This Strawberry Shortcake Layer Sponge Cake is a light and fluffy treat, perfect for a sunny day! Layers of soft sponge cake are filled with fresh, juicy strawberries and whipped cream.
Honestly, this cake is a crowd-pleaser! I can’t help but sneak extra slices—who can resist that strawberry goodness? 😋 Enjoy it at picnics or parties for a slice of happiness!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cake’s structure. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend instead. I’ve found that brands like Bob’s Red Mill work great.
Granulated Sugar: This sweetens your sponge and filling. Brown sugar can be used for a deeper flavor, but it might make the cake a little denser. I prefer to keep it simple with regular sugar most times.
Unsalted Butter: Use softened unsalted butter for a more controlled salt content in your cake. If you’re dairy-free, coconut oil or vegan butter can work well as substitutes.
Heavy Cream: This is crucial for a light and fluffy whipped cream. You can substitute it with coconut cream for a dairy-free version, but the texture might differ slightly. I love using heavy cream for that rich flavor!
Fresh Strawberries: Fresh is best, but if they aren’t available, you can use frozen strawberries. Just make sure they’re thawed and drained well. I like to sweeten fresh berries to really bring out their flavor.
How Do You Get the Perfect Sponge Cake?
Making a sponge cake might seem tricky, but a few key steps can help you nail it every time. The creaming method is vital, so pay close attention!
- Start by beating the butter and sugar until light and fluffy—this can take about 3-5 minutes.
- Adding eggs one at a time is essential as it helps with the structure. Make sure each egg is well incorporated before adding the next.
- When combining wet and dry ingredients, do it gradually. This prevents lumps and ensures a smooth batter. Mix until just combined, so your cake stays light!
- Don’t forget to let the cakes cool completely before assembling. This prevents the whipped cream from melting.
How to Make Strawberry Shortcake Layer Sponge Cake?
Ingredients You’ll Need:
For the Sponge Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust based on sweetness of strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Extra strawberries, halved
- Strawberry puree (optional, for decoration)
How Much Time Will You Need?
This delicious Strawberry Shortcake Layer Sponge Cake will take you about 1 hour to prepare and bake, plus an extra hour to chill. So, set aside 2 hours total to make this sweet treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by taking your sliced strawberries and placing them in a bowl. Add the granulated sugar and gently mix them together. Let the strawberries sit for about 30 minutes. This waiting time helps the strawberries release their natural juices, creating a lovely syrup that will be perfect for your cake filling.
2. Make the Sponge Cake:
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually mix this dry mixture into the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
3. Prepare the Whipped Cream Frosting:
While your cakes are cooling, it’s time to make the whipped cream frosting. In a mixing bowl, whip the heavy cream together with the powdered sugar and vanilla extract until soft peaks begin to form. Remember, don’t beat it too much; you want it to be fluffy and smooth, not over-whipped!
4. Assemble the Cake:
Once your cakes have cooled completely, place one layer on a serving platter. Spread a layer of whipped cream frosting on top and add a generous layer of your sugared strawberries. Place the second cake layer on top and repeat the process with more whipped cream and strawberries. Finally, add the third layer on top and cover the entire cake with the remaining whipped cream. For a lovely finishing touch, drizzle some strawberry puree on top and arrange halved strawberries for decoration.
5. Chill and Serve:
To bring all the flavors together, refrigerate the assembled cake for at least 1 hour before slicing. Once chilled, slice up your scrumptious Strawberry Shortcake Layer Sponge Cake and enjoy every delicious bite!
Can I Substitute Fresh Strawberries with Frozen Ones?
Yes, you can use frozen strawberries, but it’s best to thaw them first. Allow them to thaw in the fridge or at room temperature. Drain any excess liquid before mixing them with sugar to avoid a soggy filling.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the cake has been cut, it’s best to cover the exposed parts with plastic wrap to maintain freshness. You can also freeze slices wrapped in plastic wrap for up to 2 months!
Can I Make the Sponge Cake in Advance?
Absolutely! You can bake the sponge cakes a day ahead. Just let them cool completely, wrap each layer tightly in plastic wrap, and store them in the refrigerator. Assemble the cake the next day for best results.
What If My Whipped Cream Isn’t Stiffening?
If your whipped cream isn’t forming soft peaks, try chilling your mixing bowl and beaters for about 15-20 minutes before whipping. Also, ensure you’re using cold heavy cream. If it’s still too soft, you can add a tablespoon of cornstarch or instant pudding mix to help stabilize it.
