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strawberry shortcake

Strawberry Shortcake Layer Cake

themindfulmeringue
Light. Fresh. Creamy. My Strawberry Shortcake Layer Cake is a delightful treat for a warm, summer's day! Made with sweetened whipped cream, juicy strawberries, and light sponge cake layers, you won't be able to have only one bite!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine French
Servings 8 servings

Ingredients
  

Sponge Cake

  • 6 Eggs Room temperature
  • 6 tbsp Water Room temperature
  • 1.5 cup Granulated Sugar
  • 1 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • pinch of salt

Whipped Cream and Berries

  • 2 1/2 cup Heavy Cream
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1 1/2 lbs Strawberries sliced

Instructions
 

European Sponge Cake

  • Preheat oven to 350F (Convection 325F). Line three, 9” cake pans with parchment paper rounds.
  • In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until eggs become light in colour and triple in volume. Gently fold flour, starch and salt into the egg mixture.
  • Split batter into 3, and bake for ~30 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
  • Once baked, remove cakes from the oven and allow to cool for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.

Strawberries

  • Slice your strawberries and mix with jam - strawberry or apricot (note: alternatively, you can mix your sliced strawberries with 1 tbsp of sugar). Let strawberries sit until you are ready to use.

Sweetened Whipped Cream

  • In a large mixing bowl, whip heavy cream with icing sugar and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen very quickly so be sure to keep a close eye on the cream!).
  • Remove the whipped cream from the bowl and set aside.

Assembly

  • Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto clean surface. Remove parchment paper (note: if you have not performed this in step above).
  • On top of 1st layer of sponge cake – add a third of your whipped cream mixture. Spread to cover sponge cake surface. Add a layer of sliced strawberries to the whipped cream.
  • Stack the second cake layer on top of the first. Repeat whipped cream and strawberry step.
  • Add 3rd cake layer on top of the second and cover entire cake with whipped cream.
  • Decorate, as desired, with any leftover whipped cream and strawberries.
  •  Enjoy!

Video

Notes

Sofia’s Tips:
  • Sponge cake layers can be made up to 3 days ahead of time!
  • To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
  • Don't want to make a homemade sponge cake?! No worries. You can easily use a store-bought pound cake or sponge cake and follow the whipped cream and strawberry assembly cake!
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
Keyword airy, citrus, creme diplomat, european sponge cake, homemade, layer cake, lemon curd, light, simple, simple custard, sweet, vanilla pastry cream
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