How to Make a Strawberry Shortcake with Fluffy Sponge

Strawberry shortcake cake made with sponge cake is the perfect blend of soft, airy layers, sweet whipped cream, and juicy strawberries. Unlike the biscuit-style shortcakes, this version uses delicate sponge cake to soak up the berry juices and create a dreamy, layered dessert that feels just as elegant as it is nostalgic.

Ideal for spring and summer occasions — from birthdays to bridal showers — this cake is a refreshing change from heavier desserts. Each bite bursts with fresh strawberry flavor, balanced by fluffy whipped cream and the tender structure of classic sponge cake.

If you’ve never made sponge cake before, don’t worry — this recipe keeps it simple and foolproof, while delivering a bakery-style finish that will wow your guests.

Ingredients Overview

For the Sponge Cake:

Sponge cake is different from butter cakes — it relies on whipped eggs for volume rather than baking powder or soda.

• Eggs (Room Temperature): Whole eggs whipped with sugar create the cake’s volume and structure. Room temp eggs whip better and hold more air.

• Granulated Sugar: Adds sweetness and helps stabilize the whipped eggs.

• All-Purpose or Cake Flour: Cake flour gives a more tender crumb, but all-purpose works well if sifted.

• Cornstarch: Lightens the texture and helps with structure.

• Salt: Enhances flavor and balances sweetness.

• Vanilla Extract: Adds aromatic warmth.

• Milk (Warm): A splash keeps the cake moist.

• Melted Butter (Optional): A small amount enriches the flavor without weighing it down.

For the Filling & Topping:

• Fresh Strawberries: The star ingredient — slice and macerate with sugar to bring out their juices.

• Heavy Whipping Cream: Whipped to soft peaks for that cloud-like finish.

• Powdered Sugar: Sweetens the cream without grittiness.

• Vanilla Extract: Enhances the whipped cream.

Optional:

• Strawberry Jam or Compote: For an extra layer of flavor between the cakes.

• Mint Leaves: As garnish for presentation.

Step-by-Step Instructions

1. Prep the Strawberries

Wash, hull, and slice 1½ to 2 pounds of fresh strawberries. Place in a bowl with 2 tablespoons granulated sugar. Stir and let sit for 30–60 minutes to release juices (this is called maceration).

Set aside a handful of the nicest slices for decorating the top.

2. Make the Sponge Cake

Ingredients:

• 6 large eggs (room temp)

• ¾ cup granulated sugar

• ¾ cup cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)

• 1 tbsp cornstarch

• ¼ tsp salt

• 1 tsp vanilla extract

• ¼ cup warm milk

• 2 tbsp melted butter (optional, for richer flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment on the bottom.

2. In a large bowl or stand mixer, beat the eggs and sugar together on high speed for 7–10 minutes, until thick, pale, and tripled in volume.

3. Add vanilla. Sift together flour, cornstarch, and salt, and gently fold into the egg mixture in batches.

4. Mix milk with melted butter (if using), then pour a small amount of batter into it. Mix gently and fold back into the rest of the batter.

5. Divide batter evenly into prepared pans and bake for 20–25 minutes, or until golden and a toothpick comes out clean.

6. Let cool 5 minutes in the pan, then run a knife around the edge and turn out onto a rack to cool completely.

3. Make the Whipped Cream

• 2 cups heavy cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Beat all ingredients together until soft, billowy peaks form. Do not overbeat — you want light, spreadable cream.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Brush lightly with some of the strawberry juices from the bowl.

2. Spread a layer of whipped cream, then a layer of macerated strawberries.

3. Place the second cake layer on top. Repeat: a layer of cream and then top with fresh sliced strawberries (fan them out for a beautiful finish).

4. Optionally, pipe extra whipped cream around the edges or decorate with mint leaves.

Refrigerate for 1–2 hours before slicing so it sets up nicely and the flavors meld.

Tips, Variations & Substitutions

Tips for Success:

• Room temp eggs are essential — they whip up much better and give you that airy texture.

• Fold gently when adding dry ingredients to preserve volume.

• Use a serrated knife to slice clean layers.

• Chill your bowl and beaters before whipping cream for better results.

Variations:

• Triple Layer Cake: Bake in three 6-inch pans for a taller showstopper.

• Lemon Zest in the batter: Adds a citrus brightness that pairs beautifully with strawberries.

• Mascarpone Whipped Cream: Add ½ cup mascarpone cheese to the whipped cream for a more stabilized filling.

Dietary Adjustments:

• Use gluten-free flour blend for a GF version.

• For a dairy-free cake, use coconut cream for whipping and plant-based milk in the sponge.

Serving Ideas & Occasions

This strawberry shortcake sponge cake is perfect for:

• Mother’s Day brunch

• Spring and summer birthdays

• Baby or bridal showers

• Afternoon tea parties

• Fourth of July or Memorial Day desserts

Serve chilled for the most refreshing texture, alongside iced tea, rosé, or lemonade.

Nutritional & Health Notes

While this cake is indulgent, it’s lighter than buttercream-based layer cakes and loaded with fresh fruit.

Estimated per slice (1 of 12):

• Calories: ~290

• Carbohydrates: ~28g

• Fat: ~17g

• Sugar: ~18g

• Protein: ~5g

To lighten the recipe:

• Use light whipped cream or yogurt-whipped cream blend.

• Reduce sugar in whipped cream to taste.

• Replace some flour with almond flour for a nutty twist.

FAQs

Q1: Can I make the sponge cake ahead of time?

A1: Yes! Bake the cake layers a day in advance. Wrap in plastic wrap and store at room temperature, or freeze up to 1 month.

Q2: Can I use frozen strawberries?

A2: Not recommended for the filling, as they release too much water. However, they can be used to make a quick compote layer.

Q3: How do I keep my sponge cake from deflating?

A3: Don’t open the oven early, and be gentle when folding in the flour. Also, don’t overmix once dry ingredients are added.

Q4: Can I use store-bought whipped cream?

A4: You can, but freshly whipped cream has a better flavor and texture. If using store-bought, try stabilized versions like whipped topping.

Q5: How long does the assembled cake last?

A5: Best eaten within 1–2 days. Store covered in the fridge. The whipped cream and berries can soften the cake over time.

Q6: Can I add jam between the layers?

A6: Yes! A thin spread of strawberry or raspberry jam adds sweetness and extra berry flavor.

Q7: How do I stabilize the whipped cream?

A7: Add 1 tablespoon of cornstarch, instant pudding mix, or mascarpone cheese while whipping to help it hold longer.

Print