Here at Elena Cooks we turn a simple strawberry cake into a showy strawberry shortcake that feels fresh and calm. If you search strawberry shortcake recipes or want a strawberry shortcake recipe easy this guide has you. I share my pick for the best strawberry cake recipe and my take on the best sponge cake recipe plus a chocolate strawberry cake recipe idea. I still remember the first time I brushed warm strawberry syrup over a soft sponge. The room smelled like jam and summer. We layered cool cream and sweet berries and I tried very hard not to swipe a slice early. You know that tiny thrill when a knife slides through a clean layer. That is the moment I chase in my kitchen. You and I bake this one with patience and simple tools. The cake stays light. The cream tastes clean. Strawberries sit snug in the filling so each bite gives soft crumb and fresh fruit. No tricks. Just steady steps that lead to a bright slice you will be proud to share.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Shortcake Layer Cake Recipe
- 3) Ingredients for Strawberry Shortcake Layer Cake
- 4) How to Make Strawberry Shortcake Layer Cake
- 5) Tips for Making Strawberry Shortcake Layer Cake
- 6) Making Strawberry Shortcake Layer Cake Ahead of Time
- 7) Storing Leftover Strawberry Shortcake Layer Cake
- 8) Try these dessert recipes next
- 9) Strawberry Shortcake Layer Cake
- 10) Nutrition
1) Key Takeaways
- Soft sponge cake holds juicy berries without sinking
- Light whipped cream keeps the layers clean and not heavy
- Simple syrup brings steady flavor through each bite
- Rest time helps the crumb set and keeps slices neat
2) Easy Strawberry Shortcake Layer Cake Recipe
I bake this strawberry cake for family days and slow birthdays. We start calm and we move with small steps. I call this a home style strawberry cake since it brings fruit and cream with no fuss. The first slice always goes quiet at the table. The smell of summer fills the room and we all lean in.
Here at Elena Cooks I test the crumb until it feels light to the touch. I brush warm syrup so the layers taste bright. Fresh berries sit snug and the cream stays cool. With this plan you get the strawberry shortcake look and the sponge cake feel. I write from my own kitchen and I keep the steps short.
Two friends asked for the strawberry cake again last week. They said the bite felt clean and sweet. That made me smile. If you want the best strawberry cake recipe you can stop here and follow along. We will skip showy tricks and keep the bake steady and kind.
3) Ingredients for Strawberry Shortcake Layer Cake
Eggs and sugar bring lift and gentle sweetness. Beat the whites so peaks hold and fold with care so the crumb stays soft. The yolks add color and a tender bite.
Flour with baking powder and a pinch of salt sets the frame for the sponge cake. Sift for a fine texture that cuts neat and holds fruit without collapse.
Neutral oil and warm water keep the crumb moist and light. A touch of vanilla rounds the flavor so the berries shine without shout.
Strawberries fresh and ripe bring bright flavor. Slice and pat dry so the filling stays clean. For a bold finish save a few for the top.
Cream cheese powdered sugar and cold heavy cream whip into stable whipped cream. The mix pipes smooth and holds peaks for tidy edges.
Simple syrup with sugar water and berries adds a gentle kiss of fruit to each layer. Brush light so the strawberry cake keeps structure.
4) How to Make Strawberry Shortcake Layer Cake
Step one Heat the oven and line the pans. Whisk the dry mix. Whip egg whites to glossy peaks then set aside.
Step two Beat yolks with sugar until ribbons form. Stream in oil then water and vanilla. Fold in dry mix and the whites in turns so the batter stays airy.
Step three Bake until the top springs back and a toothpick comes out clean. Cool in the pan for a short rest then move to a rack.
Step four Simmer water sugar and sliced berries for syrup. Cool until just warm. Whip the cream cheese with sugar then add cream and beat to stiff peaks.
Step five Split the cake into even layers. Brush syrup. Spread cream. Tuck in berries. Repeat. Chill the strawberry cake so the crumb and cream set for clean slices.
5) Tips for Making Strawberry Shortcake Layer Cake
Keep tools cold Chill the bowl and whisk so the whipped cream holds shape. Warm bowls make the mix slack and soft.
Slice with a long serrated knife Use light strokes and turn the cake as you cut. This keeps the sponge cake level and neat.
Rest the layers A short chill lets syrup move through the crumb. The flavor grows and the strawberry cake cuts smooth. For extra flair swirl a spoon of puree on top.
