Sunny Strawberry Shortcake Sponge Cake Recipe

Decadent layers of fluffy sponge cake meet sweet strawberry magic in this classic strawberry shortcake cake that promises pure dessert bliss.

Soft, cloud-like textures mingle with vibrant berry notes for an irresistible treat.

Every slice reveals a perfect balance of tender cake and luscious fruit.

Fresh strawberries create a stunning visual appeal that matches the cake’s incredible taste.

Whipped cream adds a dreamy, light touch that complements the rich sponge base.

This dessert works beautifully for summer gatherings or as a delightful weekend indulgence.

Get ready to savor a slice of pure deliciousness that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 305 kcal

Servings: 9

Ingredients in Strawberry Shortcake Cake (with Sponge Cake)

• Flour: Provides structure and lightness, choose unbleached all-purpose flour for best texture.
• Baking Powder: Creates rising action, ensure it's fresh for maximum lift.
• Kosher Salt: Enhances flavor depth, balances sweetness in the cake.
• Egg Whites: Creates airy structure, select fresh eggs at room temperature.
• Egg Yolks: Adds richness and color, use large eggs for consistent results.
• Vegetable Oil: Keeps cake moist, opt for neutral-flavored oil like canola.
• Warm Water: Helps blend ingredients smoothly, use filtered water.
• Vanilla Extract: Provides warm aromatic notes, choose pure extract for best flavor.
• Lemon Juice/Vinegar: Stabilizes egg whites, helps create perfect meringue.
• Sugar: Sweetens and helps with cake's golden color, use fine granulated sugar.

• Strawberries: Provides fresh fruity flavor, select ripe, deep red berries.
• Water: Helps create syrup base, use clean filtered water.
• Cornstarch: Thickens puree, prevents watery texture.

• Cream Cheese: Adds tangy richness, use full-fat room temperature version.
• Powdered Sugar: Sweetens and stabilizes frosting, sift to prevent lumps.
• Heavy Cream: Creates fluffy texture, choose cold high-fat content cream.
• Vanilla Extract: Enhances overall flavor, use pure vanilla for best taste.

Tools That Help Layer Strawberry Shortcake Cake

• Stand Mixer: Essential for whipping egg whites, mixing cake batter, and creating smooth whipped cream frosting.
• Whisk Attachment: Crucial for achieving fluffy, stiff peaks in egg whites and cream.
• 9-inch Cake Pan or Springform Pan: Perfect for baking the sponge cake base.
• Parchment Paper: Helps prevent cake from sticking and makes removal easier.
• Serrated Knife: Ideal for cutting cake layers evenly and precisely.
• Pastry Brush: Great for applying strawberry simple syrup to cake layers.
• Saucepan: Needed for making strawberry syrup and puree.
• Immersion Blender: Helps create smooth strawberry puree.
• Spatula: Essential for folding batter and spreading frosting.
• Cake Stand: Provides a beautiful presentation for the finished cake.
• Toothpick: Useful for checking cake doneness.

How to Make a Spongey Strawberry Shortcake Cake

• Cake Foundation

Prepare a cozy 9-inch pan with soft parchment paper, welcoming the delicate sponge cake batter. Gather flour, eggs, sugar, and a splash of vanilla for a dreamy base.

• Egg White Magic

Whip egg whites into fluffy clouds, transforming them with gentle lemon juice and sugar until they shine with glossy peaks. This airy mixture will give the cake its light, heavenly texture.

• Batter Symphony

Blend egg yolks with remaining sugar, creating a golden mixture. Fold in flour and egg whites with tender care, ensuring a smooth, silky consistency that promises delightful softness.

• Baking Transformation

Let the cake dance in the oven at 350°F, turning golden and fragrant. When a toothpick emerges clean, your masterpiece is ready to cool and await its strawberry embrace.

• Strawberry Infusion

Create a luscious strawberry syrup by simmering fresh berries with sugar. This sweet elixir will bring moisture and intense fruity flavor to each cake layer.

• Creamy Cloud Frosting

Whip cream cheese and heavy cream into a dreamy, billowy frosting. This silky layer will connect the cake’s elements with pure indulgence.

• Cake Artistry

Slice the cooled cake into graceful layers. Brush each with strawberry syrup, then lavish with whipped cream and fresh strawberry slices. Stack with tender precision, creating a stunning dessert that promises pure joy in every bite.

Tips to Sweeten and Brighten the Cake Flavor

• Swap sponge cake for store-bought pound cake to save time and energy.
• Enhance the strawberry essence by adding a splash of strawberry liqueur or extract into the simple syrup for deeper, more intense taste.
• Replace strawberries with raspberries, blueberries, or peaches during different harvest seasons to create unique berry cake variations.
• Create elegant cake patterns by using a piping bag with star-tip attachment to swirl whipped cream frosting around the cake's edges and top, adding professional bakery-style visual appeal.
• Prepare cake layers and simple syrup one day in advance, storing separately in airtight containers, then assemble just before serving to maintain maximum freshness and texture.

