The Cozy Plum’s Strawberry Shortcake Cake
This upscale Strawberry Shortcake Cake features a light vanilla sponge, strawberry-infused simple syrup, fresh sliced berries, and stabilized whipped cream frosting. Elegant, airy, and perfect for celebrations.
Equipment
- 9-inch Cake Pan or Springform
- Electric mixer
- Saucepan
- Offset spatula
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 4 large eggs, separated, room temperature
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup warm water
- 1 tsp vanilla paste or extract
- 1/2 tsp lemon juice or white vinegar
- 3/4 cup water (for syrup)
- 3/4 cup granulated sugar (for syrup)
- 1/2 cup sliced strawberries (for syrup)
- 4 oz cream cheese, cold
- 3/4 cup powdered sugar
- 1 tsp vanilla paste or extract (for frosting)
- 4 cups heavy whipping cream, cold
- 1 lb fresh strawberries, sliced into rounds
Instructions
- Preheat oven to 350°F. Line a 9-inch pan. Whisk flour, baking powder, and salt. Beat egg yolks with half the sugar, oil, water, and vanilla until thick and pale. Whip egg whites with lemon juice and remaining sugar to stiff peaks. Gently fold yolk mixture and dry ingredients into whites. Bake 30 minutes. Cool completely.
- Simmer water, sugar, and strawberries until sugar dissolves and syrup turns pink. Strain and cool fully.
- Beat cold cream cheese, powdered sugar, and vanilla until smooth. Slowly stream in heavy cream, then whip to stiff peaks.
- Slice cooled sponge into three layers. Brush each layer generously with strawberry syrup.
- Spread whipped cream on first layer, top with sliced strawberries, then seal with more cream. Repeat with second layer.
- Add top layer, frost entire cake with remaining whipped cream. Chill at least 2 hours before serving.
Notes
This cake is best assembled a few hours ahead to allow the sponge to absorb the strawberry syrup and fully develop flavor.