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Strawberry Shortcake with Sponge Cake

A delightful dessert featuring fluffy sponge cake layered with fresh strawberries and whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 1 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
For the Homemade Strawberry Syrup
  • 1 cup chopped fresh strawberries
  • 1/2 cup sugar
  • 1/2 cup water
For the Whipped Cream
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
For Assembly
  • to taste Fresh sliced strawberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease.
  2. In a bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, beat the eggs with sugar and vanilla for about 8 minutes until they’re pale and thick.
  4. Gently fold in the dry ingredients into the egg mixture.
  5. Divide the batter into the prepared pans and bake for 20–25 minutes. Cool completely once done.
Prepare Syrup
  1. In a saucepan, combine strawberries, sugar, and water. Bring to a boil, then simmer for 10-15 minutes. Strain and let cool.
Whip Cream
  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Layers
  1. Slice the sponge cakes horizontally so you have 4 layers total. On your serving plate, layer as follows: Add sponge, brush with syrup, spread whipped cream, and add sliced strawberries. Repeat until you’ve used all layers.
  2. Frost the top and sides with any remaining whipped cream. Decorate with fresh strawberries.
Refrigerate
  1. Before serving, cool the cake in the fridge for stability.

Notes

Allow the syrup to infuse longer for more flavor. You can customize the dessert with different fruits or toppings. To make it vegan, substitute eggs with an egg replacer and use coconut cream instead of heavy cream.