Strawberry Shortcake

Strawberry Shortcake Recipe

🧾 Ingredients

• Sponge Cake

• 4 eggs (room temperature)
• 120 g sugar (½ cup)
• 120 g cake flour or all-purpose flour (1 cup)
• 30 g melted butter (2 tbsp)
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

• Whipped Cream Filling & Frosting

• 500 ml cold whipping cream
• 60 g powdered sugar (½ cup)
• 1 tsp vanilla extract
• Strawberry Layer
• 300–400 g fresh strawberries
• 1–2 tbsp sugar (optional, if strawberries are not sweet)

• Decoration

• Whole strawberries
• Powdered sugar (optional)

👩‍🍳 Method

1️⃣ Make the Sponge Cake

Preheat oven to 170°C (340°F).

Line a 20 cm (8-inch) round pan.

Beat eggs and sugar on high speed 5–7 minutes until pale, thick, and fluffy.

Add vanilla.

Sift flour, baking powder, and salt together.

Gently fold dry ingredients into egg mixture.

Fold in melted butter carefully.

Pour into pan and bake 25–30 minutes.

Cool completely, then slice horizontally into 2 or 3 layers.

2️⃣ Prepare the Strawberries

Wash, hull, and slice strawberries.

Sprinkle lightly with sugar if needed.

Set aside.

3️⃣ Whip the Cream

Beat cold cream with powdered sugar and vanilla until soft, stable peaks. ⚠️ Do not overwhip.

4️⃣ Assemble the Cake

Place first sponge layer on plate.

Spread whipped cream generously.

Arrange sliced strawberries in a neat layer.

Cover with more cream.

Add second sponge layer and repeat.

Finish with cream on top and sides.

5️⃣ Decorate

Pipe whipped cream swirls

Add whole strawberries on top

Dust lightly with powdered sugar ✨

❄️ Chill

Refrigerate at least 2 hours before slicing — this gives clean layers and perfect texture.

💡 Tips

For extra moisture, brush sponge layers with light sugar syrup or strawberry syrup.

Use very cold cream for best whipping.

Cake tastes even better the next day 😋