How to Make a Strawberry Shortcake with Fluffy Sponge
A light and elegant strawberry shortcake layered with airy sponge cake, whipped cream, and juicy fresh strawberries — perfect for warm-weather celebrations.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
Ingredients
Sponge Cake:
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6 large eggs (room temp)
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¾ cup granulated sugar
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¾ cup cake flour
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1 tbsp cornstarch
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¼ tsp salt
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1 tsp vanilla extract
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¼ cup warm milk
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2 tbsp melted butter (optional)
Filling & Topping:
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1½–2 lbs fresh strawberries, sliced
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2 tbsp granulated sugar
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2 cups heavy cream
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¼ cup powdered sugar
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1 tsp vanilla extract
Instructions
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Slice strawberries and mix with sugar. Let sit 30–60 minutes.
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Preheat oven to 350°F. Beat eggs and sugar until thick and pale (7–10 min). Add vanilla.
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Sift flour, cornstarch, and salt. Fold gently into egg mixture.
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Mix warm milk with melted butter. Add to a small amount of batter, then fold into the rest.
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Pour into two greased and lined 8-inch pans. Bake 20–25 min. Cool completely.
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Whip cream with powdered sugar and vanilla until soft peaks.
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Layer cake: cake, cream, strawberries, repeat. Top with cream and fresh berries.
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Chill before slicing.
Notes
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Use mascarpone or stabilized whipped cream for longer shelf life.
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Can be made 1 day in advance.
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Add strawberry jam between layers for extra flavor.