This Strawberry Shortcake Layer Sponge Cake is a sweet gift from the dessert gods. With fluffy sponge layers, whipped cream, and juicy strawberries, it’s a crowd-pleaser!
What’s not to love? I can’t resist a slice, especially when the cream and berries are piled high. You’ll want to keep a fork handy—trust me on this! 🍓
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the sponge cake. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work, although the texture may vary a bit.
Unsalted Butter: I love using unsalted butter for better control over the sweetness. In a pinch, stick margarine or coconut oil can be good substitutes, though they might change the flavor slightly.
Fresh Strawberries: Sweet, ripe strawberries make a big difference. If strawberries aren’t in season, you can use other berries like raspberries or blueberries, or even frozen strawberries (just thaw and drain them first).
Heavy Whipping Cream: This helps create a fluffy frosting. If you want a lighter option, you could use a whipped topping, but it won’t be quite the same. For dairy-free options, try coconut cream!
How Do I Ensure My Sponge Cake is Light and Fluffy?
The key to a fluffy sponge cake lies in the creaming method. When creaming butter and sugar, make sure to beat it until it’s light and fluffy. This incorporates air, which helps the cake rise.
- Start with room temperature butter for easier creaming.
- Beat the mixture for 3-5 minutes until pale and fluffy, then add eggs one at a time for even mixing.
- Alternate adding dry and wet ingredients to keep the batter light—too much mixing after adding flour can make the cake dense!
How to Make Strawberry Shortcake Layer Sponge Cake
Ingredients You’ll Need:
For The Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For The Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (adjust based on sweetness of strawberries)
For The Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnishing:
- Additional fresh strawberries
- Optional: Strawberry puree or syrup for drizzling
How Much Time Will You Need?
This delightful recipe takes approximately 1 hour to prepare, plus about 25-30 minutes to bake. Allow extra time for cooling the cakes and letting the strawberry filling sit. In total, plan for about 2 hours to enjoy this delicious dessert from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour three 8-inch round cake pans to prevent sticking.
2. Prepare the Sponge Cake:
In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry mix! In a large bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy—this should take about 3-5 minutes.
3. Mix Wet Ingredients:
Now, beat in the eggs one at a time, making sure each egg is well mixed before adding the next. Then add the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined—don’t over mix!
4. Bake the Cakes:
Carefully divide the batter evenly among the three prepared cake pans. Bake them in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5. Prepare the Strawberry Filling:
In a bowl, mix the sliced strawberries with the sugar and give it a gentle stir. Let them sit for about 10-15 minutes so they can release their sweet juices—yum!
6. Make the Whipped Cream Frosting:
In another large bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture until soft peaks start to form. This will be your lovely frosting!
7. Assemble the Cake:
Once your cakes are cool, place one cake layer on a serving plate. Spread a nice layer of whipped cream frosting on top, followed by a layer of your sweet sliced strawberries. Repeat this with the second layer, adding more frosting and strawberries.
8. Top with Final Cake Layer:
Carefully place the third cake layer on top and frost the entire cake with the remaining whipped cream, making it look beautiful and inviting!
9. Garnish:
For a delightful finish, decorate the top of the cake with fresh strawberries and drizzle with strawberry puree if you like. It adds a lovely touch!
10. Serve:
Now, it’s time to slice and serve your gorgeous Strawberry Shortcake Layer Sponge Cake! You can enjoy it chilled or at room temperature. Bon appetit!
Can I Substitute the All-Purpose Flour?
Yes! You can use cake flour for a lighter texture or a gluten-free flour blend if you have dietary restrictions. If using gluten-free flour, make sure it includes a binding agent, like xanthan gum, to help hold the cake together.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 4 days. To keep the whipped cream frosting from deflating, cover it lightly with plastic wrap. You can also freeze slices for up to 3 months; just wrap them tightly in plastic wrap and aluminum foil before freezing.
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Allow them to cool completely, then wrap each layer in plastic wrap and store them in the fridge. Just bring them to room temperature before assembling the cake. This can even enhance the flavor as the ingredients meld together!
What If My Strawberries Are Not Sweet Enough?
If your strawberries aren’t sweet, simply increase the amount of sugar in the filling to taste. A teaspoon at a time should do the trick! Additionally, consider macerating the strawberries slightly longer to help extract more juice and sweetness.
