If you’re craving a dessert that’s light, fluffy, and bursting with fresh berry flavor, this Strawberry Shortcake Layer Cake (Sponge Cake) is the ultimate treat. With airy sponge cake layers, luscious whipped cream, and juicy strawberries, it’s a show-stopping cake that feels both nostalgic and elegant. This cake has roots in the classic American strawberry shortcake, traditionally made with biscuits or shortcakes, but here we give it a European twist by using delicate sponge layers. Whether for birthdays, summer gatherings, or holiday tables, this strawberry shortcake layer cake is always a crowd favorite.
Why You’ll Love This Strawberry Shortcake Layer Cake (Sponge Cake) Recipe
- Light yet indulgent – fluffy sponge layers balance perfectly with whipped cream and berries.
- Fresh and seasonal – a cake that truly shines when strawberries are at their peak.
- Simple ingredients – no complicated baking tools or specialty products required.
- Beautiful presentation – the natural red and white swirl makes it look bakery-worthy.
- Customizable – adapt with other fruits or flavors to suit any occasion.
Ingredients Needed for Perfect Strawberry Shortcake Layer Cake (Sponge Cake)
- Sponge Cake Batter – creates the light, airy foundation that holds the whipped cream and strawberries.
- Fresh Strawberries – sweet, juicy, and vibrant; they add freshness and natural color.
- Whipped Cream – provides the creamy, cloud-like frosting and filling.
- Sugar – balances tart berries and sweetens the sponge and cream.
- Vanilla Extract – enhances the flavor and adds warmth to the cake layers.
Step-by-Step Instructions to Make Strawberry Shortcake Layer Cake (Sponge Cake)
- Prepare the sponge layers – Beat eggs and sugar until pale and fluffy. Fold in flour gently to keep the batter light.
- Bake the sponge – Divide into pans and bake until golden and springy to the touch. Let cool completely before assembling.
- Make the whipped cream – Whip heavy cream with sugar and vanilla until soft peaks form. Chill until ready to use.
- Prepare strawberries – Slice strawberries, reserving a few for garnish. Toss slices lightly with sugar if they need extra sweetness.
- Assemble the cake – Place one sponge layer on a cake stand, spread with whipped cream, and add strawberries. Repeat with the next layer.
- Frost and decorate – Cover the cake with whipped cream, swirl strawberry purée or jam for a marbled effect, and top with fresh strawberry halves.
Expert tip: For the best texture, don’t over-mix the sponge batter. Gentle folding keeps the cake light and airy.
Recipe Tips & Variations
- Make it extra fruity: Add raspberries or blueberries along with strawberries for a mixed berry version.
- Chocolate lovers: Drizzle melted chocolate over the top or add cocoa powder to the sponge batter.
- Dairy-free option: Use coconut whipped cream for a lactose-free version.
- Boozy twist: Brush cake layers with a splash of strawberry liqueur or rum for depth of flavor.
How to Store & Reheat
- Refrigerate: Store covered in the fridge for up to 3 days.
- Freezing: You can freeze unfrosted sponge layers for up to 1 month. Assemble with fresh cream and strawberries after thawing.
- Reheating: Sponge cake doesn’t need reheating, but if serving chilled, let the cake sit at room temperature for 10–15 minutes before slicing for the best texture.
Similar Recipes You Will Love
If you enjoyed this Strawberry Shortcake Layer Cake (Sponge Cake), you’ll love exploring more strawberry-inspired desserts! Try this rich and buttery Homemade Strawberry Cream Cheese Pound Cake for a classic treat, or whip up a creamy and refreshing Strawberry Cream Cheese Pie that’s perfect for summer gatherings. And for a truly indulgent no-bake option, don’t miss the Berrylicious Strawberry Crunch Cheesecake Delight — a layered dessert that’s as fun to eat as it is to make!
Frequently Asked Questions (FAQ)
Can I make Strawberry Shortcake Layer Cake (Sponge Cake) ahead of time?
Yes. Bake the sponge layers a day ahead and store them wrapped. Assemble with cream and strawberries before serving for maximum freshness.
What’s the difference between sponge cake and shortcake?
Traditional shortcake is biscuit-like and crumbly, while sponge cake is light and airy, making the layered version feel more elegant.
Can I use frozen strawberries?
Fresh strawberries are best for texture and presentation, but thawed frozen ones can work if drained well.
How do I prevent my whipped cream from deflating?
Use cold cream and chilled mixing tools, and don’t over-whip. Adding a spoonful of cornstarch or powdered sugar helps stabilize it.
This Strawberry Shortcake Layer Cake (Sponge Cake) is the perfect blend of fresh, creamy, and airy textures that make every bite irresistible. Whether you’re baking it for a celebration or simply to enjoy strawberry season, this cake is sure to impress. Try it at home and let me know how it turns out — and don’t forget to share your slice of sweetness with friends and family!
Strawberry Shortcake Layer Cake (Sponge Cake)
Ingredients
- 1 cup 120g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 4 large eggs room temperature
- 1 cup 200g granulated sugar
- 1 tsp vanilla extract
- 1/4 cup 60ml milk, warm
- 2 cups 480ml heavy whipping cream, chilled
- 1/3 cup 40g powdered sugar
- 1 lb 450g fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Beat eggs and sugar until pale, thick, and tripled in volume (about 7–8 minutes).
- Gently fold in flour mixture in batches, then fold in warm milk and vanilla.
- Divide batter between pans and bake 20–25 minutes until golden and springy. Cool completely.
- Whip cream with powdered sugar until soft peaks form.
- Slice strawberries, reserving some whole halves for garnish.
- Place one cake layer on a stand, spread whipped cream, and top with sliced strawberries.
- Add second cake layer, frost with remaining whipped cream, and decorate with strawberry halves.
- Chill 30 minutes before slicing for clean layers.