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Delicious strawberry shortcake layered with fresh strawberries and fluffy sponge cake.

Strawberry Shortcake with Sponge Cake

A light, airy sponge layered with whipped cream and bright strawberry syrup, perfect for spring or summer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: American, Baked
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 1 cup cake flour Use fine, bleached cake flour for best results.
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs (room temperature) Room-temperature eggs yield maximum volume.
  • ¾ cup granulated sugar Fine granulated sugar is best for this recipe.
  • 1 tsp pure vanilla extract
For the Homemade Strawberry Syrup
  • 1 cup chopped fresh strawberries Choose sweet, ripe strawberries.
  • ½ cup sugar
  • ½ cup water
For the Whipped Cream
  • 2 cups heavy cream Chill bowl and beaters before whipping.
  • ¼ cup powdered sugar Adjust based on tartness of strawberries.
  • 1 tsp vanilla extract
For Assembly
  • to taste fresh sliced strawberries For layering.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides.
  2. Sift together the cake flour, baking powder, and salt into a bowl.
Making the Cake Batter
  1. In a large bowl, beat the eggs, sugar, and vanilla for about 8 minutes until pale and thick.
  2. Gently fold in the sifted dry ingredients in two additions.
  3. Divide the batter between prepared pans and bake for 20-25 minutes until lightly golden.
Making the Strawberry Syrup
  1. Combine chopped strawberries, sugar, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
  2. Strain through a fine sieve to remove seeds and cool before use.
Whipping the Cream
  1. Chill a mixing bowl and beaters. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembling the Cake
  1. Once cooled, slice each sponge layer horizontally to create four layers.
  2. Layer sponge, syrup, whipped cream, and sliced strawberries. Repeat for remaining layers and top with final sponge layer.
  3. Frost the cake with remaining whipped cream and refrigerate for 1 hour before serving.

Notes

For best results, use room temperature eggs and chill the mixing bowl for whipping cream. Store cake in an airtight container for up to 2 days.