If there’s one dessert that feels like a warm, sweet hug on a plate, it’s this Strawberry Shortcake Cake with Sponge Cake Recipe. Imagine layers of light, airy sponge cake soaked with a luscious strawberry simple syrup, piled high with fresh, juicy strawberries, and enveloped in creamy whipped frosting that’s just the right balance of rich and fluffy. This cake is the perfect celebration of fresh strawberries at their peak, turning a classic shortcake into a stunning, elegant dessert that’s surprisingly simple to make at home.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to build the perfect balance of flavors, texture, and color. From the airy sponge cake base to the fresh strawberries and whipped cream frosting, each one plays a pivotal role in creating this delightful dessert.
- All-purpose flour: The foundation of your sponge cake, providing structure while keeping it tender.
- Baking powder: Adds just the right amount of lift for a soft, fluffy crumb.
- Kosher salt: Enhances the flavors without overpowering the cake.
- Eggs: Key for the sponge’s lightness and stability, separated for precision.
- Lemon juice or white vinegar: Reacts with baking powder for extra rise and brightness.
- Granulated sugar: Adds sweetness and helps with browning; divided for different steps.
- Vegetable oil: Keeps the sponge moist and tender.
- Warm water: Helps dissolve sugar and create a tender crumb.
- Vanilla paste or extract: Brings warmth and depth to the cake’s flavor.
- Water, sugar, and sliced strawberries for simple syrup: To infuse the cake with strawberry flavor and moisture.
- Fresh strawberries: The star of the show, essential for filling and garnish.
- Cream cheese and powdered sugar: For a subtle tang that brightens the whipped cream frosting.
- Heavy whipping cream: Creates the light and fluffy frosting that binds everything deliciously together.
- Sugar and cornstarch for strawberry puree: Optional but adds a beautiful, glossy finish and extra fruity punch.
How to Make Strawberry Shortcake Cake with Sponge Cake Recipe
Step 1: Prepare the Sponge Cake Batter
Start by sifting the flour, baking powder, and salt together to ensure an even rise and ultra-fine crumb. Whisk the egg yolks with half the sugar until pale and creamy, then gently stir in the oil, warm water, and vanilla. In a separate bowl, beat the egg whites with lemon juice until soft peaks form, then gradually add the remaining sugar, beating until stiff peaks appear. Fold the whites carefully into the yolk mixture, followed by the dry ingredients, ensuring not to deflate the batter.
Step 2: Bake the Sponge Cake
Pour the batter into a prepared pan and bake at 350°F (175°C) for about 25-30 minutes or until the top springs back when touched. Allow the cake to cool completely before moving on—it’s crucial for soaking up the strawberry syrup without crumbling apart.
Step 3: Make the Strawberry Simple Syrup
Combine water, sugar, and sliced strawberries in a saucepan and simmer gently until the sugar dissolves and the mixture thickens slightly. Strain to remove seeds and solids, reserving a fragrant strawberry syrup that will seep into every bite of your sponge.
Step 4: Prepare the Strawberry Puree (Optional)
For a vibrant decorative touch, simmer strawberries with sugar, cornstarch, and water until glossy and thickened, then cool completely. This puree can be drizzled over the cake or used as a dipping sauce for an extra burst of freshness.
Step 5: Whip the Cream Cheese Frosting
Beat the cream cheese with powdered sugar and vanilla until smooth and creamy. In a separate chilled bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture to get the perfect luscious, fluffy frosting with a hint of tangy richness.
Step 6: Assemble the Cake
Slice the sponge cake horizontally into layers. Brush each layer generously with the strawberry simple syrup so the cake stays moist and flavorful. Spread whipped cream frosting on each tier, then scatter a generous amount of fresh strawberry slices before stacking them back together. Finish by covering the entire cake in whipped cream, adding more strawberries on top for a picture-perfect finish.
How to Serve Strawberry Shortcake Cake with Sponge Cake Recipe
Garnishes
A handful of fresh, whole strawberries on top adds a burst of color and aroma. You might also dust the cake lightly with powdered sugar or add a few mint leaves for a refreshing touch and visual appeal.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a refreshing glass of sparkling rosé to complement the strawberry’s natural sweetness. Fresh fruit salad with berries and a drizzle of honey also makes a fresh, vibrant companion.
