Dreamy Strawberry Shortcake Cake with Sponge Cake Recipe

Strawberry shortcake cake upgrades ordinary desserts into delightful culinary experiences that capture summer’s sweetest essence.

Layers of fluffy sponge cake promise a delectable journey through textures and flavors.

Soft, airy cake creates the perfect foundation for luscious strawberry components.

Whipped cream adds a luxurious blanket of silky smoothness between each delicate layer.

Fresh, vibrant strawberries contribute bursts of natural sweetness and bright color to this classic treat.

Light and elegant, this dessert balances richness with refreshing fruity notes that dance across your palate.

Each slice represents a harmonious blend of simplicity and sophistication, promising pure indulgence.

Why Strawberry Shortcake Cake with Sponge Cake Is Special

• Craft a Delicate Layered Dessert: This strawberry shortcake cake transforms a simple sponge cake into an elegant, multi-layered masterpiece with alternating textures of soft cake, creamy frosting, and fresh strawberries.
• Enjoy a Refreshing Seasonal Treat: Bursting with bright strawberry flavors and light, airy texture, this cake captures the essence of summer in every delightful bite, making it perfect for warm gatherings and celebrations.
• Master a Sophisticated Baking Technique: The recipe demonstrates professional-level skills like creating a delicate sponge cake, whipping perfect cream, and constructing intricate cake layers, allowing home bakers to elevate their culinary expertise.
• Customize with Versatile Variations: Easily adapt the recipe by adjusting strawberry components, experimenting with different fruit purees, or modifying the frosting to suit personal taste preferences and seasonal ingredients.

Ingredients for Strawberry Shortcake with Sponge Cake

• All-Purpose Flour: Light and airy foundation for the delicate sponge cake texture.
• Eggs: Essential for creating a fluffy and light cake structure.
• Sugar: Provides sweetness and helps with cake's golden color and tender crumb.
• Vegetable Oil: Ensures moisture and soft texture of the cake.
• Baking Powder: Helps cake rise and become light and springy.

• Vanilla Extract: Adds warm, classic flavor to the cake.
• Warm Water: Helps blend ingredients and creates smooth batter.
• Lemon Juice or Vinegar: Stabilizes egg whites and adds subtle tang.

• Fresh Strawberries: Provides natural sweetness and vibrant color for filling and decoration.
• Granulated Sugar: Helps create syrup and enhances strawberry flavor.

• Heavy Cream: Creates light and fluffy whipped cream base.
• Cream Cheese: Adds richness and stability to the frosting.
• Powdered Sugar: Sweetens and helps thicken the frosting.

• Cornstarch: Helps create smooth, thick strawberry puree.
• Water: Helps dissolve cornstarch for puree consistency.

Instructions for Assembling Shortcake Sponge Cake

Step 1: Prepare Oven And Pan

Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper. Grease sides lightly with butter or cooking spray.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Kosher salt

Whisk together in a medium bowl until well combined.

Step 3: Whip Egg Whites

In a stand mixer, whip egg whites and lemon juice on medium speed until foamy. Gradually add half the sugar, increasing speed to medium-high. Whip until stiff, glossy peaks form.

Step 4: Blend Egg Yolk Mixture

• Vegetable oil
• Warm water
• Vanilla extract

Mix until smooth and combined.

Step 5: Fold Cake Batter

Gently sift flour mixture into egg yolk mixture. Fold in egg whites in three batches. Stir carefully to maintain airiness.

Step 6: Bake Sponge Cake

Pour batter into prepared pan. Bake for 25-30 minutes until golden brown. Test with a toothpick- it should come out clean. Cool in pan for 5 minutes, then transfer to wire rack.

Step 7: Create Strawberry Syrup

Combine water, sugar, and sliced strawberries in a saucepan. Heat until sugar dissolves. Remove from heat and let cool completely.

Step 8: Prepare Strawberry Puree

In a saucepan, cook strawberries and sugar over medium-low heat for 5-7 minutes. Mix cornstarch with water, add to strawberries. Increase heat and cook until bubbling. Blend until smooth using an immersion blender.

