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4.9 from 48 votes

Strawberry Shortcake Cake

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 Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr
Servings: 8 -10
Calories: 366 kcal
Course: Cake
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.
  • 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.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 43mg (14%) Sodium 159mg (7%) Potassium 181mg (5%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 599IU (12%) Vitamin C 1mg (1%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8-10

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 43mg 14%
Sodium 159mg 7%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 599IU 12%
Vitamin C 1mg 1%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.