Strawberry Shortcake Layer Cake (Sponge Cake)
This Strawberry Shortcake Layer Cake (Sponge Cake) combines fluffy sponge layers, sweet strawberries, and fresh whipped cream for a light yet indulgent dessert perfect for celebrations.
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.
Notes
For extra flavor, brush sponge layers with simple syrup or strawberry purée before assembling.
Use very cold cream and mixing bowl for best whipped cream results.
Make ahead: bake sponges 1 day ahead and assemble before serving.
Nutrition
Calories: 320kcal
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