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Judy John

Sponge Strawberry Shortcake Cake Recipe

This sponge strawberry shortcake features airy cake layers, fresh strawberries, and cream for a light yet satisfying dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
Strawberry Filling
  • 2 cups strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Cream Layer
  • 1 cup whipped cream

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Cake Pan
  • Cooling Rack

Method
 

  1. Preheat oven and prepare cake pan for even baking.
  2. Whisk eggs and sugar until light, fluffy, and pale.
  3. Add vanilla and gently fold in flour and baking powder.
  4. Pour batter into pan and smooth top evenly.
  5. Bake until sponge feels soft, springy, and lightly golden.
  6. Cool completely to maintain structure before slicing.
  7. Mix strawberries with sugar and lemon juice. Let soften.
  8. Slice cake, layer with strawberries and whipped cream.
  9. Assemble gently to keep layers light and airy.

Notes

For softer sponge, avoid overmixing and fold gently. Bake slightly longer for firmer texture if needed. Freeze sponge layers separately, not assembled cake. Customize with flavored cream or extra fruit layers. Store in refrigerator and serve fresh to maintain airy texture and prevent sogginess.