Strawberry Shortcake Layer Cake (Sponge Cake) Recipe

I took a fluffy vanilla sponge, brushed it with strawberry simple syrup, layered in fresh berries and lightly sweetened whipped cream, and ended up with a striking summertime classic that shines as a Two Layered Cake.

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I love making this Strawberry Shortcake Layer Cake because it looks fancy but still kind of reckless. I slice into a tall sponge and the layers soak up flavor, but it’s the surprise bursts of fresh strawberries that make people stop mid forkful.

I always reach for unsalted butter in the batter, the way it browns changes everything, and somehow the crumbs stay light even after stacking. Sometimes I overfill it, sometimes it leans, either way folks will call it the Best Strawberry Shortcake at the table.

If you like drama with your dessert, this one will make you curious.

Ingredients

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Butter: Rich in fat, gives cake tenderness and flavor, high calories, limited vitamins.
Sugar: Pure carbs, makes it sweet and golden, no fiber, watch portions.
Eggs: Provide protein and structure, add moisture and richness, a good binder.
Cake flour: More delicate than AP, fine crumb, mostly carbs, low fiber, light texture.
Strawberries: Low calorie, vitamin C and fiber, sweet tart flavor, adds fresh brightness.
Heavy cream: Whips into airy frosting, rich fat, luxurious mouthfeel, high calories though.
Vanilla extract: Tiny amount adds aroma, no calories, enhances sweetness without sugar.
Simple syrup and lemon: Simple syrup keeps layers moist, lemon juice adds bright, gentle tartness.

Ingredient Quantities

For a 2-layer (8-inch) cake
- Sponge cake:
  - 1 cup (226g) unsalted butter, room temp
  - 1 cup (200g) granulated sugar
  - 4 large eggs, room temp
  - 2 cups (240g) cake flour (or all-purpose, spooned and leveled)
  - 2 teaspoons baking powder
  - 1/4 teaspoon salt
  - 1/4 cup (60ml) whole milk, room temp
  - 1 teaspoon vanilla extract
- Strawberry simple syrup:
  - 1/4 cup (50g) granulated sugar
  - 1/4 cup (60ml) water
  - 1 tablespoon lemon juice (optional)
- Strawberries and filling:
  - 1 pound (450g) fresh strawberries, hulled and sliced, plus extra for garnish (about 8-12)
  - 2 tablespoons granulated sugar (to macerate berries, optional)
- Whipped cream:
  - 2 cups (480ml) heavy whipping cream, very cold
  - 3 to 4 tablespoons (25-30g) powdered sugar
  - 1 teaspoon vanilla extract
- Optional finishing:
  - Powdered sugar for dusting (optional)
  - 1 to 2 tablespoons strawberry jam for brushing (optional)

For a 3-layer (8-inch) cake
- Sponge cake:
  - 1 1/2 cups (340g) unsalted butter, room temp
  - 1 1/2 cups (300g) granulated sugar
  - 6 large eggs, room temp
  - 3 cups (360g) cake flour (or all-purpose, spooned and leveled)
  - 3 teaspoons baking powder
  - 1/2 teaspoon salt
  - 6 tablespoons (90ml) whole milk, room temp
  - 1 1/2 teaspoons vanilla extract
- Strawberry simple syrup:
  - 1/3 cup (67g) granulated sugar
  - 1/3 cup (80ml) water
  - 1 1/2 tablespoons lemon juice (optional)
- Strawberries and filling:
  - 1 1/2 pounds (680g) fresh strawberries, hulled and sliced, plus extra for garnish
  - 3 tablespoons granulated sugar (to macerate berries, optional)
- Whipped cream:
  - 3 cups (720ml) heavy whipping cream, very cold
  - 5 to 6 tablespoons (40-50g) powdered sugar
  - 1 1/2 teaspoons vanilla extract
- Optional finishing:
  - Powdered sugar for dusting (optional)
  - 2 to 3 tablespoons strawberry jam for brushing (optional)

How to Make this

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1. Preheat oven to 350 F 175 C. Grease and line two or three eight inch round pans with parchment and flour the sides, or spray with baking spray, depending on how many layers you chose and the ingredient amounts listed.

