Strawberry Shortcake Vanilla Cake

This elegant strawberry shortcake cake takes the flavors of the classic summer dessert and elevates them with soft vanilla sponge, homemade strawberry syrup, and the lightest whipped cream. The result is a showstopper perfect for birthdays, celebrations, or simply enjoying the taste of the season’s best berries with friends and family.

Everyone I bake this for remembers it as the centerpiece of the party. It started when I wanted a fancier alternative to traditional shortcake for my daughter’s birthday and now it is requested every summer.

Ingredients

• All purpose flour: lends structure and helps the cake rise evenly Use a fresh unopened bag for best texture
• Baking powder: the key to a light airy crumb Look for aluminum free varieties for a cleaner taste
• Kosher salt: balances sweetness and brings out more strawberry flavor
• Eggs: separated and used in different stages will result in a cake that is both rich and light Choose large eggs at room temperature for stable meringue
• Lemon juice or white vinegar: stabilizes the meringue and keeps it bright
• Granulated sugar: important for both sweetening and providing moisture in the sponge Go for extra fine sugar if you can find it
• Vegetable oil: makes for a tender crumb and stays soft after chilling
• Vanilla paste or extract: brings an aromatic layer that pairs beautifully with strawberries Look for pure vanilla not imitation
• Fresh strawberries: the star of the show Always pick berries that are deeply red and fragrant for the fullest flavor
• Cream cheese: in the frosting gives enough body so the whipped cream holds up for days
• Heavy whipping cream: cold creates fluffiest peaks and best mouthfeel
• Powdered sugar: sweetens the whipped cream without graininess
• Optional ingredients like strawberry puree: allow for creative decorating and extra berry flavor Always taste your strawberries and add sugar as needed

Step-by-Step Instructions

Make the Sponge Cake:

Start by preheating your oven to 350 degrees Fahrenheit and line the bottom of a nine inch round pan with parchment paper so the cake comes out cleanly later

Whip the Meringue:

In a large bowl whisk the egg whites and a bit of lemon juice until they start to look foamy Increase your mixer to medium high and slowly add in half the sugar Keep going until you get stiff glossy peaks that do not droop if you lift the whisk

Make the Egg Yolk Mixture:

In your mixer bowl combine the egg yolks and the rest of the sugar and whip on medium speed until the mixture is pale fluffy and thick enough that it forms thick ribbons when you lift the whisk

Incorporate Oil Water and Vanilla:

With the mixer running on medium slowly drizzle in the oil then add the water and vanilla Give it a good final mix then scrape the bowl to make sure everything is blended well

Combine the Dry Ingredients:

Sift the flour baking powder and salt together Add a third of the flour mixture to the yolk mixture and fold until just combined Gently fold in a third of the egg whites so you maintain the lightness Repeat with remaining flour and egg whites being careful not to deflate the batter

Bake the Cake:

Pour the batter into your lined pan and smooth the top Tap gently on the counter to burst large air bubbles Bake for twenty five to thirty minutes until golden and a toothpick comes out clean Run a knife around the edges and let cool completely before handling

Make the Strawberry Syrup:

While your cake is cooling cook water sugar and sliced strawberries over medium heat until the sugar is dissolved Let this mixture cool down completely for best flavor

Prepare Strawberry Puree:

If using puree for decor simmer strawberries and sugar until juicy Thicken with a little cornstarch mixed with water Blend until smooth and let cool before using

Make the Whipped Cream Frosting:

Chill your bowl and whisk for at least fifteen minutes Add cream cheese powdered sugar and vanilla and beat until smooth Slowly pour in the cold cream and whip until stiff but do not overbeat Keep chilled until ready

Assemble the Cake:

Use a serrated knife to slice the cooled sponge into three even layers Lay the first layer on your serving plate and brush generously with strawberry syrup Spread a thick layer of whipped cream over the cake then top with sliced strawberries Repeat for the second layer For the final layer brush the unside with syrup before placing and press gently Coat the top and sides evenly with the remaining whipped cream Add strawberry puree in artistic swipes if you like

Pin

The whipped cream and strawberry pairing is my favorite part I remember making this with my son last summer and letting him layer the berries Every slice was uneven but tasted of pure joy

Storage Tips

Keep the finished cake well chilled in the refrigerator covered with plastic wrap or a cake dome for up to three days The cake can be assembled a day in advance and tastes even better after resting Overnight chilling lets the flavors meld and the syrup soak gently into the sponge For freezing wrap the plain sponge tightly and thaw before assembling but do not freeze with whipped cream or berries already inside

Ingredient Substitutions

If strawberries are not in season you can substitute frozen berries for the syrup and puree but always use fresh ones for the inside layering If you have only vanilla extract use a little more for bolder vanilla character For a dairy free version use coconut cream in place of heavy cream and coconut oil for the cake

Serving Suggestions

Decorate the top with whole small strawberries or dust with a bit of extra powdered sugar Serve slices with extra fresh berries or even a scoop of vanilla ice cream This cake makes a wonderful finish to a light alfresco dinner or a picnic

Strawberry Shortcake Cake Context

Strawberry shortcake has roots in European baking but has always been tied to North American strawberry season Traditional biscuits get swapped for vanilla cake in this updated version Undoubtedly a crowd pleaser it is a regular at family gatherings and summer birthday tables alike

Recipe Questions & Answers

→ How do I keep the cake layers moist?

Brushing the sponge with homemade strawberry syrup locks in moisture and enhances the cake's berry flavor.

→ Can I assemble the cake ahead of time?

Yes, assemble up to a day in advance and refrigerate to allow the flavors to meld; just add fresh berries before serving.

→ What can I use instead of cream cheese in the frosting?

For a lighter finish, replace cream cheese with mascarpone or omit it entirely for a pure whipped cream topping.

→ Do I need to use strawberry puree for decoration?

No, it's optional—puree adds extra berry flavor and color but can be left out if you prefer a simpler look.

→ How should this dessert be stored?

Keep the cake covered in the refrigerator to maintain freshness and prevent the cream from softening too quickly.