Description
Light, bakery-style strawberry shortcake made with soft vanilla sponge, low-sugar simple syrup, clouds of whipped cream, and plenty of fresh strawberries. The cake is airy but sliceable, fruit-forward rather than sugary, and perfect for birthdays, spring holidays, or summer gatherings. Inspired by Japanese-style strawberry shortcake with clear, weeknight-friendly steps.
Ingredients
For the Sponge (two 8-inch layers):
4 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
1 cup (120 g) cake flour, sifted
2 tbsp (30 g) unsalted butter, melted
2 tbsp (30 ml) warm milk
1 tsp vanilla extract
1/4 tsp fine salt
For the Syrup & Berries:
1/2 cup (120 ml) water
3 tbsp (36 g) granulated sugar (low-sugar simple syrup)
1 lb (450 g) fresh strawberries, hulled and sliced, plus extra halves for topping
1–2 tsp lemon juice (optional, for brightness)
For the Whipped Cream:
2 cups (480 ml) cold heavy cream
1/4–1/3 cup (30–40 g) powdered sugar (or fine granulated sugar), to taste
1 tsp vanilla extract
Instructions
Prep pans & oven
Preheat oven to 350°F (175°C).
Grease two 8-inch round cake pans, line the bottoms with parchment, then lightly grease and flour the parchment.
Whip eggs & sugar
In a large bowl (or stand mixer), beat eggs and sugar together on medium-high speed until pale, thick, and tripled in volume, 6–8 minutes.
The mixture should fall in a thick “ribbon” that slowly dissolves back into the bowl.
Fold in dry ingredients
Sift cake flour and salt together.
Sift one-third of the flour over the egg mixture and gently fold with a spatula just until no dry streaks remain.
Repeat two more times, folding very gently to keep the batter airy.
Add warm milk & butter
In a small bowl, combine the warm milk, melted butter, and vanilla.
Stir a small scoop of batter into this mixture to lighten it, then gently fold it back into the main batter just until incorporated.
Bake the sponge layers
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake 18–22 minutes, or until the tops are lightly golden, the centers spring back when touched, and a toothpick comes out clean.
Cool & level
Let cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto wire racks.
Peel off parchment and cool completely.
If the tops are domed, gently trim to level with a serrated knife.
Make simple syrup
In a small saucepan, combine water and sugar.
Heat just until the sugar dissolves, then remove from heat and let cool completely.
For extra brightness, stir in lemon juice to taste once cooled.
Prep strawberries
Hull and slice strawberries evenly.
Pat dry with a paper towel so they don’t water down the cream or make the layers slide.
Whip the cream
Chill mixing bowl and beaters.
Add cold heavy cream, powdered sugar, and vanilla; whip on medium speed to medium-soft peaks—fluffy, smooth, and spreadable, not stiff.
Assemble the cake
Place one sponge layer on a serving plate or cake board.
Brush the top generously with simple syrup until lightly moistened, not soggy.
Spread a thick, even layer of whipped cream over the cake.
Arrange sliced strawberries over the cream, leaving a small bare circle in the very center to help keep the cake stable when slicing.
Add second layer & finish
Spread a thin layer of whipped cream over the strawberries to “glue” the top layer, then place the second sponge on top.
Brush the top with more simple syrup.
Cover the top (and sides, if you like) with whipped cream, swirling with an offset spatula.
Pipe small dollops around the edge and decorate with halved strawberries.
Let the cake rest about 15 minutes to set before slicing.
Notes
Make-ahead: Bake sponge 1 day ahead; cool, wrap tightly, and store at room temperature. Slice berries up to 6 hours ahead and chill, covered. Whip cream right before assembly for best texture.
Storage: Store covered in the fridge 3–4 days; flavor improves by day 2 as the sponge absorbs cream.
Freeze: Freeze plain sponge layers (unfilled) up to 3 months. Thaw overnight in the fridge while still wrapped. Assembled cake with fresh berries/cream does not freeze well.
Lighten it: Swap about 1/3 of the cream with Greek yogurt or skyr and fold gently; add extra strawberries to increase volume without heavy richness.
Extra creamy: Fold in a spoonful of mascarpone or a tablespoon of milk powder before whipping; stop at medium peaks for a plush, spreadable cream.
Variations:
Add lemon zest to the batter and garnish with mint for a bright, herbal twist.
Mix strawberries with some raspberries or peaches for a mixed-berry shortcake.
For a subtle heat, add a tiny pinch of chili or chipotle to the berries and balance with honey and lime.
Troubleshooting:
Too sweet/salty: Use less syrup, add more unsweetened cream, and a squeeze of lemon.
Too bland: Add a pinch of salt to the cream and a bit more vanilla or lemon zest.
Too watery: Pat berries very dry and go lighter on the syrup.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked sponge, simple syrup, layered assembly
- Cuisine: Japanese-inspired, American