2. Make the sponge batter: beat the room temp butter and granulated sugar until light and pale about three to five minutes. Add eggs one at a time beating well after each, then stir in the vanilla. In a separate bowl whisk the cake flour baking powder and salt, then add to the butter mixture in three additions alternating with the milk beginning and ending with flour. Fold gently and stop as soon as it is combined so you do not overmix.

3. Divide batter evenly between the prepared pans, smooth the tops and tap the pans on the counter to release big air bubbles. If you made a two layer cake bake about twenty five to thirty minutes, if you made a three layer bake about twenty to twenty five minutes, or until a toothpick comes out clean and the cakes are springy. Let cool in pans ten minutes then turn out onto a rack to cool completely.

4. While the cakes cool make the strawberry simple syrup: combine the sugar and water in a small saucepan, heat until the sugar dissolves then simmer a minute or so. Remove from heat and stir in the lemon juice if using. Let cool.

5. Macerate the strawberries: toss the sliced berries with the granulated sugar listed for your recipe and let sit at least ten minutes to draw out juices. This makes them juicier and sweeter, but if you are short on time it’s ok to skip.

6. Chill a mixing bowl and beaters for ten minutes if you can, then whip the very cold heavy cream with the powdered sugar and vanilla to soft to medium peaks. Taste and add more powdered sugar if you want it sweeter. Do not overwhip or you will get butter.

7. Level the cake layers if they have domes using a serrated knife. Place the first layer on your serving plate and brush generously with the cooled strawberry syrup so the cake stays moist.

8. Assemble the cake: spread a layer of whipped cream, scatter a generous portion of the macerated sliced strawberries and a little of their juice, then add more whipped cream to fill any gaps. Top with the next cake layer and repeat. For a three layer cake repeat the same stacking. Reserve extra whipped cream for the outside.

9. Finish and chill: use the remaining whipped cream to do a light crumb coat then a final coat or just a rustic smear, whatever you like. If you want an extra glossy finish warm the strawberry jam listed for your recipe and brush a thin layer on top before adding final garnish. Decorate with extra whole strawberries and dust with powdered sugar if desired. Chill at least thirty minutes to set before slicing so it holds together better.

Equipment Needed

1. Two or three 8 inch round cake pans, lined with parchment and greased/floured or sprayed
2. Stand mixer or hand mixer with beaters, plus a chilled bowl for whipping cream (if possible)
3. Large mixing bowls for batter and for macerating strawberries
4. Rubber spatula for folding and scraping batter and cream
5. Whisk for dry ingredients and for the simple syrup
6. Measuring cups and spoons and a kitchen scale if you have one
7. Small saucepan for the strawberry simple syrup
8. Serrated knife or cake leveler and an offset spatula for spreading cream
9. Cooling rack and a pastry brush for brushing syrup or warmed jam

FAQ

Q: How do I know when the sponge cake is done? A: Insert a toothpick or skewer in the center, it should come out clean or with a few dry crumbs. Top will be light golden and spring back when you press gently, and the cake will start to pull away from the sides of the pan. Dont rely only on time, ovens vary.

Q: Can I use all purpose flour instead of cake flour? A: Yes. For a closer texture, use 1 cup all purpose flour, remove 2 tablespoons, then add 2 tablespoons cornstarch and sift well. That mimics cake flour and gives a lighter crumb.

Q: How do I keep the whipped cream stable so the cake holds up? A: Chill the bowl and beaters, use very cold cream, and add the powdered sugar. For longer hold mix in 2 ounces softened cream cheese per 2 cups cream, or bloom 1 teaspoon powdered gelatin in 2 tablespoons cold water, melt gently and whisk into 2 cups cream. Both tricks help it stand up better, especially on hot days.

Q: How can I prevent the strawberries from making the cake soggy? A: Macerate briefly with a little sugar then drain excess juice and pat berries dry. Brush each layer with the strawberry simple syrup and then a thin coat of warmed strawberry jam to seal if you want extra protection. Layer the berries inside a bed of whipped cream so juice does not go straight into the sponge.

