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Strawberry Shortcake Cake Recipe

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★★★★★

4.8 from 127 reviews

This Strawberry Shortcake Cake is a delightful layered vanilla sponge cake filled and topped with luscious whipped cream, fresh macerated strawberries, and vibrant strawberry jam. Perfectly moist and fluffy, the cake layers are enhanced with a touch of lemon and vanilla, making it an irresistible treat for any occasion. Serve chilled for best results and enjoy the fresh, fruity flavors combined with creamy frosting.

Ingredients

Scale

For the Cake

  • 250 g (2 cups) plain/all-purpose flour
  • 250 g (1 ¼ cup) caster sugar (superfine sugar)
  • 1 level tbsp cornflour (cornstarch) (can be substituted with flour)
  • 2 level tsp baking powder
  • 115 g (½ cup) softened unsalted butter or margarine such as Stork
  • 2 large eggs
  • 120 ml (½ cup) semi-skimmed or skimmed milk
  • 1 tbsp lemon juice (or substitute with more milk)
  • 2 tsp vanilla extract or vanilla bean paste

For the Whipped Cream

  • 500 g (2 cups) cold double/heavy cream
  • 115 g (½ cup) full-fat cream cheese or mascarpone
  • 80 g (⅔ cup) icing sugar (powdered sugar)
  • 1 tsp vanilla bean paste (or vanilla extract)

For the Strawberries

  • 320 g (2 ½ cups) strawberries, sliced into small chunks
  • 50 g (¼ cup) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste (or vanilla extract)

Filling and Decoration

  • 130 g (1 cup) strawberry jam, or more as needed
  • Fresh strawberries, whole and halved
  • Icing sugar, to dust

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 160°C (320°F). Mist an 8-inch deep cake pan with cake release spray and line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: Sift the flour, caster sugar, cornflour, and baking powder into a large mixing bowl to ensure even distribution and to avoid lumps.
  3. Combine Wet Ingredients and Batter: Add softened butter, eggs, milk, lemon juice, and vanilla extract to the dry ingredients. Beat the mixture using an electric hand mixer or stand mixer until the batter is completely smooth and well combined.
  4. Bake the Cake: Pour the batter into the prepared cake pan and level the surface. Bake in the preheated oven until a toothpick inserted comes out clean, approximately 45-55 minutes. Remove from the oven and cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
  5. Prepare Strawberries: Slice strawberries and mix them with sugar, lemon juice, and vanilla. Let them macerate for 10-20 minutes until they release their juices. Strain the strawberries, reserving the juice for brushing the cake layers.
  6. Slice Cake and Brush Syrup: Use a cake leveler to slice the cooled cake horizontally into two even layers. Brush the strawberry juice generously over both cake layers for extra moisture and flavor.
  7. Make Whipped Cream Frosting: In a chilled bowl, combine cold double cream, icing sugar, vanilla, and softened cream cheese or mascarpone. Whip on medium-low speed until soft peaks form, taking care not to overwhip to avoid graininess.
  8. Assemble Cake – Bottom Layer: Pipe a ring of whipped cream around the edge of the bottom cake layer. Fill the center with strawberry jam, then scatter some of the macerated sliced strawberries on top. Cover with a layer of whipped cream and add more sliced strawberries.
  9. Add Second Layer and Finish: Place the second cake layer on top and press down gently. Spread whipped cream over the top, pile more sliced strawberries, whole and halved fresh strawberries on top. Spoon a little strawberry jam over, allowing some to drip down the sides.
  10. Chill and Serve: Dust the assembled cake with icing sugar. Serve immediately, or refrigerate for an hour to firm up and make slicing easier. Store covered in the fridge and consume on the day of assembly to maintain freshness.

Notes

  • Ensure the cream and cream cheese are cold for best whipping results.
  • Do not overwhip the cream to avoid graininess.
  • Macerating strawberries releases natural juices that enhance flavor and moistness.
  • Keep the assembled cake refrigerated because it contains fresh cream.
  • Best eaten on the day it is assembled for optimal freshness and texture.
  • You can substitute lemon juice with extra milk in the cake batter if preferred.

Keywords: Strawberry shortcake, vanilla sponge cake, whipped cream, berry cake, layered cake, summer dessert, fresh strawberries

Find it online: https://tastybella.com/strawberry-shortcake-cake-recipe/