Go Back
Delicious layered strawberry cake topped with fresh strawberries and diced berries. Perfect for celebrations.
Tina

Strawberry Shortcake Layer Cake

Indulge in this dreamy Strawberry Shortcake Layer Cake, fluffy sponge layers packed with creamy mascarpone and juicy fresh strawberries. Perfect for spring and summer, it’s a show-stopping dessert that’s as fun to make as it is to eat!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Sponge Cake Ingredients
  • 3 eggs size C1, large
  • ½ cup granulated sugar 100 g
  • ½ teaspoon vanilla sugar
  • ¾ cup all-purpose flour 100 g
  • ½ teaspoon baking powder
  • Pinch salt
  • Sunflower oil for greasing
  • Parchment paper
Filling and Assembly Ingredients
  • 2 cups mascarpone cheese 500 g
  • 1½ cups fresh strawberries sliced (300 g)
  • 2 tablespoon sugar
  • ½ teaspoon vanilla extract optional
  • Cold heavy cream as needed

Method
 

Sponge Cake:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. Arrange half the sliced strawberries on top.
  4. Place the second sponge layer on top and spread the remaining cream, then arrange the remaining strawberries.
  5. 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.