I remember the first time I made this strawberry shortcake sponge cake for my daughter’s birthday. Her eyes lit up seeing the beautiful layers of fluffy cake, whipped cream, and bright red strawberries. It looked like it came straight from a fancy bakery, but it was our own special creation. That smile made every step of the process worth it, and it’s been our family’s go-to celebration cake ever since.
This cake is the essence of celebration. It features an incredibly light and airy sponge that practically melts in your mouth, layered with freshly whipped cream and juicy, sweet strawberries. It’s a classic dessert that never fails to impress, turning any simple get-together into a memorable occasion. Don’t be intimidated by the steps; I’ll walk you through everything to make sure your cake is a stunning success.
A Celebration on a Plate
There are so many reasons to adore this cake, but here are a few that make it a constant favorite in my kitchen:
- Incredibly Light Texture: Unlike dense, heavy cakes, this sponge is made without a lot of butter and gets its volume from carefully beaten eggs, making it wonderfully airy and delicate.
- Perfectly Balanced Sweetness: The cake itself is lightly sweetened, which allows the natural sweetness of the fresh strawberries and the rich whipped cream to shine through. It’s refreshing, not cloying.
- Stunning Presentation: With its distinct layers and vibrant colors, this cake is a showstopper. It looks incredibly impressive, and your guests will think you spent all day on it!
- Versatile for Any Occasion: While it’s perfect for birthdays, this cake is also wonderful for spring gatherings, Mother’s Day, or just a special weekend treat.
Strawberry Shortcake Sponge Cake
- Total Time: 2 hours
- Yield: 1 7-inch cake (serves 8)
Description
This stunning Strawberry Shortcake Sponge Cake features an incredibly light and airy sponge, layered with luscious whipped cream and fresh, juicy strawberries. It’s a show-stopping dessert that looks like it came from a professional bakery but is surprisingly straightforward to make at home. Perfect for birthdays, holidays, or any special celebration.
Ingredients
- All-purpose flour
- Granulated sugar
- Large, fresh eggs
- Butter, melted
- Fresh strawberries
- Heavy cream
- Water
Instructions
- Preheat oven to 180°C (356°F). Generously coat an 18cm (7-inch) round cake tin with softened butter, then dust with flour, tapping out any excess to create a non-stick surface.
- Separate egg yolks and whites into two large bowls. Beat the yolks with two-thirds of the sugar until the mixture is thick, pale, and forms a slow-dissolving ribbon when dripped. In the second bowl, beat the egg whites until foamy, then gradually add the remaining sugar, beating until a firm, glossy meringue with stiff peaks forms.
- Sift the flour over the yolk mixture and gently fold it in. Lighten the yolk batter by whisking in one-third of the meringue. Gently fold in the remaining meringue in two batches, followed by the melted butter, being careful not to deflate the batter.
- Pour the batter into the prepared tin and drop it on the counter a few times to release large air bubbles. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Once baked, drop the tin on the counter again and immediately invert the cake onto a wire rack to cool completely upside down.
- While the cake cools, prepare the optional syrup by boiling water and sugar until the sugar dissolves, then let it cool. Clean and halve about 10 strawberries for the filling, leaving the rest whole. Whip the heavy cream with sugar until soft peaks form.
- Once the cake is cool, slice it in half horizontally. Brush the cut sides of both layers with the cooled syrup. Spread a layer of whipped cream on the bottom half, arrange the halved strawberries on top, and cover with another layer of cream.
- Place the top half of the cake on, pressing gently. Apply a thin ‘crumb coat’ of whipped cream over the entire cake and chill for 10 minutes. Frost the cake with the remaining cream, reserving some for decoration.
- Transfer the reserved cream to a piping bag and pipe 8 mounds around the top edge of the cake. Place a whole strawberry on each mound before serving.
Notes
For the lightest possible sponge, ensure your flour is sifted at least twice, as this incorporates air and removes lumps. Cooling the cake upside down is a crucial step; it prevents the delicate sponge from collapsing and sinking in the middle as it cools. When whipping the cream, make sure the bowl and beaters are well-chilled to help it whip up faster and hold its shape better.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Cake
- Method: Baking
- Cuisine: International
Simple Ingredients for a Stunning Strawberry Shortcake Sponge Cake
This recipe relies on simple, high-quality ingredients to create its magical flavor and texture. Here’s what you’ll need:
- For the Sponge Cake: The foundation is a classic sponge. We use all-purpose flour that’s been sifted three times—this is a key step for an airy crumb! You’ll also need granulated sugar, large, very fresh eggs, and a little melted butter for richness. The freshness of the eggs is crucial, as they provide nearly all the lift for the cake.
