Strawberry Shortcake with Sponge Cake
A classic dessert featuring layers of fluffy vanilla sponge cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
For the Vanilla Sponge Cake
- 1 cup cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
For the Homemade Strawberry Syrup
- 1 cup chopped fresh strawberries
- ½ cup sugar
- ½ cup water
For the Whipped Cream
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Assembly
- 1 cup fresh sliced strawberries
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease.
- Sift flour, baking powder, and salt into a bowl. In a large bowl, beat eggs with sugar and vanilla for 8 minutes until pale and thick. Gently fold in dry ingredients.
- Divide batter into pans and bake for 20–25 minutes. Cool completely.
Make Strawberry Syrup
- Combine strawberries, sugar, and water in a saucepan. Boil, then simmer for 10–15 minutes. Strain and cool.
Prepare Whipped Cream
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembly
- Slice sponge cakes in half horizontally (4 layers total). On a serving plate, layer sponge, brush with syrup, spread whipped cream, and add sliced strawberries. Repeat the layers.
- Top with the last sponge layer and frost the top and sides with remaining whipped cream. Decorate with additional strawberries.
- Refrigerate the cake before serving for stability.
Notes
Use ripe strawberries for the best flavor. For extra sweetness, macerate the sliced strawberries with sugar before assembly.