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Strawberry Shortcake Layer Cake (Sponge Cake)

Strawberry Shortcake Layer Cake (Sponge Cake)

This delightful Strawberry Shortcake Layer Cake features light and airy sponge cake layers filled with fresh strawberries and whipped cream, creating a deliciously refreshing dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 2 8-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 sifter
  • 1 measuring cups and spoons
  • 1 wire rack for cooling
  • 1 whisk
  • 1 plastic wrap or cake stand for serving

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract for the whipped cream

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 8-inch round cake pans.
  • In a small bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 5 minutes.
  • Gently fold in the flour mixture, alternating with the whole milk, vegetable oil, and vanilla extract. Mix until just combined and avoid over-mixing.
  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the whipped cream. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whisk until stiff peaks form.
  • Once the cakes are completely cooled, remove the top dome of each cake if necessary to create a flat surface. Place one layer on a serving platter.
  • Spread a layer of whipped cream over the first cake layer and top with half of the sliced strawberries.
  • Place the second cake layer on top, then spread the remaining whipped cream over the top and sides of the cake. Decorate with the remaining strawberries.
  • Refrigerate the cake for about 30 minutes before slicing and serving to allow the flavors to meld.

Notes

Feel free to adjust the amount of strawberries and whipped cream based on personal preference.
This cake is best consumed within 2 days for optimal freshness.
You can add some lemon zest or almond extract for a different flavor profile if desired.