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Sponge Cake Strawberry Shortcake

Easy and simple 4 Ingredient Layer Sponge Cake strawberry shortcake with whipped cream and slice strawberries. Make this for birthdays or any occasions and you will surely please the crowd.
Course Dessert
Cuisine Russian
Keyword sponge cake strawberry short cake
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8 SLICES
Author Shobelyn Dayrit

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

Don't grease pan.
Make sure to scoop flour underneath the bowl when folding the batter.
Don't over mix the batter.
Check cake at 25 minutes, and do the toothpick test.