6) Making Strawberry Shortcake Layer Cake Ahead of Time
Bake the base a day early Wrap the cooled layers well. The sponge cake stays tender and trims clean the next day.
Whip the cream close to serving Fresh peaks taste best. If time runs tight add a spoon of gelatin bloom for hold. This helps the strawberry cake stand tall at a party.
Prep the berries Slice and pat dry. A quick sit on paper towels pulls extra juice so the filling stays clear. For a fun twist save a row for the border and a drizzle from the chocolate strawberry cake recipe idea.
7) Storing Leftover Strawberry Shortcake Layer Cake
Cover and chill Keep slices in a sealed box. The crumb stays soft and the fruit stays bright for two to three days.
Serve cold or just cool I like a five minute sit on the counter so the cream softens. The strawberry cake tastes round and mellow.
Use extra syrup If a slice feels dry brush a bit of syrup on the cut edge. This small move brings back that strawberry shortcake charm and keeps bites lively.
8) Try these dessert recipes next
9) Strawberry Shortcake Layer Cake
Strawberry Cake Layered Shortcake with Fresh Strawberries
Ingredients
Sponge Cake
- 1 and 2 over 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 over 4 teaspoon kosher salt
- 4 large eggs separated and at room temperature
- 1 over 2 teaspoon lemon juice or white vinegar
- 1 cup granulated sugar divided
- 1 over 4 cup vegetable oil
- 1 over 4 cup warm water
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup
- 3 over 4 cup water
- 3 over 4 cup granulated sugar
- 1 over 2 cup sliced strawberries
Strawberry Puree optional for decorating
- 1 over 2 pound strawberries
- 3 tablespoons sugar
- 1 over 2 tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting
- 4 ounces cream cheese
- 3 over 4 cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream cold
Strawberries for Filling
- 1 pound fresh strawberries sliced
Instructions
Sponge Cake
- Heat the oven to 350 F. Line the bottom of a 9 inch cake pan or springform pan with parchment.
- Whisk flour baking powder and salt in a bowl. Set aside.
- In a stand mixer bowl whip egg whites with lemon juice until foamy. Slowly add half of the sugar and whip to stiff glossy peaks. Move to another bowl.
- Add yolks and the remaining sugar to the mixer bowl. Beat until pale and light and ribbons form.
- With the mixer on medium stream in oil then water and vanilla. Mix one minute.
- Sift one third of the dry mix over the yolk mix and fold. Fold in one third of the whipped whites. Repeat with the rest using gentle strokes to keep the batter airy.
- Pour into the pan. Bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool 5 minutes then release and cool fully.
Strawberry Simple Syrup
- Combine water sugar and sliced strawberries in a saucepan over medium heat. Stir until the sugar dissolves and the liquid turns pink. Cool.
Strawberry Puree optional
- Cook strawberries and sugar over medium low heat until juicy and soft about 5 to 7 minutes.
- Stir cornstarch with water. Add to the berries and cook until a few bubbles rise. Blend until smooth and cool.
Whipped Cream Frosting
- Chill the mixer bowl and whisk for 15 minutes.
- Beat cream cheese powdered sugar and vanilla until smooth.
- With the mixer on low stream in the cream. Whip until stiff peaks form. Keep cold.
Assembly
- Use a serrated knife to cut the sponge into three even layers. Set the first layer on a stand and tuck parchment under the edges.
- Brush the top with simple syrup. Spread a thick layer of whipped cream to the edge. Cover with half of the sliced berries then add more cream to cover the fruit.
- Add the second layer. Press lightly to settle. Repeat with syrup cream berries and cream.
- Brush syrup on the cut side of the final layer. Place it crumb side down. Cover the cake with the remaining cream. If using puree swipe small spoonfuls over the top and sides and smooth.
- Chill 4 to 6 hours so the layers set. Slice and serve.
10) Nutrition
One slice from a twelve slice cake brings about five hundred and forty eight calories. Carbohydrates sit near fifty five grams with fiber near two grams. Protein lands near six grams. Fat sits near thirty five grams with saturated fat near nineteen grams. Sodium stays modest at one hundred thirty one milligrams.
Vitamin C shows up thanks to the berries. Calcium and iron add small support from the crumb. Numbers will shift as your slices grow or shrink and with the berries you choose.
For your own needs check labels and adjust sugar or cream. I care about taste and balance so I test both. The goal stays the same a clean bite that lets fruit lead.
Recipe by Elena for Elena Cooks at https://www.elenacooks.com. This guide reflects my tests and notes gathered over many bakes.
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