I layered a fluffy vanilla sponge brushed with strawberry simple syrup, fresh berries and lightly sweetened whipped cream into what I believe is the Best Strawberry Shortcake, and there’s one simple twist in the assembly that makes it impossible to ignore.

Jump to Recipe

I love taking a simple summer idea and turning it into something showy, so I built this Strawberry Shortcake Layer Cake around a featherlight sponge. I beat eggs until they almost float, then pile layers high with fresh strawberries for a bright, mouthwatering contrast.

The sponge feels almost like air and the berries keep it honest, sweet but never overdone, so each bite flips expectations. Make it two layers or three, it changes the whole mood.

Call it the Best Strawberry Shortcake if you want, but honestly you’ll find small slips and surprises in every slice that make you grin.

Ingredients

Print Recipe (No Advertisments)

Eggs: Big protein boost, add structure and moisture, gives richness and golden color, not many carbs.
Sugar: Pure carbs, high in calories, makes cake sweet and tender but no real nutrients.
Cake flour: Fine milled wheat, mostly carbs with some protein, makes sponge light and soft.
Strawberries: Adds bright acidity and natural sweetness, vitamin C and fiber, juicy and fresh flavor.
Heavy whipping cream: High fat, cream adds richness and mouthfeel, whips to airy filling but caloric.
Butter: Concentrated fat, gives flavor and tender crumb, helps cakes melt in your mouth.

Ingredient Quantities

For the sponge (makes about three 8-inch layers): 6 large eggs, room temp

Granulated sugar 1 1/2 cups (300 g)

Cake flour 1 1/4 cups (150 g), sifted

Baking powder 1 tsp

Fine salt 1/2 tsp

Whole milk 1/3 cup (80 ml)

Unsalted butter 3 tbsp (45 g), melted and cooled

Vanilla extract 1 1/2 tsp

Strawberry simple syrup: fresh strawberries 1/2 cup pureed, granulated sugar 1/2 cup, water 1/2 cup, lemon juice 1 tsp

Fresh strawberries for filling and garnish 1 1/2 to 2 lb (680 to 900 g)

Lightly sweetened whipped cream: heavy whipping cream 3 cups (720 ml), powdered sugar 1/3 cup (40 g), vanilla extract 1 tsp

Optional stabilizer for whipped cream: unflavored gelatin 1 tsp (or 2 tbsp mascarpone if you prefer)

Confectioners sugar for dusting, about 1 tbsp (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Grease and line two or three 8-inch round pans depending on whether you want a 2 layer or 3 layer cake, then dust with a little flour or use parchment circles.

2. Make the sponge: in a large bowl or stand mixer beat 6 room temp eggs with 1 1/2 cups (300 g) granulated sugar on high until very thick, pale and ribbon forms when you lift the whisk, about 8 to 10 minutes. If you want extra insurance, warm the eggs and sugar over a bain marie to 110F first then whip.

3. Sift together 1 1/4 cups (150 g) cake flour, 1 tsp baking powder and 1/2 tsp fine salt. Gently fold about a third of the dry mix into the whipped eggs to lighten, then fold in the remainder in 2 additions, using a rubber spatula and large, gentle strokes.

4. Warm 1/3 cup (80 ml) whole milk with 3 tbsp (45 g) melted cooled unsalted butter and 1 1/2 tsp vanilla extract so it’s just warm, then temper by stirring a few tablespoons of the batter into the milk mixture, return that to the main batter and fold gently until just combined. Do not overmix or you’ll lose volume.

5. Divide batter evenly into the prepared pans, smooth tops and bake 18 to 22 minutes or until springs back lightly and a skewer comes out clean. Cool in pans 10 minutes, then invert onto racks to cool completely.

6. While cakes cool make the strawberry simple syrup: puree 1/2 cup fresh strawberries, combine with 1/2 cup granulated sugar, 1/2 cup water and 1 tsp lemon juice in a small saucepan, simmer until sugar dissolves and syrup slightly thickens about 5 minutes, cool and strain if you want seed-free syrup.

7. Make the lightly sweetened whipped cream: chill bowl and whisk, then whip 3 cups (720 ml) heavy cream with 1/3 cup (40 g) powdered sugar and 1 tsp vanilla to soft peaks. If using gelatin stabilize: bloom 1 tsp unflavored gelatin in 2 tbsp cold water, warm to dissolve, cool slightly and drizzle into the cream as you whip to firm peaks. Or fold in 2 tbsp mascarpone instead if you prefer.

8. Hull and slice 1 1/2 to 2 lb (680 to 900 g) fresh strawberries, saving some whole or halved berries for garnish.

9. Assemble: level cake layers if needed. Place bottom layer on your board, brush generously with strawberry syrup, spread about a third of the whipped cream and top with a layer of sliced strawberries. Repeat for the next layer(s). Top with remaining cream and arrange reserved strawberries on top, or do a thin crumb coat, chill 20 minutes, then finish frosting for cleaner sides.

