{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/strawberry-shortcake","markdownUrl":"https://trevorfarias.com/recipes/strawberry-shortcake/recipe.md","name":"Classic Strawberry Shortcake Recipe (Light Sponge Cake, Whipped Cream)","description":"The best strawberry shortcake recipe: a light, fluffy vanilla sponge cake layered with whipped cream and fresh strawberries. Simple ingredients, bakery-style results, biscuit version included.","summary":"The best strawberry shortcake is a light vanilla sponge cake, made by whipping eggs and sugar until thick and folding in flour and melted butter, split into two layers and filled with softly whipped cream and sliced strawberries that have been tossed with sugar. Top with more cream and whole berries and chill for an hour so the layers set. It is airy, not too sweet, and tastes like strawberries and cream. A classic biscuit-style version is included below.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-08","dateModified":"2026-09-08","category":"Desserts","cuisine":"American","keywords":["strawberry shortcake recipe","best strawberry shortcake","strawberry shortcake cake","easy strawberry shortcake","strawberry sponge cake","strawberry cake with whipped cream","homemade strawberry shortcake","japanese strawberry shortcake","strawberry shortcake biscuits","summer dessert recipe"],"prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT2H30M","yield":"One 8-inch layer cake (10 slices)","servings":10,"ingredientGroups":[{"name":"For the sponge cake","ingredients":[{"amount":"4","name":"large eggs","note":"at room temperature","text":"4 large eggs, at room temperature"},{"amount":"3/4","unit":"cup","name":"granulated sugar","note":"150 g","text":"3/4 cup granulated sugar, 150 g"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"1","unit":"cup","name":"cake flour","note":"115 g, sifted","text":"1 cup cake flour, 115 g, sifted"},{"amount":"1/4","unit":"teaspoon","name":"fine salt","text":"1/4 teaspoon fine salt"},{"amount":"3","unit":"tablespoons","name":"unsalted butter","note":"43 g, melted and cooled slightly","text":"3 tablespoons unsalted butter, 43 g, melted and cooled slightly"},{"amount":"2","unit":"tablespoons","name":"whole milk","note":"warm","text":"2 tablespoons whole milk, warm"}]},{"name":"For the syrup and filling","ingredients":[{"amount":"2","unit":"tablespoons","name":"sugar","note":"for the syrup","text":"2 tablespoons sugar, for the syrup"},{"amount":"2","unit":"tablespoons","name":"water","note":"for the syrup","text":"2 tablespoons water, for the syrup"},{"amount":"1 1/2","unit":"pounds","name":"fresh strawberries","note":"680 g, hulled","text":"1 1/2 pounds fresh strawberries, 680 g, hulled"},{"amount":"2","unit":"tablespoons","name":"sugar","note":"for the berries","text":"2 tablespoons sugar, for the berries"},{"amount":"2","unit":"cups","name":"cold heavy cream","note":"480 ml","text":"2 cups cold heavy cream, 480 ml"},{"amount":"3","unit":"tablespoons","name":"powdered sugar","text":"3 tablespoons powdered sugar"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"}]}],"steps":[{"step":1,"name":"Prepare the pan","text":"Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment, and grease the parchment. Do not grease the sides; the batter climbs them as it rises.","tip":null},{"step":2,"name":"Whip the eggs and sugar","text":"In the bowl of a stand mixer, whisk the eggs and sugar by hand, then set the bowl over a pan of barely simmering water and whisk until the mixture is warm to the touch, about 2 minutes. Move the bowl to the mixer and whip on high until pale, tripled in volume and thick enough that the batter falls in a ribbon that holds on the surface for a few seconds, 6 to 8 minutes. Beat in the vanilla.","tip":"Warming the eggs first is what gets the volume. Do not rush the whipping."},{"step":3,"name":"Fold in the flour","text":"Sift the cake flour and salt over the eggs in three additions, folding gently with a large spatula after each until just combined.","tip":null},{"step":4,"name":"Fold in the butter","text":"Stir the melted butter and warm milk together. Scoop about a cup of batter into the butter, stir to combine, then fold this back into the main batter until no streaks remain. Pour into the pan and bake for 25 to 30 minutes, until golden, springy to the touch and pulling slightly from the sides.","tip":null},{"step":5,"name":"Cool","text":"Cool in the pan for 10 minutes, then run a knife around the edge, turn out onto a rack, peel off the parchment and cool completely, about 1 hour.","tip":null},{"step":6,"name":"Prepare the syrup and berries","text":"Stir the 2 tablespoons sugar and 2 tablespoons water in a small pan over low heat until dissolved; cool. Set aside 8 to 10 of the prettiest strawberries for the top. Slice the rest 1/4 inch thick, toss with the 2 tablespoons sugar, and let sit for 15 minutes.","tip":null},{"step":7,"name":"Whip the cream","text":"Whip the cold cream with the powdered sugar and vanilla to soft, spreadable peaks. Keep chilled.","tip":null},{"step":8,"name":"Assemble","text":"Split the cake horizontally into two layers with a serrated knife. Place the bottom layer on a plate and brush with half the syrup. Spread with a third of the cream, arrange the sliced strawberries in a single layer (leave the juice behind), and spread with another third of the cream. Top with the second layer, cut side down, brush with the remaining syrup, and spread the remaining cream over the top. Decorate with the whole strawberries.","tip":null},{"step":9,"name":"Chill","text":"Refrigerate for at least 1 hour, or up to 8 hours, before slicing with a sharp knife wiped between cuts.","tip":null}],"equipment":["8-inch round cake pan","Stand mixer or hand mixer","Large spatula","Long serrated knife","Pastry brush","Wire cooling rack"],"notes":["Room-temperature eggs and patient whipping are the whole secret to a tall sponge.","Whip the cream only to soft peaks so it spreads smoothly.","Chill the assembled cake for an hour before cutting."],"storage":["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":["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."],"faqs":[{"question":"What is the difference between strawberry shortcake and strawberry cake?","answer":"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."},{"question":"Why did my sponge cake come out flat?","answer":"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."},{"question":"Can I make strawberry shortcake ahead of time?","answer":"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."},{"question":"Can I use frozen strawberries?","answer":"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."},{"question":"How do I stabilize whipped cream so it holds up?","answer":"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."}],"nutritionPerServing":{"calories":345,"fatGrams":22,"saturatedFatGrams":13,"carbohydrateGrams":34,"fiberGrams":1.5,"sugarGrams":23,"proteinGrams":5,"sodiumMilligrams":95,"cholesterolMilligrams":140}}