Oh my goodness, let me tell you about my absolute favorite dessert: strawberry shortcake layer cake sponge cake! This beauty has been a staple at every family gathering, summer barbecue, and birthday celebration I can remember. There’s just something magical about the combination of fluffy sponge cake, luscious whipped cream, and those sweet, juicy strawberries. Every slice is like a little piece of sunshine on your plate!
I remember the first time I tried making this cake—it was for my best friend’s birthday. The aroma of the freshly baked sponge cake filled my kitchen, and I could hardly wait to dig in. When I layered it with the whipped cream and strawberries, I knew I had created something special. Trust me, it’s a showstopper! The way the flavors meld together is simply irresistible, and it always leaves everyone asking for seconds. So, if you’re looking for a dessert that’s not only delicious but also fresh and vibrant, this strawberry shortcake layer cake sponge cake is the way to go!
Ingredients List
- 2 cups all-purpose flour (sifted)
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter (softened at room temperature)
- 1 cup milk (preferably whole milk)
- 4 large eggs (at room temperature)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract (pure is best for flavor)
- 1/2 teaspoon salt
- 2 cups fresh strawberries (sliced, hulled, and ready to use)
- 1 cup heavy cream (chilled for whipping)
- 1/4 cup powdered sugar (for sweetening the cream)
How to Prepare Strawberry Shortcake Layer Cake Sponge Cake
Alright, let’s dive into the delightful process of making this strawberry shortcake layer cake sponge cake! I promise, it’s easier than you might think, and the results are oh-so-rewarding. Just follow these steps, and you’ll have a show-stopping dessert that everyone will adore.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because you want that oven nice and hot when your cake goes in!
- Next, grease and flour two 9-inch round cake pans. This will help your cakes come out perfectly without sticking. I like to use a bit of parchment paper on the bottom for extra assurance.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them together for about 3-5 minutes until the mixture is light and fluffy—this step is key for a tender cake!
- Now, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This helps incorporate air and keeps everything nice and smooth.
- Stir in the vanilla extract. The aroma of vanilla really elevates this cake!
- In another bowl, whisk together the sifted all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents lumps.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the flour mixture, then add some milk, and repeat until everything is combined. Be careful not to overmix—you just want to blend it until there are no more dry spots!
- Once your batter is ready, pour it evenly into the prepared cake pans. Give them a gentle shake to level the batter.
- Pop those pans into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Keep an eye on them towards the end!
- When the cakes are done, let them cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.
- While the cakes are cooling, whip your chilled heavy cream with the powdered sugar until stiff peaks form. This will create that luscious whipped topping that makes this cake so dreamy!
- Once the cakes are completely cool, it’s time to layer! Place one cake layer on your serving plate, spread a generous amount of whipped cream over it, and top with a layer of sliced fresh strawberries. Then, gently place the second cake layer on top and repeat the process. Don’t skimp on the whipped cream!
- For the final touch, top with more fresh strawberries. You can even drizzle some extra whipped cream on top if you’re feeling fancy!
And there you have it—your very own strawberry shortcake layer cake sponge cake! Just wait for that moment when you slice into it, revealing those beautiful layers. It’s a total crowd-pleaser, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Quick Preparation Time: This strawberry shortcake layer cake sponge cake is a breeze to whip up! With just about an hour from start to finish, you’ll have a stunning dessert ready for any occasion.
- Fresh Ingredients: Using fresh strawberries makes all the difference! Their natural sweetness and vibrant color add a burst of flavor and beauty that’ll make your taste buds sing.
- Customizable: You can easily tweak this recipe to suit your taste. Want to add a hint of lemon? Go for it! Feel like mixing in other berries? Absolutely! The possibilities are endless.
- Crowd-Pleasing: This cake is always a hit! Whether it’s a birthday party, picnic, or just a cozy dinner at home, everyone loves a slice of this delightful dessert.
- Stunning Presentation: With its beautiful layers of sponge cake, whipped cream, and strawberries, this cake is a showstopper that’ll impress your guests without a doubt.
- Perfect for Any Occasion: From summer barbecues to family gatherings, this cake fits right in. It’s light enough for warm days and sweet enough for celebrations!
Tips for Success
Alright, let’s make sure your strawberry shortcake layer cake sponge cake turns out absolutely perfect! I’ve got some tried-and-true tips that I swear by, and they’ll help you achieve that fluffy, moist sponge we all love.
- Butter Temperature: Make sure your unsalted butter is softened to room temperature. It should be soft enough that you can easily press it with your finger but not melted. This helps create that light and airy texture when creaming it with sugar!
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and nobody wants that! You want to keep that lovely airiness in the batter.
- Room Temperature Eggs: Using eggs that are at room temperature helps with emulsification, which leads to a better cake texture. If you forget to take them out ahead of time, just place them in warm water for about 10 minutes.
- Cake Pan Prep: Greasing and flouring your cake pans properly is crucial. Don’t skip this step! It ensures your cakes release easily after baking. Parchment paper at the bottom is your best friend here!
