A light, airy sponge layered with whipped cream and bright strawberry syrup is the perfect spring or summer centerpiece. This Strawberry Shortcake with Sponge Cake balances delicate cake, tangy fruit, and pillowy cream.
It’s quick to assemble once the sponge is cooled. The syrup infuses moistness and flavor into every bite.
If you like layered desserts, you’ll appreciate how adaptable this recipe is. For a different berry take, try a related treat like the no-bake chocolate strawberry mousse cake for more strawberry ideas.
Why You’ll Love This Strawberry Shortcake with Sponge Cake
- Light, ethereal sponge that melts in your mouth.
- Fresh strawberry flavor brightened with a homemade syrup.
- Classic whipped cream frosting that isn’t overly sweet.
- Easy-to-slice, elegant layers for parties or afternoon tea.
- Fast to make with pantry-forward ingredients.
- Versatile for seasonal fruit swaps and flavor boosts.
The overall taste is clean and fresh: the sponge provides delicate vanilla and eggy warmth, the syrup adds concentrated strawberry brightness, and the whipped cream rounds everything with silky richness. Texture is the star — tender crumb, juicy pockets from the syrup, and cloud-like cream make each forkful harmonious.
★★★★★ “Made this for Mother’s Day and everyone asked for the recipe. The sponge is so light and the syrup gives it the perfect strawberry punch.” — Emma, home baker
Key Ingredients for Strawberry Shortcake with Sponge Cake
Eggs
Eggs are the structure and lift for a sponge cake; beating whole eggs with sugar incorporates air that expands in the oven. Use large, room-temperature eggs for maximum volume and easier emulsification. If you substitute with fewer eggs or cold eggs, the cake will be denser and won’t rise as well.
Cake flour
Cake flour gives a tender crumb because it has a lower protein content than all-purpose flour. Buy a fine, bleached cake flour or make your own by replacing 2 tbsp of AP flour per cup with cornstarch; however, using pure AP flour will yield a slightly chewier texture and may require gentler mixing.
Granulated sugar
Sugar stabilizes the egg foam and sweetens the batter while contributing to color and tenderizing the crumb. Use fine granulated sugar (caster sugar if available) to dissolve quickly during the long beat; coarse sugar may not dissolve fully and can deflate the foam. Substituting honey or liquid sweeteners changes moisture and browning and alters the whipping behavior.
Fresh strawberries (for syrup and assembly)
Fresh, ripe strawberries provide bright, clean flavor and natural acidity that balances the cream. Choose berries that smell sweet and are firm but ripe; underripe berries give less flavor, while overripe berries make a muddier syrup. Frozen strawberries can work for syrup, but they release more water and may need longer reduction.
Full Ingredient List for Strawberry Shortcake with Sponge Cake
- For the Vanilla Sponge Cake: 1 cup cake flour
- For the Vanilla Sponge Cake: 1 tsp baking powder
- For the Vanilla Sponge Cake: ¼ tsp salt
- For the Vanilla Sponge Cake: 4 large eggs (room temperature)
- For the Vanilla Sponge Cake: ¾ cup granulated sugar
- For the Vanilla Sponge Cake: 1 tsp pure vanilla extract
- For the Homemade Strawberry Syrup: 1 cup chopped fresh strawberries
- For the Homemade Strawberry Syrup: ½ cup sugar
- For the Homemade Strawberry Syrup: ½ cup water
- For the Whipped Cream: 2 cups heavy cream
- For the Whipped Cream: ¼ cup powdered sugar
- For the Whipped Cream: 1 tsp vanilla extract
- For Assembly: Fresh sliced strawberries
Step-by-Step Instructions for Strawberry Shortcake with Sponge Cake
Step 1: Prepare pans and dry ingredients
Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides; this ensures a straight release and preserves the sponge’s tender surface. Sift together the cake flour, baking powder, and salt into a bowl to evenly distribute leavening and remove lumps.
