Strawberry Shortcake Cake

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Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!

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Strawberry shortcake cake on a cake stand with slice cut out

Strawberry shortcake is one of those recipes that doesn’t translate well… In the North America a strawberry shortcake is short of a scone (a.k.a biscuit in US parlance) filled with strawberries and cream. 

Strawberry Shortcake Cake is the cake version of this stunning dessert with beautiful vanilla sponge layers sandwiched with luscious fresh strawberries and whipped cream frosting.

It is similar to a classic Victoria Sponge, in a way, but packed with even more cream and strawberry sweetness!

This is actually the kind of cake I was used to growing up in Greece and the cake I baked for my daughter’s first birthday. Her Strawberry Shortcake Birthday Cake was pink 🙂

Strawberry Shortcake Layer cake with fresh strawberries and cream on a cake stand

STRAWBERRY SHORTCAKE CAKE

So let’s break it down… here’s what you need to make this stunning strawberries and cream cake (perfect for Wimbledon season!).

  • Vanilla sponge cake – my simple vanilla sponge is perfect for this recipe. Soft and fluffy yet sturdy enough for the strawberry and cream filling. This vanilla sponge actually benefits from absorbing some of the moisture of the cream.
  • Fresh whipped cream, made stable with the addition of a little cream cheese. Whipped cream on its own would simply leak out of the cake when you slice it. Adding cream cheese stabilizes the cream and adds a gentle tang.
  • Strawberry jam – I used strawberry conserve with big strawberry pieces
  • Fresh strawberries – you can use them as they are or macerate them to bring out their sweetness. Bonus: the strawberry juices released can be used to brush on the cake layers for extra deliciousness!

USEFUL TOOLS & EQUIPMENT

Strawberry shortcake on a cake stand

HOW TO MAKE STRAWBERRY SHORTCAKE CAKE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the vanilla sponge

Prepare the cake ideally 6 hours or a day in advance of assembling the strawberry shortcake. Preheat the oven to 160°C (325°). Mist the tin(s) with cake release and line with baking paper.

Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.

Collage showing the steps to making sponge cake

Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool. 

making sponge cake collage

Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.

Using cake leveler to slice a sponge cake in half

Macerate the strawberries

Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.

brushing sponge cake with strawberry syrup

Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.

Assemble your strawberry shortcake

Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with some of the strawberry jam.

Assembling a vanilla strawberry cake

Add 3/4 of the macerated strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.

adding strawberries over vanilla sponge cake

Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.

assembling strawberry shortcake

Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on the day it is assembled.

Vanilla strawberry cake on a stand decorated with fresh strawberries

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Strawberry shortcake cake on a cake stand with slice cut out

Strawberry Shortcake Cake

Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!

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Rate

Course: Cake

Cuisine: American

Keyword: Strawberry Shortcake Cake, Vanilla Strawberry Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

5 minutes

Total Time: 1 hour

Servings: 8 -10

Calories: 366kcal

Instructions

Make the vanilla sponge

  • Preheat the oven to 160°C (320°F). Mist an 8 inch deep cake pan with cake release and line the bottom with parchment paper.

  • Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.

  • Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.

  • Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.

  • Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.

  • Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.

Assemble your strawberry shortcake

  • Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with strawberry jam and add the some of the sliced strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.

  • Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.

  • Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on day it is assembled.

Video

Notes

  • If your are using self raising flour then leave out the baking powder.
  • Don’t overfill the cake pan – about half full is right.
  • If you would prefer not to have to slice the cake in half then divide the batter into two 8 inch cake pans and bake for 22-25 minutes.
  • The cake would benefit from resting for 6-8 hours before slicing in half. It will be less crumbly and easier to handle. You can also prepare the cake a day ahead. Wrap well once it has cooled completely and keep at room temperature.

Nutritional Info

Calories: 366kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 181mg | Fiber: 1g | Sugar: 32g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg



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