Strawberry Shortcake Vanilla Cake (Printable Version)

Light vanilla sponge layered with fresh strawberries, strawberry syrup, and velvety whipped cream.

# What You'll Need:

→ Sponge Cake

01 - 210 g all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.25 teaspoon kosher salt
04 - 4 large eggs, separated, at room temperature
05 - 0.5 teaspoon lemon juice or white vinegar
06 - 200 g granulated sugar, divided
07 - 60 ml vegetable oil
08 - 60 ml warm water
09 - 1 teaspoon vanilla paste or extract

→ Strawberry Simple Syrup

10 - 180 ml water
11 - 150 g granulated sugar
12 - 75 g sliced strawberries

→ Strawberry Puree (optional – for decoration)

13 - 225 g fresh strawberries
14 - 38 g granulated sugar
15 - 5 g cornstarch
16 - 15 ml water

→ Whipped Cream Frosting

17 - 113 g cream cheese
18 - 90 g powdered sugar
19 - 1 teaspoon vanilla paste or extract
20 - 960 ml cold heavy whipping cream

→ Strawberry Filling

21 - 450 g fresh strawberries, sliced

# Steps to Follow:

01 - Preheat oven to 180℃ and line the base of a 23 cm springform or cake pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl and set aside.
03 - Whisk egg whites and lemon juice or vinegar in a stand mixer on medium speed until foamy. Gradually add 100 g sugar and continue whisking on medium-high speed until stiff, glossy peaks form. Transfer meringue to a separate bowl.
04 - In the same mixer bowl, combine egg yolks and remaining 100 g sugar. Whisk on medium speed until pale and doubled in volume, forming ribbons.
05 - With mixer running, slowly incorporate oil, scrape down sides, then add warm water and vanilla. Mix for one additional minute.
06 - Sift one third of the dry ingredients into the egg yolk mixture and gently fold. Add one third of the meringue and fold until just combined. Repeat with remaining flour and meringue in two more additions. Fold with care to avoid deflating the mixture.
07 - Pour batter into prepared pan. Bake for 25–30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run an offset spatula around the edge and unmold to cool completely.
08 - While sponge cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until mixture is hot and sugar is fully dissolved. Transfer to a bowl or jar and allow to cool.
09 - Cook strawberries and sugar in a saucepan over medium-low heat until softened and juicy, about 5–7 minutes. Mix cornstarch and water in a small bowl and add to fruit. Bring to a bubble, then remove from heat. Blend until smooth and allow to cool.
10 - Chill mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low speed until smooth. Drizzle in cold heavy cream on medium-low speed, then whip on high until stiff peaks form. Refrigerate until needed.
11 - Slice cooled cake horizontally into 3 even layers using a serrated knife. Place first layer on serving stand and slide parchment under edges to keep stand clean. Brush surface with strawberry syrup.
12 - Spread whipped cream on first cake layer to edges. Distribute half the sliced strawberries evenly over cream layer. Add another thin layer of cream to cover strawberries.
13 - Stack second sponge layer on top, gently pressing to eliminate gaps. Brush with syrup. Repeat layers of cream, strawberries, and additional cream.
14 - Before placing final layer, brush syrup onto the underside (crumb side) and position crumb side down. Coat top and sides with remaining whipped cream. If using, swirl strawberry puree onto the surface and smooth to desired finish.
15 - Refrigerate cake for at least 1 hour before slicing to allow for clean cuts. Serve chilled.

# Additional Notes:

01 - When folding batter, ensure the spatula reaches the bottom of the bowl to fully incorporate flour and avoid streaks.
02 - Avoid opening the oven door during baking to prevent sponge collapse.
03 - Cool cake in a draft-free area to maintain volume.
04 - Sponge layers may be wrapped tightly and frozen up to two months. Defrost fully at room temperature before use.
05 - Store finished cake in the refrigerator for up to 3 days, covered well to prevent drying.

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