- For the Decoration: This is where the magic happens. You’ll need plenty of fresh strawberries. Look for ones that are ripe, red, and similar in size for a beautiful presentation. We’ll whip heavy cream (or cream for whipping) with a small amount of sugar until it’s light and fluffy.
- For the Syrup (Optional): A simple mixture of water and sugar, boiled briefly and cooled. This syrup is brushed onto the cake layers to add a touch of moisture and sweetness, keeping the sponge tender for days.
Crafting Your Masterpiece, Step by Step
Making this cake is a process of love, but each step is straightforward. Follow along closely, and you’ll have a beautiful dessert to show for it.
Step 1: Prepare the Pan and Oven
First things first, preheat your oven to 180°C (356°F). Take an 18cm (7-inch) round cake tin and generously coat the inside with softened butter. Add a spoonful of flour and tilt the pan, tapping it to coat the buttered surface completely. Tip the pan upside down and tap out any excess flour. This creates a non-stick surface for your delicate cake.
Step 2: Make the Sponge Cake Batter
Separate your egg yolks and whites into two large, clean bowls. Add two-thirds of the sugar to the egg yolks. Beat with an electric mixer until the mixture becomes thick, pale yellow, and whitish. A good test is to lift the whisk and let the batter drip back into the bowl; if it forms a ribbon that disappears slowly, it’s ready.
In the second bowl, start beating the egg whites. Once small bubbles form and the volume has doubled, begin adding the remaining sugar in 2-3 batches, beating continuously. Continue until you have a firm, glossy meringue that holds a stiff peak when you lift the whisk.
Sift the flour directly over the egg yolk mixture. Gently fold it in with a spatula. Now, take about one-third of your meringue and mix it into the yolk batter with a whisk to lighten it up. Add the rest of the meringue in two batches, folding gently with a spatula each time to preserve the air. Finally, pour in the melted butter and fold just a few more times.
Step 3: Bake and Cool the Sponge Cake
Pour the finished batter into your prepared cake tin. Drop the tin onto your workbench from a short height a couple of times to release any large air bubbles. Bake for 25 minutes. To check for doneness, insert a thin bamboo skewer into the center. If it comes out clean, the cake is done. If not, bake for another 5 minutes.
Once out of the oven, drop the tin on the workbench again a couple of times to help loosen the cake from the sides. Carefully invert the cake onto a wire rack, so it cools upside down. This prevents the top from sinking. Let it cool completely before decorating.
Step 4: Prepare the Toppings
While the cake cools, you can prepare the other components. If you’re using the syrup, combine the water and sugar in a small saucepan and bring it to a boil. Once the sugar dissolves, remove it from the heat and let it cool.
Wipe your strawberries with a damp paper towel and remove the stems. Halve about 10 of the strawberries for the filling, and leave the rest whole for decoration. In a large bowl, whip the heavy cream with sugar until soft peaks form.
Step 5: Assemble the Cake
Once the cake is completely cool, place it upside down on your work surface. Use a long serrated knife to carefully slice it in half horizontally. Separate the two layers, placing them cut-side up. Lightly brush the cut surfaces of both layers with the cooled syrup.
Spoon about 3 heaped tablespoons of whipped cream onto the bottom layer and spread it evenly. Arrange the halved strawberries over the cream, fitting them together closely. Add another 4 heaped tablespoons of cream on top of the strawberries, spreading it to cover them and smooth the sides.
Carefully place the top half of the cake on top, syrup-side down. Gently press to align the layers. Use a spatula to fill any gaps on the side with a little more whipped cream.
Step 6: Decorate and Finish
For a clean finish, apply a thin “crumb coat” of whipped cream over the entire cake and chill it in the fridge for 10 minutes. This helps the final layer of frosting go on smoothly. Cover the top and sides of the cake with the remaining whipped cream, reserving about 4-5 tablespoons for piping.
Transfer the reserved cream to a piping bag fitted with a round tip. Pipe 8 mounds of cream around the top edge of the cake. Gently place a whole strawberry on top of each mound. Your beautiful cake is now ready to be admired and enjoyed!
Molly’s Secrets for a Perfect Cake
Achieving that bakery-perfect result is easier than you think with these little tips.
