Name: Strawberry Shortcake Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 1 2/3 cups AP flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 8 egg yolks; 1 whole egg; 1/2 cups castor sugar *** you can use regular white sugar, but this will take longer to mix., superfine; zest and juice of 1 lemon; 3/4 cup boiling water; 1 1/2 cups whipping cream; 1 tbs of castor sugar; 1 tsp gelatin powder melted with 1 tbs of water in a microwave, Cooled before adding to the cream; Cups Approx 2 - 3 sliced and whole strawberries

Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.

Strawberry Shortcake Cake, a wonderful refreshing cake packed with fresh strawberries and a whipped cream frosting.

Adelenne has made a wonderful Strawberry Shortcake Cake, and it is so delicious and moist she just had to come and share it on Lovefoodies for you all to enjoy!

The cake itself is made up of a traditional sponge, so it contains no fat. The eggs are beaten using a mixer until they go pale and the texture thickens. This is what makes a classic sponge so light and airy.

This strawberry cake is made up of two light sponge layers, and sandwiched between is a delicious whipped cream and slices of fresh strawberries, and then finally topped off with another layer of whipped cream.

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It's certainly a great cake to make for a party or celebration, and you can make this in round or square pans. The quantities will be the same for both pans, so long as they are 8 inch in size.

It's VERY easy to make and the results are very pleasing.
So enjoy a slice with a nice cup of tea!

Table of Contents 📋 hide

7) Strawberry Shortcake Cake

8) Celebration Cakes

Prep Time

20 minutes

Cook Time

35 - 40 minutes

Check out our handy Oven Temperature Conversion Guide!

Yield

8 Persons

Recipe by Adelenne Lee

Ingredients

1 ⅔ cups AP flour
1 ½ tsp baking powder
½ tsp salt
8 egg yolks
1 whole egg
½ cups castor (superfine) sugar *** you can use regular white sugar, but this will take longer to mix.
zest and juice of 1 lemon
¾ cup boiling water

Frosting & filling

1 ½ cups whipping cream
1 tbs of castor sugar
1 tsp gelatin powder melted with 1 tbs of water in a microwave (Cooled before adding to the cream)
Approx 2 - 3 Cups sliced and whole strawberries

Instructions

For the cake

1. Heat oven to 310 F / 165 C . Line two 8 inch square tins. DO NOT grease the pans.

2. In a separate bowl, sift together the flour, baking powder and salt. Sift through TWICE. Then set aside.

3. Beat yolks and whole egg for about 5 mins. *** be patient and keep beating until the colour and texture turn pale and thick.

4. Add sugar, a little at a time, continue beating for another 10 mins then fold in zest and juice of lemon.

5. SIFT in the flour all at once and slowly fold in then add the boiling water and fold in quickly, just until it is blended.

6. Divide equally into pans and bake for 35-40 mins. DO NOT OPEN oven while baking in case the cake collapses! Its done when you lightly press the centre of the cake and it spring back, or until a skewer comes out clean. Let cool in pans on a wire rack. Loosen cake by running a knife along the sides. Cool completely before frosting.

For the frosting

1. Prepare the gelatine by adding the gelatine powder and 1 Tablespoon of water to a small bowl and microwave until it dissolves, approximately 10 - 15 seconds. Then allow to cool. Once cooled, mix the gelatin with the cream and whip till stiff peaks, adding sugar slowly.

2. To assemble, spread ⅓ of the frosting over the top of the first cake, arrange with strawberries, pushing them into the frosting a little.

3. Place the 2nd cake on top of the strawberries and frosting, and use the remaining 2 /3rds of the cream to frost the top and sides of the cake. Run a decorator's comb on the sides and pipe the top with dollops of cream and decorate with strawberries.

Optional: you can also drizzle a simple sugar syrup on the top of the cake for an extra shine.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

You can use the same recipe and measures to make a round cake, see below for what it will look like in a round pan

Strawberry Shortcake Cake. A wonderful really easy cake to make, packed with strawberries and a whipped cream frosting. So yummy! — Here's a round cake using two 8 inch round pans

Recipe Card

Strawberry Shortcake Cake

Yield: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.

Ingredients

1 ⅔ cups AP flour
1 ½ tsp baking powder
½ tsp salt
8 egg yolks
1 whole egg
½ cups castor sugar *** you can use regular white sugar, but this will take longer to mix., superfine
zest and juice of 1 lemon
¾ cup boiling water

Frosting:

1 ½ cups whipping cream
1 tbs of castor sugar
1 tsp gelatin powder melted with 1 tbs of water in a microwave, Cooled before adding to the cream
Cups Approx 2 - 3 sliced and whole strawberries

Instructions

For the cake

Heat oven to 310 F / 165 C . Line two 8 inch square or round tins. DO NOT grease the pans.
In a separate bowl, sift together the flour, baking powder and salt. Sift through TWICE. Then set aside.
Beat yolks and whole egg for about 5 mins. *** be patient and keep beating until the colour and texture turn pale and thick.
Add sugar, a little at a time, continue beating for another 10 mins then fold in zest and juice of lemon.
SIFT in the flour all at once and slowly fold in then add the boiling water and fold in quickly, just until it is blended.
Divide equally into pans and bake for 35-40 mins. DO NOT OPEN oven while baking in case the cake collapses! Its done when you lightly press the centre of the cake and it spring back, or until a skewer comes out clean. Let cool in pans on a wire rack. Loosen cake by running a knife along the sides. Cool completely before frosting.

For the frosting

Prepare the gelatine by adding the gelatine powder and 1 Tablespoon of water to a small bowl and microwave until it dissolves, approximately 10 - 15 seconds. Then allow to cool. Once cooled, mix the gelatin with the cream and whip till stiff peaks, adding sugar slowly.
To assemble, spread ⅓ of the frosting over the top of the first cake, arrange with strawberries, pushing them into the frosting a little.
Place the 2nd cake on top of the strawberries and frosting, and frost the top and sides of the cake. Run a decorator's comb on the sides and pipe the top with dollops of cream and decorate with strawberries.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 262mgSodium: 269mgCarbohydrates: 38gFiber: 1gSugar: 17gProtein: 8g

Nutrition information isn’t always accurate

Celebration Cakes

Here's a great selection of celebration cakes perfect for a party!

Cranberry and Pecan Christmas Cake

Cranberry and Pecan Christmas Cake, loaded with delicious fruits and Spiced Rum. A perfect treat for Christmas.

Coffee Walnut Sandwich Cake

Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!

Share your thoughts

7 thoughts shared

April
says:
May 1st, 2017 at 5:11 am

Worst cake ever! Waste of time
And it was for my sons 16th birthday. It was so dry and ice cream didn’t help a bit.

Tiffany
says:
February 21st, 2016 at 5:56 pm

My cake layers didn’t rise either. I followed the instructions but no luck. I also had trouble getting them whipped cream to stay whipped.

1. Lovefoodies
  says:
  February 21st, 2016 at 6:19 pm
  
  Hi Tiffany, I’m sorry to hear your cake didn’t turn out right. For the cake, it is all about the air, so you do need to take care to make sure you do as much as possible to sift the flour, and beat the eggs for the time stated, and fold in the flour very gently so as not to pop any of the air you’ve incorporated. The oven temperature is also very important, and making sure you do not open the door whilst baking. This is often the main cause for the cake not rising, if all the other steps have been followed exactly.
  For the frosting, gelatin is used to firm up the cream and it does stiffen up and will hold very well for up to a few days.
  Can you think of anything you may have missed or forgot to do in the recipe?
  
tim Narango
says:
June 3rd, 2015 at 8:03 pm

Following the directions what would cause my cake not to rise in the oven?

1. lovefoodies
  says:
  June 3rd, 2015 at 11:02 pm
  
  Hi Tim, gosh! That is a hard one to answer! Sponge cakes are very reliant on so many factors when it comes to rising in the oven. Oven temperature may not be correct, i.e the thermostat could not be correct, or it could be the over beating of the cake batter (knocking out the air), or not sifting the flour enough, underbeating the eggs, not weighing out the ingredients accurately… the list goes on! However, I think, often the most common cause is over beating when you add the flour and opening the oven door during baking. The latter is often the culprit for ending up with a flat cake. I hope this helps?
  
Sheila E Wright-Morrison
says:
June 7th, 2014 at 8:06 pm

Never heard of castor sugar, and would the gelatin powder, be Knox gelatin?

1. lovefoodies
  says:
  June 7th, 2014 at 8:59 pm
  
  Hi Sheila, Castor sugar is fine sugar, often used in cakes to give it a lighter texture. It is finer than regular sugar but not as fine as powdered sugar. You can usually find it in the baking section. If you are located in the USA, you may know it as superfine sugar. If you can’t get hold of it, you can use regular sugar, but it just takes longer to dissolve when you are beating it in to the eggs as the grains are larger.
  Regarding gelatin powder, I’ve just looked the knox one up and yes, that would be fine to use in this recipe, obviously you won’t need the whole envelope, just the 1 teaspoon, to make the frosting. The purpose of the gelatin is to stiffen the cream so it holds better (especially in the middle of the cake) and stops the cream from splitting after a few hours. Without it, the cake will hold nicely for 3 – 4 hours, but after that, you will see the water split away from the cream and it loses the air.
  I hope this helps, and if you need any more help, please just shout up!
  Happy Baking!