This jaw dropping strawberry cake features layers of soft vanilla sponge cake, light and airy whipped cream, and sweet macerated strawberries! An incredibly beautiful dessert, but surprisingly easy to make.
This strawberry shortcake is perfect for birthdays, anniversaries, Mother's Day, Father's Day, Valentine's Day ... pretty much every celebration! It's special enough to make for a celebration, but is super light and refreshing (making it especially fantastic for the warmer months).
When it comes to strawberry shortcake, there are 2 main methods for making it: one is using biscuits as the shortcake and the other is using an actual cake recipe (traditionally, sponge cake) as the shortcake. Today, my friends, we're going over the sponge cake strawberry shortcake method!
Psst! If you'd like the other method, here's how to make biscuit strawberry shortcake!
Each method has its own pros: biscuit strawberry shortcake is less fussy and less intimidating, with a richer flavor (thanks to all the buuuutter!) Sponge cake strawberry shortcake is lighter and airier, and wildly impressive to present! So it really depends on how much effort you're in the mood to dedicate and what kind of flavor profile you're going for.
Strawberry shortcake cake ingredients:
Although strawberry shortcake can look totally intimidating, it actually doesn't feature a long host of ingredients. In fact, all of the ingredients are household staples that you probably already have sitting in your panty and fridge! Plus the steps are actually very straightforward - this cake just involves a bit more TLC compared to other dessert recipes.
So for the ingredients, you'll need:
• flour: cake flour is preferred because it yields a nicer texture (a more tender and soft cake!), but you can use all purpose in a pinch. OOORRR you can make your own cake flour substitute with all purpose flour and cornstarch!
• salt: to balance out the sweetness
• baking powder: for a light lift (and to make the sponge cake less temperamental!)
• eggs: LOTS OF 'EM! The eggs are pretty much the main structure for this cake
• sugar: granulated sugar for both the sponge cake and the macerated strawberries, and powdered sugar for the whipped cream frosting
• butter: adds a nice richness and flavor to the sponge cake!
• vanilla: technically optional but also not. It seriously boosts the flavor, and it helps you avoid the dreaded eggy sponge cake!!!
• strawberries: USE FRESH! Frozen will not hold up in this recipe
• heavy cream: make sure the cream is cold so it whips up quicker, easier, and more stably!
How to make strawberry shortcake cake:
Make the macerated strawberries:
1. Combine strawberries and sugar. Mix and set aside in the fridge to allow the strawberries to release some juices.
Make the sponge cake:
1. Beat together eggs and sugar until tripled in volume. This. will. take. some. time! Seriously, don't get bored early on. It'll take 10 to 15 minutes of beating!
2. Sift dry ingredients into the egg mixture. Fold together until just combined. Take care not to deflate the eggs too, too much! Some deflating is normal and already factored into the recipe, but be gentle with her!
3. Mix some batter with butter. Combine about ½ a cup of batter with the butter. This is to lighten up the butter so it incorporates more easily into the rest of the batter - it helps gradually incorporate the butter without having to over mix!
4. Combine butter mixture and rest of the batter. Mix until just combined.
5. Pour, bake, cool. Pour the batter into cake pans and bake. Cool for about 10 minutes in the pan, then turn onto a wire rack to cool completely to room temperature.
6. Pop the cakes into your fridge or freezer for 30 minutes. (Optional) This makes assembly easier.
Make the whipped cream frosting:
1. Whip cream and powdered sugar until it reaches stiff peaks.
Assemble:
1. Layer. Place a cake layer, top with whipped cream, strawberries, another cake layer, more whipped cream, and more strawberries. You can also drizzle some of the juices that the strawberries released on top!
2. Chill. You can serve the cake right away, but it's easier to slice if you let it chill for at least 1 hour before serving.
Strawberry shortcake storage:
Something that never ceases to amaze me is the fact that strawberry shortcake actually keeps really well. It surprises me because the sponge cake is so soft, you would expect it to easily break down and get soggy - BUT NAY!
The added butter in the sponge cake helps it firm up slightly when stored in the fridge, which helps protect it against moisture and softening. Keep your shortcake stored in the fridge, and it should last up to 1 full week!
One last tip!
If you've never worked with sponge cake before, let me be the one to tell you that it's insanely soft! Which is a blessing (because it's delicious) but also a curse (because it can be difficult to stack and work with at room temperature).
So to make assembly a million and one times easier on you, I'd recommend popping the cake layers in the fridge or freezer for about 30 minutes (or until slightly firm) and assembly should be a breeze!
Check out these other recipes!
• biscuit strawberry shortcake
• blueberry scones
• strawberry banana smoothie
• chocolate covered strawberries
• no bake fruit tart
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Strawberry Shortcake Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 1 (8 or 9 inch) cake
Description
This jaw dropping strawberry cake features layers of soft vanilla sponge cake, light and airy whipped cream, and sweet macerated strawberries! An incredibly beautiful dessert, but surprisingly easy to make.
