Classic Strawberry Shortcake Recipe (Light Sponge Cake, Whipped Cream)

There are two strawberry shortcakes in the world. One is a split biscuit with berries and cream, and it is wonderful. The other is a tall, cloud-light sponge cake layered with whipped cream and strawberries, the kind you see in bakery windows in Japan and at every birthday party there. This recipe is the second kind, because it is the one people photograph and the one that disappears first.

The sponge is a genoise-style cake: eggs and sugar whipped until they triple in volume, then flour and melted butter folded in. There is no chemical leavening, just air, which is why it is so light. The filling is nothing more than cream whipped with a little sugar and vanilla, and ripe strawberries.

It is a summer cake, best when strawberries are local and sweet, and it is far easier than its looks suggest. The biscuit version is at the bottom for traditionalists.

Why this recipe works

• Whipping the eggs and sugar over warm water dissolves the sugar and lets them hold far more air, giving a tall, even sponge.
• Folding in melted butter at the end keeps the cake tender and moist without deflating it.
• A simple syrup brushed on the layers keeps the sponge soft under the cream, the way bakeries do it.
• Macerating the strawberries with sugar draws out juice that flavors the cream and cake.

Ingredient notes

Cake flour gives the lightest sponge. If you only have all-purpose flour, measure 1 cup, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch, then sift twice. Room-temperature eggs whip to a much greater volume than cold ones; put them in warm water for 10 minutes if you forgot to take them out.

Use heavy cream with at least 36 percent fat, very cold, for the filling. Whip it to soft, spreadable peaks rather than stiff ones; over-whipped cream turns grainy and is hard to spread. A tablespoon of powdered sugar per cup of cream is enough; the strawberries bring their own sweetness.

How to make a sponge cake that does not sink

Three things keep a genoise tall. First, whip the eggs long enough: the mixture should fall from the beater in a thick ribbon that sits on the surface for a few seconds. Second, fold the flour in gently, in three additions, with a large spatula, cutting down through the middle and sweeping up the side, stopping as soon as the flour disappears. Third, get it into the oven promptly; the batter starts losing air the moment you stop folding.

A slight dome and a little shrinking from the pan edges are normal. A cake that collapses in the middle was underbaked or was deflated during folding.

Assembling the cake

Split the cooled cake into two even layers with a long serrated knife. Brush each cut side with simple syrup. Spread a layer of whipped cream on the bottom, arrange sliced strawberries in a single layer, cover with more cream, and top with the second sponge. Spread the remaining cream over the top and sides, or just the top for a more casual look, and decorate with whole strawberries. Chill for at least an hour so the cream firms up and the cake slices cleanly.

Classic biscuit strawberry shortcake

For the American version, make the biscuits: whisk 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt; cut in 6 tablespoons cold butter until pea-sized; stir in 3/4 cup cold heavy cream until a shaggy dough forms. Pat 3/4 inch thick, cut six rounds, brush with cream, sprinkle with sugar, and bake at 425°F for 13 to 15 minutes. Split the warm biscuits and fill with the same macerated strawberries and whipped cream.

How to store strawberry shortcake

• Refrigerate, loosely covered, for up to 2 days. The cake softens as it sits, which many people prefer.
• The sponge can be baked a day ahead, wrapped tightly, and kept at room temperature, or frozen for a month.
• Do not freeze the assembled cake; the cream and berries weep when thawed.

Variations to try

• Biscuit shortcakes: see the section above for classic split biscuits with berries and cream.
• Strawberry shortcake trifle: cube the sponge and layer it in a glass bowl with the berries and cream.
• Mixed berry: use a mix of strawberries, raspberries and blueberries.
• Strawberries and cream with jam: spread a thin layer of homemade strawberry jam on the bottom layer before the cream.

Frequently asked questions

What is the difference between strawberry shortcake and strawberry cake?

Traditional American strawberry shortcake is a sweet biscuit split and filled with berries and cream. The sponge-cake version in this recipe, popular in Japan and in bakeries worldwide, layers a light vanilla sponge with whipped cream and strawberries. Both are strawberries and cream on a plain, not-too-sweet base.

Why did my sponge cake come out flat?

The eggs were not whipped long enough, or the batter was deflated while folding in the flour. Whip until the mixture forms a thick ribbon, fold gently in three additions, and get the pan into the oven immediately.

Can I make strawberry shortcake ahead of time?

Bake the sponge a day ahead and wrap it well. Assemble the cake up to 8 hours before serving and keep it refrigerated; it actually slices better after a few hours of chilling.

Can I use frozen strawberries?

For the filling between the layers, thawed and drained frozen berries work. For the top, fresh berries are much better, since thawed berries are soft and release a lot of juice.

How do I stabilize whipped cream so it holds up?

Whip very cold cream and keep the cake refrigerated; it will hold for a day. For longer, whip 1 tablespoon of instant pudding mix or 2 tablespoons of mascarpone into each cup of cream, which keeps it firm for 2 days.