This Strawberry Shortcake Layer Sponge Cake is a fluffy delight filled with sweet strawberries and whipped cream. It’s perfect for any summer celebration!
Making this cake feels like a mini party in the kitchen. I love to add extra berries on top; it just looks so inviting! Trust me, everyone will want to grab a slice! 🍓
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your sponge cake. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. It usually works well without changing the texture too much.
Granulated Sugar: Standard sugar is great for sweetness. If you prefer less sweetness, you can cut down the amount a little, or use coconut sugar for a slightly different flavor. Just remember it may darken the cake a bit.
Butter: Unsalted butter is preferred as we control the salt content ourselves. If you’re dairy-free, substitute with coconut oil or a vegan butter for a similar texture.
Fresh Strawberries: Make sure your strawberries are ripe and sweet for the best flavor. In a pinch, frozen strawberries can work, but drain excess liquid after thawing for the filling to avoid sogginess.
Heavy Whipping Cream: For a lighter option, use coconut cream or a non-dairy whipped topping. However, the texture may differ, so keep that in mind for consistency!
How Do I Make a Light and Fluffy Sponge Cake?
Making a sponge cake that’s airy requires a few key steps. First, creaming the butter and sugar until light and fluffy is crucial. This incorporates air, making your cake tender. Remember not to rush and mix well after each addition of eggs.
- Whip butter and sugar until light, around 3-5 minutes.
- Add eggs one at a time, ensuring full incorporation.
- Alternately add dry ingredients and milk, mixing just until combined to avoid overworking the batter.
Lastly, allow the finished cakes to cool fully to ensure they hold together properly when you assemble. Cutting corners here will lead to a dense texture! Happy baking!
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
- 3 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 (adjust based on sweetness of strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Additional fresh strawberries, sliced
- Strawberry sauce (optional)
How Much Time Will You Need?
This delightful Strawberry Shortcake Layer Sponge Cake takes about 30 minutes to prepare and 25-30 minutes to bake, plus some additional time to cool and chill. Plan for at least 1 hour in the refrigerator before serving, so the layers can set perfectly. In total, you’re looking at around 2-2.5 hours for the whole process, but it’s well worth it!
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until it’s light and fluffy. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture and mix until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This is important to prevent sogginess!
2. Prepare the Strawberry Filling:
While the cakes are cooling, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with ¼ cup of granulated sugar. Let them sit for about 15-20 minutes to macerate. This will help draw out their natural juices, making them sweet and juicy for the filling.
3. Prepare the Whipped Cream Frosting:
Next, make the whipped cream frosting! In a large bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Just keep an eye on it, as you don’t want to overwhip; you want it nice and fluffy!
4. Assemble the Cake:
Once your sponge cakes are completely cool, it’s time to assemble! Place one layer of the sponge cake on a serving platter. Spread a generous layer of whipped cream on top, and then a layer of the macerated strawberries. Place the second layer of cake on top and repeat the process: cover the top and sides with the remaining whipped cream and decorate with additional fresh strawberries. If you like, drizzle some strawberry sauce on top for an extra touch!
5. Serve:
After assembling your delicious cake, chill it in the refrigerator for at least 1 hour before serving. This helps the layers set and make slicing easier. Finally, slice it up and enjoy your scrumptious Strawberry Shortcake Layer Sponge Cake with family and friends!
Can I Substitute Cake Flour for All-Purpose Flour?
Absolutely! Using cake flour will give you a lighter, fluffier sponge cake. If you go this route, reduce the amount by one tablespoon for every cup to avoid a too-dense texture due to the higher protein content of all-purpose flour.
What If I Don’t Have Heavy Cream for Frosting?
If you’re out of heavy cream, you can use a combination of milk and butter as a substitute. Mix 2/3 cup whole milk with 1/3 cup melted unsalted butter. It won’t whip as well, but it will add creaminess to your frosting!
How Long Can I Store Leftover Cake?
Leftover cake can be stored in the fridge for up to 3 days in an airtight container. For longer storage, you can freeze individual slices wrapped in plastic wrap and then place them in a freezer bag. Thaw overnight in the fridge before serving.
Can I Use Frozen Strawberries in This Recipe?
While fresh strawberries are ideal, you can use frozen strawberries if needed. Just make sure to thaw them in the fridge overnight and drain excess juice to avoid making your filling too watery.
