunning.
Essential Ingredients for Your Strawberry Shortcake Cake
Crafting this delightful cake begins with selecting the finest ingredients. Here’s a closer look at what you’ll need and why each component is vital:
- Strawberries: The star of the show! Seek out the freshest, ripest, and sweetest strawberries available. In-season berries will provide the most intense and natural flavor, making a significant difference in the final taste of your cake. Look for bright red color and a fragrant aroma.
- Baking Powder: This leavening agent is crucial for achieving the signature light and airy texture of the sponge cake. It reacts with moisture and heat to produce carbon dioxide, creating tiny air pockets that give the cake its delicate crumb.
- Neutral Oil: Opt for a neutral-flavored oil such as canola oil, vegetable oil, or grapeseed oil. These oils add moisture to the cake without imparting any undesirable flavors, allowing the delicate vanilla and strawberry notes to shine through.
- Vinegar (or Lemon Juice): A small amount of white vinegar or lemon juice is added to the egg whites. The acidity helps to stabilize the egg whites, allowing them to whip up to a stronger, more voluminous foam (meringue) that contributes to the cake’s remarkable lift and tenderness.
- Eggs: This recipe utilizes separated eggs. The egg whites are beaten to stiff peaks to create a light and airy meringue, which is then gently folded into the egg yolk batter. This technique is key to achieving a truly delicate and fluffy sponge cake texture. Ensure eggs are at room temperature for best separation and whipping results.
- Cornstarch: Used primarily to thicken the strawberry puree that adorns the outside of the cake. It creates a glossy, vibrant puree that holds its shape beautifully without running.
- Cream Cheese: A secret ingredient for a stable whipped cream frosting! Cream cheese helps to stabilize the heavy whipping cream, preventing it from deflating or weeping over time. This ensures your cake remains beautiful and delicious for several days. (For an alternative, see the section below on stabilizing with gelatin.)
- Heavy Whipping Cream: Essential for the rich, fluffy, and lightly sweetened frosting. It’s crucial that the cream is very cold (at least 36% milk fat) when whipped to achieve maximum volume and stiffness, resulting in a perfectly light and airy topping.
- All-purpose flour, granulated sugar, powdered sugar, vanilla paste or extract, and kosher salt are also key pantry staples that complete this recipe.
For precise measurements and a comprehensive list of all ingredients, please refer to the detailed recipe card below.
Creative Substitutions and Exciting Variations
While this strawberry shortcake cake is perfect as is, it’s also wonderfully adaptable! Feel free to experiment with these suggestions to customize your dessert:
- Berry Bonanza: Don’t limit yourself to just strawberries! This cake can be equally delightful with other fresh berries. Try swapping out the strawberries for sweet raspberries, tart blackberries, or juicy blueberries. You might adjust the sugar slightly depending on the sweetness of your chosen fruit.
- Time-Saving Shortcut: If you’re short on time but still crave this incredible flavor, you can absolutely skip making your own sponge cake. Purchase a good quality store-bought sponge cake or angel food cake as a convenient base.
- Jamming It Up: For a quick burst of strawberry flavor, you can use a high-quality strawberry jam or preserves in place of the homemade strawberry simple syrup or strawberry puree. Gently warm the jam to make it spreadable before applying.
- Simpler Structure: To make the assembly even easier, consider splitting the cake into just two layers instead of three. This reduces the number of steps while still delivering a beautiful and delicious layered cake.
- Brighten with Citrus: For a zesty lift, rub 1 tablespoon of fresh lemon zest into the granulated sugar before adding it to the cake batter. The oils from the lemon zest will infuse the sugar, adding a bright, aromatic counterpoint to the sweet berries.
- Liqueur Infusion: Add an adult twist by stirring 1-2 tablespoons of your favorite complementary liqueur into the cooled simple syrup. Grand Marnier, Cointreau, or a strawberry liqueur would be delightful choices, adding an extra layer of sophisticated flavor.
- Gelatin Stabilization: As an alternative to cream cheese, you can stabilize the whipped cream using unflavored gelatin. This method is detailed in the dedicated section below, offering another way to ensure your cream stays perfectly fluffy and firm.
Expert Tip: Stabilizing Whipped Cream with Gelatin
For a truly sturdy whipped cream that holds its shape beautifully and doesn’t weep, stabilization is key. If you prefer not to use cream cheese, unflavored gelatin is an excellent alternative. Stabilized whipped cream is especially important for layered cakes, ensuring the frosting remains airy and doesn’t cause the cake layers to slide or compress over time.
