Nothing brings the family together like a homemade cake, and this Strawberry Shortcake Layer Cake is a guaranteed hit. Bright, juicy strawberries, fluffy sponge layers, and creamy mascarpone come together in a simple yet show-stopping dessert that's perfect for family gatherings, birthdays, or any sunny day treat. With just a few easy steps, you can create a cake that looks as good as it tastes, and will have everyone asking for seconds.
Strawberry shortcake cakes are especially popular during spring and summer when berries are at their sweetest. They're a hit for birthdays, Valentine's Day, Mother's Day, or just a fun weekend treat. The bright red berries and light cream make this cake look as good as it tastes, bringing a fresh, happy vibe to any table.
This cake was inspired by my other strawberry and cream desserts, and it pairs nicely with lighter options like the Strawberry Mascarpone Mousse Cups, where rich mascarpone and fresh berries are layered into chilled glasses for an easy, elegant treat.
Ingredients
Sponge Cake:
- Eggs gives the cake structure and airiness
- Granulated sugar sweetens and helps create a fluffy sponge
- Vanilla sugar adds gentle vanilla flavor
- All-purpose flour main structure of the cake
- Baking powder helps the cake rise
- Salt balances sweetness
- Sunflower oil for greasing the pan
- Parchment paper keeps the cake from sticking
Filling & Assembly:
- Mascarpone cheese creamy and rich for the filling
- Fresh strawberries, sliced adds sweetness and freshness
- Sugar sweetens the mascarpone cream
- Vanilla extract enhances flavor
- Cold heavy cream thins the mascarpone for spreading
See recipe card for quantities.
How to Make Strawberry Shortcake Layer Cake
Sponge Cake:
Preheat oven to 350°F (180°C). Line the bottom of a 9.5-10 inch (24-25 cm) springform pan with parchment paper and lightly grease the sides with sunflower oil. In a large mixing bowl, beat eggs with granulated sugar, vanilla sugar, and a pinch of salt on high speed until pale, airy, and tripled in volume.
Sift the flour and baking powder into the egg mixture in batches, gently folding with a spatula after each addition to keep the batter airy.
Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan at room temperature before slicing.
Filling & Assembly:
In a medium bowl, whip mascarpone with sugar and vanilla extract until creamy. If too thick, add a little cold heavy cream until smooth and spreadable.
Slice the cooled sponge cake horizontally into two even layers. Place the first layer on a serving plate or cake stand. Spread half the mascarpone cream over it.
Arrange half the sliced strawberries on top.
Place the second sponge layer on top and spread the remaining cream, then arrange the remaining strawberries.
Decorate with extra strawberries and fresh mint if desired. Chill the cake in the fridge for at least 1 hour before slicing to help it set.
Hint: Chill the cake to help the layers set and make slicing easier.
Substitutions & Variations
- Make it lighter: Use low-fat mascarpone or Greek yogurt.
- Dairy-free: Try coconut cream instead of mascarpone.
- Add texture: Sprinkle crushed nuts between layers or on top.
- Flavor twist: Add a few drops of lemon zest or a splash of liqueur to the cream for extra zing.)
💭Crucial Success Tips
To make this cake turn out perfectly, the key is keeping your sponge light and airy. When folding in the flour, do it gently so you don't deflate the eggs. Make sure the cake has cooled completely before slicing or adding the cream to prevent it from sliding. Using ripe, fresh strawberries makes a big difference in flavor, and chilling the finished cake for at least an hour helps the layers set properly, making cutting and serving much easier.
FAQ
Chill the assembled cake for at least 1 hour. Use a sharp serrated knife and cut slowly in a gentle sawing motion.
You can, but the texture and flavor will be slightly different. Blend cream cheese with a little heavy cream to get a smoother consistency.
Yes! You can bake the sponge layer a day before assembling the cake. Wrap it tightly and keep it at room temperature or in the fridge.
Printable Recipe
📖 Recipe
Strawberry Shortcake Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line the bottom of a 9.5-10 inch (24-25 cm) springform pan with parchment paper and lightly grease the sides with sunflower oil. In a large mixing bowl, beat eggs with granulated sugar, vanilla sugar, and a pinch of salt on high speed until pale, airy, and tripled in volume.
- Sift the flour and baking powder into the egg mixture in batches, gently folding with a spatula after each addition to keep the batter airy.
- Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan at room temperature before slicing.
- In a medium bowl, whip mascarpone with sugar and vanilla extract until creamy. If too thick, add a little cold heavy cream until smooth and spreadable.
- Slice the cooled sponge cake horizontally into two even layers. Place the first layer on a serving plate or cake stand. Spread half the mascarpone cream over it.
- Arrange half the sliced strawberries on top.
- Place the second sponge layer on top and spread the remaining cream, then arrange the remaining strawberries.
- Decorate with extra strawberries and fresh mint if desired. Chill the cake in the fridge for at least 1 hour before slicing to help it set.
How to Store Strawberry Shortcake Layer Cake
Keep the cake in the fridge, covered, for up to 2-3 days. Do not freeze after assembly as the cream and strawberries may get watery.
Winter
- Crispy Hasselback Potatoes with Garlic-Parmesan Butter and Creamy Dip
- Mini Cranberry Brie Pull-Apart Bread
- Crockpot Beef Vegetable Soup
- Creamy Cheeseburger Potato Soup
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