Easy and simple 4 Ingredient Layer Sponge Cake strawberry shortcake with whipped cream and slice strawberries.
FOR MORE CAKE RECIPES IN THE BLOG: Chocolate Cake, Mango Cake, Easy Pandan Chiffon Cake, Filipino Ube Rolled Cake and check my Pinterest account to Filipino Recipe in Pinterest
Hello, guys! Today, we are making Sponge cake strawberry shortcake. I made this this weekend for our weekend dessert. And I opted to make this because of the abundant strawberry we have right now, and I mean they are juicy kind of strawberries and they are sweet too. It’s July, so it is just justified to use up all of those strawberries.
Do you know that when I was in the Philippines, I have not eaten strawberry until I was 26 years old? Yes, it is crazy, but in the island I lived before, there was just no strawberry sold there, so I only had it when I got married and had strawberry in Baguio, Philippines which is the coldest part of the country, when I had one. So that could be the reason why I am not really a very big fan of strawberry.
So, when I came here in the US, I tried to like strawberry. I tried eating it by itself because it is good for you and it has a lot of nutrients, but my taste buds do not allow me to like it, so I figured out a way to like it:
Coating it with sugar, and adding frosting in it in the form of strawberry shortcake. NOT HEALTHY AS I WANT IT, BUT HEY, THERE’S STRAWBERRY IN IT. This girl has to do what I gotta do, right?
Then I move on from topping my strawberry with sugar, to dunking it to a glass of milk to making it into my morning smoothie…
AND NOW, STRAWBERRY IS MAKING ITS WAY TO THIS SPONGE CAKE …
I found this recipe from Natasha’s Kitchen, and I thought the recipe was easy enough to make and it will be a perfect time to use these strawberries sitting in my fridge. So I rolled up my sleeves and made this.
BUT I DID NOT READ THE INSTRUCTION MORE THAN ONCE, SO I have to make it twice as I messed up the first time.
So, I’ve learned from those mistakes, and I am now sharing them with you.
SO LET’S MAKE THIS!
How to Make Sponge Cake Strawberry Shortcake?
- Preparation: I always prepare everything ahead of time. I make sure that I read the recipe and re-read it again, so that I don’t mess up. I gather all of the utensils – bowl and pans needed for baking. I measure the ingredients and put the rack in the middle of the oven. I even clean my work area so that I don’t stress out.
- I have to tell you that this is a very simple recipe and fail proof by following the instruction and process well.
INGREDIENTS FOR THE SPONGE CAKE:
- 6 eggs at room temperature
- 1 cup sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
CREAM CHEESE WHIPPED CREAM INGREDIENTS:
- 1 box 8 oz low fat cream cheese
- 1 cup powdered sugar
- 2 and 3/4 cups Heavy Whipping cream
STEP BY STEP INSTRUCTION HOW TO MAKE SPONGE CAKE:
- Put 6 egg in electric mixing bowl. Beat egg for 2 minutes and add in 1 cup of sugar. Beat egg for another 8 minutes.
- Stop mixer and sift through flour and baking powder into the egg mixture . Fold in ingredients egg using a spatula making sure to scoop flour under the bowl. DON’T OVERMIX/ use folding method -meaning scoop mixture and bringing it on top.
- Divide the batter into 2 equal part using a NON GREASED 8 INCH PAN / This pan is lined with parchment paper.
- Bake at 350 F pre heated oven for 25 to 28 minutes.
STEP BY STEP INSTRUCTION HOW TO MAKE CREAM CHEESE WHIPPED CREAM FROSTING:
- Place cream cheese in an electric bowl mixer.
- Mix cream cheese on high until smooth. Add in the powdered sugar and beat until smooth.
- Slowly add in the heavy whipping cream beat until stiff peaks.
- Set aside and put in the fridge until ready to use.
TIPS
As I said, I actually have to make this cake twice as I messed up the first time. So, I’ve learned from those mistakes, and I am now sharing them with you:
- DON’T GREASE THE PAN AND DON’T LINE YOUR PAN WITH PAN LINER. It will not cook well if you do.
