Why You’ll Love This Recipe

This cake offers a sophisticated take on the traditional strawberry shortcake. The sponge cake is airy and moist, thanks to the strawberry simple syrup infusion. Fresh strawberries add natural sweetness and texture, while the stabilized whipped cream ensures the cake holds its shape, even after refrigeration. It’s a visually impressive dessert that’s surprisingly simple to make.

Ingredients

For the Sponge Cake:

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 neutral oil (e.g., canola or vegetable oil)
¼ cup warm water
1 teaspoon vanilla extract

For the Strawberry Simple Syrup:

¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries

For the Whipped Cream Frosting:

4 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
4 cups heavy whipping cream, cold

For the Strawberry Filling:

1 lb fresh strawberries, sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Sponge Cake:
- Preheat your oven to 350°F (180°C).
- Line the bottom of a 9-inch cake or springform pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the egg whites and lemon juice (or vinegar) until foamy.
- In a separate bowl, whisk the egg yolks and half of the granulated sugar until light and fluffy.
- Add the oil, warm water, and vanilla extract to the yolk mixture.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in the beaten egg whites in batches until fully incorporated.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
Make the Strawberry Simple Syrup:
- Combine the water, sugar, and sliced strawberries in a saucepan over medium heat.
- Stir until the sugar dissolves and the mixture thickens slightly.
- Remove from heat and let it cool.
Prepare the Whipped Cream Frosting:
- In a stand mixer, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and beat until combined.
- Gradually add the cold heavy whipping cream and continue to beat until stiff peaks form.
Assemble the Cake:
- Once the cake has cooled, slice it into three even layers using a serrated knife.
- Place the first layer on a serving plate.
- Brush the top with the strawberry simple syrup.
- Spread a layer of whipped cream over the syrup-soaked cake.
- Arrange a layer of sliced strawberries on top of the whipped cream.
- Repeat with the second layer of cake, syrup, whipped cream, and strawberries.
- Top with the final layer of cake.
- Cover the entire cake with the remaining whipped cream.
- Decorate with additional sliced strawberries as desired.
Chill and Serve:
- Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Assembly & Rest Time: 2 hours
Total Time: 3 hours

Variations

Berry Blend: Substitute strawberries with raspberries, blackberries, or blueberries for a mixed berry flavor.
Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a citrusy twist.
Liqueur Infusion: Incorporate 1–2 tablespoons of your favorite liqueur (e.g., Grand Marnier) into the strawberry simple syrup for added depth.

Storage/Reheating

Storage: Store the assembled cake in the refrigerator for up to 3 days.
Freezing: It’s not recommended to freeze the assembled cake. However, the sponge cake layers can be frozen before assembly for up to 2 months.

FAQs

How do I prevent the strawberries from making the cake soggy?

By brushing the cake layers with strawberry simple syrup instead of directly adding fresh strawberries, you ensure the cake remains moist without becoming soggy.

Can I use store-bought cake instead of making the sponge cake?

Yes, you can substitute with store-bought sponge or angel food cake if you’re short on time.

How do I stabilize the whipped cream without cream cheese?

You can use unflavored gelatin to stabilize the whipped cream. Dissolve 4 teaspoons of gelatin in ¼ cup of cold water, then heat until dissolved and cool slightly before adding to the whipped cream mixture.

Can I make this cake ahead of time?

Yes, the cake can be assembled a day in advance and refrigerated overnight.

What size pan should I use?

A 9-inch round cake or springform pan is ideal for this recipe.

Can I add other fruits to the filling?

Absolutely! Feel free to incorporate other fruits like sliced peaches or blueberries for added variety.

How do I prevent the whipped cream from melting?

Stabilizing the whipped cream with cream cheese or gelatin helps it maintain its structure and prevents melting.

Is this cake suitable for a birthday party?

Yes, its vibrant colors and delicious flavor make it an excellent choice for birthday celebrations.

Can I use a different type of flour?

All-purpose flour is recommended for the sponge cake. Substituting with other flours may affect the texture and rise.

How do I decorate the cake?

Decorate with additional fresh strawberries, mint leaves, or a drizzle of strawberry puree for an elegant touch.

Conclusion

This Strawberry Shortcake Layer Cake transforms the beloved classic into a sophisticated dessert that’s perfect for any occasion. With its light sponge cake, fresh strawberries, and stabilized whipped cream, it’s a treat that’s as delightful to the eyes as it is to the palate. Whether you’re celebrating a special event or simply enjoying a sweet moment, this cake is sure to impress.

Strawberry Shortcake Layer Cake