Why You’ll Love This Recipe
I love this version of strawberry shortcake because it feels both indulgent and fresh. The sponge cake is soft and buttery, and it balances perfectly with the creamy mascarpone filling and syrupy strawberries. It’s not overly sweet, which makes each layer shine. Best of all, it’s easy to put together—even the mascarpone whipped cream comes together in minutes. I always get compliments when I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Victorian Sponge Cake:
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1 cup unsalted butter, at room temperature
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1¼ cups white sugar
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4 large eggs, at room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
For Decorating the Top:
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1–2 cups fresh strawberries
For the Macerated Strawberries:
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1½ cups hulled and sliced strawberries
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1 tablespoon white sugar
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½ teaspoon vanilla extract
For the Mascarpone Whipped Cream:
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2 cups cold heavy cream
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6 oz mascarpone
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⅔ cup confectioners sugar
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½ teaspoon vanilla extract
Directions
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Bake the Sponge Cakes:
I preheat the oven to 350°F and prepare two 8″ springform pans with parchment rounds and non-stick spray. In a medium bowl, I whisk together the flour, baking powder, and salt. In a large bowl or stand mixer, I beat the butter and sugar until fluffy. I add the eggs one at a time, mixing well after each, then stir in the vanilla. I gently beat in the flour mixture until just combined. Then I divide the batter between the two pans and bake for 20–25 minutes, checking early if I’m using dark pans. Once baked, I let them cool completely. -
Macerate the Strawberries:
I toss the sliced strawberries with sugar and vanilla in a bowl, then let them sit for 15–30 minutes to release their juices. -
Make the Mascarpone Whipped Cream:
In a large bowl, I beat the heavy cream, confectioners sugar, and vanilla until stiff peaks form. I add the mascarpone and beat just until smooth—being careful not to overmix. -
Level and Layer the Cakes:
Once the cakes are cool, I level off the tops if needed. I place one cake layer on a serving plate, spread about 1 to 1½ inches of mascarpone whipped cream on top, then spoon on all of the macerated strawberries and juices. -
Finish the Assembly:
I place the second cake layer over the strawberries, spread the remaining mascarpone cream on top, and decorate with fresh sliced strawberries. -
Chill or Serve:
I like to refrigerate the cake for 30–60 minutes before slicing to let everything settle—but it’s also amazing served right away.
Servings and timing
This recipe makes 12 generous servings. It takes about 30 minutes to prep, 25 minutes to bake, and 55 minutes total to put everything together. It’s ideal for celebrations or when I want to make a simple dessert feel extra special.
Variations
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I sometimes add lemon zest to the sponge batter for a citrusy twist.
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If I don’t have mascarpone, I use cream cheese for a slightly tangier filling.
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A layer of strawberry jam under the whipped cream gives it an extra berry boost.
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For a chocolate twist, I sprinkle chocolate shavings between the layers or on top.
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Swapping in raspberries or blueberries creates a whole new flavor profile.
Storage/Reheating
I store this cake in the refrigerator, covered, for up to 3 days. The whipped cream holds up well, but I avoid freezing it, as the texture may change. If the cake has been chilled for a while, I let it sit at room temperature for about 15 minutes before serving to soften the sponge and bring out the flavors.
FAQs
Can I make this cake a day ahead?
Yes, I often make the sponge cake layers a day in advance and wrap them tightly in plastic wrap. I assemble the cake the day I’m serving it for the freshest taste.
What’s the best way to level the cakes?
I use a long serrated knife or a cake leveler to trim the domes. I take my time and keep the knife level with the counter for even layers.
Can I substitute regular whipped cream?
Yes, but I love the added richness that mascarpone brings. If using only whipped cream, I whip it with a bit of extra powdered sugar for stability.
Why is it important to measure flour correctly?
Too much flour can make the sponge dense and dry. I spoon the flour into my measuring cup and level it off, or better yet, I weigh it for accuracy.
Can I use store-bought sponge cake?
If I’m in a hurry, yes—I sometimes use a store-bought sponge or angel food cake and simply make the mascarpone cream and strawberries from scratch.
Conclusion
This Strawberry ‘Shortcake’ Layer Cake is my go-to when I want something that looks impressive but doesn’t take hours to make. The combination of soft sponge, sweet strawberries, and creamy mascarpone whipped topping is pure bliss. Whether I’m baking for a birthday, a holiday, or just because strawberries are in season, this cake never disappoints.
Print
Strawberry ‘Shortcake’ Layer Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A stunning twist on the classic with layers of light sponge cake, mascarpone whipped cream, and juicy strawberries—perfect for spring and summer celebrations.
Ingredients
Victorian Sponge Cake:
1 cup (227g) unsalted butter, at room temperature
1 ¼ cups (250g) white sugar
4 large eggs, at room temperature
1 tsp vanilla extract
2 cups (240g) all-purpose flour, correctly measured or weighed
1 tbsp baking powder
1 tsp salt
1–2 cups fresh strawberries, for decorating the top of the cake
Macerated Strawberries:
1 ½ cups (250g) hulled and sliced strawberries
1 tbsp (13g) white sugar
1/2 tsp vanilla extract
Mascarpone Whipped Cream:
2 cups (480ml) heavy cream, cold
6 oz (170g) mascarpone
2/3 cup (80g) confectioners’ sugar
1/2 tsp vanilla extract
Instructions
Make the Victorian Sponge Cake:
Preheat oven to 350°F (175°C). Prepare two 8″ springform pans with cooking spray and parchment rounds.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer or large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Add dry ingredients and mix just until combined.
Divide batter evenly between the pans, smooth tops, and bake for 20–25 minutes or until a toothpick comes out clean.
Let cakes cool completely.
Macerate the Strawberries:
In a bowl, combine sliced strawberries, sugar, and vanilla. Toss and let sit for 15–30 minutes to release juices.
Make the Mascarpone Whipped Cream:
In a large chilled bowl, beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
Add mascarpone and beat just until smooth—do not overmix.
Assemble the Cake:
Level the tops of both cooled cake layers if needed.
Place one cake layer on a serving plate.
Spread 1–1½ inches of mascarpone whipped cream over the layer.
Spoon all macerated strawberries and their juices over the whipped cream.
Place the second cake layer on top and spread remaining whipped cream over the top.
Decorate with fresh strawberries.
Notes
Be sure to measure flour accurately using the spoon-and-level method or weigh it for best texture.
Avoid overbeating the mascarpone whipped cream—beat just until smooth.
This cake is best served fresh, but you can refrigerate it for up to 24 hours before serving.
Use a light-colored cake pan to avoid over-browning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
