This Strawberry Shortcake Layer Sponge Cake is a lovely treat! It features soft sponge layers filled with fresh strawberries and creamy whipped topping. Yum!
Making this cake always brings back sweet memories of summer picnics. I love to watch it disappear at parties—everyone just can’t resist a slice! 🍓
The best part? It’s easy to assemble. Just layer the sponge, strawberries, and whipped cream. In no time, you’ll have a beautiful dessert that tastes like sunshine!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for the sponge structure. If you want a healthier option, you could use whole wheat flour, but this will change the texture slightly. For gluten-free, a 1:1 gluten-free flour blend works well.
Granulated Sugar: This sweetener is crucial for flavor and moisture. If you’re cutting back on sugar, consider using coconut sugar for a more natural option, or substitute a sugar alternative like stevia or erythritol, adjusting measurements according to the brand.
Unsalted Butter: This adds richness. If you’re looking for dairy-free, you can replace it with coconut oil or vegan butter, which should yield a similar texture and flavor.
Fresh Strawberries: These give the cake its signature flavor. If strawberries aren’t in season or available, you can use other berries like raspberries or blueberries for a different but tasty twist!
Heavy Whipping Cream: The key to a luscious frosting. For a lighter option, use chilled coconut cream or whipped topping. Non-dairy whipped creams are also available for a vegan alternative.
How Do I Make Sure My Sponge Cake is Light and Fluffy?
Creating a super light and fluffy sponge cake comes down to two main techniques: proper creaming and careful mixing. Here’s what you should focus on:
- **Creaming Butter and Sugar:** Beat them together until it’s light and fluffy. This process incorporates air, which helps your cake rise.
- **Egg Addition:** Add eggs one at a time, mixing well after each. This ensures each egg is fully integrated, adding to the fluffiness.
- **Mixing Flour:** When you combine the dry ingredients with the wet ingredients, do it gently! You want to mix just until combined—too much mixing can make the cake dense.
- **Baking Time:** Keep an eye on it while baking. Once a toothpick comes out clean from the center, it’s done. Overbaking will dry it out!
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 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups additional strawberries, pureed for sauce (optional for swirls)
Garnish:
- Whole strawberries (for decoration)
How Much Time Will You Need?
This delightful Strawberry Shortcake Layer Sponge Cake takes about 30 minutes of prep time and around 25-30 minutes of baking time. Plus, you’ll need at least 1 hour in the fridge for chilling. So overall, plan for about 2 hours including cooling time. Perfect for a sunny afternoon treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by putting your sliced strawberries in a bowl with ¼ cup of granulated sugar. Mix them together gently and let them sit for about 30 minutes. This will help the strawberries release their sweet juices, making them extra delicious!
2. Make the Sponge Cake:
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a large mixing bowl, beat 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. Stir in the vanilla extract for that lovely flavor.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined. Divide the batter equally among the prepared pans and smooth out the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
3. Make Whipped Cream Frosting:
In a large bowl, beat the heavy whipping cream until you see soft peaks forming. Then, gradually add in the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. This nice, thick frosting will hold everything together beautifully!
4. Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream frosting on top, then add some of the macerated strawberries. Repeat this with the second cake layer. Finally, put the third layer on top, and use the rest of the whipped cream frosting to cover the entire cake. It should look fluffy and inviting!
5. Garnish:
If you’re feeling extra fancy, drizzle some pureed strawberries on top or create pretty swirls in the frosting. Decorate the top with whole strawberries for a pop of color.
6. Chill and Serve:
Pop the cake into the refrigerator for at least 1 hour before slicing. This helps everything set nicely. When you’re ready, slice it up, serve cold, and enjoy your delicious Strawberry Shortcake Layer Sponge Cake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be aware that they may have a softer texture once thawed. To use them, thaw the frozen strawberries in the refrigerator and drain any excess liquid before slicing. Add a bit more sugar if they are not sweet enough!
Can I Replace Heavy Cream with Another Type of Cream?
You can use half-and-half or whole milk for a lighter version, but keep in mind the whipped cream won’t be as fluffy. If you want better results, consider using a non-dairy whipped topping as a substitute for heavy cream, which will maintain a good texture.
How to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. For best texture, place a piece of wax paper or parchment between the cake layers to prevent them from sticking together. Ensure the cake is well-covered to prevent it from drying out!
Can I Make the Sponge Cake Ahead of Time?
Absolutely! You can bake the sponge cake a day or two in advance. Just let the cakes cool completely, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator until you’re ready to assemble the cake. Just remember to frost it the day you plan to serve it for the freshest taste!