- Use Room Temperature Eggs: This is so important! Cold eggs don’t whip up to their full volume. Let your eggs sit on the counter for at least 30 minutes before you start. This simple step makes a huge difference in how light and airy your sponge will be.
- The Gentle Art of Folding: When you combine the meringue and flour with the egg yolks, be as gentle as possible. Use a large spatula and a ‘scoop from the bottom, fold over the top’ motion. The goal is to keep all that air you just whipped into the eggs.
- Don’t Over-Whip the Cream: For the filling and frosting, you want cream with soft peaks. This means when you lift the beaters, a peak forms but the tip gently flops over. If you overwhip it, it will become grainy and difficult to spread smoothly.
- A Clean Slice Every Time: For those picture-perfect slices, use a long, sharp knife. Dip the blade in hot water and wipe it clean between each cut. This will prevent the cream from smearing and give you a beautiful view of the layers.
For more foundational baking recipes, be sure to check out our collection of Cakes that are perfect for any skill level.
Fun Twists on a Classic
While the classic strawberry version is divine, this sponge cake is a wonderful base for other flavors.
- Mixed Berry Shortcake: Can’t decide on one fruit? Use a combination of fresh strawberries, raspberries, blueberries, and blackberries for a vibrant and flavorful twist.
- Peaches and Cream: During the summer, swap the strawberries for thinly sliced, ripe peaches. A little sprinkle of cinnamon in the whipped cream would be delicious here too.
- Chocolate Lover’s Dream: Fold a few tablespoons of unsweetened cocoa powder into the whipped cream for a light chocolate frosting. You can even add some chocolate shavings on top.
- Citrus Kiss: Add a teaspoon of lemon or orange zest to the cake batter and to the whipped cream for a bright, zesty flavor that pairs beautifully with berries.
Many of these ideas would make fantastic treats for holidays and special events. You can find more inspiration in our Seasonal & Holiday Cakes section.
Are sponge cake and shortcake the same?
Traditionally, they are different. A classic American shortcake is made with a biscuit-like or scone-like base that is crumbly and buttery. This recipe, however, uses a Japanese-style approach where ‘shortcake’ refers to a light, airy sponge cake layered with cream and fruit. Both are delicious, but their textures are quite distinct.
What is a strawberry sponge cake called?
This style of cake is most commonly called a Strawberry Shortcake, especially in Japan and many parts of Asia. It can also be referred to as a Strawberry Cream Cake or a Japanese Strawberry Shortcake to differentiate it from the biscuit-based version.
What is the difference between strawberry shortcake and strawberry cake?
The main difference is in how the strawberries are used. A strawberry shortcake, whether sponge or biscuit-based, features fresh strawberries layered with cream. A ‘strawberry cake’ typically has strawberry flavor baked into the cake batter itself, often using pureed strawberries or strawberry flavoring, and may have a different type of frosting.
What’s the difference between sponge cake and regular cake?
A sponge cake gets most of its height and light, airy texture from whipped eggs (either whole or separated). It contains very little fat. A ‘regular’ cake, like a butter cake or pound cake, relies on chemical leaveners (baking powder or soda) and a higher fat content (like butter or oil), which results in a denser, moister, and more tender crumb.
How to Serve Your Beautiful Creation
This strawberry shortcake sponge cake is a star all on its own and doesn’t need much to impress. Here are a few simple ideas for serving:
- As Is: The cake is perfectly balanced and delicious just as it is. A single slice on a pretty plate is all you need.
- With a Hot Beverage: A slice is wonderful with a freshly brewed cup of coffee or a pot of black tea. The simple, warm drink complements the cake’s light sweetness.
- A Light Dusting: For an extra touch of elegance, you can lightly dust the top with powdered sugar just before serving.
- Centerpiece for Celebrations: Make this cake the star of your dessert table for birthdays, anniversaries, or any special gathering. It’s guaranteed to get plenty of oohs and aahs!
If you’re looking for another simple yet elegant dessert for your party, consider something from our No‑Bake & Cheesecakes collection.
Share Your Sweet Success!
I truly hope you enjoy making and sharing this strawberry shortcake sponge cake. There is something so rewarding about creating such a beautiful dessert from scratch for the people you love. It’s more than just a cake; it’s a memory in the making. If you try this recipe, I would be thrilled to see your creation! Tag me on Instagram or share a photo on our Pinterest page. Happy baking, and don’t forget to check out our other wonderful Cakes!
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