This Strawberry Shortcake Layer Sponge Cake is a tasty treat that’s perfect for celebrations! Soft sponge layers are filled with sweet strawberries and fluffy whipped cream.
Honestly, who can resist a cake that looks so fancy with minimal efforts? I love serving this at parties—it disappears fast! You’ll be the star of the kitchen with this one! 🎉
Ingredients & Substitutions
All-Purpose Flour: This is the base for the sponge cake. You can swap it for cake flour for a lighter texture, or a gluten-free blend if needed.
Unsalted Butter: Softened butter works best. If you’re looking for a dairy-free option, coconut oil or vegan butter can be a great substitute to keep the moisture.
Granulated Sugar: The sugar adds sweetness and helps with the cake’s structure. You could use coconut sugar for a more natural option or even a sugar substitute like Stevia if watching sugar intake.
Heavy Whipping Cream: To make the frosting fluffy and rich, but if you’re short on time, whipped topping works too. For a lighter version, use half-and-half, but the texture might be less creamy.
Fresh Strawberries: For the filling, fresh is best! If strawberries are out of season, you can use frozen strawberries; just thaw and drain the excess liquid. Raspberries or blueberries also make a vibrant alternative!
How Do I Ensure My Sponge Cake Is Light and Fluffy?
The key here is in the creaming process and not overmixing. Follow these steps for success:
- Make sure the butter is at room temperature to cream nicely with the sugar. This traps air, making the cake rise.
- Add eggs one at a time to fully incorporate each before adding the next. This helps to build a stable structure.
- When mixing in the dry ingredients and milk, do it gently. Overmixing can lead to a dense cake, so just mix until you don’t see dry flour.
How to Make Strawberry Shortcake Layer Sponge Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 ¼ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating strawberries)
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh strawberries, halved (for topping)
- Additional whipped cream (optional)
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prep and around 30-40 minutes to bake, plus some time for cooling and macerating the strawberries. In total, you should plan for about 2 hours to make this scrumptious dessert from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans so that the cakes come out easily when they’re done baking.
2. Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In another bowl, mix the flour, baking powder, and salt together. Gradually add this dry mixture to the butter mixture while alternating with the milk. Mix until everything is just combined—don’t overmix!
3. Bake the Cakes:
Pour the batter evenly into the prepared cake pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
4. Prepare the Strawberry Filling:
While the cakes are cooling, make your strawberry filling! In a mixing bowl, combine the sliced strawberries with ¼ cup of sugar and the lemon juice. Let this sit for about 15-20 minutes so the strawberries can macerate and create a delicious syrup.
5. Make the Whipped Cream Frosting:
In a large bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture until stiff peaks form. This means the cream will hold its shape when you scoop it out. Yum!
6. Assemble the Cake:
Once the cakes are completely cooled, take one layer and place it on a serving plate. Spread a layer of whipped cream evenly over this first cake layer, followed by a generous layer of the macerated strawberries. Place the second cake layer on top and repeat the process: more whipped cream and more strawberries! Finally, use the rest of the whipped cream to frost the sides of the cake.
7. Decorate:
Finish off your creation by garnishing the top with fresh halved strawberries and, if you like, a swirl of additional whipped cream for that extra touch of sweetness.
8. Serve:
Slice up your beautiful strawberry shortcake layer sponge cake and serve it up. Enjoy every delightful bite of this homemade dessert!
Enjoy making your Strawberry Shortcake Layer Sponge Cake!
Can I Use Different Berries for the Filling?
Absolutely! You can substitute strawberries with blueberries, raspberries, or a mix of your favorite berries. Just adjust the macerating sugar slightly based on the sweetness of the berries you choose.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. To keep it fresh, you can cover the cake well with plastic wrap or foil. Just note that the whipped cream may soften a bit over time.
Can I Make the Cake in Advance?
Yes, you can bake the sponge cakes a day ahead! Allow them to cool completely before wrapping them in plastic wrap and storing in the fridge. When you’re ready to assemble, just whip up the cream and make the strawberry filling!
What Can I Use Instead of Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use coconut cream or mascarpone cheese for a different but delicious flavor. For coconut cream, chill a can of coconut milk overnight, then scoop out the solid part and whip it as you would with cream.
