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This streamlined Strawberry Shortcake recipe delivers a fluffy sponge, cloud-soft cream, and vibrant berries—all in one pan. Perfect for birthdays or weekend treats, it's balanced, beautiful, and sliceable straight from the fridge.
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Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cake flour
  • 0.5 cup sugar
  • 2 tbsp sugar
  • 4 eggs
  • 2 tbsp whole milk
  • 3 tbsp neutral oil or melted butter
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 3 tbsp sugar (for syrup)
  • 2 tbsp water (for syrup)
  • 2 cups cold heavy cream
  • 3 tbsp sugar (for cream)
  • 1 pint strawberries (some sliced, some whole)

Equipment

  • 8-inch cake pan Light-colored recommended for even baking.
  • parchment paper
  • wire rack
  • serrated knife For slicing cake layers cleanly.
  • offset spatula For smoothing cream layers.
  • mixing bowls Chill one for whipping cream.
  • turntable Optional, for smoother frosting finish.
  • digital scale Optional, improves precision.

Method
 

  1. Line an 8-inch light-colored cake pan with parchment; leave sides ungreased to help the sponge rise evenly.
  2. Whip eggs and sugar together until thick ribbon stage is reached. This creates structure and lift.
  3. Gently fold in sifted cake flour to preserve airiness and avoid lumps.
  4. Stream in tempered oil/butter and milk while folding gently to add richness without deflating.
  5. Pour batter into prepared pan. Bake at 350°F (175°C) until top springs back and tester is clean. Edges should be lightly golden.
  6. Cool sponge on a rack. Drape with a barely damp towel to retain moisture.
  7. Make syrup: combine sugar and water in a small saucepan, heat until dissolved, then cool.
  8. Whip cold heavy cream with sugar to medium peaks—shiny and spreadable.
  9. Slice sponge into two even layers with a serrated knife.
  10. Brush syrup lightly on the cut sides and edges of both layers.
  11. Add a layer of whipped cream to the bottom layer; shingle strawberry slices on top, leaving the center bare.
  12. Add top layer and apply a thin crumb coat of cream. Chill briefly to set.
  13. Apply final coat of cream: smooth top first, then sides. Clean edges for a tidy look.
  14. Pipe decorative dollops around the rim and place whole strawberries on top.
  15. Chill cake 1–2 hours to set. Slice with a warm, dry knife for clean cuts.

Nutrition

Calories: 360kcalCarbohydrates: 28gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 130mgSodium: 70mgPotassium: 150mgFiber: 1gSugar: 17gVitamin A: 880IUVitamin C: 27mgCalcium: 75mgIron: 1.2mg

Notes

Bake the sponge the day before for easy assembly. Chill cream tools for faster whipping. For extra tang, fold in yogurt or mascarpone. Store leftovers up to 2 days; freeze sponge (without cream or berries) for 3 months.

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