- Be mindful of your oven temperature. Now, every oven is different, so my oven temperature may be different fro your, so use the toothpick test at 25 minutes. And gently tap the middle of the cake and if it feels soft and if it does not bounce back, Add another 3 minutes. In my case, I bake it for 28 minutes.
- Make sure the rack is in the middle of the oven.
WHAT PAN SIZE TO USE FOR SPONGE CAKE?
- You can use 9 inch or 8 inch pan. Just make sure to use the toothpick test and adjust the time if you are using bigger pan.
HOW TO STORE SPONGE CAKE?
- You can store sponge cake in the freezer. When it’s done, let it cool and wrap it with a plastic wrap and store and freeze.
HOW MANY LAYERS THIS SPONGE CAKE RECIPE YIELD?
- I used 8 inch pan and slice it in the middle, So I was able to make 4 layers in this sponge cake recipe. But next time, I will try it with only 2 layers.
WHAT CAN YOU DO WITH THE LEFTOVER SPONGE CAKE?
- In this recipe, there was no sponge cake left at all, but if there is, you can wrap it with a plastic wrap and freeze it. When ready, you can thaw it and top it with fresh fruits, ice cream and whipped cream.
WHAT FRUIT TO USE TO DECORATE:
- Blackberries
- Blueberries
- Cherries
- Really, just how you like it.
CAN YOU USE SPONGE CAKE FOR STRAWBERRY SHORTCAKE?
- Yes you can. And this is just what I am doing in this post. We are so used of using Angel or Chiffon cake as base for Strawberry Shortcake, but this sponge cake is just as fluffy and delicious. You can’t tell the difference.
Sponge Cake Strawberry Shortcake
Ingredients
- INGREDIENTS FOR THE SPONGE CAKE
- 6 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
CREAM CHEESE WHIPPED CREAM FROSTING INGREDIENTS:
- 1 pack 8 oz low far cream cheese
- 1 cup powdered sugar
- 2 and 3/4 cup Heavy whipping cream
- Strawberries for Decoration
Instructions
MAKING THE SPONGE CAKE:
- Move oven rack at the middle of the oven.
- Preheat oven at 350 F.
- Line 8 inch pan with parchment paper. (NON GREASE)
- Put 6 egg in electric mixing bowl. Beat egg for 2 minutes and add in 1 cup of sugar. Beat egg for another 8 minutes.
- Stop mixer and sift through flour and baking powder into the egg mixture . Fold in ingredients egg using a spatula making sure to scoop flour under the bowl. DON'T OVERMIX/ use folding method -meaning scoop mixture and bringing it on top.
- Divide the batter into 2 equal part using a NON GREASED 8 INCH PAN / This pan is lined with parchment paper.
- Bake sponge cake for 25- 28 minutes. Start checking at 25 minutes. Touch at the middle of the cake, and if cake doesn't bounce back, it is not done. Check with tooth pick. It is done when it come out clean.
- When the cake is cooked, let it sit in the pan until it is cold to touch and scrape cake using a knife. Remove parchment and continue to cool.
MAKING THE CREAM CHEESE WHIPPED CREAM FROSTING:
- Place cream cheese in an electric bowl mixer.
- Mix cream cheese on high until smooth. Add in the powdered sugar and beat until smooth.
- Slowly add in the heavy whipping cream beat until stiff peaks.
- Set aside and put in the fridge until ready to use.
WHEN READY, YOU CAN NOW ASSEMBLE THE SPONGE CAKE SHORT CAKE:
- Using a serrated knife, slice the cake in half. You now have 4 layers of cake.
- Wash and slice the strawberries and wipe dry with a paper towel.
- Using a spatula, frost first layer cake and put the strawberries on top. The top it with the frosting.
- Add the other layer and frost again and line with strawberries and top with the frosting. Repeat proces.
- When all the layers are used up, crumb coat the cake by covering it with small amount of the frosting and refrigerate overnight.
- When ready frost the cake until smooth and decorate.
Notes
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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