Q: Can I make parts of this cake ahead and how should I store it? A: Yes. Bake layers a day ahead, wrap them tightly in plastic and keep in the fridge. You can freeze cooled layers wrapped well for up to a month. Assemble with whipped cream the same day you serve if possible, otherwise keep the finished cake refrigerated and eat within 24 to 48 hours for best texture.

Q: Any easy swaps for dietary needs or other fruits I can use? A: For gluten free try a cup for cup gluten free flour blend and maybe add 1/4 teaspoon xanthan if your mix doesnt have it. You can swap strawberries for raspberries, peaches, or mixed berries, just adjust maceration time since softer fruits release more juice.

Strawberry Shortcake Layer Cake (Sponge Cake) Recipe Substitutions and Variations

Unsalted butter (sponge cake)
- Salted butter – use same amount, but cut the added salt in the recipe by about 1/4 tsp.
- Neutral oil (canola, vegetable) – use 3/4 to 1:1 by volume; cake will be moister and a bit denser.
- Refined coconut oil – 1:1, cream it if solid; gives a faint coconut note.
- Vegetable shortening – 1:1, makes a very tender crumb but less butter flavor.
Cake flour
- All-purpose + cornstarch – for each cup cake flour use 1 cup AP minus 2 tbsp, add 2 tbsp cornstarch, then sift.
- Pastry flour – use 1:1, slightly higher protein than cake flour but works well.
- All-purpose only – use 1:1, sift well to lighten; expect a slightly firmer crumb.
Heavy whipping cream (whipped cream)
- Whipping cream (30-36% fat) – same amount, will whip just fine.
- Chilled coconut cream – 1:1 for dairy free, chill can and use the thick solid part; tastes like coconut.
- Milk + butter hack – mix 3/4 cup whole milk with 1/3 cup melted butter to equal 1 cup heavy cream substitute; note it won’t whip well.
- Mascarpone added to lighter cream – fold 1/4 to 1/2 cup mascarpone into cream for a thicker, more stable filling.
Eggs (sponge cake)
- Aquafaba – 3 tbsp per egg, whips up similar to egg whites and keeps the sponge airy.
- Commercial egg replacer – follow package directions, good for structure and rise.
- Applesauce – 1/4 cup per egg, makes a moister, denser cake and reduces rise.
- Silken tofu – 1/4 cup pureed per egg, yields a dense but moist crumb; blend super smooth.

Pro Tips

– Weigh your dry ingredients. Spoon-and-level flour is okay but a scale cuts down on drier or gummy cakes, especially if you switch between cake flour and all-purpose. Trust the grams, not guesses.

– Stabilize the whipped cream if you need it to hold up longer. Fold in 2 oz (60 g) mascarpone or dissolve 1 teaspoon powdered gelatin (bloom in 2 Tbsp cold water, warm to dissolve, cool slightly) into the cream before whipping. It still tastes fresh but wont weep or turn to butter the second day.

– Keep the macerated strawberries from soaking the cake. Let them sit to release juice, then drain most of the syrup and reserve that liquid for brushing the layers. Use a slotted spoon for the berries so you add fruit but not a puddle that makes the layers soggy.

– Chill the layers briefly before trimming and assembling. Cold cake is firmer and slices cleaner, and a quick 20 minute chill makes leveling and applying a crumb coat way easier. Don’t rush the chilling step or your frosting will smear.

Strawberry Shortcake Layer Cake (Sponge Cake) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

484

kcal

Equipment: 1. Two or three 8 inch round cake pans, lined with parchment and greased/floured or sprayed
2. Stand mixer or hand mixer with beaters, plus a chilled bowl for whipping cream (if possible)
3. Large mixing bowls for batter and for macerating strawberries
4. Rubber spatula for folding and scraping batter and cream
5. Whisk for dry ingredients and for the simple syrup
6. Measuring cups and spoons and a kitchen scale if you have one
7. Small saucepan for the strawberry simple syrup
8. Serrated knife or cake leveler and an offset spatula for spreading cream
9. Cooling rack and a pastry brush for brushing syrup or warmed jam