10. Chill the finished cake at least 1 hour to set, dust lightly with about 1 tbsp confectioners sugar if desired, slice with a hot knife and serve within 24 hours, keeping refrigerated.

Equipment Needed

1. Oven set to 350 F
2. Two or three 8 inch round cake pans, greased and lined with parchment or dusted with flour
3. Stand mixer with whisk attachment or electric hand mixer and a chilled metal bowl for whipping cream
4. Large mixing bowl and a fine mesh sieve or flour sifter for the dry ingredients
5. Rubber spatula and a large flexible spatula for gentle folding and scraping
6. Measuring cups and spoons plus a kitchen scale for more accuracy
7. Small saucepan and wooden spoon for the strawberry simple syrup
8. Blender or immersion blender to puree the berries and an optional sieve to strain seeds
9. Cooling rack, serrated knife for leveling and a pastry brush to soak the layers with syrup

FAQ

Q: How do I know the sponge layers are done? A: The tops should be light golden and spring back when you press them, the edges will pull slightly from the pan, and a toothpick inserted in the center should come out with only a few moist crumbs, not wet batter. Cool on a rack just a few minutes then turn out to finish cooling.

Q: My sponge turned out dense, what went wrong? A: Most likely not enough air in the eggs-sugar, or you deflated the batter while folding. For a light sponge whip the room temp eggs and sugar until thick and ribbon-like, sift the flour, fold gently, and don't overpack the flour when measuring.

Q: I only have all-purpose flour, can I use that instead of cake flour? A: Yes, use this quick swap: for each cup of cake flour replace use 1 cup minus 2 tbsp all-purpose plus 2 tbsp cornstarch, then sift well. It mimics cake flour's lower protein and gives a lighter crumb.

Q: How do I keep the whipped cream from weeping or collapsing? A: Chill the bowl and beaters, use cold cream, add the powdered sugar, and either add the 1 tsp bloomed dissolved gelatin or fold in 2 tbsp mascarpone. Don’t overbeat, and keep the cake refrigerated until serving.

Q: Can I use frozen strawberries for the filling? A: You can, but thaw and drain them first, then gently pat dry or cook down to remove excess liquid. Frozen berries tend to weep and make the cake soggy, so fresh are better for garnish and texture.

Q: How far ahead can I make the components and store the finished cake? A: Bake layers up to 2 days ahead wrapped in plastic in the fridge, or freeze layers up to a month wrapped tightly. Whipped cream and assembled cake are best the same day, but a fully assembled cake will keep 1 to 2 days refrigerated (longer if you used gelatin). Let the cake sit at room temp 20 to 30 minutes before serving for best flavor.

Strawberry Shortcake Layer Cake (Sponge Cake) Recipe Substitutions and Variations

Cake flour: use all purpose flour plus cornstarch. For each 1 cup cake flour measure 1 cup minus 2 tbsp all purpose and stir in 2 tbsp cornstarch, then sift — gives the same lighter crumb as cake flour.
Unsalted butter (melted): swap with a neutral oil like vegetable or canola, 1:1 by volume or weight (3 tbsp butter = 3 tbsp oil / about 45 g). Oil keeps the sponge moist, but you lose some buttery flavor.
Whole milk: use buttermilk 1:1 for extra tang and a tender crumb, or make “soured” milk by adding 1 tsp lemon juice or white vinegar to 1/3 cup milk and let sit 5 minutes before using.
Whipped cream stabilizer (gelatin): if you prefer not to use gelatin try 2 tbsp mascarpone stirred into the whipped cream, or 1 tbsp instant vanilla pudding mix per 3 cups cream, or about 2 oz softened cream cheese—each will help the cream hold shape though they change the taste a bit.

Pro Tips

1. Warm the eggs and sugar briefly over a bain marie to about 110 F before whipping if you want extra lift. Whip until ribbon stage then stop, because overwhipping will make the whole thing fall apart later.

2. Folding is everything. Use a rubber spatula, cut down the center then scoop and fold while turning the bowl, and stop as soon as the dry streaks disappear; pushing it too much deflates the batter.

3. Temper the milk and butter so you dont shock the eggs. Stir a few tablespoons of batter into the warm milk mixture first, then fold that back in, and make sure the milk is just warm not hot or it will cook the eggs.

4. Stabilize the whipped cream for cleaner slices and longer hold. Bloom 1 tsp gelatin in cold water, dissolve gently and cool slightly then drizzle into the cream as you whip to firm peaks, or fold in 2 tbsp mascarpone instead; chill the bowl and beaters first and dont go past firm peaks or the cream gets grainy.

5. Chill between steps and cut smart. Do a thin crumb coat, chill 20 minutes before the final frosting for neater sides, and slice with a knife warmed under hot water and wiped dry between cuts; keep the finished cake refrigerated and eat within 24 hours for best texture.

