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Whipped Cream Strawberry Shortcake – Perfect Spring Cake

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A light, airy sponge cake layered with fresh strawberries and whipped cream — this Strawberry Shortcake Cake is a beautiful, seasonal dessert perfect for any celebration.

Ingredients

Scale

Sponge Cake:

  • 4 large eggs

  • ⅔ cup granulated sugar

  • ¾ cup all-purpose flour (or cake flour + 2 tbsp cornstarch)

  • 1 tsp vanilla extract

  • Pinch of salt

  • Optional: 2 tbsp melted butter + 2 tbsp warm milk

Strawberry Filling:

  • 1 lb fresh strawberries, sliced

  • 2–3 tbsp sugar

  • 1 tsp lemon juice

Whipped Cream:

  • 2 cups cold heavy cream

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line and grease two 8-inch round pans.

  • Beat eggs and sugar for 6–8 minutes until thick and pale.

  • Fold in sifted flour and salt gently. Add optional butter/milk mixture if using.

  • Divide into pans and bake 18–22 min. Cool completely.

  • Mix strawberries with sugar and lemon juice. Let sit 30 min.

  • Whip cream with sugar and vanilla to soft peaks.

  • Layer one cake with strawberries and cream. Top with second layer and more cream.

  • Garnish with berries. Chill before serving if desired.

Notes

  • Stabilize cream if needed for longer events.

  • Great made same-day or up to 12 hours ahead.

  • Try with raspberries or peaches for variations

Find it online: https://thefoodaunt.com/whipped-cream-strawberry-shortcake-perfect-spring-cake/