Strawberry Shortcake
This Strawberry Shortcake combines fluffy sponge cake, fresh strawberries, homemade strawberry syrup, and creamy whipped frosting for a light and refreshing dessert that's perfect for celebrations.
Equipment
- 9-inch cake pan Lined with parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula For folding batter
- Saucepan
- Pastry brush For brushing syrup
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated and 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 extract or vanilla paste
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
- 4 ounces cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract or vanilla paste
- 4 cups cold heavy whipping cream
- 1 pound fresh strawberries, sliced
- ½ pound strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat egg whites with lemon juice or vinegar until foamy. Gradually add half the sugar and continue beating until stiff peaks form.
- In another bowl, whisk egg yolks with the remaining sugar until pale and thick. Mix in the oil, warm water, and vanilla.
- Fold the dry ingredients into the yolk mixture. Then gently fold in the whipped egg whites in stages to keep the batter light.
- Transfer batter to the prepared pan and bake for about 30 minutes, or until the cake springs back when touched and a tester comes out clean. Cool completely.
- For the syrup, simmer water, sugar, and sliced strawberries until the sugar dissolves and the strawberries release their flavor. Strain and cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly whip in the cold heavy cream until stiff peaks form.
- For the optional puree, cook strawberries and sugar until softened. Mix cornstarch with water, stir into the berries, and cook until thickened. Cool completely.
- Slice the cooled cake into 2 or 3 layers. Brush each layer with strawberry syrup. Spread whipped cream frosting and sliced strawberries between layers.
- Stack the layers, frost the outside of the cake, and decorate with additional strawberries and optional strawberry puree.
- Chill for at least 2 hours before serving for cleaner slices and better stability.
Notes
Use ripe but firm strawberries for the best texture. Fold the batter gently to keep the sponge light and airy. Chill the cake before slicing for cleaner presentation and better stability. Store covered in the refrigerator for up to 3 days.