With the traditional flavors of strawberry shortcake, this twist on the classic dessert features delicious layers of fluffy, buttery, and moist vanilla sponge cake filled with layers of fresh whipped cream cheese frosting and juicy strawberries. The sweet creaminess of the frosting perfectly paired with the bright fresh strawberries will make your taste buds explode. This elegant cake makes a wonderfully light and refreshing spring or summer dessert that’s sure to impress anyone you serve it to.
Ingredients
Vanilla Sponge Cake
3 cups all-purpose flour
1 tsp salt
2½ tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened to room temperature
1¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
¼ tsp almond extract
¼ cup vegetable oil
¼ cup full-fat sour cream
¾ cup whole milk, room temperature
Syrup
¼ cup granulated sugar
3 Tbsp water
2 Tbsp fresh lemon juice
Strawberry Cream Cheese Filling & Frosting
8 oz full-fat cream cheese
1 cup confectioners’ sugar
1 tsp pure vanilla extract
2½ cups heavy whipping cream, cold
2 lbs fresh strawberries, sliced ¼-inch thick
1 Tbsp granulated sugar
Directions
Vanilla Sponge Cake
Preheat oven to 350°F.
Prepare three 9-inch round cake pans by lightly greasing the sides and bottoms of the pans and dusting with flour, then line the bottom of the pans with parchment paper. Grease and flour the parchment paper. Set aside.
In a large bowl sift together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute). Add the sugar and continue beating on high speed for 2 more minutes until light and fluffy.
Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the vanilla, almond extract, and oil and beat on medium-high speed until well combined. Then add the sour cream and blend together.
With the mixer on low speed, add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated; Do not overmix.
Evenly divide the batter among the prepared pans. Tap the pans on the counter to release any air bubbles.
Bake for 20-25 minutes or until the cakes have a slight dome and a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in the pans for 5 minutes, then carefully remove and continue cooling on a wire rack until completely cooled.
Syrup
Combine the granulated sugar, water, and lemon juice in a small saucepan over medium heat. Cook until the sugar has dissolved, stirring constantly.
Remove the pan from the heat and set aside to cool completely.
Strawberry Cream Cheese Filling & Frosting
In a large bowl, use an electric hand mixer to beat the cream cheese, confectioners’ sugar, and vanilla extract on medium speed until smooth. While the mixture is whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until stiff peaks are formed.
In a separate large bowl, mix the sliced strawberries with 1 tablespoon granulated sugar.
Cake Assembly
Remove the parchment paper from the cake bottoms.
Use a large serrated knife to remove the domes from the tops of the cakes so they are perfectly flat and even.
Place one cake layer on a serving plate, cake stand, or cardboard cake circle and brush the top with ⅓ of the syrup. Evenly spread a thin layer of the whipped cream on top, then arrange ⅓ of the sliced strawberries on top of the cream, gently pressing the strawberries into the cream.
Place another cake layer on top of the cream and repeat the process.
Place the last cake layer on top and brush with the rest of the syrup.
Cover the whole cake with thin layer of the whipped cream and decorate as desired. Set the cake in the fridge for at least 30 minutes before serving.