Introduction
Strawberry Shortcake Cake with sponge cake is a delightful twist on the classic strawberry shortcake, offering layers of light, airy sponge cake filled with sweet macerated strawberries and luscious whipped cream. Unlike the traditional biscuit-style shortcake, this version is elegant, celebratory, and perfect for birthdays, spring and summer gatherings, or any occasion that calls for a refreshing, fruit-forward dessert. The soft sponge soaks in the fresh strawberry juices, while the whipped cream adds a pillowy richness that complements the delicate cake texture. Each bite is a dreamy combination of fruitiness, sweetness, and creaminess, making it a timeless crowd-pleaser that bridges rustic charm with refined dessert appeal.
The History of Strawberry Shortcake
Strawberry shortcake has roots tracing back to Europe, where shortcakes—crumbly, biscuit-like pastries—were served with fruit and cream. The dessert became popular in the United States in the mid-1800s, especially during spring when strawberries were in season. Traditionally, American versions featured sweet biscuits split and layered with sugared strawberries and whipped cream. As baking techniques evolved, home bakers and pastry chefs began experimenting with other types of cake bases, including sponge cake, for a softer, more refined texture. The sponge cake version gained popularity in the 20th century, particularly in Japan, where it became a staple celebration cake. Today, Strawberry Shortcake Cake made with sponge cake is cherished for its lightness and versatility, standing as a fusion of classic comfort and modern elegance.
Ingredients Breakdown
For the Sponge Cake: 1 cup (120g) all-purpose flour, sifted; 1 tsp baking powder; ¼ tsp salt; 4 large eggs, room temperature; 1 cup (200g) granulated sugar; 1 tsp vanilla extract; ¼ cup (60ml) whole milk, warm; 2 tbsp (30g) unsalted butter, melted
For the Strawberry Filling: 1½ pounds (680g) fresh strawberries, hulled and sliced; ⅓ cup (65g) granulated sugar; 1 tsp lemon juice (optional)
For the Whipped Cream Frosting: 2 cups (480ml) heavy whipping cream, chilled; ¼ cup (30g) powdered sugar; 1 tsp vanilla extract
Optional Garnishes: Whole strawberries, white chocolate shavings, mint leaves, or a light dusting of powdered sugar
Step-by-Step Recipe
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
- Make the Sponge Cake Batter: In a small bowl, whisk together the sifted flour, baking powder, and salt. In a separate large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for 6–8 minutes until the mixture is thick, pale, and tripled in volume. Gently fold in the vanilla extract.
- Add Flour Mixture: Sift the flour mixture over the egg mixture in two additions, gently folding after each to avoid deflating the batter.
- Add Milk and Butter: In a small bowl, mix the warm milk and melted butter. Take a small portion of the batter and stir it into the milk-butter mixture to temper it, then gently fold this mixture back into the main batter until fully incorporated.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Strawberries: While the cake cools, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss to coat and let sit for at least 20–30 minutes until juicy.
- Make the Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Do not overwhip.
- Assemble the Cake: Place one sponge layer on a serving plate. Spread a generous layer of whipped cream, then spoon on half of the macerated strawberries. Top with the second cake layer. Cover the top and sides with more whipped cream. Decorate with remaining strawberries and desired garnishes.
- Chill and Serve: Chill the cake for at least 1 hour before slicing. Serve cold for the best flavor and presentation.
Tips for the Perfect Strawberry Shortcake Cake
Use room temperature eggs for maximum volume when whipping. Don’t skip the sifting process for the flour, as it helps maintain the sponge’s airy texture. Fold gently to avoid deflating the batter. Let the strawberries macerate for at least 30 minutes to draw out their natural juices and enhance sweetness. Chill the mixing bowl and beaters before whipping cream for better volume and stability. To avoid sogginess, assemble the cake no more than a few hours before serving. If preparing in advance, store the cake layers separately and assemble on the day of serving. Level your cake layers with a serrated knife if necessary for a neat, professional look.
