Strawberry Shortcake Cake

4.94 from 16 votes

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!

Prep Time10

Cook Time45

Total Time1

Course: Cake

Cuisine: American

Keyword: Strawberry Shortcake Cake, Vanilla Strawberry Cake

Servings: -10

Calories: 366kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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.
250 g (2 cups) flour plain / all purpose, 250 g ( 1 ¼ cup) caster sugar (superfine sugar), 1 level tbsp cornflour, 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
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.
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
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.
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

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.
130 g (1 cup) strawberry jam, or more as needed, Fresh strawberries
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.
Icing sugar

Video

Notes

If your are using self-rising 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.

Nutrition