Description
A classic Strawberry Shortcake Cake featuring light and fluffy layers made from whipped egg whites and a tender batter, layered and frosted with rich whipped cream and fresh strawberries. This elegant dessert includes a strawberry simple syrup and a luscious strawberry glaze to enhance the flavors and keep the cake moist. Perfect for spring and summer celebrations, this cake offers a delightful balance of sweetness and fresh fruit taste.
Ingredients
Scale
Cake
- 1â…” cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla extract
Strawberry Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Glaze
- ½ pound strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Cheese Frosting
- 4 ounces cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups heavy whipping cream
Assembly
- 1 pound fresh strawberries, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line a 9-inch cake pan with parchment paper to ensure the cake does not stick.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined.
- Whip Egg Whites: In a clean mixing bowl, whip the egg whites with lemon juice until foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form, creating a meringue base for the cake.
- Beat Egg Yolks and Add Wet Ingredients: In another bowl, beat the egg yolks with the remaining sugar until the mixture is pale and fluffy. Slowly drizzle in the vegetable oil, warm water, and vanilla extract, mixing well after each addition.
- Combine Ingredients: Gently fold the dry ingredients and the whipped egg whites alternately into the egg yolk mixture. Take care not to overmix to preserve the lightness of the batter.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes, or until the cake is golden on top and set in the center. Allow it to cool completely before layering.
- Prepare Strawberry Simple Syrup: In a small saucepan, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries. Bring to a simmer and cook for a few minutes until sugar dissolves and flavors meld. Let cool.
- Make Strawberry Glaze: In another saucepan, cook ½ pound strawberries with 3 tablespoons sugar over medium heat. In a small bowl, mix cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the strawberry mixture and simmer until thickened. Remove from heat, blend until smooth, and cool.
- Prepare Whipped Cream Cheese Frosting: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Slowly drizzle in the heavy cream while continuing to beat until stiff peaks form, creating a rich and fluffy frosting.
- Slice Cake Layers: Carefully slice the cooled cake horizontally into three even layers.
- Brush with Simple Syrup: Generously brush the strawberry simple syrup on each cake layer to keep the cake moist and add strawberry flavor.
- Assemble with Filling: Spread a layer of the whipped cream cheese frosting on each cake layer. Add a generous amount of sliced fresh strawberries on top of the filling for extra texture and flavor.
- Frost and Chill: Frost the entire cake with the remaining whipped cream cheese frosting. Chill the cake in the refrigerator for at least 2 hours to set before serving.
Notes
- Ensure egg whites are whipped to stiff peaks for a light and airy cake texture.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Chilling the cake makes slicing easier and enhances the flavors.
- Use ripe, fresh strawberries for the best flavor impact.
- If desired, garnish the frosted cake with extra strawberry slices or mint leaves for presentation.
