Quick Recipe Version (TL;DR)
Quick Ingredients
- Eggs: 4 large
- Sugar: 3/4 cup (150 g) granulated
- Vanilla: 2 tsp vanilla extract
- Flour: 1 cup (120 g) cake flour
- Leavening + salt: 1 tsp baking powder, 1/4 tsp fine salt
- Butter + milk: 3 tbsp (42 g) unsalted butter, 3 tbsp (45 ml) whole milk
- Strawberries: 1 1/2 lb (680 g), sliced
- For berries: 2–3 tbsp (25–38 g) granulated sugar, 1 tsp lemon juice
- Cream: 1 1/2 cups (360 ml) cold heavy whipping cream
- For cream: 1/3 cup (40 g) powdered sugar, 1 tsp vanilla extract
Do This
- 1. Heat oven to 350°F (177°C). Grease and line two 8-inch round pans.
- 2. Slice strawberries; toss with 2–3 tbsp sugar and 1 tsp lemon juice. Rest 20–30 minutes.
- 3. Beat 4 eggs + 3/4 cup sugar until very thick and pale; beat in 2 tsp vanilla.
- 4. Fold in sifted cake flour + baking powder + salt. Fold in warm butter + milk.
- 5. Bake 22–25 minutes. Cool completely.
- 6. Whip cream with powdered sugar + vanilla to soft peaks. Layer cake + cream + berries; chill 30 minutes before slicing.
Why You’ll Love This Recipe
- Light and airy sponge: Tender layers that soak up strawberry juices without feeling heavy.
- Simple, classic flavors: Pure vanilla, fresh berries, and softly whipped cream.
- Make-ahead friendly: Bake the cake layers in advance, then assemble right before serving.
- Beautiful payoff: A tall, rustic dessert that looks impressive but uses everyday techniques.
Grocery List
- Produce: 1 1/2 lb (680 g) fresh strawberries, 1 lemon (for 1 tsp juice)
- Dairy: 1 1/2 cups (360 ml) heavy whipping cream, unsalted butter, whole milk
- Pantry: granulated sugar, powdered sugar, cake flour, baking powder, fine salt, vanilla extract
Full Ingredients
Vanilla Sponge Cake Layers
- Unsalted butter: 3 tbsp (42 g), plus more for greasing pans
- Whole milk: 3 tbsp (45 ml)
- Large eggs: 4, at room temperature
- Granulated sugar: 3/4 cup (150 g)
- Vanilla extract: 2 tsp
- Cake flour: 1 cup (120 g), sifted (spooned and leveled if measuring by cups)
- Baking powder: 1 tsp
- Fine salt: 1/4 tsp
Macerated Strawberries
- Fresh strawberries: 1 1/2 lb (680 g), hulled and sliced (about 1/4-inch thick)
- Granulated sugar: 2 tbsp (25 g) for lightly sweet berries, or 3 tbsp (38 g) for sweeter/less-ripe berries
- Lemon juice: 1 tsp
- Fine salt: a small pinch (optional, helps the strawberry flavor pop)
Softly Whipped Vanilla Cream
- Heavy whipping cream: 1 1/2 cups (360 ml), very cold
- Powdered sugar: 1/3 cup (40 g), sifted if lumpy
- Vanilla extract: 1 tsp
Optional Finish
- Powdered sugar: 1–2 tsp for dusting the top
- Extra strawberries: a few whole or halved berries for decoration
Step-by-Step Instructions
Step 1: Prep the pans and preheat the oven
Position a rack in the middle of the oven and preheat to 350°F (177°C).
Grease two 8-inch round cake pans, line the bottoms with parchment circles, then lightly grease the parchment. Set aside.
Step 2: Macerate the strawberries
Add the sliced strawberries to a medium bowl. Sprinkle with 2–3 tbsp (25–38 g) granulated sugar, add 1 tsp lemon juice, and a tiny pinch of salt if using. Toss gently.
Let the strawberries sit at room temperature for 20–30 minutes to get juicy. Give them a gentle stir once or twice as they rest.
Step 3: Warm the butter and milk
In a small saucepan (or microwave-safe bowl), heat 3 tbsp (42 g) butter and 3 tbsp (45 ml) milk just until the butter melts and the mixture is warm (not boiling). Keep it warm while you make the batter.
This warm mixture helps the sponge stay tender and moist without weighing it down.