Serving Strawberry Shortcake Cake with Whipped Cream

• Summer Picnic Centerpiece: Transform this delightful strawberry shortcake into a show-stopping dessert for outdoor gatherings. Place the cake on a rustic wooden board surrounded by fresh strawberries and mint leaves for a gorgeous presentation.
• Berry Beverage Pairing: Complement the cake with a chilled strawberry spritzer or champagne. The light, fruity notes will enhance the cake's delicate flavors and create a perfect summer dessert experience.
• Elegant Dessert Plating: Slice the cake carefully and serve on delicate white plates. Garnish each slice with a fresh whole strawberry, a small mint leaf, and a light dusting of powdered sugar for an extra touch of sophistication.
• Individual Portion Twist: Create mini versions by using small cake rings or ramekins. Layer the components in clear glasses to showcase the beautiful strawberry and cream layers, making a stunning individual dessert for dinner parties.

Best Way to Store Strawberry Shortcake Cake

• Smart Storage Solutions
• Refrigerator Haven: Store the strawberry shortcake cake in an airtight container in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap to maintain moisture and prevent absorbing other food odors.
• Freezing Magic: Slice the cake into individual portions, wrap each tightly in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for 1-2 months. Thaw overnight in the refrigerator before serving.
• Quick Moisture Trick: Place a piece of bread next to the cake in the storage container to help keep the sponge cake soft and prevent drying out. Replace the bread slice every day.
• Room Temperature Window: Consume the cake within 6-8 hours if left at room temperature. Whipped cream and fresh strawberries are sensitive to heat and can spoil quickly.

Fluffy Strawberry Shortcake Cake

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4.7 from 32 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Classic strawberry shortcake layers silky sponge cake with fresh, macerated strawberries and whipped cream. Sweet simplicity highlights summer’s bounty, inviting you to savor each delightful, light-as-air bite.

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Ingredients

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• 4 large eggs, separated, at room temperature
• 1 cup (200 g) granulated sugar, divided
• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) warm water
• 1 ⅔ cups (400 ml) all-purpose flour
• 1 tsp baking powder
• ¼ tsp kosher salt
• ½ tsp lemon juice or white vinegar
• 1 tsp vanilla paste or extract
• ¾ cup (180 ml) water
• ¾ cup (150 g) granulated sugar
• ½ cup (75 g) sliced strawberries
• ½ lb (225 g) strawberries
• 3 tbsps sugar
• ½ tbsp cornstarch
• 1 tbsp water
• 4 oz (115 g) cream cheese
• ¾ cup (90 g) powdered sugar
• 1 tsp vanilla paste or extract
• 4 cups (960 ml) heavy whipping cream, cold
• 1 lb (450 g) fresh strawberries, sliced

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Instructions

1. Preheat Preparation: Heat oven to 350°F (180°C) and line a 9-inch cake pan with parchment paper, ensuring smooth coverage.
2. Dry Ingredient Blend: Whisk flour, baking powder, and salt thoroughly in a medium bowl.
3. Egg White Transformation: Whip egg whites with lemon juice, gradually adding sugar to create glossy, stiff peaks.
4. Yolk Mixture Development: Whip egg yolks with remaining sugar until pale and voluminous, then integrate vegetable oil, warm water, and vanilla extract.
5. Batter Composition: Fold flour mixture into yolk base in thirds, then gently incorporate egg white mixture until uniformly blended.
6. Baking Process: Pour batter into prepared pan, spreading evenly, and bake for 25-30 minutes until golden brown. Verify doneness with a toothpick.
7. Cooling and Layering: Rest cake in pan for 5 minutes, transfer to wire rack, then carefully slice into three horizontal layers.
8. Syrup and Moisture Infusion: Simmer strawberry syrup with water and sugar, then brush each cake layer generously to enhance moisture.
9. Frosting Application: Prepare whipped cream frosting by blending cream cheese, powdered sugar, and vanilla, then gradually adding cold heavy cream to create billowy peaks.
10. Final Assembly: Layer cake with frosting and fresh strawberry slices, covering entire surface smoothly. Optional: Decorate with strawberry puree swirls.
11. Serving Preparation: Chill briefly to set frosting and allow flavors to meld before serving.

Notes

• Precision in Egg Separation: Ensure absolutely no yolk contaminates egg whites to maintain perfect meringue structure and cake volume.
• Temperature Matters: Allow all ingredients to reach room temperature before mixing to guarantee smooth, uniform batter and optimal rise.
• Folding Technique: Use gentle, sweeping motions when incorporating egg whites to preserve delicate air bubbles and maintain cake’s light texture.
• Moisture is Key: Generously brush each cake layer with strawberry syrup to prevent dryness and enhance overall flavor profile.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 305
• Sugar: 32 g
• Sodium: 135 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 95 mg