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Strawberry Shortcake Layer Cake

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A light and fluffy vanilla sponge cake layered with fresh strawberries and stabilized whipped cream, soaked in strawberry simple syrup for a moist, flavorful twist on classic strawberry shortcake.

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 neutral oil (e.g., canola or vegetable oil)

¼ cup warm water

1 teaspoon vanilla extract

¾ cup water (for syrup)

¾ cup granulated sugar (for syrup)

½ cup sliced strawberries (for syrup)

4 oz cream cheese, softened

¾ cup powdered sugar

1 teaspoon vanilla extract (for frosting)

4 cups heavy whipping cream, cold

1 lb fresh strawberries, sliced (for filling and decoration)

Instructions

  1. Preheat oven to 350°F (180°C). Line the bottom of a 9-inch cake or springform pan with parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In a stand mixer, beat egg whites and lemon juice (or vinegar) until foamy.
  4. In a separate bowl, whisk egg yolks and half the granulated sugar until light and fluffy.
  5. Add oil, warm water, and vanilla extract to the yolk mixture.
  6. Gradually fold in dry ingredients until just combined.
  7. Gently fold in beaten egg whites in batches until fully incorporated.
  8. Pour batter into prepared pan and spread evenly.
  9. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool cake completely in the pan on a wire rack.
  11. Make the strawberry simple syrup: combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture thickens slightly. Remove from heat and cool.
  12. Prepare whipped cream frosting: beat cream cheese until smooth. Add powdered sugar and vanilla extract, beat until combined.
  13. Gradually add cold heavy whipping cream, beating until stiff peaks form.
  14. Slice cooled cake into three even layers with a serrated knife.
  15. Place first cake layer on a serving plate. Brush with strawberry simple syrup.
  16. Spread a layer of whipped cream over syrup-soaked cake.
  17. Arrange sliced strawberries over whipped cream.
  18. Repeat for second cake layer: syrup, whipped cream, strawberries.
  19. Top with final cake layer and cover entire cake with remaining whipped cream.
  20. Decorate with additional sliced strawberries as desired.
  21. Refrigerate cake for at least 2 hours before serving to meld flavors.

Notes

  • To prevent sogginess, brush cake layers with strawberry simple syrup instead of adding strawberries directly.
  • Use store-bought sponge or angel food cake as a shortcut if desired.
  • Stabilize whipped cream with cream cheese or unflavored gelatin to prevent melting.
  • The cake can be assembled a day ahead and refrigerated overnight.
  • Store assembled cake in refrigerator up to 3 days; do not freeze assembled cake.
  • Freeze sponge cake layers separately up to 2 months if needed.
  • Decorate with fresh strawberries, mint leaves, or strawberry puree for elegance.
  • Try variations like mixed berries, lemon zest, or liqueur infusion in the syrup.

Nutrition

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