Step 4: Whip the eggs and sugar until thick and airy
In a large mixing bowl (or the bowl of a stand mixer), combine 4 eggs and 3/4 cup (150 g) granulated sugar.
Beat on high speed for 6–8 minutes, until the mixture is very pale, thick, and falls from the whisk in a ribbon that sits on the surface for a couple seconds before sinking back in.
Beat in 2 tsp vanilla extract for about 10 seconds.
Step 5: Fold in the dry ingredients gently
In a separate bowl, whisk together 1 cup (120 g) cake flour, 1 tsp baking powder, and 1/4 tsp salt.
Sift (or sprinkle) the dry ingredients over the egg mixture in 2 additions. Use a flexible spatula to fold gently after each addition: cut down through the middle, sweep along the bottom, and fold up and over, rotating the bowl as you go.
Stop folding as soon as you no longer see dry streaks. Over-mixing will deflate the batter.
Step 6: Fold in the warm butter-milk mixture
Drizzle the warm butter-milk mixture down the side of the bowl. Fold gently just until incorporated and the batter looks uniform.
If you’re worried about deflating the batter, you can first stir 2–3 spoonfuls of batter into the warm butter-milk to lighten it, then fold that mixture back into the main bowl.
Step 7: Bake and cool the sponge layers
Divide the batter evenly between the prepared pans and smooth the tops.
Bake at 350°F (177°C) for 22–25 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then run a thin knife around the edges and turn out onto a rack. Peel off the parchment and cool completely, about 45 minutes.
Step 8: Whip the cream to soft peaks
Chill a mixing bowl and whisk attachment (optional but helpful) for 10 minutes.
Pour in 1 1/2 cups (360 ml) cold heavy cream. Add 1/3 cup (40 g) powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until the cream holds soft peaks (it should look pillowy and swoopy, not stiff or grainy), about 2–4 minutes.
Step 9: Assemble the shortcake
If the cake layers have domed tops, level them gently with a serrated knife for easier stacking (optional).
Place one cake layer on a serving plate. Spread on about 1/3 to 1/2 of the whipped cream. Spoon over about half of the strawberries, including some of the juices.
Top with the second cake layer. Add the remaining whipped cream and pile the remaining strawberries on top. Spoon a little extra strawberry juice over the top for a glossy, fresh look.
Step 10: Chill briefly, then slice and serve
For the cleanest slices, refrigerate the assembled shortcake for 30 minutes before serving.
Right before serving, dust lightly with powdered sugar if you like. Slice with a serrated knife and serve cold or cool.
Pro Tips
- Room-temp eggs whip better: If your eggs are cold, place them (in shells) in warm water for 5–10 minutes before starting.
- Don’t rush the egg whip: The sponge’s lift comes mostly from the whipped eggs and sugar. Aim for a thick ribbon stage.
- Fold like you mean it, but gently: Scrape the bottom of the bowl as you fold so flour doesn’t hide there.
- Soft peaks are ideal for shortcake: Stiff whipped cream can look nice, but soft peaks spread more easily and taste silkier.
- Use the strawberry juices: They lightly soak the sponge and create that classic shortcake “melty” texture.
Variations
- Mixed berry shortcake: Replace half the strawberries with blueberries or raspberries. Keep the same sugar and lemon juice.
- Lemon-vanilla shortcake: Add 1 tsp finely grated lemon zest to the cake batter and another 1/2 tsp to the whipped cream.
- Mascarpone cream: Whip 1 cup (240 ml) cream to soft peaks, then briefly whip in 6 oz (170 g) mascarpone, 1/3 cup (40 g) powdered sugar, and 1 tsp vanilla (don’t overbeat).
Storage & Make-Ahead
Make ahead: Bake the sponge layers up to 1 day ahead. Cool completely, wrap each layer tightly in plastic wrap, and store at room temperature. You can also slice and macerate the strawberries up to 6 hours ahead; refrigerate them and stir before using.
Assembled cake: Once assembled, refrigerate and enjoy within 24 hours for the best texture (the sponge will continue to absorb juices over time).
Leftovers: Store covered in the refrigerator for up to 2 days. The flavor will still be great, but the layers will soften.
Nutrition (per serving)
Approximate, based on 8 servings: 430 calories, 21 g fat, 56 g carbohydrates, 4 g fiber, 38 g sugar, 7 g protein, 190 mg sodium.
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