Pro Tip: The dry mix should look uniformly pale and feel light when you stir it with a whisk.
Step 2: Beat eggs, sugar, and vanilla
In a large bowl, beat the 4 large room-temperature eggs with ¾ cup granulated sugar and 1 tsp pure vanilla extract for about 8 minutes until the mixture is pale, thick, and tripled in volume. This aeration is the main leavening for a sponge cake, so don’t rush the beating step.
Pro Tip: The batter should ribbon off the whisk and hold tracks for a second before sinking back in.
Step 3: Fold in dry ingredients and bake
Gently fold the sifted dry ingredients into the whipped eggs in two additions, using a rubber spatula and turning the bowl rather than stirring aggressively. Divide the batter evenly between the prepared pans and bake for 20–25 minutes until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
Pro Tip: The cake surface should spring back lightly when touched and have a pale golden color.
Step 4: Make the homemade strawberry syrup
Combine 1 cup chopped fresh strawberries, ½ cup sugar, and ½ cup water in a saucepan. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the fruit breaks down and the liquid reduces slightly. Strain through a fine sieve to remove seeds and cool completely before brushing on the cake layers.
Pro Tip: The syrup should be glossy and pour slowly off a spoon; it will be brightly scented with strawberries.
Step 5: Whip the cream
Chill a mixing bowl and beaters briefly, then whip 2 cups heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Taste and adjust sugar if your berries are very tart; be careful not to overbeat or you’ll start making butter.
Pro Tip: The cream should hold sharp peaks and feel smooth, not grainy or curdled.
Step 6: Slice, layer, and assemble the cake
Once the sponge cakes are completely cool, slice each horizontally to make four even layers total. On a serving plate, place the first sponge layer, brush lightly with strawberry syrup, spread a generous layer of whipped cream, and scatter fresh sliced strawberries. Repeat with the next two layers, then top with the final sponge. Frost the top and sides with remaining whipped cream and decorate with more strawberries. Refrigerate the cake for at least 1 hour before serving for stability.
Pro Tip: Each layer should look visibly moistened but not soaked; the cake will hold shape when chilled.
Expert Tips for Strawberry Shortcake with Sponge Cake
- Use room-temperature eggs for maximum volume; cold eggs trap less air.
- Beat the eggs and sugar until ribbon stage; under-beating yields a dense cake, over-beating risks collapse when folding.
- Sift the cake flour with leavening to prevent pockets and ensure an even crumb.
- For even layers, weigh the batter between pans or use a kitchen scale to divide evenly.
- Chill your mixing bowl and beaters before whipping cream to reach stiff peaks faster and avoid overworking.
- If the whipped cream looks loose after spreading, refrigerate the cake for 30–60 minutes to firm it up.
- Use a serrated knife in gentle sawing motions to slice the cooled sponge horizontally for clean edges.
- Common mistake: folding too aggressively; always fold with gentle, wide strokes to preserve the egg foam.
Be sure to explore broader cake techniques if you want variations or troubleshooting; a primer on moist sponge methods can be helpful.
Storage & Freezing for Strawberry Shortcake with Sponge Cake
Fridge storage: Store in an airtight cake carrier or cover tightly with plastic wrap for up to 2 days. The whipped cream will begin to weep after 48 hours and the sponge will soften as it absorbs syrup.
Freezer storage: For longer storage, assemble the cake without fresh sliced strawberries between layers and flash-freeze on a tray for 1–2 hours, then wrap tightly in plastic and foil. Freeze for up to 1 month.
Thawing: Thaw in the refrigerator for 6–8 hours or overnight. If frozen unfrosted layers, wrap will thaw in 2–4 hours and then assemble with fresh cream and strawberries.
Reheating: This is best served cold; do not microwave whipped cream. If you want warm slices, remove a single slice and let it sit at room temperature for 15–20 minutes.