Variations and Customizations
Chocolate Strawberry Shortcake Cake: Add cocoa powder to the sponge or use a chocolate sponge base for a decadent variation. Lemon Twist: Add lemon zest to the batter and a touch of lemon juice to the whipped cream for a citrusy brightness. Almond Infusion: Use almond extract in the cake or whipped cream for a nutty flavor. Berry Medley Cake: Mix in blueberries or raspberries with the strawberries for a colorful, mixed berry version. Mini Cakes: Use a cupcake or muffin pan to create individual-sized shortcake sponge cakes for easy serving. Mascarpone Whipped Cream: Blend mascarpone cheese into the whipped cream for a richer texture and flavor. Japanese-Inspired Version: Make a super-light chiffon sponge and layer with strawberries and lightly sweetened whipped cream, as is popular in Japanese patisseries.
Health Considerations and Nutritional Value
Strawberry Shortcake Cake with sponge cake is a lighter dessert compared to dense butter cakes, thanks to the minimal use of fat in the sponge. The strawberries offer a healthy boost of vitamin C, fiber, and antioxidants. However, the whipped cream and sugar content still make it a treat best enjoyed in moderation. A standard slice contains approximately 250–350 calories depending on serving size and the amount of cream used. To lighten it up, you can use a sugar substitute, opt for light whipped cream, or reduce the amount of added sugar in the strawberry filling. For a dairy-free option, use coconut cream or a plant-based whipped topping. Gluten-free sponge cakes can also be made using almond flour or a gluten-free flour blend.
FAQ
Can I use frozen strawberries? Fresh strawberries are ideal, but frozen can be used if thawed and drained well.
Can I make the sponge cake in advance? Yes, bake the cake layers a day ahead and store them wrapped at room temperature.
How long does the assembled cake last? It’s best eaten the same day, but it can be stored in the refrigerator for up to 2 days.
Can I use stabilized whipped cream? Yes, for longer-lasting structure, stabilized whipped cream or adding a bit of gelatin works well.
What if my sponge cake is flat? Ensure eggs are properly whipped and ingredients are gently folded to retain air.
Do I need to refrigerate the cake? Yes, because of the whipped cream and strawberries, refrigerate until ready to serve.
Can I frost the whole cake or just the top? You can do either! A fully frosted cake looks elegant, while a semi-naked or rustic style shows off the sponge layers.
Strawberry Shortcake Cake (with sponge cake)
Ingredients
Sponge Cake
- – 1⅔ cups all-purpose flour
- – 1 teaspoon baking powder
- – ¼ teaspoon kosher salt
- – 4 large eggs separated and brought to room temperature
- – ½ teaspoon lemon juice or white vinegar
- – 1 cup granulated sugar divided
- – ¼ cup vegetable oil
- – ¼ cup warm water
- – 1 teaspoon vanilla extract or vanilla paste
Strawberry Simple Syrup
- – ¾ cup water
- – ¾ cup granulated sugar
- – ½ cup sliced strawberries
Strawberry Puree (Optional for Decoration)
- – ½ pound strawberries
- – 3 tablespoons granulated sugar
- – ½ tablespoon cornstarch
- – 1 tablespoon water
Whipped Cream Frosting
- – 4 ounces cream cheese
- – ¾ cup powdered sugar
- – 1 teaspoon vanilla extract or vanilla paste
- – 4 cups cold heavy whipping cream
Strawberries for Filling
- – 1 pound fresh strawberries sliced
Instructions
Sponge Cake
- Begin by preheating your oven to 350°F (180°C) and lining the bottom of a 9-inch round cake pan or springform pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt, then set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature egg whites and lemon juice (or white vinegar). Beat on medium speed until the mixture becomes foamy.
- With the mixer still running, slowly add half of the granulated sugar (½ cup or 100g). Increase to medium-high speed and continue whisking until stiff, glossy peaks form. The meringue should hold its shape on the whisk.
