Print

Light Sweets Desserts airy strawberry shortcake cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, light, and layered dessert made with sponge cake, whipped cream, and juicy strawberries — a showstopper for spring and summer.

Ingredients

Scale

Sponge Cake:

  • 5 large eggs (room temp)

  • 3/4 cup granulated sugar

  • 3/4 cup cake flour

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1/4 cup whole milk

  • 2 tbsp butter

Strawberry Filling:

  • 1½ lbs strawberries, sliced

  • 2–3 tbsp sugar

  • 1 tsp lemon juice

Whipped Cream:

  • 1½ cups heavy whipping cream (cold)

  • 1/4 cup powdered sugar

  • 1 tsp vanilla extract

  • Optional: 2 tbsp mascarpone or cream cheese

Instructions

  • Preheat oven to 350°F. Line two 8″ pans with parchment.

  • Beat eggs + sugar until thick and tripled in volume (8–10 mins).

  • Sift in flour + salt. Fold gently.

  • Warm milk + butter + vanilla. Fold into batter.

  • Divide into pans. Bake 22–25 mins until golden and springy.

  • Cool in pan 5 mins, then invert and cool fully.

  • Toss sliced strawberries with sugar + lemon juice. Let sit 30 mins.

  • Beat cream with sugar + vanilla to soft peaks.

  • Assemble: cake layer, berry juice, cream, berries. Repeat.

  • Frost top and decorate. Chill 1 hour before slicing.

Notes

  • Use stabilized cream for longer holding time.

  • Best served same day but holds well for up to 24 hours.

  • Sponge cake can be baked a day ahead.

Find it online: https://thefoodaunt.com/light-sweets-desserts-airy-strawberry-shortcake-cake/