With beautiful layers and symmetry, this strawberry shortcake is made with fresh berries, a layer of sponge cake and sweet cream.
S is for…
strawberries, sunlight, sponge cake, sweet cream, spring. 
S is for the wholesome sweetness of in-season ruby strawberries.
S is for the serenity that the soft rays of sunlight filtering through the window bring.
S is also for my attempt at symmetry with the whole strawberry and whipped cream decoration situation, which could have been less gap-y in my opinion but all in all, a low effort high impact technique to keep in the books for sure. The sponge cake isn’t necessarily the softest, springiest recipe I’ve come across but it is definitely one of the more flavourful ones (if not the most) with the additions of honey, milk and butter. There’s also no need to brush the cake layers with syrup because the sponge retains sufficient moisture – always a huge plus.
Click here for the sweet cream recipe.
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Stunning, Sweet Cream Strawberry Shortcake
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Light sponge cake layered with whipped cream and fresh strawberries. A delightful dessert for any occasion.
Ingredients
- 3 large eggs
- 3 oz (75 g) sugar
- 1 tablespoon honey
- 1 tablespoon milk
- 3 oz (85 g) cake flour
- 1 oz (30 g) butter
- 8 large strawberries
- 8 large strawberries
Instructions
- Make the sponge cake:
- Preheat oven to 340°F (170°C). Line baking pan with parchment paper.
- Place the eggs, sugar, and honey in a large, heatproof mixing bowl and whisk to combine. Place the bowl over a saucepan of simmering water and continue to whisk until foamy. When the batter feels warm to touch (around 36 to 38 degrees Celsius), remove from the saucepan and continue to whisk until light and fluffy and stiff enough to cling onto the whisk for a few seconds when lifted up before falling back into the bowl in thick ribbons.
- Whisk the milk into the batter. Sift in the cake flour in two additions, thoroughly whisking in the first addition before adding the next. Using a spatula, continue mixing the batter until it becomes smooth. Drizzle in the melted butter and mix it into the batter until well incorporated.
- Transfer batter to the prepared baking pan and bake for 25 to 30 minutes.
- Invert the cake onto a cooling rack to cool completely.
- Make the cream:
- Assemble the cake:
- Slice the cooled sponge cake into half lengthwise.
- Spread a thin layer of whipped cream onto the first half, arrange the strawberry halves on top, ensuring that the cut sides line up with the edges of the cake.
- Spread more whipped cream on top to cover the strawberries and place the second layer of cake on top.
- Spread a thin layer of cream to cover the surface of the sponge.
- Transfer the remaining cream into a piping bag fitted with a large star tip.
- First, arrange the whole strawberries on top of the cake, evenly spacing them apart.
- Fill in the gaps by piping in the cream to a height that’s about level with the tops of the strawberries.
- Chill the cake in the fridge overnight or for a few hours before serving to allow the cream to set.
Notes
- For a richer flavor, use heavy cream instead of whipping cream for the filling.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- If strawberries are out of season, substitute with other berries like raspberries or blueberries; adjust the quantity as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What can I substitute for honey in the sponge cake if I want to use a different sweetener?
You can replace honey with an equal amount of maple syrup or agave nectar, but be aware that this might slightly alter the flavor profile.
How can I ensure my sponge cake layers retain moisture without using syrup?
The sponge cake recipe is designed to retain moisture, so be sure not to overbake it, as that can dry it out.
What’s the best way to achieve the layered symmetry with strawberries and whipped cream?
Using whole strawberries and applying whipped cream in a careful dolloping technique can help create a visually pleasing symmetrical design.
