Strawberry Shortcake Layer Cake (Sponge Cake)

This Strawberry Shortcake Layer Cake features fluffy sponge cake, sweet macerated strawberries, and clouds of whipped cream for a fresh, light dessert that celebrates the best of strawberry season. It’s perfect for spring gatherings, birthdays, or any occasion where you want a show-stopping cake that isn’t overly heavy.

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (95g) cake flour, sifted
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons milk, warm
• 2 tablespoons unsalted butter, melted and cooled

For the Filling:

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 lb (450g) fresh strawberries, hulled and sliced
• 2 tablespoons sugar (for macerating the strawberries)

For Garnish (Optional):

• Whole strawberries
• Mint leaves
• Extra whipped cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper (no greasing needed for sponge cake).
2. Make the Sponge Cake: In a large bowl, beat eggs and sugar with an electric mixer on high speed for 6–8 minutes until thick, pale, and tripled in volume. Gently fold in sifted flour and salt in three additions. Add vanilla, then gently fold in warm milk and butter until just combined.
3. Bake: Divide batter evenly between the two pans. Bake for 18–22 minutes or until tops are golden and spring back when touched. Cool completely before assembling.
4. Prepare the Strawberries: While the cakes cool, toss sliced strawberries with 2 tablespoons of sugar and let them sit for 15–30 minutes to release juices.
5. Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
6. Assemble the Cake: Place one cake layer on a serving plate. Spread with half the whipped cream and top with half the macerated strawberries (drain excess juice to avoid sogginess). Repeat with the second layer. Finish with remaining whipped cream and whole or sliced strawberries on top.
7. Chill and Serve: Refrigerate for at least 30 minutes before serving. Slice gently with a serrated knife.

Nutrition Facts

This cake is a lighter alternative to butter-based layer cakes. The sponge base keeps it airy while the whipped cream and berries provide natural sweetness.

• Servings: 8–10 slices
• Calories per slice: 280–350 kcal
• Protein: 4–6g
• Fat: 15–20g
• Saturated Fat: 9–12g
• Carbohydrates: 30–35g
• Fiber: 1–2g
• Sugar: 18–24g
• Sodium: 80–120mg

Preparation Time

• Prep time: 30 minutes
• Bake time: 20 minutes
• Cooling & assembly time: 45 minutes
• Total time: ~1 hour 35 minutes

Serving Ideas

• Occasions: Ideal for spring and summer events, Mother’s Day, birthdays, or afternoon tea.
• Variations: Add lemon zest to the whipped cream or a layer of strawberry jam for extra flavor.
• Make mini versions: Use biscuit cutters to create individual shortcake stacks from sheet cake.

Make-Ahead & Storage

• Make-ahead: Bake sponge cake layers a day in advance and store tightly wrapped at room temperature.
• Storage: Store assembled cake in the fridge for up to 2 days. Best enjoyed within 24 hours for peak freshness.
• Freezing: Sponge layers can be frozen (individually wrapped) for up to 1 month.

Tips for Success

• Don’t deflate the batter: Fold gently to keep the sponge light and airy.
• Use fresh strawberries: For best flavor and presentation, use ripe but firm strawberries.
• Chill everything: Cold cream, bowl, and beaters help whipped cream hold its shape longer.
• Serve with extra berries: Offer bowls of macerated strawberries on the side for guests.

Frequently Asked Questions

Q: Can I use store-bought whipped topping?

A: Yes, though homemade whipped cream gives better flavor and texture.

Q: Can I make it dairy-free?

A: Substitute whipped coconut cream and use plant-based butter for the sponge.

Q: Can I use a different fruit?

A: Yes, this cake works beautifully with raspberries, peaches, or a berry mix.

Q: Why does my sponge cake deflate?

A: It may be overmixed or underbaked. Be gentle when folding and check doneness before removing from the oven.

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