I present this as a two-layered cake of fluffy vanilla sponge brushed with strawberry simple syrup, fresh strawberries and lightly sweetened whipped cream for a striking summertime centerpiece.

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I’ve been obsessed with this Strawberry Shortcake Layer Cake lately, its airy vanilla sponge owes its lift to large eggs, resulting in a crumb that stays pillowy. Fresh strawberries, sliced and juicy, peek from each layer and every bite hits bright and a little nostalgic.

I mess with Strawberry Cake Topping Ideas when I want it to look dramatic, and sometimes I keep things simple with a Two Layered Cake for small parties, and my friends always ask for seconds. It feels like a showstopper that never tries too hard, and I never get tired of that first forkful.

Ingredients

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Eggs: rich in protein, help sponge rise, add moisture and golden color.
Cake flour: low protein for tender crumb, mostly carbs, soft texture.
Granulated sugar: main sweetener, pure carbs, helps browning and structure.
Strawberries: vitamin C and fiber, mildly tart, add fresh bright flavor.
Heavy cream: high fat for fluffy whipped cream, very rich and silky.
Butter: adds flavor and tenderness, saturated fat, helps sponge stay moist.
Milk: provides calcium and some protein, warmed helps butter blend in.
Vanilla: tiny bit goes far, brings floral sweet depth and aroma.
Lemon juice: optional, brightens berries with a little tang and acidity.

Ingredient Quantities

4 large eggs, room temperature (for the sponge)

1 cup (200g) granulated sugar (for the sponge)

1 cup (120g) cake flour sifted (for the sponge)

1 tsp baking powder (for the sponge)

1/4 tsp fine salt (for the sponge)

1/2 cup (120ml) whole milk, warmed (for the sponge)

2 tbsp (30g) unsalted butter, melted (for the sponge)

1 tsp vanilla extract (for the sponge)

1/2 cup (100g) granulated sugar (for the strawberry simple syrup)

1/2 cup (120ml) water (for the strawberry simple syrup)

1/2 cup (120g) mashed fresh strawberries (for the strawberry simple syrup)

1 pound (about 450g) fresh strawberries, hulled and sliced (for layers and garnish)

1 tbsp fresh lemon juice (optional, to brighten the berries)

2 cups (480ml) heavy cream or whipping cream, cold (for whipped cream)

1/3 cup (40g) powdered sugar (for whipped cream)

1 tsp vanilla extract (for whipped cream)

Extra whole strawberries for topping, as desired

Confectioners sugar for dusting, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 inch round cake pans for a 2 layer cake, or three pans if you want 3 layers. Set a rack in the middle of the oven.

2. Make the sponge batter: in a large bowl beat 4 room temp eggs with 1 cup (200g) granulated sugar on high until very thick, pale and ribbon like, about 8 to 10 minutes with a stand or hand mixer. If you want extra lift, you can gently warm the egg and sugar mixture over a simmering pot until about 110 F then whisk off the heat.

3. Sift together 1 cup (120g) cake flour, 1 tsp baking powder and 1/4 tsp fine salt. Fold the dry mix into the whipped eggs in two additions, using a rubber spatula and gentle strokes so you do not knock out the air.

4. Warm 1/2 cup (120ml) whole milk and stir in 2 tbsp (30g) melted unsalted butter and 1 tsp vanilla. Add the milk mixture to the batter in a slow stream and fold just until combined. Stop when no streaks remain, batter should be light and airy.

5. Divide batter evenly between your pans and smooth tops. Bake 18 to 22 minutes, rotating once if your oven is uneven, until cakes spring back and a skewer comes out clean. Cool in pans 10 minutes then invert onto a rack to cool completely.

6. While cakes bake make the strawberry simple syrup: combine 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) water and 1/2 cup (120g) mashed fresh strawberries in a small saucepan. Bring to a gentle simmer 3 to 5 minutes until sugar dissolves and syrup thickens slightly. Remove from heat, stir in 1 tbsp lemon juice if using, cool. Strain if you prefer a smooth syrup.

7. Make whipped cream: chill a mixing bowl and whisk, then whip 2 cups (480ml) cold heavy cream with 1/3 cup (40g) powdered sugar and 1 tsp vanilla to soft to medium peaks. Taste and add a touch more sugar if you like it sweeter. Keep chilled until assembly.

8. Hull and slice 1 pound (about 450g) fresh strawberries for the layers. Toss them gently with a few tablespoons of the simple syrup and let sit 10 minutes so they macerate and release juices.

9. Assemble the cake: level the layers if needed. Place first layer on your plate, brush generously with strawberry syrup, spread a thick layer of whipped cream, then a layer of sliced strawberries. Repeat for each layer. Top the cake with more whipped cream and arrange extra whole strawberries for garnish.

10. Chill the assembled cake at least 1 hour to set. Before serving dust with confectioners sugar if you want, and use a serrated knife wiped between cuts for neat slices. A few tips: use room temp eggs and warm milk so batter mixes smoothly, fold gently to keep it airy, and keep the cream very cold for the fluffiest frosting.