Ingredients
For the macerated strawberries:
- 3 cups (490g/18oz) fresh strawberries - washed, hulled, and sliced*
- ¼ cup (50g) granulated sugar
For the vanilla sponge cake:
- 1 & ¼ cups (150g) cake flour, spooned and leveled
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 6 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (60g) unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
For the whipped cream:
- 2 cups (480mL) cold heavy whipping cream
- ¾ cup (95g) powdered sugar
- 1 teaspoon pure vanilla extract ((optional))
Instructions
- Make the macerated strawberries: Combine strawberries and sugar in a large bowl. Mix together until the sugar is dissolved and the strawberries start to glisten. Cover and refrigerate until ready to use.
- Make the vanilla sponge cake:
Preheat your oven to 350°F. Line the bottom and sides of 2 (8 or 9 inch) round cake pans with parchment paper and set aside. *I used 8 inch pans for slightly thicker cakes - Sift your flour, salt, and baking powder into a medium sized bowl, and set aside.
- In a large bowl, combine eggs and sugar. Using an electric mixer fitted with the whip attachment, beat the eggs and sugar together on high speed for 10 to 15 minutes, or until light, fluffy, and about tripled in size. You should be able to draw a figure 8 with the batter and it should take about 2 seconds to sink away.
* This will be slightly quicker if using a stand mixer or slightly longer if using a handheld mixer. - Add the sifted flour to the egg mixture, and gently fold together until just combined. Some streaks of flour are fine because we are going to mix this again in a second. At this point, it's better to under mix than over mix and risk deflating your eggs!
- In a separate medium sized bowl, combine melted butter, vanilla, and a bit of cake batter (about ½ a cup). Mix together until combined.
- Pour the butter mixture into the large bowl with the remaining cake batter. Again, gently fold together until just combined. Take care not to over mix! This time you do want to avoid any streaks of flour because it can cause problems while the cake bakes.
- Divide the batter evenly between your 2 cake pans. Spread into 1 layer, and bake in your preheated 350°F oven for 20 to 25 minutes or until golden brown and a skewer inserted into the center comes out clean. 8 inch cakes will take around 25 minutes while 9 inch cakes will take around 20 minutes.
- Cool the cakes for about 10 minutes in your pans, then turn onto a wire rack. Peel the parchment paper off the cakes, and set aside to cool completely to room temperature. (Optional) Place the cakes in the fridge or freezer for 20 to 30 minutes to firm up so they're easier to stack.
- Make the whipped cream frosting: In a large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat together using an electric mixer fitted with the whip attachment until it reaches stiff peaks (about 5 to 10 minutes on high speed).
- Assemble the shortcake: These cakes shouldn't really dome on top, but if they do, just slice the tops off to level the cake layers. Place one of your cake layers on your serving platter. Spread about half of your whipped cream on top of the first layer of cake, leaving a small boarder around the edge to keep it from spilling out. Top with about half of the strawberries. Place your second layer of cake on top, and layer again with the remaining whipped cream and strawberries.
You can also add some fresh strawberries on top and spoon some of the juices from the strawberries over everything if you like! Serve right away, or chill for 1 hour beforehand to make slicing easier.
Notes
* The thinner you slice the strawberries, the softer they will end up and the more juice they will release after being mixed with sugar. I personally like to slice my strawberries about ¼ inch thick, but feel free to go slightly thicker (for firmer strawberries) or slightly thinner (for softer).
- Prep Time: 30 minutes
- Bake Time: 20 minutes
Enjoy!
Audrey-Anne says
Delicious!! I add the zest and a little bit of lemon juice in the macerated strawberries. I was lazy, I took Miracle Whip for the frosting. What a quick and easy recipe, thank you!!
Troll says
My guests kept getting green strawberry tops stuck in their teeth but it made the flavor most unusual. I think this cake is high in fiber. Oh, it's not the cake described in the recipe? My bad...or did you think no one would care?
Kim Conover says
I love this sponge cake recipe! It's a cross between a basic vanilla sponge and - I think- an angel food cake- without the hassle of whipping the egg whites separately and expense of using twice as many eggs.
I did a couple things different, though, simply because I bake for just my husband and I and want to make sure the whipped cream can handle 3-4 days in the refrigerator before it's all eaten. For the filling between the cakes, I whipped 2 Tb semi softened cream cheese, a dollop of sour cream, whipping cream, conf sugar to taste and vanilla. I also add 1/2 tsp cream of tarter to keep it stabilized. It whips up like whipped cream but is a bit sturdier between the layers. I made the topping like your's but, again, added cream of tarter to stabilize the whipped cream. It holds up better when you know you won't eat the entire cake at once- even when you want to! Lol!
Mimi says
Hey Kim! I love the tweaks you made and I'm so happy you liked the cake!! ❤️❤️