This Strawberry Shortcake Layer Sponge Cake is a dreamy dessert! With light, fluffy sponge layers filled with sweet strawberries and whipped cream, it’s pure joy on a plate!
Seriously, who can resist that fresh strawberry goodness? Every bite feels like a celebration! I love making it for special occasions, or just because it’s a Saturday! 🍓🎉
Key Ingredients & Substitutions
All-Purpose Flour: This provides structure to the cake. If you’re gluten-free, a 1:1 gluten-free flour blend can work just fine. I’ve used it successfully!
Granulated Sugar: Besides sweetening, sugar helps with moisture and texture. If you’re looking to reduce sugar, consider using coconut sugar or a sugar substitute like stevia or erythritol.
Unsalted Butter: This gives the cake a rich flavor. You can substitute with vegetable oil if you’re dairy-free, but keep in mind it may alter the texture slightly.
Heavy Whipping Cream: This makes the frosting light and fluffy. For a lighter option, you can use whipped coconut cream or even whipped topping, but be mindful of the added sweetness.
Strawberries: Fresh strawberries are essential for that burst of flavor! If they’re out of season, you could use thawed frozen strawberries, though fresh ones are best for presentation.
How Do I Cream Butter and Sugar Correctly?
Creaming butter and sugar is key for a light, airy texture. Here’s how to get it right:
- Make sure your butter is softened to room temperature. This allows it to incorporate air.
- Use an electric mixer on medium speed for 3-5 minutes. You want a light and fluffy mixture that’s pale in color.
- Scrape down the sides of the bowl to ensure everything is mixed evenly.
Getting this step right sets a great foundation for your sponge cake!
What’s the Best Way to Macerate Strawberries?
Macerating strawberries brings out their sweetness and creates a syrupy filling. Here’s a simple method:
- Slice your strawberries and place them in a bowl.
- Sprinkle sugar over them; this will help draw out juices.
- Let them sit for at least 30 minutes. You can even cover them and chill in the fridge to make them extra refreshing.
Macerated strawberries add a delicious, juicy layer to your cake!
How to Make Strawberry Shortcake Layer Sponge Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Strawberry Filling:
- 2 cups strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Additional sliced strawberries
- Strawberry puree (optional, for decoration)
How Much Time Will You Need?
This delightful cake will take about 1 hour of prep time and another 30 to 40 minutes for baking. After that, chilling the cake for 30 minutes is recommended before serving. Overall, you’ll need around 2 hours to make and enjoy your Strawberry Shortcake Layer Sponge Cake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour three 8-inch round cake pans to help your cakes release easily after baking.
2. Prepare the Sponge Cake:
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is important for a soft cake. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract! In a separate bowl, combine the flour, baking powder, and salt. Now, gradually mix the dry ingredients into the butter mixture, alternating with the milk. Mix just until everything is combined, being careful not to overmix.
3. Bake the Cake:
Evenly divide the batter among the prepared cake pans. Use a spatula to smooth the tops. Bake them in your preheated oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Yum!
4. Cool the Cakes:
After baking, let the cakes cool in the pans for about 10 minutes. Then, gently transfer them to a wire rack to cool completely. This step is essential so your cake doesn’t get soggy.
5. Prepare the Strawberry Filling:
In a medium bowl, mix the sliced strawberries with the granulated sugar. Let them sit for about 30 minutes. This process, called macerating, allows the strawberries to release their delicious juices. The filling will be sweet and juicy!
6. Make the Whipped Cream Frosting:
In a mixing bowl, whip the heavy cream together with the powdered sugar and vanilla extract. Keep whipping until you get stiff peaks. This will make a fluffy and delightful frosting!
7. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then add a layer of the macerated strawberries. Repeat this process with the second layer. Lastly, place the third cake layer on top to finish the stacking.
8. Frost the Cake:
Use the remaining whipped cream to frost the top and sides of the assembled cake. Smooth it out as desired for that perfect finish.
9. Garnish and Serve:
Top your beautiful cake with extra sliced strawberries. For an elegant touch, you can drizzle strawberry puree over the top, if you like. Chill the cake in the refrigerator for about 30 minutes before slicing and serving. Enjoy your delicious homemade Strawberry Shortcake Layer Sponge Cake!
Can I Use Other Berries Instead of Strawberries?
Absolutely! If you prefer, you can substitute strawberries with blueberries, raspberries, or even a mix of berries. Just make sure they are fresh and properly hulled or washed as needed. The maceration step will work similarly to release their juices.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just ensure that the blend you use contains xanthan gum for the right texture. Also, keep an eye on the baking time; it may vary slightly.
How to Store Leftover Cake
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. If the whipped cream starts to lose its structure, consider replacing it with freshly whipped cream when serving.
Can I Freeze the Cake Layers for Later Use?
Yes! You can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap and then foil to prevent freezer burn. When ready to use, thaw them in the fridge overnight, then frost as desired. This is a great way to prepare in advance!
