There’s something about strawberry shortcake that just feels like sunshine on a plate. Maybe it’s the juicy, ripe berries. Maybe it’s the sweet whipped cream piled high. Or maybe it’s that soft, spongy cake that soaks up every bit of fruity flavor like a dream.
Whatever it is, this Strawberry Shortcake Cake hits all the right notes. It’s built with layers of fluffy vanilla sponge, brushed with homemade strawberry syrup, topped with mounds of no-gelatin whipped cream, and filled with fresh sliced strawberries. It’s the kind of dessert that makes you want to grab a fork and call it a party.
This version takes everything you love about classic strawberry shortcake—but swaps the biscuit base for a light sponge cake that turns it into a real showpiece. Whether you’re making it for Mother’s Day, a Fourth of July cookout, or just because strawberries are finally in season, this cake’s got you covered.
Let’s get baking. You won’t believe how simple it is to pull off something this pretty and delicious.
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Why You’ll Love This Cake
Let me break it down for you:
- It’s light and airy, not heavy like buttercream cakes.
- Uses real, fresh strawberries—not the fake stuff.
- That vanilla sponge cake? It’s like biting into a sweet little cloud.
- Whipped cream instead of buttercream = melt-in-your-mouth texture.
- Easy enough for beginners, fancy enough for special occasions.
Honestly, this is the cake you bring when you want people to gasp a little. In a good way.
Ingredients Breakdown
We’re keeping things simple and classic. Here’s what you’ll need.
A. For the Vanilla Sponge Cake
- 1 cup cake flour (see note below about all-purpose)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature!)
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
Note: Yes, you can use all-purpose flour if that’s what you’ve got, but cake flour gives you that soft, fluffy texture we’re going for.
B. For the Homemade Strawberry Syrup
- 1 cup chopped fresh strawberries
- ½ cup sugar
- ½ cup water
This syrup is pure sunshine. It soaks into the sponge and makes every bite taste like summer.
C. For the Whipped Cream
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
No gelatin here. Just stable, fluffy whipped cream made the old-fashioned way—chilled bowl, stiff peaks, and a little patience.
Step-by-Step Instructions
1. Bake the Sponge Cake
Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease them.
Sift your dry ingredients (flour, baking powder, salt) into a bowl. Set that aside.
In a large mixing bowl, beat the eggs with sugar and vanilla using an electric mixer. You want the mixture to become pale and thick, like a soft ribbon. This takes about 8 minutes. Yes, your arm will feel it. Worth it.
Fold in the dry ingredients gently—we’re not trying to kill the air we just beat in.
Divide the batter into the two pans and bake for 20–25 minutes, or until the tops spring back when touched. Let them cool completely before assembling (I’m serious—don’t rush this or your whipped cream will weep).
2. Make the Strawberry Syrup
In a small saucepan, combine the chopped strawberries, sugar, and water. Bring to a boil, then simmer for 10–15 minutes, until the strawberries are mushy and your house smells like candy.
Strain the syrup through a fine mesh sieve and set it aside to cool.
This is your secret weapon. It turns regular sponge into moist, fruity perfection.
3. Whip the Cream
Grab a cold bowl (metal works best). Add heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form.
This whipped cream is stable thanks to the sugar and cold temps. No gelatin needed. No weird texture. Just smooth, pipeable magic.
Cake Assembly Guide
Here’s where the fun begins.
1: Slice your sponge cakes in half horizontally, so you have four layers total.
2: Place the first layer on your serving plate. Brush generously with strawberry syrup.
3: Spread a thin layer of whipped cream, then sprinkle with sliced fresh strawberries.
4: Repeat: cake → syrup → cream → strawberries.
5: Top with the final layer of sponge. Frost the top and sides with remaining whipped cream. Decorate with more strawberries—halved, whole, whatever feels right.
Feel free to channel your inner bakery artist here. Rustic swirls, rosettes, a berry crown—it’s your moment.
Pro Tip: For stability, chill the cake between layers for 10–15 minutes, especially if it’s a hot day or you’ve got warm hands.
Storage & Serving Suggestions
- Store: Refrigerate the assembled cake and eat within 2–3 days. It’ll stay moist and fresh.
- Serve: Let it sit at room temp for 20 minutes before slicing. The flavors bloom best when not ice cold.
- Decorating idea: Add mint leaves, lemon zest, or even edible flowers.
Pair it with a Strawberry lime mocktail pairing for the ultimate summer treat!
FAQs: You Asked, We Baked
Yes! Bake the sponge a day before and keep it wrapped. Assemble the day you’re serving.
Totally. Wrap in plastic and foil, freeze up to a month.
Yes, for the syrup. But for layering, fresh is best.
Sponge cake includes yolks, which give it more flavor and richness. Angel food is all whites—lighter but not as moist.
More Strawberry Desserts to Try
Love strawberries? Same. Check these out next:
- Decadent strawberry earthquake cake alternative
- Quick strawberry cake mix treats
- Easy strawberry cheesecake dump cake
- No-bake strawberry icebox dessert
- Refreshing homemade strawberry Dole Whip
Strawberry Shortcake with Sponge Cake
- Total Time: 55 minutes
- Yield: 1 cake (8 servings) 1x
Description
Strawberry Shortcake Cake built with layers of fluffy vanilla sponge, homemade strawberry syrup, no-gelatin whipped cream, and fresh strawberries. Light, airy, and perfect for special occasions.
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:
- Fresh sliced strawberries
Instructions
- Bake the Sponge Cake: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease. Sift flour, baking powder, salt in 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 20–25 mins. Cool completely.
- Make the Strawberry Syrup: Combine strawberries, sugar, and water in a saucepan. Boil, then simmer 10–15 mins. Strain and cool.
- Whip the Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Slice sponge cakes in half horizontally (4 layers total). On serving plate, layer sponge, brush with syrup, spread whipped cream, and add sliced strawberries. Repeat. Top with last sponge layer. Frost top and sides with remaining whipped cream. Decorate with strawberries.
- Chill: Refrigerate the cake before serving for stability.
Notes
Refrigerate assembled cake and consume within 2–3 days. Let it sit at room temp 20 minutes before slicing. Optional garnish: mint leaves, lemon zest, or edible flowers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Final Thoughts
Making a cake from scratch might sound intimidating, but trust me—it’s all about enjoying the process. With fresh berries, a fluffy sponge, and clouds of whipped cream, this Strawberry Shortcake Cake is more than a dessert. It’s a celebration.
Bake it for someone you love. Bake it for yourself. Just don’t forget to share a slice… and maybe a photo.
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