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Strawberry Shortcake

A delightful dessert featuring fluffy vanilla sponge cake layered with whipped cream and fresh strawberries, perfect for summer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 1 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs (room temperature) Use room temperature for better results.
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
For the Homemade Strawberry Syrup
  • 1 cup chopped fresh strawberries Use ripe strawberries for the best flavor.
  • 1/2 cup sugar
  • 1/2 cup water
For the Whipped Cream
  • 2 cups heavy cream Chill the bowl before whipping.
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
For Assembly
  • as needed Fresh sliced strawberries For layering and decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease them.
  2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs with granulated sugar and vanilla for about 8 minutes until the mixture turns pale and thick.
  4. Gently fold in the dry ingredients until blended.
  5. Divide the batter evenly between the pans and bake for 20-25 minutes. Allow to cool completely.
Making the Strawberry Syrup
  1. In a saucepan, combine chopped strawberries, sugar, and water. Bring to a boil, then simmer for 10-15 minutes. Strain the mixture and let it cool to form your syrup.
Whipping the Cream
  1. In a chilled bowl, beat together heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembly
  1. Slice each sponge cake in half horizontally to create four layers total.
  2. On a serving plate, layer the sponge, brush with syrup, spread on whipped cream, and add sliced strawberries. Repeat these layers.
  3. Top with the last sponge layer and frost the top and sides with the remaining whipped cream. Decorate with more sliced strawberries.
  4. Refrigerate the cake for at least an hour before serving to let everything set properly.

Notes

Use room temperature eggs for a fluffier sponge cake. Chill your bowl before whipping cream to achieve stiff peaks. You can prepare the sponge and syrup separately before assembling.