Ingredients

For a 2-layer (8-inch) cake
Sponge cake:
1 cup (226g) unsalted butter, room temp
1 cup (200g) granulated sugar
4 large eggs, room temp
2 cups (240g) cake flour (or all-purpose, spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60ml) whole milk, room temp
1 teaspoon vanilla extract
Strawberry simple syrup:
1/4 cup (50g) granulated sugar
1/4 cup (60ml) water
1 tablespoon lemon juice (optional)
Strawberries and filling:
1 pound (450g) fresh strawberries, hulled and sliced, plus extra for garnish (about 8-12)
2 tablespoons granulated sugar (to macerate berries, optional)
Whipped cream:
2 cups (480ml) heavy whipping cream, very cold
3 to 4 tablespoons (25-30g) powdered sugar
1 teaspoon vanilla extract
Optional finishing:
Powdered sugar for dusting (optional)
1 to 2 tablespoons strawberry jam for brushing (optional)
For a 3-layer (8-inch) cake
Sponge cake:
1 1/2 cups (340g) unsalted butter, room temp
1 1/2 cups (300g) granulated sugar
6 large eggs, room temp
3 cups (360g) cake flour (or all-purpose, spooned and leveled)
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (90ml) whole milk, room temp
1 1/2 teaspoons vanilla extract
Strawberry simple syrup:
1/3 cup (67g) granulated sugar
1/3 cup (80ml) water
1 1/2 tablespoons lemon juice (optional)
Strawberries and filling:
1 1/2 pounds (680g) fresh strawberries, hulled and sliced, plus extra for garnish
3 tablespoons granulated sugar (to macerate berries, optional)
Whipped cream:
3 cups (720ml) heavy whipping cream, very cold
5 to 6 tablespoons (40-50g) powdered sugar
1 1/2 teaspoons vanilla extract
Optional finishing:
Powdered sugar for dusting (optional)
2 to 3 tablespoons strawberry jam for brushing (optional)

Directions

Preheat oven to 350 F 175 C. Grease and line two or three eight inch round pans with parchment and flour the sides, or spray with baking spray, depending on how many layers you chose and the ingredient amounts listed.
Make the sponge batter: beat the room temp butter and granulated sugar until light and pale about three to five minutes. Add eggs one at a time beating well after each, then stir in the vanilla. In a separate bowl whisk the cake flour baking powder and salt, then add to the butter mixture in three additions alternating with the milk beginning and ending with flour. Fold gently and stop as soon as it is combined so you do not overmix.
Divide batter evenly between the prepared pans, smooth the tops and tap the pans on the counter to release big air bubbles. If you made a two layer cake bake about twenty five to thirty minutes, if you made a three layer bake about twenty to twenty five minutes, or until a toothpick comes out clean and the cakes are springy. Let cool in pans ten minutes then turn out onto a rack to cool completely.
While the cakes cool make the strawberry simple syrup: combine the sugar and water in a small saucepan, heat until the sugar dissolves then simmer a minute or so. Remove from heat and stir in the lemon juice if using. Let cool.
Macerate the strawberries: toss the sliced berries with the granulated sugar listed for your recipe and let sit at least ten minutes to draw out juices. This makes them juicier and sweeter, but if you are short on time it's ok to skip.
Chill a mixing bowl and beaters for ten minutes if you can, then whip the very cold heavy cream with the powdered sugar and vanilla to soft to medium peaks. Taste and add more powdered sugar if you want it sweeter. Do not overwhip or you will get butter.
Level the cake layers if they have domes using a serrated knife. Place the first layer on your serving plate and brush generously with the cooled strawberry syrup so the cake stays moist.
Assemble the cake: spread a layer of whipped cream, scatter a generous portion of the macerated sliced strawberries and a little of their juice, then add more whipped cream to fill any gaps. Top with the next cake layer and repeat. For a three layer cake repeat the same stacking. Reserve extra whipped cream for the outside.
Finish and chill: use the remaining whipped cream to do a light crumb coat then a final coat or just a rustic smear, whatever you like. If you want an extra glossy finish warm the strawberry jam listed for your recipe and brush a thin layer on top before adding final garnish. Decorate with extra whole strawberries and dust with powdered sugar if desired. Chill at least thirty minutes to set before slicing so it holds together better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.