Here’s how to do it: Begin by adding ¼ cup of cold water to a small saucepan. Sprinkle 4 teaspoons of unflavored gelatin powder evenly over the cold water. Let this mixture sit for about 5-10 minutes until the gelatin “blooms” and thickens, absorbing the water. Once bloomed, turn the heat to low and gently swirl the mixture a few times until the gelatin is completely dissolved and no granules remain. Do not boil. Remove the saucepan from the heat and let it cool slightly (it should still be liquid but not hot).
Next, in a separate bowl, begin whipping your cold heavy cream until soft peaks just start to form. While the mixer is still running on a low speed, slowly drizzle the cooled, dissolved gelatin mixture into the whipping cream. Once incorporated, increase the mixer speed to medium-high and continue whipping until stiff peaks form. The cream will be wonderfully light, fluffy, and firm.
After frosting your cake with this stabilized whipped cream, it’s essential to refrigerate it for a minimum of 6 hours. This chilling time allows the gelatin to fully set and, perhaps even more importantly, gives all the exquisite flavors of the cake, strawberries, and cream ample time to meld and deepen into a harmonious, unforgettable dessert.
Step-by-Step Guide: How to Craft Your Strawberry Shortcake Cake
Creating this stunning layered strawberry shortcake cake is a rewarding process. Follow these detailed steps for a perfect result:
Preparing Your Strawberry Components
Baking Your Fluffy Vanilla Sponge Cake
The foundation of this impressive dessert is a perfectly light and airy vanilla sponge. Here’s how to prepare it:
Hot Tip! When folding the egg whites into the batter, move your spatula in a gentle “J” motion, going all the way to the bottom of the bowl and then coming up and over. Be incredibly careful not to overmix, as this will deflate the air from the egg whites, resulting in a dense cake that won’t rise well during baking.
Hot Tip! For perfectly even cake layers, gently hold one hand flat on top of the cake. Use the serrated knife to score two even lines around the cake’s perimeter, indicating where your cuts will be. Then, using a gentle sawing motion, slowly work your way around the cake, pulling the knife inwards slightly as you go, to cleanly separate the layers.
Assembling Your Masterpiece: The Strawberry Shortcake Cake
Now comes the exciting part – bringing all the components together to create your show-stopping layered cake. Follow these steps for perfect assembly:
Hot Tip! For an elegant presentation and super even layers, slice your fresh strawberries into uniform rounds. This also makes for easier slicing of the finished cake!
Pro Tips for Baking the Best Strawberry Shortcake Cake
Achieving a truly outstanding strawberry shortcake cake is easy with these expert tips:
- Plan Ahead: A Two-Day Approach: For a stress-free baking experience and optimal flavor development, consider spreading the preparation over two days. On day one, bake your sponge cake and prepare both the strawberry simple syrup and the strawberry puree. These components can be made in advance and stored in the fridge. On day two, focus on making the whipped cream and assembling your stunning cake. This allows the cake to fully cool and the syrups to properly chill, contributing to a better final product.
- Gentle Folding for an Airy Sponge: When combining the egg white meringue with the yolk batter, technique is paramount. Use a large rubber spatula to gently fold in the ingredients. Ensure you scrape all the way to the bottom of the bowl to incorporate any flour that might have settled, but do so with a light hand. Overmixing will quickly deflate the airy egg whites, resulting in a dense, heavy cake rather than the desired light and fluffy texture.
- Precision Slicing: A long, sharp serrated knife is your best friend when slicing the cooled sponge cake into even layers. Gentle, back-and-forth sawing motions will create clean cuts without tearing the delicate cake. Even layers ensure a stable and beautiful presentation for your finished cake.
- Embrace Peak Season Strawberries: The quality of your strawberries directly impacts the flavor of your cake. Whenever possible, use super-ripe, in-season strawberries. Their natural sweetness and intense flavor will infuse every component of the cake, from the syrup to the fresh layers, delivering the most delicious results.
- Chilled Whipping Cream is Key: For the best volume and stability in your whipped cream, ensure your heavy whipping cream is very cold. Chilling your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping can also significantly improve the cream’s ability to whip up to stiff, fluffy peaks. Cold fat globules hold air better, leading to a more voluminous and stable frosting.
