Description
Classic strawberry shortcake layers silky sponge cake with fresh, macerated strawberries and whipped cream. Sweet simplicity highlights summer’s bounty, inviting you to savor each delightful, light-as-air bite.
Ingredients
Scale
- 4 large eggs, separated, at room temperature
- 1 cup (200 g) granulated sugar, divided
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) warm water
- 1 ⅔ cups (400 ml) all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ tsp lemon juice or white vinegar
- 1 tsp vanilla paste or extract
- ¾ cup (180 ml) water
- ¾ cup (150 g) granulated sugar
- ½ cup (75 g) sliced strawberries
- ½ lb (225 g) strawberries
- 3 tbsps sugar
- ½ tbsp cornstarch
- 1 tbsp water
- 4 oz (115 g) cream cheese
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla paste or extract
- 4 cups (960 ml) heavy whipping cream, cold
- 1 lb (450 g) fresh strawberries, sliced
Instructions
- Preheat Preparation: Heat oven to 350°F (180°C) and line a 9-inch cake pan with parchment paper, ensuring smooth coverage.
- Dry Ingredient Blend: Whisk flour, baking powder, and salt thoroughly in a medium bowl.
- Egg White Transformation: Whip egg whites with lemon juice, gradually adding sugar to create glossy, stiff peaks.
- Yolk Mixture Development: Whip egg yolks with remaining sugar until pale and voluminous, then integrate vegetable oil, warm water, and vanilla extract.
- Batter Composition: Fold flour mixture into yolk base in thirds, then gently incorporate egg white mixture until uniformly blended.
- Baking Process: Pour batter into prepared pan, spreading evenly, and bake for 25-30 minutes until golden brown. Verify doneness with a toothpick.
- Cooling and Layering: Rest cake in pan for 5 minutes, transfer to wire rack, then carefully slice into three horizontal layers.
- Syrup and Moisture Infusion: Simmer strawberry syrup with water and sugar, then brush each cake layer generously to enhance moisture.
- Frosting Application: Prepare whipped cream frosting by blending cream cheese, powdered sugar, and vanilla, then gradually adding cold heavy cream to create billowy peaks.
- Final Assembly: Layer cake with frosting and fresh strawberry slices, covering entire surface smoothly. Optional: Decorate with strawberry puree swirls.
- Serving Preparation: Chill briefly to set frosting and allow flavors to meld before serving.
Notes
- Precision in Egg Separation: Ensure absolutely no yolk contaminates egg whites to maintain perfect meringue structure and cake volume.
- Temperature Matters: Allow all ingredients to reach room temperature before mixing to guarantee smooth, uniform batter and optimal rise.
- Folding Technique: Use gentle, sweeping motions when incorporating egg whites to preserve delicate air bubbles and maintain cake’s light texture.
- Moisture is Key: Generously brush each cake layer with strawberry syrup to prevent dryness and enhance overall flavor profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 32 g
- Sodium: 135 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 95 mg