Step 9: Make Whipped Cream Frosting

Chill mixer bowl and whisk in freezer for 15 minutes. Beat cream cheese, powdered sugar, and vanilla on low speed. Slowly add cold heavy cream. Whip on high speed until stiff peaks form.

Step 10: Layer Cake

Cut cooled cake into three horizontal layers. Place first layer on cake stand. Brush with strawberry syrup.

Step 11: Add Cream And Strawberries

Spread whipped cream frosting. Add sliced strawberries. Repeat layering process with remaining cake layers.

Step 12: Frost And Decorate

Cover entire cake with remaining whipped cream. Drizzle strawberry puree if desired. Smooth with spatula.

Step 13: Serve And Enjoy

Slice and serve chilled. Garnish with fresh strawberries if wanted.

Strawberry Shortcake Cake Tips and Tricks

• Master the Egg Whites: Whip egg whites to stiff peaks by adding sugar gradually, ensuring maximum volume and a light, airy texture for the perfect sponge cake base.
• Prevent Cake Deflation: Fold flour and egg whites gently using a spatula to maintain the cake's delicate structure and prevent losing the precious air bubbles.
• Syrup Soaking Technique: Brush each cake layer generously with strawberry simple syrup to add moisture and intensify the fruity flavor throughout the cake.
• Chill for Perfection: Refrigerate your mixing bowl and whisk before making whipped cream frosting to achieve maximum volume and stable peaks.
• Smooth Frosting Trick: Use an offset spatula or bench scraper to create clean, even layers of whipped cream frosting for a professional-looking finish.

Storing and Reheating Strawberry Shortcake Cake

• Refrigeration: Wrap the cake tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to 3 days to maintain freshness and prevent drying out.
• Freezing: Place the cake in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
• Reheating: Allow refrigerated cake to sit at room temperature for 15-20 minutes before serving. For best taste and texture, enjoy chilled or at cool room temperature rather than reheating.

Best Pairings for Strawberry Shortcake Cake

• Pair with Champagne Spritzer: A light, bubbly champagne spritzer complements the cake's sweetness, cutting through the rich whipped cream and enhancing the fresh strawberry flavors. The effervescence cleanses the palate between bites.
• Match with Lavender Earl Grey Tea: The delicate floral notes of lavender earl grey tea beautifully balance the cake's fruity and creamy elements. Its subtle bergamot undertones create a sophisticated flavor harmony that elevates the dessert experience.
• Serve with Vanilla Bean Gelato: A scoop of smooth, creamy vanilla bean gelato alongside the strawberry shortcake adds luxurious depth. The cold, silky texture contrasts wonderfully with the cake's soft sponge and provides an extra layer of indulgence.
• Accompany with Fresh Mint Lemonade: A refreshing mint lemonade offers a zesty, cool counterpoint to the cake's sweetness. Its bright, crisp flavors help cleanse the palate and provide a light, summery drinking companion.

Ways to Customize Strawberry Shortcake with Sponge Cake

• Berry Bliss Variation: Replace strawberries with a mix of raspberries, blueberries, and blackberries for a multi-berry explosion of flavor.
• Lemon Lavender Edition: Infuse the simple syrup with dried lavender and add lemon zest to the cake batter for a fragrant, sophisticated taste.
• Chocolate Berry Dream: Incorporate cocoa powder into the sponge cake batter and top with dark chocolate shavings for a rich, decadent version.
• Coconut Tropical Remix: Add shredded coconut to the cake batter and garnish with toasted coconut flakes for a tropical-inspired dessert.

Strawberry Shortcake Cake (with Sponge Cake) Recipe

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4.7 from 28 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Sweet strawberry shortcake cake blends classic elegance with French-inspired technique, offering delicate layers of airy sponge and luscious cream. Succulent strawberries nestled between light cake create a dessert that will transport taste buds to pure culinary bliss.