Creative Ways to Present
Try serving individual slices with a dollop of extra whipped cream and a drizzle of the strawberry puree on the plate. For a picnic or casual party, cutting the cake into small squares and presenting them on wooden boards garnished with strawberry leaves brings a rustic, charming vibe.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Shortcake Cake with Sponge Cake Recipe covered in the refrigerator for up to three days. The whipped cream frosting and fresh strawberries are best enjoyed fresh but chilling helps maintain the cake’s moisture and texture.
Freezing
Freezing this cake is possible but requires extra care. Freeze the cake layers separately before frosting, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before assembling and serving for the best results.
Reheating
Since this cake is best served chilled, reheating isn’t recommended. Instead, allow the cake to come to room temperature for about 20 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries offer the best texture and flavor for this Strawberry Shortcake Cake with Sponge Cake Recipe, you can use frozen strawberries if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture that can make the cake soggy.
Is there a substitute for cream cheese in the frosting?
If you want a dairy-free or lighter option, you can omit the cream cheese and simply sweeten whipped cream with powdered sugar and vanilla. The frosting will be lighter but less tangy.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind you may need to adjust the baking time slightly and ensure the blend contains xanthan gum or a similar binder for structure.
How do I know when the sponge cake is done baking?
The cake is done when the top springs back lightly to a gentle touch and a toothpick inserted into the center comes out clean. Overbaking can dry it out, so keep a close eye near the end of baking time.
Can I make the cake a day ahead?
Yes! This Strawberry Shortcake Cake with Sponge Cake Recipe actually benefits from resting overnight. It allows the syrup to soak into the layers and the flavors to meld beautifully, just keep it refrigerated and covered.
Final Thoughts
Making this Strawberry Shortcake Cake with Sponge Cake Recipe is truly a joy, especially knowing it will bring smiles around any table. It’s a wonderful way to celebrate strawberries in a cake that’s both simple and show-stopping. I promise once you try it, this recipe will become a cherished favorite you’ll want to revisit all season long!
PrintStrawberry Shortcake Cake with Sponge Cake Recipe
This Strawberry Shortcake Cake features a light and fluffy sponge cake layered with sweetened whipped cream and fresh strawberries. The cake is enhanced with a strawberry simple syrup to keep it moist and topped with a whipped cream frosting and optional strawberry puree for extra flavor and decoration. Perfect for spring and summer gatherings, it captures the essence of classic strawberry shortcake with a refined cake presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours including chilling
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Sponge Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated, at 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 paste or extract
Strawberry Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Puree (Optional for Decorating)
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream, cold
Strawberries for Filling
- 1 lb fresh strawberries, sliced
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, baking powder, and kosher salt. In a separate large bowl, beat the egg yolks with half of the sugar until pale and thick. Add vegetable oil, warm water, and vanilla extract to the yolk mixture and mix well. In another clean bowl, beat the egg whites with lemon juice or vinegar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Gently fold the flour mixture into the yolk mixture, then carefully fold in the beaten egg whites until fully incorporated. Pour the batter into a greased and floured cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Strawberry Simple Syrup: In a small saucepan, combine water, sugar, and sliced strawberries. Bring to a boil and then simmer for about 5 minutes. Remove from heat and strain out the strawberries. Allow the syrup to cool to room temperature.
- Prepare the Strawberry Puree (Optional): In a small saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool. This puree can be used for decorating the cake or drizzling on slices.
- Make the Whipped Cream Frosting: In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix until fully combined. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until smooth and fluffy.
- Assemble the Cake: Slice the cooled sponge cake horizontally into two or three layers. Brush each layer generously with the strawberry simple syrup to keep the cake moist. Spread whipped cream frosting on each cake layer, then layer with sliced fresh strawberries. Repeat with remaining layers. Finish by frosting the outside of the cake with the whipped cream frosting.
- Decorate: If desired, use the strawberry puree to decorate the top or sides of the cake for an extra berry flavor and beautiful presentation.
- Chill: Refrigerate the assembled cake for at least 2 hours before serving to set the frosting and allow flavors to meld.
Notes
- Eggs should be at room temperature for best volume in the sponge cake.
- If unable to find vanilla paste, use good-quality vanilla extract as a substitute.
- Ensure the whipped cream is cold before whipping to achieve best results.
- The strawberry simple syrup keeps the cake moist and adds flavor, do not skip this step.
- The strawberry puree is optional but adds a nice vibrant color and intensifies strawberry flavor.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
- To make this gluten-free, replace all-purpose flour with a gluten-free flour blend and confirm other ingredients are gluten-free.