Best containers: Use a rigid, airtight cake box for whole cakes and heavy-duty freezer wrap for long-term freezing to prevent freezer burn.
Variations & Substitutions for Strawberry Shortcake with Sponge Cake
Lemon-scented sponge
Add 1 tsp grated lemon zest to the batter and replace half the vanilla with lemon extract. The cake will have a bright citrus lift that pairs beautifully with strawberries and cuts the sweetness.
Mascarpone-straw cream layer
Fold 4 oz mascarpone into half the whipped cream for a tangy, richer filling. The texture becomes slightly denser and silkier, resembling a light cream cheese frosting without overpowering the berries.
Berry medley syrup
Replace half the strawberries in the syrup with raspberries or blueberries for a mixed-berry syrup. This adds depth and a more complex tart-sweet profile, while keeping the assembly method identical.
Chocolate sponge twist
Replace 2 tbsp cake flour with 2 tbsp unsweetened cocoa powder and reduce sugar by 1 tbsp for a subtle chocolate backbone. The result is a chocolate-berry shortcake that’s elegant and slightly more dessert-like.
For a cookie-inspired pairing, try adding crushed cookie crumbs as a layer — inspired by treats like cookie-butter cheesecake cookies.
Frequently Asked Questions About Strawberry Shortcake with Sponge Cake
Q: How do I prevent my sponge cake from collapsing after baking?
A: Collapse usually stems from underbaking, overbeating the batter after folding, or rapid temperature changes. Ensure the egg-sugar mixture reached the ribbon stage before folding, fold gently to keep air in, and bake fully until it springs back. Cool the cakes on a rack at room temperature but avoid chilling too quickly.
Q: Can I make the strawberry syrup ahead of time?
A: Yes. The syrup keeps refrigerated in an airtight container for up to 5 days. Rewarm slightly before brushing if it becomes very thick, or thin with a teaspoon of water to get the right brushing consistency.
Q: Why did my whipped cream become grainy or separate?
A: Overwhipping causes the cream to start turning into butter, giving a grainy texture. If this begins, stop immediately and try folding in a small amount of fresh cream to smooth it; otherwise, start a new batch and stabilize with a teaspoon of confectioners’ sugar if needed.
Q: Is it possible to make this gluten-free?
A: Substitute a 1:1 gluten-free cake flour blend designed for cakes and check for xanthan gum in the blend. The structure may be slightly different; consider adding an extra egg white to improve lift and reduce handling when folding.
Q: Can I assemble the cake a day ahead?
A: Yes, assemble and refrigerate for up to 24 hours. Keep in mind the sponge will absorb syrup and soften, and whipped cream may weep slightly; assemble as close to serving time as practical for the freshest texture.
Final Thoughts on Strawberry Shortcake with Sponge Cake
If this recipe made you smile, please leave a star rating in the recipe card below and pin it to Pinterest for later. For additional inspiration and similar takes on strawberry sponge cakes, check these external resources: Under A Tin Roof’s strawberry shortcake sponge cake, a lovely variant with extra notes; Eats Delightful’s strawberry shortcake cake guide with practical tips; and The Cozy Plum’s strawberry shortcake layer cake for another layered approach.
Strawberry Shortcake with Sponge Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides.
- Sift together the cake flour, baking powder, and salt into a bowl.
- In a large bowl, beat the eggs, sugar, and vanilla for about 8 minutes until pale and thick.
- Gently fold in the sifted dry ingredients in two additions.
- Divide the batter between prepared pans and bake for 20-25 minutes until lightly golden.
- Combine chopped strawberries, sugar, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
- Strain through a fine sieve to remove seeds and cool before use.
- Chill a mixing bowl and beaters. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Once cooled, slice each sponge layer horizontally to create four layers.
- Layer sponge, syrup, whipped cream, and sliced strawberries. Repeat for remaining layers and top with final sponge layer.
- Frost the cake with remaining whipped cream and refrigerate for 1 hour before serving.