Go Back
Strawberry Shortcake Layer Cake (Sponge Cake) - Image 3

Strawberry Shortcake Layer Cake

A delightful layered cake featuring soft sponge cake, fresh strawberries, and whipped cream. Perfect for celebrations or a sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs room temperature, separated
  • 1 cup granulated sugar divided
  • 1/3 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream chilled
  • 1/4 cup powdered sugar
  • 1 pound fresh strawberries sliced
  • 1 tablespoon granulated sugar for strawberries

Equipment

  • 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Wire rack
  • Serving plate

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Trust me, this ensures your sponge cake releases easily.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Tip from me: Sifting the flour helps create a lighter texture in your sponge cake.
  3. In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until pale and thick. Add the milk and vanilla extract, mixing until combined.
  4. In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
  5. Gently fold the dry ingredients into the yolk mixture until just combined. Then, carefully fold in the beaten egg whites in three additions, ensuring you maintain the volume of the batter. Believe me, this step is crucial for a light and fluffy sponge.
  6. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form. Now comes the fun part: assembling your Strawberry Shortcake Layer Cake!
  8. Toss the sliced strawberries with 1 tablespoon of granulated sugar and let them macerate for about 15 minutes.
  9. Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then arrange half of the strawberries on the cream. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
  10. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Step back and admire your beautiful creation!

Notes

Chef's Tips:
• For best results, use room temperature eggs and milk
• Avoid overmixing the batter to keep the sponge light
• Serve with a sprinkle of powdered sugar for an elegant touch
Food Safety:
• Ensure eggs are fresh and stored properly
• Refrigerate assembled cake and consume within 3 days