- The Magic of Resting: This is perhaps the most critical tip for an exceptional strawberry shortcake cake. After assembly, allow the cake to rest in the refrigerator for a minimum of 6 hours, or ideally overnight (up to 12-24 hours) before serving. This resting period allows the sponge cake layers to fully absorb the strawberry simple syrup, making them incredibly moist and tender. More importantly, it gives all the flavors – the sweet berries, the vanilla sponge, and the creamy frosting – time to meld and deepen, creating a harmonious and truly unforgettable taste experience.
Frequently Asked Questions About Strawberry Shortcake Cake
Have questions about making the perfect strawberry shortcake cake? We’ve got answers to common queries:
Traditionally, strawberry shortcake can be made with a variety of bases, including a sweet biscuit-like dough, a dense pound cake, or a light and airy sponge cake. For this elevated recipe, we specifically use a fluffy vanilla sponge cake, which creates a more elegant and moist layered dessert compared to the more rustic biscuit version.
To prevent strawberries from getting soggy and releasing too much liquid into the cake, a key technique is to avoid macerating them beforehand. In this recipe, the fresh, non-macerated strawberries are carefully nestled directly into the thick, stabilized whipped cream layers. The whipped cream acts as a protective barrier, keeping the berries fresh and firm, allowing them to retain their delightful texture and natural juices without making the cake soggy.
Several factors can cause a sponge cake to sink. Common culprits include: 1) Over-whipping or under-whipping the egg whites (they need to be just stiff peaks, not dry or too soft). 2) Overmixing the batter after adding the flour and egg whites, which deflates the air. 3) Opening the oven door too early during baking, causing a sudden temperature drop. 4) Cooling the baked cake too quickly in a drafty area, leading to a sudden temperature shock. Ensure consistent oven temperature and gentle handling.
Chunky whipped cream is a tell-tale sign of over-whipping. You’ve likely gone a step too far past stiff peaks, and the cream is starting to separate and turn into butter. The good news is it’s often salvageable! Simply fold in a small amount of liquid (unwhipped) heavy whipping cream, one tablespoon at a time, until the mixture becomes smooth and creamy again. Be careful not to overmix further.
Runny whipped cream usually means it was under-whipped and hasn’t reached the desired stiff peak consistency. To fix this, place the bowl of whipped cream back into the refrigerator for about 10-15 minutes to ensure it’s very cold. Then, continue whipping it on medium-high speed until firm, stiff peaks form. If you’re using a stabilizer like cream cheese or gelatin, ensure it was properly incorporated.
Storage Guidelines for Your Strawberry Shortcake Cake
To keep your delicious strawberry shortcake cake fresh and delightful, proper storage is essential:
Store the assembled cake in the refrigerator for up to three days. It’s best to cover any exposed cut pieces of cake with a piece of plastic wrap to prevent them from drying out. The rest of the cake can remain uncovered within the refrigerator, as the whipped cream acts as a protective layer, but a cake dome or a large container will help maintain its freshness.
I do not recommend freezing the assembled cake, as the whipped cream and fresh strawberries will not hold up well after thawing, potentially becoming watery and losing their texture. However, the vanilla sponge cake (prior to assembly) is freezer-friendly! You can bake the sponge cake in advance, allow it to cool completely, then tightly wrap it in several layers of plastic wrap. Place the wrapped cake into a large zip-top freezer bag or an airtight container and freeze for two to three months. When you’re ready to use it, unwrap the frozen sponge cake completely and thaw it at room temperature on a wire rack before proceeding with the simple syrup, whipped cream, and strawberry assembly.
Discover More Irresistible Cake Recipes
If you’ve enjoyed baking this strawberry shortcake cake, we invite you to explore more delightful cake creations from our kitchen:
- Raspberry White Chocolate Bundt Cake
- Decadent Triple Chocolate Layer Cake with Ganache
- Raspberry & Vanilla Swiss Roll with Chocolate Ganache
- Lemon Ricotta Cake with Blueberry Glaze
Important Notes When Cooking with The Cozy Plum
- Salt Precision: All our recipes are developed using Diamond Crystal kosher salt, which is known for being less salty than other varieties. If you are using Morton’s kosher salt or sea salt, you will need to reduce the amount by half, as they are approximately twice as salty. Please avoid using table salt for best results.
- Measurements: While our recipe card (below) allows you to switch between US Customary (cups) and Metric units, we highly recommend baking by weight using a digital scale. This method consistently produces the most accurate and reliable baking results.
- Scaling Recipes: The recipe card provides options to easily scale the ingredient quantities (1X, 2X, 3X). Please note that while quantities adjust, baking times may require manual adjustments based on your specific oven and batch size.
