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Strawberry Shortcake Cake (with Sponge Cake) Recipe

Bake the Strawberry Shortcake Cake (with Sponge Cake) Recipe for a light, berry-filled celebration cake.

Ingredients

• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs separated, at room temperature
• ½ teaspoon lemon juice or white vinegar
• 1 cup granulated sugar divided
• ¼ cup vegetable oil
• ¼ cup warm water
• 1 teaspoon vanilla paste or extract
• ¾ cup water
• ¾ cup granulated sugar
• ½ cup sliced strawberries
• ½ lb strawberries
• 3 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon water
• 4 oz cream cheese
• ¾ cup powdered sugar
• 1 teaspoon vanilla paste or extract
• 4 cups cold heavy whipping cream
• 1 lb fresh strawberries sliced

Instructions

Step 1: Preheat and combine dry ingredients

Preheat the oven to 350℉/180℃ and line the bottom of a 9" round cake or springform pan with a circle of parchment. In a medium white ceramic bowl sift together the all-purpose flour, baking powder and kosher salt until homogenous and fluffy; set this dry mixture aside on the painted pine wood surface in a neat mound ready to be incorporated. Keep the prepared pan nearby so the batter flows straight into it when ready.

Notes

• Use room-temperature eggs to get the best volume when separating and whipping.
• Chill your mixing bowl and beaters slightly for firmer whipped cream.
• Brush syrup lightly and in layers to avoid making the sponge soggy.
• Freeze baked layers separately if you plan to assemble later.
• Stabilize the whipped cream with a bit of cream cheese for longer fridge life.