Strawberry Shortcake Layer Cake (Sponge Cake) – A Fresh & Fluffy Classic

A cloud-like sponge cake layered with whipped cream and juicy strawberries—simple, elegant, and perfect for spring or summer celebrations.

🎉 Introduction

This Strawberry Shortcake Layer Cake transforms the classic dessert into a towering showstopper. Imagine pillowy sponge cake layers, barely sweet and melt-in-your-mouth soft, filled with whipped cream and macerated strawberries. It’s light, refreshing, and absolutely dreamy. ☁️🍓

Perfect for birthdays, brunches, or afternoon tea, this cake combines timeless charm with modern elegance—and it’s easier than it looks!

🛒 Ingredients

🍰 For the Sponge Cake

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• ¼ cup whole milk, warmed
• 1 tsp vanilla extract
• ¼ cup unsalted butter, melted and cooled

🍓 For the Strawberry Filling

• 2½ cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice

🍥 For the Whipped Cream

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract

✨ Optional Garnishes

• Extra strawberries, halved
• Fresh mint
• Dusting of powdered sugar

👩‍🍳 Directions

Step 1: Macerate the Strawberries

1. Combine sliced strawberries, sugar, and lemon juice in a bowl.
2. Toss gently and let sit for 20–30 minutes to release juices.

Step 2: Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar using a mixer on high speed for 6–8 minutes, until pale and thick.
4. Gently fold in dry ingredients with a spatula.
5. Add warm milk, vanilla, and melted butter, folding just until combined.
6. Divide batter into prepared pans. Bake for 20–22 minutes, until the tops spring back lightly.
7. Let cool in pans for 5 minutes, then transfer to wire racks.

Step 3: Whip the Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Chill until ready to use.

Step 4: Assemble the Cake

1. Level cakes if needed.
2. Place first layer on a serving plate. Spread with whipped cream, then layer with strawberries and a few spoonfuls of their juices.
3. Add second cake layer and repeat with cream and berries.
4. Decorate the top with halved strawberries and mint. Chill for 30 minutes before serving.

🍽️ Servings & Timing

Servings: 10–12
Prep Time: 25 minutes
Bake Time: 22 minutes
Assembly Time: 15 minutes
Total Time: ~1 hour 10 minutes

🥄 Variations

• Chocolate Strawberry Shortcake: Add cocoa to the sponge for a chocolaty twist
• Lemon Twist: Add lemon zest to the sponge and whipped cream
• Berry Mix: Use raspberries and blueberries along with strawberries
• Mini Stack Cakes: Use a biscuit cutter to make individual layered shortcakes
• Mascarpone Cream: Fold mascarpone into the whipped cream for richness

🧊 Storage & Reheating

• Refrigerator: Store covered for up to 2–3 days
• Freezer: Freeze unfrosted sponge layers up to 1 month
• Best Served: Slightly chilled or at room temperature

❓ 10 FAQs

1. Can I use store-bought whipped topping?
   Yes, but homemade whipped cream is fluffier and more flavorful.
2. What kind of strawberries work best?
   Fresh, ripe strawberries with bright red color and no white tops.
3. Can I make the sponge cake ahead?
   Yes! Bake the day before and wrap tightly until ready to assemble.
4. Can I use cake flour?
   Definitely—it’ll make your sponge even lighter.
5. Do I need to soak the cake in syrup?
   Not required—the strawberries and cream provide moisture.
6. Can I use frozen strawberries?
   Only for the filling—not ideal for the decorative topping.
7. How do I keep the whipped cream from melting?
   Chill the bowl and beaters, and serve soon after assembling.
8. Is this like the American biscuit-style shortcake?
   No—this is a layered sponge cake version, more elegant and tender.
9. Can I add a third layer?
   Absolutely—just double the recipe or use thinner layers.
10. Can I decorate with piping?
    Yes—use a star tip to pipe swirls of whipped cream on top.

🏁 Conclusion

This Strawberry Shortcake Layer Cake is the ultimate fresh, fluffy dessert—light sponge cake, sweet strawberries, and whipped cream in every slice. It’s simple to make, looks beautiful, and always disappears quickly.