- Pan Size Adjustments: If you plan to bake this recipe in a different sized pan, our helpful pan size converter tool can assist you in making the necessary adjustments to ingredient amounts.
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📖 Recipe: Classic Strawberry Shortcake Cake
Strawberry Shortcake Cake
Callan Wenner
Pin Recipe
30
30
2
3
Dessert
American
12
548 kcal
Equipment
- 9-inch spring form pan or cake pan
- Parchment paper
- Stand mixer with whisk attachment, or handheld mixer
- Immersion blender, blender, or food processor (if using strawberry puree)
- Offset spatula
U.S. Cups vs Metric
Use the metric toggle on the recipe card to convert the measurements
Ingredients
Sponge Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar divided
- ¼ cup vegetable oil
- ¼ cup water warm
- 1 teaspoon 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 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon 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℉/180℃. Line the bottom of a 9-inch cake pan or springform pan with parchment paper. This ensures easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set this dry mixture aside.1⅔ cups all-purpose flour,
1 teaspoon baking powder,
¼ teaspoon kosher salt - In the clean bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), add the room temperature egg whites and lemon juice (or white vinegar). Whisk on medium speed until the mixture becomes foamy and frothy.4 large eggs,
½ teaspoon lemon juice or white vinegar - While the mixer is running, slowly and gradually pour in half of the granulated sugar (½ cup, 100g). Increase the speed to medium-high and continue whipping until stiff, glossy peaks form. The meringue should hold its shape firmly on the tip of the whisk when lifted. Carefully transfer this meringue to a separate bowl.1 cup granulated sugar
- To the same mixer bowl (no need to wash), add the egg yolks and the remaining half of the granulated sugar (½ cup, 100g). Mix on medium speed with the whisk attachment until the mixture is pale yellow, fluffy, significantly increased in volume, and forms “ribbons” when the whisk is lifted (meaning the batter falls back into the bowl in thick ribbons that slowly dissolve).
- With the mixer still running on medium speed, slowly drizzle in the vegetable oil. Once incorporated, stop the mixer and scrape down the sides of the bowl. Turn the mixer back to medium speed and slowly pour in the warm water and vanilla paste or extract. Mix for about one minute more until everything is well combined and smooth.¼ cup vegetable oil,
¼ cup water,
1 teaspoon vanilla paste or extract - Use a fine mesh sieve to sift one-third of the dry flour mixture into the egg yolk batter. Using a rubber spatula, gently fold it in until just combined and no streaks of dry flour are visible. Then, add one-third of the beaten egg whites and fold them in carefully until no white streaks remain.
- Repeat this process with the remaining flour mixture and egg whites, alternating between the two. Always ensure your spatula reaches the very bottom of the bowl to catch any settled flour. Remember to be exceptionally gentle with your folding to prevent deflating the batter; this step is crucial for a light cake.
- Carefully pour the delicate batter into your prepared pan. Bake for 25-30 minutes, or until the cake is golden brown on top and a wooden toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Then, run a thin offset spatula or knife around the edges to loosen it, remove it from the pan, and transfer it to the wire rack to cool completely before slicing or assembling.
Strawberry Simple Syrup
- While your cake cools, combine the water, granulated sugar, and sliced strawberries in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture is hot and all the sugar has completely dissolved. There’s no need to simmer aggressively. Pour the simple syrup into a heatproof bowl or glass jar and allow it to cool completely to room temperature before using. This syrup can be made a day in advance and stored covered in the refrigerator.¾ cup water,
¾ cup granulated sugar,
½ cup sliced strawberries
Strawberry Puree (optional)
- In a saucepan, combine the ½ lb of strawberries and 3 tablespoons of sugar. Cook over medium-low heat, stirring frequently, for about 5-7 minutes. The strawberries should soften easily when mashed with a spatula and release their juices, creating a thick, jam-like consistency.½ lb strawberries,
3 tablespoons sugar - In a very small separate bowl, whisk together the ½ tablespoon of cornstarch and 1 tablespoon of water until smooth to create a slurry. Add this cornstarch slurry to the cooked strawberries in the saucepan. Increase the heat to medium-high and cook, stirring constantly, just until the mixture begins to bubble and thickens further.½ tablespoon cornstarch,
1 tablespoon water - Remove the thickened strawberry mixture from the heat. Use an immersion blender directly in the saucepan (or transfer to a blender or food processor) and blend until completely smooth. Transfer to a bowl and set aside to cool entirely. This puree can also be made a day in advance and stored in the fridge until ready to use for decoration.