- Cool Completely: Let your cakes cool completely before layering. If you try to assemble them while they’re still warm, the whipped cream can melt and turn into a gooey mess. Patience pays off, I promise!
- Chill the Cream: For the fluffiest whipped cream, make sure your heavy cream is super cold before whipping. A chilled bowl and beaters also help achieve those beautiful stiff peaks!
With these tips in your back pocket, you’ll be well on your way to baking a strawberry shortcake layer cake sponge cake that not only tastes amazing but looks stunning too. Happy baking!
Variations
One of the best things about this strawberry shortcake layer cake sponge cake is how versatile it is! You can easily switch things up to suit your taste or the season. Here are some of my favorite variations to inspire you:
- Lemon Zest: Add a tablespoon of freshly grated lemon zest to the batter for a delightful citrusy twist. It brightens up the flavor and complements the strawberries beautifully!
- Mixed Berries: Swap out some or all of the strawberries for other berries like blueberries, raspberries, or blackberries. A mixed berry version is not only delicious but also adds a pop of color to your cake!
- Chocolate Lovers: For a decadent chocolate version, replace a cup of the flour with cocoa powder. You can also fold in some chocolate chips into the batter for extra chocolatey goodness!
- Vanilla Bean: Use the seeds from a vanilla bean pod instead of vanilla extract for an intense, rich flavor. It’s a simple swap that elevates the cake to gourmet status!
- Almond Extract: If you love the flavor of almonds, try adding a teaspoon of almond extract instead of vanilla. It gives the cake a lovely nutty flavor that pairs perfectly with the strawberries.
- Nutty Crunch: Incorporate finely chopped nuts, like pistachios or pecans, into the batter or sprinkle them between the layers for added texture and crunch.
Feel free to mix and match these ideas or come up with your own unique twist! The beauty of this cake is that it can be tailored to fit any taste or occasion, so get creative and enjoy the process. I can’t wait to see what delicious variations you come up with!
Storage & Reheating Instructions
Now that you’ve made this stunning strawberry shortcake layer cake sponge cake, you might find yourself with some leftovers (if you’re lucky!). Storing it properly will keep it fresh and delicious for days. Here’s how I like to do it:
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator. This will keep it moist and help maintain that fluffy whipped cream. If you don’t have a container, simply cover the cake with plastic wrap to protect it!
- Best Enjoyed Cold: I find that this cake tastes best when chilled, especially during warm weather! So, don’t hesitate to enjoy it straight from the fridge.
- Reheating: If you prefer your cake a bit warmer, you can microwave a slice for about 10-15 seconds. Just be careful not to overdo it, or you’ll end up with a melted mess! Best to keep the whipped cream cold and only warm the sponge cake slightly.
- Freezing Leftovers: If you have a lot of cake left, you can freeze slices! Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge.
With these storage tips, you can savor the deliciousness of your strawberry shortcake layer cake sponge cake for days to come. Trust me, it’s worth it to keep some around for that late-night sweet tooth craving or a special treat to brighten your day!
Nutritional Information
When it comes to enjoying a slice of this scrumptious strawberry shortcake layer cake sponge cake, it’s nice to know what you’re indulging in! Below are the typical nutritional values per serving (that’s one slice, my friend!). Keep in mind that these are estimates based on standard ingredients, so the exact numbers may vary a bit depending on how you make it.
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 150mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 5g
So there you have it! This delightful dessert is a bit indulgent, but it’s worth every calorie when you take that first bite. Enjoy it in moderation, and share it with loved ones for an even sweeter experience. Happy baking and eating!
FAQ Section
Can I use frozen strawberries?
Absolutely! Frozen strawberries work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake. Fresh is always better, but frozen can still get the job done!
How do I make the cake gluten-free?
If you’re looking to make this cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check that your baking powder is also gluten-free. It should turn out just as delicious!
Can I make this cake in advance?
Yes! You can bake the sponge cakes a day ahead. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake with whipped cream and strawberries right before serving for the freshest taste!
What if my whipped cream doesn’t whip up?
Oh no! If your whipped cream isn’t thickening, it could be that the cream wasn’t cold enough. Make sure your heavy cream is chilled and that you’re using a bowl and beaters that have been in the fridge. If it still doesn’t whip, you might need to start over with fresh cream.
How do I prevent my cake from sticking to the pans?
Great question! To prevent sticking, be generous with greasing and flouring your pans. I also recommend using parchment paper on the bottom of the pans. When the cakes cool, gently run a knife around the edges to help release them. Trust me, this step is a lifesaver!
Strawberry Shortcake Layer Cake Sponge Cake: 7 Blissful Slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious strawberry shortcake layer cake made with soft sponge cake and fresh strawberries.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes before removing from pans.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once cakes are cool, layer them with whipped cream and strawberries.
- Top with more strawberries and serve.
Notes
- Use fresh strawberries for best flavor.
- Chill the whipped cream for better texture.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry shortcake layer cake, sponge cake, dessert, strawberries