Equipment Needed

1. Oven set to 350 F (175 C)

2. Two 8-inch round cake pans (or three), plus parchment rounds and nonstick spray

3. Stand mixer or hand mixer and a large mixing bowl

4. Sifter or fine mesh sieve and a rubber spatula for gentle folding

5. Measuring cups, spoons and a kitchen scale (for grams)

6. Small saucepan and wooden spoon for the strawberry syrup

7. Chilled mixing bowl and whisk (for whipping cream) or use your mixer bowl

8. Cooling rack and a cake plate or board

9. Serrated knife and an offset spatula for leveling and spreading

FAQ

Q: Why did my sponge cake turn out dense or didnt rise? A: Most likely the eggs and sugar werent whipped long enough, or you overfolded the flour so the air got knocked out. Make sure eggs are room temp, beat until ribbons form, gently fold in sifted flour and baking powder, and bake right away in a fully preheated oven.

Q: How do I fold the batter without deflating it? A: Use a big rubber spatula, scoop from the bottom and fold over the top in a gentle turning motion, rotate the bowl as you go. Dont press or stir, stop when no dry streaks remain, a few small lumps are okay.

Q: Can I swap cake flour for all purpose flour? A: Yes, you can substitute 1 cup cake flour with 1 cup minus 2 tbsp all purpose flour plus 2 tbsp cornstarch, sifted together. It wont be exactly the same but will give a lighter crumb than straight AP flour.

Q: How do I keep whipped cream from getting runny? A: Chill the bowl and beaters, whip cold cream with the powdered sugar and vanilla until soft peaks. For extra stability add about 1 tsp unflavored gelatin (soften in 1 tsp cold water, melt and cool slightly before whisking into the cream) or use a bit of mascarpone mixed in.

Q: Can I use frozen strawberries, and should I macerate the berries? A: Frozen berries work if you thaw and drain them well, but theyre juicier so you might cook them down for the syrup. Macerating fresh strawberries with a little sugar and lemon for 10 to 30 minutes brings out flavor and extra juice for your layers.

Q: How far ahead can I make the cake and how should I store it? A: You can bake and wrap the unfrosted layers, then freeze or refrigerate for up to 2 days. Once assembled with whipped cream and berries keep it refrigerated and eat within 24 to 48 hours, the sponge will slowly soak up syrup and get softer the longer it sits.

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

Eggs for the sponge: try 3 tablespoons aquafaba per egg whipped to soft peaks for similar lift; or 1/4 cup pureed silken tofu per egg for moisture but expect a denser cake; or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg as a binder if you need vegan, cake will be heavier.
Cake flour: use 1 cup all purpose flour less 2 tablespoons then add 2 tablespoons cornstarch, sift well to lighten; or swap with pastry flour straight up for a tender crumb; or use 1 cup all purpose flour plus 2 tablespoons rice flour for a finer texture.
Whole milk: 2 percent milk works fine if thats what you have; or use unsweetened oat or soy milk for non dairy, add 1 tablespoon melted butter per 1/2 cup to mimic richness; or use buttermilk for extra tang and tenderness, the cake will be a bit more cakey.
Heavy cream for the whipped topping: chill a can of full fat coconut cream, scoop the solid part and whip 1 for 1 for a vegan cream; or whip aquafaba 3 tablespoons plus a pinch of cream of tartar with powdered sugar for a light, stable topping; or use mascarpone beaten with a little milk and powdered sugar for a richer, less airy frosting.

Pro Tips

– Warm the egg and sugar mix a little before whipping if you want extra lift. Gently hold the bowl over simmering water and whisk until it feels warm to the touch, about 110 F, then whip off the heat. Dont let it get hotter or the eggs will start to cook.

– Fold like you mean it. Use a wide flexible spatula, cut down the center, scoop under and turn the bowl, rotate the pan as you go. Stop as soon as no streaks of flour remain. Overfolding kills the air and gives a dense cake.

– Make the layers bake evenly. Divide batter by weight or cup so the layers are the same thickness, bake on the middle rack and rotate pans if your oven runs hot on one side. If the tops dome, wrap a damp towel around the pans or use cake strips to slow edge baking so you get flatter layers.

– Keep the whipped cream cold and stabilize it if the cake will sit more than a few hours. Chill bowl and beaters, whip to medium peaks, and for extra holding power bloom 1 tsp powdered gelatin in 2 tbsp cold water, melt and cool slightly then whisk into the cream, or fold in 2 to 3 tbsp mascarpone. Dont overbeat or it will break.

– Handle the berries and syrup smartly. Make the simple syrup a bit concentrated and reserve some for serving, toss the sliced strawberries to macerate but drain or blot excess juice before layering so the cake doesnt get soggy, and brush cake layers generously but gently so you get flavor without puddles.

Strawberry Shortcake Layer Cake (Sponge Cake) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I present this as a two-layered cake of fluffy vanilla sponge brushed with strawberry simple syrup, fresh strawberries and lightly sweetened whipped cream for a striking summertime centerpiece.

Servings

servings

Calories

525

kcal

Equipment: 1. Oven set to 350 F (175 C)