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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.

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

4 large eggs

1/4 cup milk

1/4 cup vegetable oil

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

2 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

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

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