The funny thing about this “shortcake” is that it’s actually a really tall cake, hehe. Not only is this strawberry shortcake cake gorgeous it’s also delicious. It’s the perfect cake to enjoy during this strawberry season.
My favorite cake combination is the classic angel food with whipped topping and strawberries. Although it’s simple, it doesn’t disappoint. I also love how light it feels versus a chocolate cake with heavy chocolate frosting. This strawberry shortcake cake takes an angel food cake to a whole new level. The cake tastes like an angel food cake but it’s more dense. With this recipe you don’t have to worry about turning your cake upside down when it comes out of the oven. It’s also dense enough to handle all of the toppings.
I just love how visually appealing this cake is. I wish we were throwing a party or having a get-together, because this cake would be a great centerpiece. If you don’t like strawberries or are allergic you could easily replace them with blueberries or raspberries, heck you could even combine the two. Anything colorful really makes this cake sparkle. If you’re not into fruit at all you could also top with shaved chocolate.
Although this cake looks complex it was actually easy to make. Isn’t that the kind of recipe we all want? I love creating recipes that look like I slaved all day over it to make, but in reality I actually made a 3-layer cake, did the laundry, cleaned the house, took out the trash showered, etc. I think you get my point, but when people ask don’t bother to tell them any different. This cake will make you look like a total superwoman (or superman). I’m a strawberry snob so if you want the best tasting cake I would go with Driscoll’s strawberries. I must warn you though, once you eat a Driscoll berry you’ll never want another brand again.
- 2 cups all purpose flour
- 1/4 cup + 2 tbs. cornstarch
- 2 cups granulated sugar
- 1 tsp. salt
- 1 cup boiling water
- 8 egg whites
- 1 tbs. baking powder
- 1 tsp. cream of tartar
- 2 tsp. vanilla extract
- 1 1/2 cups heavy whipping cream
- 3 tbs. powdered sugar
- 1 tsp. vanilla extract
- 3 cups diced strawberries
- For the cake; preheat the oven to 350°F.
- In a large bowl sift together flour, cornstarch, sugar, and salt.
- Once sifted slowly stir in the boiling water.
- Allow batter to cool.
- In the bowl of your stand mixer whip together egg whites, baking powder, cream of tartar, and vanilla until stiff peaks are formed.
- Carefully fold the whipped egg whites into the cooled batter until combined.
- Pour batter into three 8 inch cake pans.
- Bake for approximately 30 minutes.
- Allow to cool.
- For the whipped topping; allow stainless steel bowl and wire whip to chill in the freezer for 10 minutes.
- Once chilled, on high combine heavy whipping cream, powdered sugar, and vanilla in the bowl of your stand mixer. (I recommend covering your bowl/mixer with a towel while it's whipping.
- After a couple minutes check to see if your cream has turned into a stiff whipped topping.
- Place in refrigerator until needed.
- To assemble; top first cooled cake 1/3 of the whipped topping.
- Then top with 1 cup of the diced strawberries.
- Repeat until 3rd cake is topped off with the remaining whipped topping and strawberries.
- *Keep chilled or enjoy immediately.