Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!
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Strawberry shortcake is one of those recipes that doesn’t translate well… In the North America a strawberry shortcake is short of a scone (a.k.a biscuit in US parlance) filled with strawberries and cream.
Strawberry Shortcake Cake is the cake version of this stunning dessert with beautiful vanilla sponge layers sandwiched with luscious fresh strawberries and whipped cream frosting.
It is similar to a classic Victoria Sponge, in a way, but packed with even more cream and strawberry sweetness!
This is actually the kind of cake I was used to growing up in Greece and the cake I baked for my daughter’s first birthday. Her Strawberry Shortcake Birthday Cake was pink 🙂
STRAWBERRY SHORTCAKE CAKE
So let’s break it down… here’s what you need to make this stunning strawberries and cream cake (perfect for Wimbledon season!).
- Vanilla sponge cake – my simple vanilla sponge is perfect for this recipe. Soft and fluffy yet sturdy enough for the strawberry and cream filling. This vanilla sponge actually benefits from absorbing some of the moisture of the cream.
- Fresh whipped cream, made stable with the addition of a little cream cheese. Whipped cream on its own would simply leak out of the cake when you slice it. Adding cream cheese stabilizes the cream and adds a gentle tang.
- Strawberry jam – I used strawberry conserve with big strawberry pieces
- Fresh strawberries – you can use them as they are or macerate them to bring out their sweetness. Bonus: the strawberry juices released can be used to brush on the cake layers for extra deliciousness!
USEFUL TOOLS & EQUIPMENT
- This recipe can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- Cake lifter – for transferring cakes safely
- A cake leveler for slicing the cake into even layers
HOW TO MAKE STRAWBERRY SHORTCAKE CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the vanilla sponge
Prepare the cake ideally 6 hours or a day in advance of assembling the strawberry shortcake. Preheat the oven to 160°C (325°). Mist the tin(s) with cake release and line with baking paper.
Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.
Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.
Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
Macerate the strawberries
Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.
Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.
Assemble your strawberry shortcake
Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with some of the strawberry jam.
Add 3/4 of the macerated strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.
Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.
Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on the day it is assembled.
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Strawberry Shortcake Cake
Equipment & Tools
Ingredients
For the Cake
- 250 g (2 cups) flour plain / all purpose
- 250 g ( 1 ¼ cup) caster sugar (superfine sugar)
- 1 level tbsp cornflour (cornstarch) sub with flour
- 2 level tsp baking powder
- 115 g (½ cup) softened unsalted butter or margarine such as Stork
- 2 large eggs
- 120 ml (½ cup) milk semi skimmed or skimmed ideally
- 1 tbsp lemon juice or sub with more milk
- 2 tsp vanilla extract or vanilla bean paste
For the Whipped Cream
- 500 g (2 cups) cold cream double/heavy cream
- 115 g (½ cup) full-fat cream cheese or mascarpone
- 80 g (⅔ cup) icing sugar (powdered sugar)
- 1 tsp vanilla bean paste (or vanilla extract)
For the strawberries
- 320 g (2 ½ cups) strawberries, sliced into small chunks
- 50 g (¼ cup) granulated sugar
- 1 tbsp lemon juice or
- 1 tsp vanilla bean paste (or vanilla extract)
Filling and decoration
- 130 g (1 cup) strawberry jam, or more as needed
- Fresh strawberries , whole and halved
- Icing sugar , to dust
Instructions
Make the vanilla sponge
- Preheat the oven to 160°C (320°F). Mist an 8 inch deep cake pan with cake release and line the bottom with parchment paper.
- Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.
- Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.
- Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
- Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.
- Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.
Assemble your strawberry shortcake
- Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with strawberry jam and add the some of the sliced strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.
- Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.
- Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on day it is assembled.
Video
Notes
- If your are using self raising flour then leave out the baking powder.
- Don’t overfill the cake pan – about half full is right.
- If you would prefer not to have to slice the cake in half then divide the batter into two 8 inch cake pans and bake for 22-25 minutes.
- The cake would benefit from resting for 6-8 hours before slicing in half. It will be less crumbly and easier to handle. You can also prepare the cake a day ahead. Wrap well once it has cooled completely and keep at room temperature.
Mckenna Robinson says
I’m making this and I’m confused do i need cornstarch or corn flour?
Lucy Parissi says
Constarch is the Us name for cornflour (same thing)