Strawberry Shortcake Cake

Strawberry Shortcake Cake (with sponge cake) is the kind of dessert that captures the essence of summer. Imagine fluffy layers of sponge cake, soaked in vibrant strawberry syrup, and crowned with light whipped cream. It’s a nostalgia-infused treat that makes any gathering special. Whether you remember sharing slices at a barbecue or simply savoring a piece on a sunny afternoon, this cake brings those warm memories alive. The lightness of the cake pairs beautifully with the juicy strawberries, creating a refreshing balance of sweetness. It’s not just a dessert; it brings people together. The best part? It’s surprisingly easy to make, so you don’t have to save it just for special occasions. Follow me as we journey through the steps of creating this delightful dish, perfect for any celebration or just a delightfully sweet ending to your day.

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Why This Recipe Works

This Strawberry Shortcake Cake (with sponge cake) is all about contrasts, making it exceptionally pleasing to the palate. The combination of a light, fluffy sponge cake and fresh strawberries creates a delightful texture contrast that keeps every bite exciting. Soaking the sponge in strawberry simple syrup guarantees that each slice is bursting with flavor, ensuring that the cake isn’t just sweet—it’s a refreshing experience. Plus, the whipped cream frosting adds an airy richness, complementing the strawberries perfectly. The way these elements come together makes this cake an unforgettable treat.

Why You’ll Love This Strawberry Shortcake Cake (with sponge cake)

One of the best parts about this treat is its twist on the nostalgic summer dessert you crave. It elevates the classic shortcake, transforming it from a simple dish into a stunning centerpiece. The vibrant layers and beautiful presentation will impress your guests, making it a perfect choice for both celebrations and casual gatherings. But even beyond its looks, the delightful balance of sweetness and tartness satisfies dessert cravings without weighing you down. Each bite feels like a little moment of joy, and who doesn’t love that?

Ingredients

For the 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 warm water
– 1 teaspoon vanilla paste or extract

For the Strawberry Simple Syrup:
– ¾ cup water
– ¾ cup granulated sugar
– ½ cup sliced strawberries

For the Strawberry Puree (optional):
– ½ lb strawberries
– 3 tablespoons sugar
– ½ tablespoon cornstarch
– 1 tablespoon water

For the Whipped Cream Frosting:
– 4 oz cream cheese
– ¾ cup powdered sugar
– 1 teaspoon vanilla paste or extract
– 4 cups cold heavy whipping cream

For Layering:
– 1 lb fresh strawberries, sliced

Preparing the Sponge Cake

Preheat Oven and Prepare Pan

Start by preheating your oven to 350℉ (180℃). While that’s warming up, line the bottom of a 9-inch cake or springform pan with parchment paper. This is crucial to ensure your cake comes out easily!

Mix Dry Ingredients

Next, grab a mixing bowl and whisk together the flour, baking powder, and kosher salt. Set this mixture aside for now; it will play a key role in the lightness of your cake.

Whip Egg Whites

In a stand mixer fitted with a whisk attachment, add your egg whites and a splash of lemon juice (or vinegar). Whisk these on medium speed until foamy. Gradually add in ½ cup of sugar, increasing the speed to medium-high until you achieve stiff peaks. This will give your sponge that nice airy texture.

Mix Egg Yolks

In a separate bowl, beat your egg yolks with the remaining sugar until they’re pale and fluffy, and ribbons form. Then, mix in the vegetable oil, warm water, and vanilla, creating that lovely base for your cake.

Combine Mixtures

Now, gently fold in about ⅓ of the flour mixture, followed by ⅓ of the meringue (the whipped egg whites). Keep folding until everything is combined, but be careful not to overmix. This step is essential to maintain that fluffy texture!

Bake the Cake

Finally, pour your batter into the prepared pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once your cake is done, cool it on a wire rack for about 5 minutes. After that, gently remove it from the pan to let it cool completely.

Making Strawberry Simple Syrup

Combine Ingredients

In a saucepan over medium heat, combine the water, sugar, and sliced strawberries. Stir this mixture until it’s hot and the sugar dissolves completely.

Cool the Syrup

Once everything is combined, pour the syrup into a bowl or glass jar and let it cool. If you have time, preparing this a day in advance and refrigerating it can enhance the flavors.

Preparing Strawberry Puree (Optional)

Cook Strawberries

For an optional twist, cook the strawberries in a saucepan with sugar for approximately 5-7 minutes until they’re soft and mushy, making them easy to mash.

Thicken Puree

Mix the cornstarch and water together in a small bowl, then add this to your strawberry mixture. Cook on medium-high heat until it’s bubbling. Blend this mixture and allow it to cool, creating a delightful puree for layering.

Making Whipped Cream Frosting

Chill Mixer Components

For the best whipped cream, place your mixing bowl and whisk attachment in the freezer for about 15 minutes. This little step makes a big difference!

Mix Cream Cheese

In your chilled bowl, combine the cream cheese, powdered sugar, and vanilla. Beat this on low until smooth, creating a creamy base for your frosting.

Add Heavy Cream

With the mixer still on low, slowly drizzle in the cold heavy cream. Whip it all together until you reach stiff peaks. Once this is done, refrigerate until you’re ready to use it.

Assembling the Cake

Prepare Cake Layers

Using a serrated knife, cut the sponge cake into three even layers. This step is all about precision, ensuring each layer will be uniform.

Layer Assembly

• Start by placing the first layer on a cake stand. Brush it with the strawberry syrup so it becomes flavorful and moist.
• Add a layer of whipped cream on top, then layer sliced strawberries, and more whipped cream.
• Repeat this process with the middle layer, ensuring every part is well-coated.

Finish and Frost

For the final layer, apply syrup to its underside, placing it crumb-side down. Now, cover the entire cake with the remaining whipped cream. For a fun finish, drizzle the strawberry puree over the top or around the sides for visual flair.

Serving Suggestions

To serve, slice the cake and place it chilled on plates, with additional fresh strawberries on the side. A scoop of vanilla ice cream also pairs wonderfully for that extra indulgence.

Tips for Success

• Ensure every ingredient is at room temperature for easier incorporation.
• Let the sponge cool completely before frosting; this is important to avoid melting the whipped cream.

Variations

Feeling adventurous? Substitute other berries like blueberries or raspberries for a mixed berry shortcake. Additionally, you can use flavored whipped cream, like citrus or almond, for a unique and tasty twist.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the sponge a day ahead, and the syrup can also be prepared in advance.

2. Can I freeze strawberry shortcake?
While it’s best enjoyed fresh, the sponge cake layers can be frozen for up to three months, just make sure they’re well-wrapped.

3. How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to three days.

4. Can I substitute the whipped cream with something else?
Absolutely, you can use whipped coconut cream or a dairy-free alternative for a lighter option.

5. What if the sponge doesn’t rise?
Check that your baking powder is fresh and that you’ve whipped the egg whites to stiff peaks properly.

Every layer of this Strawberry Shortcake Cake (with sponge cake) embodies summer’s sweetness, making it a must-try for anyone seeking a delightful dessert. Enjoy the preparing process as much as the delicious outcome!

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