- Using a rubber spatula, gently transfer the meringue into a separate bowl and set aside.
- Next, add the egg yolks and the remaining ½ cup (100g) of sugar to the mixer bowl and beat on medium speed until the mixture becomes pale, thick, and doubled in volume, forming ribbons when the whisk is lifted.
- While mixing, slowly drizzle in the oil. Scrape down the bowl, then gradually pour in the warm water and vanilla extract or paste. Mix for another minute to combine.
- Sift one-third of the dry ingredients over the yolk mixture using a fine mesh sieve. Gently fold it in with a spatula, followed by one-third of the meringue. Repeat this process until all the flour and meringue are incorporated. Be sure to reach the bottom of the bowl while folding to avoid any unmixed flour, and do not overmix.
- Pour the finished batter into the prepared pan. Bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for 5 minutes before running a knife or offset spatula around the edges to release the cake from the pan. Allow to cool completely.
Strawberry Simple Syrup
- As the cake cools, make the syrup by combining the water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until the sugar is completely dissolved and the syrup is hot. Remove from heat, transfer to a bowl or jar, and let cool. This syrup can be prepared a day ahead and stored in the refrigerator.
- Strawberry Puree (Optional)
- In a small saucepan, cook the strawberries and sugar over medium-low heat for about 5 to 7 minutes, or until the berries are soft and release their juices.
- In a separate small bowl, whisk together the cornstarch and water, then stir this into the strawberry mixture. Increase heat to medium-high and cook just until it starts to bubble.
- Remove from heat, then use an immersion blender or transfer to a blender or food processor to puree until smooth. Allow the puree to cool completely. This step can also be done a day ahead and refrigerated.
Whipped Cream Frosting
- Before making the whipped cream, place your stand mixer bowl and whisk attachment in the freezer or fridge for 15 minutes to chill, which helps achieve better volume.
- Once chilled, beat together the softened cream cheese, powdered sugar, and vanilla on low speed until smooth and creamy.
- With the mixer on medium-low, slowly drizzle in the cold heavy whipping cream. After one minute, increase the speed to high and beat until stiff peaks form. Keep the frosting chilled until ready to use.
Cake Assembly
- Once the sponge cake is fully cooled, use a serrated knife to carefully cut it into three horizontal layers. Place the bottom layer on a cake stand or serving platter and slide pieces of parchment paper under the edges to keep the surface clean.
- Using a pastry brush or spoon, generously coat the surface of the bottom cake layer with the cooled strawberry simple syrup.
- Spread a layer of whipped cream evenly over the top, making sure it reaches the edges. Arrange half of the sliced strawberries evenly over the whipped cream. Then add another layer of whipped cream on top of the strawberries, spreading it to cover completely.
- Place the second cake layer over the filling and gently press down to eliminate any air pockets. Repeat the process with the syrup, whipped cream, remaining sliced strawberries, and another layer of whipped cream.
- Before placing the top layer, brush the underside (the crumb side) with the syrup. Set this final layer crumb-side down and press gently.
- Cover the top and sides of the cake with the remaining whipped cream, smoothing it out or styling it as desired. If you’re using the strawberry puree for decoration, use a spatula to add small swipes of it across the top and sides of the cake, then smooth or swirl it into the frosting for a marbled effect or artistic finish.
Notes
Sponge Cake Tips:
Always make sure your spatula reaches all the way to the bottom of the bowl while folding to fully incorporate the flour, which tends to settle.
Avoid opening the oven door during baking until you’re ready to check for doneness, as sudden temperature changes can cause the cake to collapse.
When you do close the oven door, be gentle—slamming it can make the sponge fall.
Let the cake cool in a stable, room-temperature environment; placing it in a drafty or overly cool spot can lead to a sunken center.
Freezing: The sponge cake (before assembling) can be tightly wrapped in plastic wrap and placed in a zip-top freezer bag. Store it in the freezer for up to two months. When ready to use, unwrap the cake fully and allow it to thaw at room temperature.