Whether you’re celebrating a birthday, hosting brunch, or just craving something soft and berry-filled, this dreamy cake checks all the boxes. 🍓💕

Adam

Strawberry Shortcake Layer Cake (Sponge Cake) – A Fresh & Fluffy Classic

This Strawberry Shortcake Layer Cake transforms the classic dessert into a towering showstopper. Imagine pillowy sponge cake layers, barely sweet and melt-in-your-mouth soft, filled with whipped cream and macerated strawberries. It’s light, refreshing, and absolutely dreamy. ☁️🍓 Perfect for birthdays, brunches, or afternoon tea, this cake combines timeless charm with modern elegance—and it’s easier than it looks!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

bake & Assembly time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

🍰 For the Sponge Cake

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 4 large eggs room temperature
• 1 cup granulated sugar
• ¼ cup whole milk warmed
• 1 tsp vanilla extract
• ¼ cup unsalted butter melted and cooled

🍓 For the Strawberry Filling

• 2½ cups fresh strawberries hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice

🍥 For the Whipped Cream

• 2 cups heavy whipping cream cold
• ½ cup powdered sugar
• 1 tsp vanilla extract

✨ Optional Garnishes

• Extra strawberries halved
• Fresh mint
• Dusting of powdered sugar

Method

 

Step 1: Macerate the Strawberries

1. Combine sliced strawberries, sugar, and lemon juice in a bowl.
2. Toss gently and let sit for 20–30 minutes to release juices.

Step 2: Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar using a mixer on high speed for 6–8 minutes, until pale and thick.
4. Gently fold in dry ingredients with a spatula.
5. Add warm milk, vanilla, and melted butter, folding just until combined.
6. Divide batter into prepared pans. Bake for 20–22 minutes, until the tops spring back lightly.
7. Let cool in pans for 5 minutes, then transfer to wire racks.

Step 3: Whip the Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Chill until ready to use.

Step 4: Assemble the Cake

1. Level cakes if needed.
2. Place first layer on a serving plate. Spread with whipped cream, then layer with strawberries and a few spoonfuls of their juices.
3. Add second cake layer and repeat with cream and berries.
4. Decorate the top with halved strawberries and mint. Chill for 30 minutes before serving.

Notes

🥄 Variations
Chocolate Strawberry Shortcake: Add cocoa to the sponge for a chocolaty twist

Lemon Twist: Add lemon zest to the sponge and whipped cream

Berry Mix: Use raspberries and blueberries along with strawberries

Mini Stack Cakes: Use a biscuit cutter to make individual layered shortcakes

Mascarpone Cream: Fold mascarpone into the whipped cream for richness

🧊 Storage & Reheating
Refrigerator: Store covered for up to 2–3 days

Freezer: Freeze unfrosted sponge layers up to 1 month

Best Served: Slightly chilled or at room temperature

❓ 10 FAQs
Can I use store-bought whipped topping?
Yes, but homemade whipped cream is fluffier and more flavorful.

What kind of strawberries work best?
Fresh, ripe strawberries with bright red color and no white tops.

Can I make the sponge cake ahead?
Yes! Bake the day before and wrap tightly until ready to assemble.

Can I use cake flour?
Definitely—it’ll make your sponge even lighter.

Do I need to soak the cake in syrup?
Not required—the strawberries and cream provide moisture.

Can I use frozen strawberries?
Only for the filling—not ideal for the decorative topping.

How do I keep the whipped cream from melting?
Chill the bowl and beaters, and serve soon after assembling.

Is this like the American biscuit-style shortcake?
No—this is a layered sponge cake version, more elegant and tender.

Can I add a third layer?
Absolutely—just double the recipe or use thinner layers.

Can I decorate with piping?
Yes—use a star tip to pipe swirls of whipped cream on top.

🏁 Conclusion
This Strawberry Shortcake Layer Cake is the ultimate fresh, fluffy dessert—light sponge cake, sweet strawberries, and whipped cream in every slice. It’s simple to make, looks beautiful, and always disappears quickly.

Whether you’re celebrating a birthday, hosting brunch, or just craving something soft and berry-filled, this dreamy cake checks all the boxes. 🍓💕