Description
A light and summery strawberry shortcake cake featuring layers of fluffy vanilla sponge, homemade strawberry syrup, airy whipped cream, and fresh strawberries in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 2 tbsp melted butter, cooled
- 1 cup chopped fresh or frozen strawberries
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1.5–2 cups sliced fresh strawberries
- Extra strawberries for topping
- Optional: mint leaves, white chocolate shavings, or more whipped cream
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease lightly.
- In a large bowl, beat eggs and sugar on high speed for 8–10 minutes until pale and tripled in volume.
- Sift in flour, baking powder, and salt. Fold gently with a spatula without overmixing.
- Add vanilla extract, lemon zest (optional), and melted butter. Fold until just incorporated.
- Divide batter between pans and bake 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
- For syrup: simmer strawberries, sugar, water, and lemon juice for 10–12 minutes. Mash slightly, strain, and cool.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Slice cakes in half (optional). Place first layer on plate, brush with syrup, spread whipped cream, and top with sliced strawberries. Repeat with layers.
- Top with whipped cream and decorate with fresh strawberries and optional toppings.
- Chill for at least 1 hour before serving. Slice with a clean, sharp knife.
Notes
Use fresh strawberries for layering and frozen only for the syrup if needed. Chill cake before serving for best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg