Description
Sweet strawberry shortcake cake blends classic elegance with French-inspired technique, offering delicate layers of airy sponge and luscious cream. Succulent strawberries nestled between light cake create a dessert that will transport taste buds to pure culinary bliss.
Ingredients
Scale
Sponge Cake Ingredients:
Main Dry Ingredients:
- 1 ⅔ cups (400 ml) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients:
- 4 large eggs, separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup (200 g) granulated sugar, divided
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) warm water
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup:
- ¾ cup (180 ml) water
- ¾ cup (150 g) granulated sugar
- ½ cup (75 g) sliced strawberries
Strawberry Puree:
- ½ pound (225 g) strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting:
- 4 ounces (115 g) cream cheese
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups (960 ml) heavy whipping cream, cold
Filling:
- 1 pound (450 g) fresh strawberries, sliced
Instructions
- Prepare the oven by heating to 350°F (180°C) and line a 9-inch cake pan with parchment paper, ensuring smooth edges.
- Create a dry mixture by whisking flour, baking powder, and salt in a medium bowl until well combined.
- Separate egg whites and begin whipping them with lemon juice on medium speed until foamy and light.
- Gradually incorporate half the sugar into egg whites, increasing mixer speed to create glossy, stiff peaks.
- In the same mixing bowl, whip egg yolks with remaining sugar until pale and voluminous.
- Slowly introduce vegetable oil, warm water, and vanilla extract to the yolk mixture, blending until smooth and integrated.
- Delicately fold flour mixture into egg yolk base using a spatula, working in thirds to maintain airiness.
- Gently incorporate egg white mixture, ensuring no visible streaks remain for a uniform batter.
- Transfer batter to prepared pan, spreading evenly with a smooth motion.
- Bake for 25-30 minutes until golden brown, checking doneness with a toothpick inserted in the center.
- Allow cake to rest in pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Craft strawberry syrup by simmering water, sugar, and sliced strawberries until sugar dissolves completely.
- Create optional strawberry puree by cooking strawberries with sugar, then thickening with cornstarch mixture.
- Prepare whipped cream frosting by chilling mixer bowl and whisk for optimal volume.
- Blend cream cheese, powdered sugar, and vanilla until completely smooth.
- Gradually add cold heavy cream, whipping to stiff, billowy peaks.
- Carefully slice cooled cake into three horizontal layers using a serrated knife.
- Position first cake layer on stand, protecting surface with parchment paper.
- Brush layer generously with prepared strawberry syrup, ensuring complete moisture.
- Spread whipped cream frosting evenly, creating a smooth base for fresh strawberry slices.
- Repeat layering process with second cake layer, pressing gently to eliminate air pockets.
- Apply final cake layer, brushing underside with syrup before positioning.
- Cover entire cake with remaining whipped cream frosting, creating a smooth, even finish.
- Optional: Decorate with strawberry puree, creating artistic swirls across the surface.
- Chill briefly before serving to set frosting and enhance flavor melding.
Notes
- Precision is key when separating eggs, ensuring no yolk contaminates the whites for perfect meringue-like texture.
- Chilling mixer tools beforehand helps whipped cream achieve maximum volume and stability.
- Brushing each cake layer with strawberry simple syrup guarantees a moist, flavor-packed dessert that won’t dry out.
- Create even cake layers by using a long serrated knife and rotating the cake slowly for consistent thickness.
- Patience matters when folding ingredients: gentle movements preserve air bubbles, resulting in a light, airy sponge cake.
- Strawberry puree adds an intense fruity dimension, transforming this dessert from good to extraordinary.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg