Strawberry Shortcake Cake with Sponge Cake
This strawberry shortcake cake features light and airy sponge cake layers filled with fresh strawberries and fluffy whipped cream. Sweet macerated strawberries add a burst of flavor between the layers, while a soft whipped cream frosting keeps the cake delicate, refreshing, and perfect for spring and summer celebrations.
Ingredients
Sponge Cake
- 1.25 cups all-purpose flour sifted
- 1.5 cups granulated sugar divided
- 6 large eggs room temperature
- 0.33 cup whole milk
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Filling and Frosting
- 2 lbs fresh strawberries hulled and sliced
- 3 cups heavy whipping cream cold
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a small saucepan, gently heat the milk and butter over low heat until the butter melts. Remove from heat and allow the mixture to cool slightly.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for 8–10 minutes until pale, thick, and tripled in volume. The mixture should fall from the whisk in thick ribbons.
- Sift the flour and salt over the egg mixture in three additions, gently folding with a spatula after each addition until just combined. Avoid deflating the batter.
- Mix a small amount of the batter into the warm milk-butter mixture. Then gently fold this tempered mixture back into the main batter along with the vanilla extract until just incorporated.
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. In another bowl, toss half of the sliced strawberries with 1 tablespoon of granulated sugar and let them sit for 15 minutes to release their juices.
- Place one cake layer on a serving platter and spread about one-third of the whipped cream on top. Spoon the macerated strawberries and their juices over the cream.
- Place the second cake layer on top and cover the top and sides with the remaining whipped cream. Garnish with the fresh sliced strawberries.
- Refrigerate the cake for at least 30 minutes before slicing to allow the layers to set properly.
Notes
For the best sponge texture, ensure eggs are at room temperature before mixing to achieve maximum volume. Fold the flour gently to avoid deflating the batter. For extra fluffy whipped cream, chill the mixing bowl and whisk attachment in the freezer for 15 minutes before whipping.
