Strawberry Shortcake Cake (with Sponge Cake)

Why You’ll Love This Recipe

This Strawberry Shortcake Cake is everything you love about traditional strawberry shortcake, but in cake form! The airy sponge cake provides a delicate base for the juicy strawberries and rich whipped cream. It's light yet indulgent, making it perfect for warm weather or any celebration. Plus, it's simple to make, with ingredients you likely already have in your pantry. Whether you're serving it at a party or enjoying it for a quiet afternoon treat, this dessert never disappoints!

Ingredients

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 4 large eggs

• ¼ cup milk

• ¼ cup vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 cups fresh strawberries, hulled and sliced

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottom with parchment paper.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, beat the eggs until pale and slightly thickened. Add in the milk, vegetable oil, and vanilla extract, and mix until smooth.

4. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined.

5. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

8. While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

9. Once the cakes are completely cooled, place one cake layer on a serving platter and spread a layer of whipped cream over the top.

10. Arrange a layer of sliced strawberries on top of the whipped cream.

11. Place the second cake layer on top, and repeat with another layer of whipped cream and strawberries.

12. Garnish with extra strawberries on top, if desired, and serve immediately.

Servings and timing

This recipe makes about 8 servings.

• Preparation time: 20 minutes

• Cooking time: 25 minutes

• Cooling time: 30 minutes (for both cakes)

• Total time: 1 hour 15 minutes

Variations

• Berry Blend: Instead of just strawberries, you can use a mix of fresh berries like blueberries, raspberries, or blackberries.

• Flavored Whipped Cream: Add lemon zest or a bit of almond extract to the whipped cream for an added twist of flavor.

• Chocolate Drizzle: For a richer touch, drizzle some melted chocolate over the whipped cream or strawberries.

• Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

• Storage: This cake is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Be mindful that the whipped cream may soften slightly as it sits.

• Reheating: You don’t need to reheat the cake, as it's best served chilled. If you prefer, you can gently warm the cake slices in the microwave for about 10-15 seconds.

FAQs

How do I know when the sponge cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The top should also spring back when lightly touched.

Can I make this cake ahead of time?

Yes! You can bake the sponge cakes a day ahead and store them in an airtight container. Assemble the cake with whipped cream and strawberries just before serving.

Can I use store-bought whipped cream?

Yes, if you're short on time, you can use store-bought whipped cream, though homemade whipped cream adds a lovely texture and flavor to the cake.

Can I freeze this cake?

While it's best enjoyed fresh, you can freeze the sponge cake layers separately. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw before assembling the cake.

What other fruits can I use besides strawberries?

Other fresh fruits like peaches, raspberries, or even kiwi work wonderfully in this recipe.

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are preferred for their texture and sweetness, but frozen strawberries can be used in a pinch. Just make sure to thaw and drain any excess liquid before layering them in the cake.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the cake.

How can I make this cake more flavorful?

Add a splash of lemon zest to the whipped cream or incorporate a little vanilla or almond extract into the cake batter for extra depth of flavor.

What can I do if my cake turns out too dry?

To avoid a dry sponge, ensure you're not overbaking the cake. If it does end up a bit dry, serve it with extra whipped cream or fruit for moisture.

How do I keep the whipped cream from deflating?

Make sure the heavy cream is cold when whipping, and don't overwhip it. It should form stiff peaks, but not be too thick.

Conclusion

This Strawberry Shortcake Cake with sponge cake is a delightful and easy-to-make dessert that combines light sponge layers, sweet strawberries, and creamy whipped goodness. It's a versatile recipe that can be adapted to suit various tastes and dietary preferences. Whether you're preparing it for a summer celebration or a simple family gathering, this cake is sure to leave a lasting impression. Enjoy the perfect balance of flavors in every bite!

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Strawberry Shortcake Cake (with Sponge Cake)

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A light and indulgent dessert featuring fluffy sponge cake layers, fresh strawberries, and rich whipped cream.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

4 large eggs

¼ cup milk

¼ cup vegetable oil

1 tsp vanilla extract

1 tsp baking powder

¼ tsp salt

2 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs until pale and slightly thickened. Add in the milk, vegetable oil, and vanilla extract, and mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Once the cakes are completely cooled, place one cake layer on a serving platter and spread a layer of whipped cream over the top.
10. Arrange a layer of sliced strawberries on top of the whipped cream.
11. Place the second cake layer on top, and repeat with another layer of whipped cream and strawberries.
12. Garnish with extra strawberries on top, if desired, and serve immediately.

Notes

• Berry Blend: You can use a mix of fresh berries like blueberries, raspberries, or blackberries instead of just strawberries.
• Flavored Whipped Cream: Add lemon zest or almond extract for an added twist of flavor.
• Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
• Storage: This cake is best enjoyed fresh but can be stored in the fridge for up to 2 days.
• Freezing: Freeze sponge cake layers separately for up to 3 months, thaw before assembling.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 26g
• Sodium: 40mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg