Layered Strawberry Shortcake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
1⅔ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
¼ teaspoon kosher salt
04 -
4 large eggs, separated, room temperature
05 -
½ teaspoon lemon juice or white vinegar
06 -
1 cup granulated sugar, divided
07 -
¼ cup vegetable oil
08 -
¼ cup warm water
09 -
1 teaspoon vanilla paste or extract
→ Strawberry Simple Syrup
10 -
¾ cup water
11 -
¾ cup granulated sugar
12 -
½ cup sliced strawberries
→ Strawberry Puree (Optional)
13 -
½ pound strawberries
14 -
3 tablespoons sugar
15 -
½ tablespoon cornstarch
16 -
1 tablespoon water
→ Whipped Cream Frosting
17 -
4 ounces cream cheese
18 -
¾ cup powdered sugar
19 -
1 teaspoon vanilla paste or extract
20 -
4 cups cold heavy whipping cream
→ Filling
21 -
1 pound fresh strawberries, sliced
# Instructions:
01 -
Preheat oven to 350°F. Mix dry ingredients. Whip egg whites with half the sugar to stiff peaks. Beat yolks with remaining sugar, add oil, water, and vanilla. Fold in flour mixture and egg whites alternately. Bake in 9-inch pan for 25-30 minutes.
02 -
Combine water, sugar, and strawberries in saucepan. Heat until sugar dissolves. Cool completely.
03 -
Cook strawberries with sugar, add cornstarch slurry, blend until smooth. Cool completely.
04 -
Beat cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream and whip to stiff peaks.
05 -
Cut cake into three layers. Brush each layer with syrup. Layer with whipped cream and fresh strawberries. Cover entire cake with remaining whipped cream. Optionally decorate with strawberry puree.
# Notes:
01 -
Can be made 1-2 days ahead
02 -
Store in refrigerator 2-3 days
03 -
Sponge cake can be frozen up to 2 months