Strawberry Shortcake Layer Cake (Sponge Cake) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I layered a fluffy vanilla sponge brushed with strawberry simple syrup, fresh berries and lightly sweetened whipped cream into what I believe is the Best Strawberry Shortcake, and there's one simple twist in the assembly that makes it impossible to ignore.

Servings

servings

Calories

404

kcal

Equipment: 1. Oven set to 350 F
2. Two or three 8 inch round cake pans, greased and lined with parchment or dusted with flour
3. Stand mixer with whisk attachment or electric hand mixer and a chilled metal bowl for whipping cream
4. Large mixing bowl and a fine mesh sieve or flour sifter for the dry ingredients
5. Rubber spatula and a large flexible spatula for gentle folding and scraping
6. Measuring cups and spoons plus a kitchen scale for more accuracy
7. Small saucepan and wooden spoon for the strawberry simple syrup
8. Blender or immersion blender to puree the berries and an optional sieve to strain seeds
9. Cooling rack, serrated knife for leveling and a pastry brush to soak the layers with syrup

Ingredients

For the sponge (makes about three 8-inch layers): 6 large eggs, room temp
Granulated sugar 1 1/2 cups (300 g)
Cake flour 1 1/4 cups (150 g), sifted
Baking powder 1 tsp
Fine salt 1/2 tsp
Whole milk 1/3 cup (80 ml)
Unsalted butter 3 tbsp (45 g), melted and cooled
Vanilla extract 1 1/2 tsp
Strawberry simple syrup: fresh strawberries 1/2 cup pureed, granulated sugar 1/2 cup, water 1/2 cup, lemon juice 1 tsp
Fresh strawberries for filling and garnish 1 1/2 to 2 lb (680 to 900 g)
Lightly sweetened whipped cream: heavy whipping cream 3 cups (720 ml), powdered sugar 1/3 cup (40 g), vanilla extract 1 tsp
Optional stabilizer for whipped cream: unflavored gelatin 1 tsp (or 2 tbsp mascarpone if you prefer)
Confectioners sugar for dusting, about 1 tbsp (optional)

Directions

Preheat oven to 350F (175C). Grease and line two or three 8-inch round pans depending on whether you want a 2 layer or 3 layer cake, then dust with a little flour or use parchment circles.
Make the sponge: in a large bowl or stand mixer beat 6 room temp eggs with 1 1/2 cups (300 g) granulated sugar on high until very thick, pale and ribbon forms when you lift the whisk, about 8 to 10 minutes. If you want extra insurance, warm the eggs and sugar over a bain marie to 110F first then whip.
Sift together 1 1/4 cups (150 g) cake flour, 1 tsp baking powder and 1/2 tsp fine salt. Gently fold about a third of the dry mix into the whipped eggs to lighten, then fold in the remainder in 2 additions, using a rubber spatula and large, gentle strokes.
Warm 1/3 cup (80 ml) whole milk with 3 tbsp (45 g) melted cooled unsalted butter and 1 1/2 tsp vanilla extract so it's just warm, then temper by stirring a few tablespoons of the batter into the milk mixture, return that to the main batter and fold gently until just combined. Do not overmix or you'll lose volume.
Divide batter evenly into the prepared pans, smooth tops and bake 18 to 22 minutes or until springs back lightly and a skewer comes out clean. Cool in pans 10 minutes, then invert onto racks to cool completely.
While cakes cool make the strawberry simple syrup: puree 1/2 cup fresh strawberries, combine with 1/2 cup granulated sugar, 1/2 cup water and 1 tsp lemon juice in a small saucepan, simmer until sugar dissolves and syrup slightly thickens about 5 minutes, cool and strain if you want seed-free syrup.
Make the lightly sweetened whipped cream: chill bowl and whisk, then whip 3 cups (720 ml) heavy cream with 1/3 cup (40 g) powdered sugar and 1 tsp vanilla to soft peaks. If using gelatin stabilize: bloom 1 tsp unflavored gelatin in 2 tbsp cold water, warm to dissolve, cool slightly and drizzle into the cream as you whip to firm peaks. Or fold in 2 tbsp mascarpone instead if you prefer.
Hull and slice 1 1/2 to 2 lb (680 to 900 g) fresh strawberries, saving some whole or halved berries for garnish.
Assemble: level cake layers if needed. Place bottom layer on your board, brush generously with strawberry syrup, spread about a third of the whipped cream and top with a layer of sliced strawberries. Repeat for the next layer(s). Top with remaining cream and arrange reserved strawberries on top, or do a thin crumb coat, chill 20 minutes, then finish frosting for cleaner sides.
Chill the finished cake at least 1 hour to set, dust lightly with about 1 tbsp confectioners sugar if desired, slice with a hot knife and serve within 24 hours, keeping refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.