This Strawberry Shortcake Layer Sponge Cake is a light and fluffy treat! With layers of soft sponge cake, fresh strawberries, and whipped cream, it’s a summer favorite that’s hard to resist.
I love how simple it is to make, and each slice feels like a bite of sunshine! Perfect for sharing at gatherings—just don’t forget to save a piece for yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the sponge cake, giving it structure. If you’re looking for a gluten-free option, you might try a gluten-free all-purpose blend—just ensure it includes xanthan gum for proper texture.
Unsalted Butter: Using unsalted butter gives you control over the amount of salt. If you’re in a pinch, you can swap in margarine or coconut oil, but butter really adds that rich flavor.
Sugar: Granulated sugar sweetens the cake and filling, but if you prefer a healthier alternative, try coconut sugar or honey, adjusting the quantity since they are usually sweeter.
Fresh Strawberries: Fresh strawberries give the best flavor and texture. If they’re out of season, frozen strawberries work, but be sure to thaw and drain them first to avoid extra moisture.
Heavy Cream: For the frosting, heavy whipping cream is ideal for a rich texture. You can substitute with a plant-based cream if you need a dairy-free option, just look for one that whips well.
How Can I Ensure My Sponge Cake is Light and Fluffy?
The key to a perfect sponge cake is proper mixing and baking. Here are some tips to get that airy texture:
- When creaming the butter and sugar, really beat it until light and fluffy—this incorporates air.
- Mix the eggs in one at a time; this helps with emulsifying and adds volume.
- Be careful not to overmix when you add the dry ingredients! Stop once everything is just combined.
- Check for doneness by inserting a toothpick. If it comes out clean, the cake is ready. Remove promptly to avoid drying out.
How to Make Strawberry Shortcake Layer Sponge Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar (adjust to taste)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Additional fresh strawberries
How Much Time Will You Need?
This delicious cake takes about 1 hour to make, plus an extra 30 minutes to prepare the strawberries. So, set aside about 1.5 hours to enjoy this delightful treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by hulling and slicing the fresh strawberries. In a medium bowl, combine the sliced strawberries with the granulated sugar. Toss them gently to coat and let them sit for about 30 minutes. This step will help release the sweet juices from the strawberries.
2. Make the Sponge Cake:
While the strawberries are sitting, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. In another large bowl, use an electric mixer to cream the softened butter and sugar together until it’s light and fluffy—this takes about 3-4 minutes. Next, add the eggs one at a time, mixing well after each. Then stir in the vanilla extract.
Now, gradually add the dry ingredients you prepared earlier, alternating with the milk. Start and finish with the flour mixture, mixing until just combined. Once your batter is ready, divide it evenly between the prepared cake pans and smooth out the tops.
3. Bake the Cakes:
Place your cake pans in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes. After that, carefully invert them onto a wire rack to cool completely.
4. Prepare the Whipped Cream Frosting:
In a large bowl, pour in the heavy whipping cream. Use a mixer to whip the cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip. Keep whipping until stiff peaks form—this means the cream holds its shape nicely.
5. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top, then add some of the macerated strawberries from earlier. Carefully place the second cake layer on top.
6. Frost the Cake:
Use the remaining whipped cream to frost the top and sides of your cake. For a fun twist, swirl in some of the strawberry juices to create a marbled look.
7. Garnish and Serve:
Finish your cake by decorating the top with additional fresh strawberries. Then, slice and serve chilled. Enjoy every delicious bite of your Strawberry Shortcake Layer Sponge Cake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries in this recipe! Just be sure to thaw them completely and drain any excess liquid before mixing them with sugar. Keep in mind that the texture might be slightly softer than fresh strawberries, but they will still taste great!
How Can I Make the Cake Ahead of Time?
Absolutely! You can bake the sponge cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store in the fridge. Assemble the cake on the day of serving for best freshness and texture.
Can I Substitute the Heavy Cream for a Lighter Option?
Yes! If you want a lighter frosting, you can use whipped topping or even make a lighter whipped cream by combining equal parts Greek yogurt with whipped cream. This will add a slight tang and reduce the overall fat content.
What’s the Best Way to Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you anticipate leftovers, consider storing the cake and strawberry filling separately to maintain the cake’s texture. Enjoy the leftovers cold or at room temperature!
