This Strawberry Shortcake Layer Sponge Cake is a light, fluffy treat that’s perfect for celebrations! Soft sponge layers are filled with sweet strawberries and whipped cream, making it simply delightful.
As I slice into this cake, I can’t help but smile at the bright red strawberries peeking out! It’s a classic dessert that never fails to impress at parties—or just for a cozy night in!
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your sponge cake, giving it structure. If you want a lighter cake, you can use cake flour instead, but keep an eye on the baking time.
Granulated Sugar: Regular granulated sugar is perfect for sweetness and crumb texture. If you want to cut back on sugar, you can use coconut sugar or a sugar substitute, but test it out as it may affect moisture.
Unsalted Butter: Using unsalted butter lets you control the salt in the recipe. You can replace it with coconut oil or a dairy-free butter if you’re looking for a dairy-free option.
Fresh Strawberries: The star of the show! If strawberries are out of season, feel free to use frozen strawberries. Just be sure to thaw and drain them before using to avoid excess moisture.
Heavy Cream: This creates a delicious whipped frosting. If you need a lighter option, you can use whipped topping, but freshly whipped cream tastes best. For a non-dairy version, try coconut cream.
How Do I Ensure My Sponge Cake Is Light and Fluffy?
Getting the right texture for your sponge cake is all about the mixing technique. Cream the butter and sugar until it’s light and fluffy; this gets air into your batter for that lovely lift.
- Make sure your butter is softened to room temperature for easy creaming.
- Add the eggs one at a time, mixing well after each addition—this technique helps in incorporating air.
- When mixing the dry and wet ingredients, do it gently. Overmixing can lead to a dense cake, so mix until just combined.
Why Should I Macerate My Strawberries?
Macerating the strawberries is essential for enhancing their flavor and texture. This process softens the fruit and draws out its natural juices, creating a sweet syrup.
- Toss the sliced strawberries with sugar and let them rest for about 15-20 minutes.
- This step is crucial as it adds moisture to the filling without making it soggy.
- Use the juices that accumulate on the bottom to drizzle over your cake when serving for added flavor.
How to Make Strawberry Shortcake Layer Sponge Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Additional strawberries, halved
- Strawberry sauce (optional, for drizzle)
How Much Time Will You Need?
This delightful Strawberry Shortcake Layer Sponge Cake will take about 45 minutes to prep and bake, plus about 20 minutes to assemble. You’ll need some extra time for the strawberries to macerate, but it’s all worth the delicious outcome!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to make sure the cakes come out easily once baked.
2. Make the Sponge Cake:
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This will take a few minutes. Then, add in the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract for that lovely flavor!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the cake, giving it a nice rise.
4. Mix Wet and Dry Ingredients:
Now, gradually add your dry ingredients to the butter mixture. Do this alternately with the milk, starting and ending with the dry ingredients. Mix gently until just combined. We don’t want to overwork the batter!
5. Bake:
Divide the cake batter evenly among your prepared cake pans. Bake them in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.
6. Macerate the Strawberries:
While your cakes are cooling, it’s time to prepare the strawberries! In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss them gently to coat with sugar, then let them sit for about 15-20 minutes. This process draws out the juices, making them sweet and syrupy.
7. Make the Whipped Cream Frosting:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. This means when you lift the beaters out of the cream, it should hold its shape nicely.
8. Assemble the Cake:
Once your cake layers are completely cool, place one layer on a serving platter. Spread a layer of whipped cream on top, followed by a layer of those delicious macerated strawberries. Repeat this process with the second layer of cake.
9. Finish the Cake:
Place the third layer on top, and cover the entire cake with the remaining whipped cream frosting. Feel free to be generous! For an added touch, garnish with halved strawberries and drizzle with strawberry sauce if you like.
10. Serve:
Slice the cake and serve immediately, or refrigerate until you’re ready to enjoy it. Each bite is so satisfying, and your guests will be raving about it. Enjoy your homemade Strawberry Shortcake Layer Sponge Cake!
Can I Use Frozen Strawberries Instead of Fresh?
You can definitely use frozen strawberries! Just be sure to thaw them first and drain any excess liquid to prevent your cake from becoming soggy. Keep in mind that the texture might be a bit softer than fresh strawberries, but they will still taste delicious!
How to Substitute for Heavy Cream?
If you don’t have heavy cream, you can substitute it with a mix of milk and unsalted butter. For every cup of heavy cream, combine 3/4 cup of milk with 1/4 cup of melted butter. It won’t whip up quite as thick, but it works well for frosting!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the sponge cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake on the day you plan to serve it for the freshest taste!
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. To keep it fresh, consider wrapping individual slices in plastic wrap. You can also freeze the cake for up to a month; just make sure it’s well-wrapped!
