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

Source: https://trevorfarias.com/recipes/strawberry-shortcake
Author: Trevor (Trevor's Kitchen)
Published: 2026-09-08 · Updated: 2026-09-08
Category: Desserts · Cuisine: American

> 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.

## At a glance

- Prep time: 40 minutes
- Cook time: 30 minutes
- Total time: 2 hours 30 minutes (Includes cooling the cake and 1 hour of chilling)
- Yield: One 8-inch layer cake (10 slices)
- Servings: 10
- Calories per serving: 345

## Ingredients

### For the sponge cake

- 4 large eggs, at room temperature
- 3/4 cup granulated sugar, 150 g
- 1 teaspoon vanilla extract
- 1 cup cake flour, 115 g, sifted
- 1/4 teaspoon fine salt
- 3 tablespoons unsalted butter, 43 g, melted and cooled slightly
- 2 tablespoons whole milk, warm

### For the syrup and filling

- 2 tablespoons sugar, for the syrup
- 2 tablespoons water, for the syrup
- 1 1/2 pounds fresh strawberries, 680 g, hulled
- 2 tablespoons sugar, for the berries
- 2 cups cold heavy cream, 480 ml
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract

## Instructions

1. **Prepare the pan.** 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.
2. **Whip the eggs and sugar.** 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._
3. **Fold in the flour.** Sift the cake flour and salt over the eggs in three additions, folding gently with a large spatula after each until just combined.
4. **Fold in the butter.** 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.
5. **Cool.** 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.
6. **Prepare the syrup and berries.** 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.
7. **Whip the cream.** Whip the cold cream with the powdered sugar and vanilla to soft, spreadable peaks. Keep chilled.
8. **Assemble.** 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.
9. **Chill.** Refrigerate for at least 1 hour, or up to 8 hours, before slicing with a sharp knife wiped between cuts.

## 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.

## 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.

## 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.

## 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.

## Nutrition (per serving, estimated)

- Calories: 345
- Fat: 22 g
- Saturated fat: 13 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Sugar: 23 g
- Protein: 5 g
- Sodium: 95 mg
- Cholesterol: 140 mg

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Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/strawberry-shortcake
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