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Ingredients

Scale 1x2x3x

Sponge Cake Ingredients:

Main Dry Ingredients:

• 1 ⅔ cups (400 ml) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt

Wet Ingredients:

• 4 large eggs, separated, at room temperature
• ½ teaspoon lemon juice or white vinegar
• 1 cup (200 g) granulated sugar, divided
• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) warm water
• 1 teaspoon vanilla paste or extract

Strawberry Simple Syrup:

• ¾ cup (180 ml) water
• ¾ cup (150 g) granulated sugar
• ½ cup (75 g) sliced strawberries

Strawberry Puree:

• ½ pound (225 g) strawberries
• 3 tablespoons sugar
• ½ tablespoon cornstarch
• 1 tablespoon water

Whipped Cream Frosting:

• 4 ounces (115 g) cream cheese
• ¾ cup (90 g) powdered sugar
• 1 teaspoon vanilla paste or extract
• 4 cups (960 ml) heavy whipping cream, cold

Filling:

• 1 pound (450 g) fresh strawberries, sliced

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Instructions

1. Prepare the oven by heating to 350°F (180°C) and line a 9-inch cake pan with parchment paper, ensuring smooth edges.
2. Create a dry mixture by whisking flour, baking powder, and salt in a medium bowl until well combined.
3. Separate egg whites and begin whipping them with lemon juice on medium speed until foamy and light.
4. Gradually incorporate half the sugar into egg whites, increasing mixer speed to create glossy, stiff peaks.
5. In the same mixing bowl, whip egg yolks with remaining sugar until pale and voluminous.
6. Slowly introduce vegetable oil, warm water, and vanilla extract to the yolk mixture, blending until smooth and integrated.
7. Delicately fold flour mixture into egg yolk base using a spatula, working in thirds to maintain airiness.
8. Gently incorporate egg white mixture, ensuring no visible streaks remain for a uniform batter.
9. Transfer batter to prepared pan, spreading evenly with a smooth motion.
10. Bake for 25-30 minutes until golden brown, checking doneness with a toothpick inserted in the center.
11. Allow cake to rest in pan for 5 minutes, then transfer to a wire rack for complete cooling.
12. Craft strawberry syrup by simmering water, sugar, and sliced strawberries until sugar dissolves completely.
13. Create optional strawberry puree by cooking strawberries with sugar, then thickening with cornstarch mixture.
14. Prepare whipped cream frosting by chilling mixer bowl and whisk for optimal volume.
15. Blend cream cheese, powdered sugar, and vanilla until completely smooth.
16. Gradually add cold heavy cream, whipping to stiff, billowy peaks.
17. Carefully slice cooled cake into three horizontal layers using a serrated knife.
18. Position first cake layer on stand, protecting surface with parchment paper.
19. Brush layer generously with prepared strawberry syrup, ensuring complete moisture.
20. Spread whipped cream frosting evenly, creating a smooth base for fresh strawberry slices.
21. Repeat layering process with second cake layer, pressing gently to eliminate air pockets.
22. Apply final cake layer, brushing underside with syrup before positioning.
23. Cover entire cake with remaining whipped cream frosting, creating a smooth, even finish.
24. Optional: Decorate with strawberry puree, creating artistic swirls across the surface.
25. Chill briefly before serving to set frosting and enhance flavor melding.

Notes

• Precision is key when separating eggs, ensuring no yolk contaminates the whites for perfect meringue-like texture.
• Chilling mixer tools beforehand helps whipped cream achieve maximum volume and stability.
• Brushing each cake layer with strawberry simple syrup guarantees a moist, flavor-packed dessert that won’t dry out.
• Create even cake layers by using a long serrated knife and rotating the cake slowly for consistent thickness.
• Patience matters when folding ingredients: gentle movements preserve air bubbles, resulting in a light, airy sponge cake.
• Strawberry puree adds an intense fruity dimension, transforming this dessert from good to extraordinary.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 120 mg