STRAWBERRY SHORTCAKE CAKE (WITH SPONGE CAKE)

Here’s a delightful recipe for Strawberry Shortcake Cake with a classic sponge cake base, fresh strawberries, and whipped cream!

Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, at room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup whole milk, warmed
• 2 tbsp unsalted butter, melted

For the Whipped Cream:

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 1 ½ cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice

Instructions:

Prepare the Strawberries:

1. Mix strawberries: In a bowl, combine the sliced strawberries, sugar, and lemon juice. Stir well and let them sit for 20-30 minutes to macerate (the sugar will draw out the juices and create a syrup).

Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Whisk dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
3. Beat eggs and sugar: In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 4-5 minutes, until the mixture is pale, thick, and tripled in volume.
4. Add vanilla: Stir in the vanilla extract.
5. Fold in dry ingredients: Sift the dry ingredients into the egg mixture in batches, gently folding them in with a spatula after each addition to avoid deflating the batter.
6. Add milk and butter: Combine the warmed milk and melted butter. Gently fold it into the batter, being careful not to overmix.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Whipped Cream:

1. Whip the cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Assemble the Strawberry Shortcake Cake:

1. Layer the cake: Place one sponge cake layer on a serving plate. Spread a generous layer of whipped cream over the top.
2. Add strawberries: Spoon half of the macerated strawberries (along with some of the syrup) over the whipped cream.
3. Add the second layer: Place the second sponge cake layer on top, then spread more whipped cream over the top and sides of the cake.
4. Top with strawberries: Garnish the top of the cake with the remaining strawberries and drizzle some of the syrup over the top for extra flavor.
5. Chill and serve: Refrigerate the cake for 30 minutes to allow the flavors to meld together. Slice and enjoy the light, airy sponge cake with sweet strawberries and fresh whipped cream!

This Strawberry Shortcake Cake is perfect for summer gatherings and special occasions. The sponge cake is light and fluffy, while the fresh strawberries and cream make it an irresistible treat!