Whipped Cream Frosting
- For the best whipping results, place the bowl of your stand mixer and the whisk attachment in the freezer or refrigerator for at least 15 minutes to chill thoroughly. This step significantly helps the heavy cream whip up to maximum volume and stability.
- Once chilled, add the softened cream cheese, powdered sugar, and vanilla paste (or extract) to the cold mixing bowl. Beat on low speed until all ingredients are just combined and the mixture is smooth, ensuring no lumps of cream cheese remain.4 oz cream cheese,
¾ cup powdered sugar,
1 teaspoon vanilla paste or extract - With the mixer still on medium-low speed, slowly drizzle in the very cold heavy whipping cream. Once all the cream is added, whip for about one minute. Then, increase the speed to high and continue whipping until stiff peaks form. The cream should be thick, fluffy, and hold its shape well. Be careful not to over-whip, or it may become chunky.4 cups heavy whipping cream
- Immediately transfer the finished whipped cream frosting to the refrigerator until you are ready to assemble the cake. Keeping it cold will help maintain its stability.
Cake Assembly
- Using a serrated knife, carefully cut your completely cooled sponge cake horizontally into three equal disc layers. Place the first cake layer onto your chosen cake stand or serving platter. For a clean presentation, slide several strips of parchment paper partially underneath the cake’s edges; these will be pulled out later to keep your stand pristine.
- Using a pastry brush (or a spoon), generously soak the top surface of the first cake layer with the cooled strawberry simple syrup. Ensure it’s fully coated for maximum moisture and flavor.
- Add a large dollop of the stabilized whipped cream to the syrup-soaked cake layer. Using an offset spatula, spread the whipped cream evenly over the entire surface, making sure it reaches all the way to the edges. Next, arrange half of your freshly sliced strawberries evenly over the whipped cream, then add another dollop of whipped cream and spread it out smoothly to completely cover the strawberries.1 lb fresh strawberries
- Carefully place the middle cake layer on top of the cream and strawberries. Gently push down on the layer to ensure it’s secure and to remove any small gaps. Repeat the same process: brush with simple syrup, spread whipped cream, add the remaining sliced strawberries, and then top with another layer of whipped cream.
- Before adding the final top cake layer, brush its underside (the crumb side, not the browned side) generously with the simple syrup. Place this layer crumb-side down onto the cake and lightly press to secure it.
- Use the remaining whipped cream to completely cover the entire cake – both the top and the sides. You can create a smooth, elegant finish or a more rustic, textured look with your spatula. If you are using the optional strawberry puree, use an offset spatula to add small dollops or artful swipes of the puree to the top and sides of the cake. Gently swirl or smooth it into the whipped cream to achieve your desired decorative effect.
- Finally, for a stunning presentation, garnish the top of the cake with additional fresh strawberries. Once decorated, slide out the parchment paper strips from beneath the cake. The most critical step now is to store your assembled cake in the fridge for 4-6 hours (or ideally overnight) before slicing and serving. This chilling time allows the cake to soften beautifully from the syrup, and more importantly, ensures all the vibrant flavors meld together perfectly, creating a truly harmonious and unforgettable dessert experience.
Video
Watch the video below to see how to make this delightful Strawberry Shortcake Cake:
Click here to watch the full video
Notes
Sponge cake tips for success:
- When folding the batter, always ensure your spatula reaches the very bottom of the bowl to incorporate all flour and prevent a dense layer.
- Resist the urge to open the oven door while the cake is baking, especially in the first 20 minutes, as a sudden temperature drop can cause the cake to sink.
- Close the oven door gently; do not let it slam, which can also cause a delicate sponge cake to fall.
- Avoid cooling the warm cake in an overly cool or drafty area, as rapid temperature changes can lead to sinking.
Freezing Information: The sponge cake portion (before assembly) can be tightly wrapped in plastic wrap and then placed into a zip-top freezer bag. It can be frozen for up to two months. When ready to use, unwrap the frozen sponge cake completely and thaw it at room temperature before continuing with the recipe.
Calories:
548
kcal
Carbohydrates:
55
g
Protein:
6
g
Fat:
35
g
Saturated Fat:
19
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
9
g
Trans Fat:
0.04
g
Cholesterol:
152
mg
Sodium:
131
mg
Potassium:
207
mg
Fiber:
2
g
Sugar:
41
g
Vitamin A:
1263
IU
Vitamin C:
36
mg
Calcium:
94
mg
Iron:
1
mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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