Name: Strawberry Shortcake Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 120 min
Ingredients: 3 large eggs (size C1); ½ cup granulated sugar (100 g); ½ tsp vanilla sugar; ¾ cup all-purpose flour (100 g); ½ tsp baking powder; Pinch of salt; Sunflower oil (for greasing); Parchment paper; 2 cups mascarpone cheese (500 g); 1½ cups fresh strawberries (sliced (300 g)); 2 tbsp sugar; ½ tsp vanilla extract (optional); Cold heavy cream (as needed to thin the mascarpone)

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I made this strawberry shortcake layer cake for my mom’s birthday one year in spring and honestly, everyone said they loved it so much!

The sponge is super light and fluffy, mascarpone cream and fresh strawberries go on top and a layer in the middle. I’m telling you, it tastes like summer in cake form!

I remember layer cakes used to scare me because they seemed just like a huge task, too fancy. But this one is actually pretty easy once you try it, yet it still turns out stunning-looking and delicious, which is a winning combo. No crazy frosting stuff you have to do. It’s not heavy like some cakes that make you tired after eating. Just perfect for parties in spring and summer or whenever really!

Ingredients

For the Sponge Cake:

3 large eggs (size C1)
½ cup granulated sugar (100 g)
½ tsp vanilla sugar
¾ cup all-purpose flour (100 g)
½ tsp baking powder
Pinch of salt
Sunflower oil, for greasing
Parchment paper

For the Filling & Assembly:

2 cups mascarpone cheese (500 g)
1½ cups fresh strawberries, sliced (300 g)
2 tbsp sugar
½ tsp vanilla extract (optional)
Cold heavy cream, as needed to thin the mascarpone

How to do it

Step 1: Get your oven and pan ready

Turn your oven to 350°F. That’s 180°C if you use that instead. Put parchment paper on the bottom of a springform pan that’s 9.5 or 10 inches. Grease the sides with sunflower oil a little bit. This helps the cake come out later without sticking.

Step 2: Make the sponge batter

Get a big bowl. Beat the eggs with sugar, vanilla sugar, and a tiny pinch of salt in it. Use a mixer on high speed until it gets really pale and puffy looking. It should get three times bigger! Takes a few minutes but you need this for the fluffy texture.

Step 3: Add the dry ingredients

Sift your flour and baking powder together first. Now add them to the egg stuff in batches. Fold gently with a silicone spatula after you add each batch. Don’t mix too hard or you’ll squish out all the air you just made!

Step 4: Bake the sponge

Pour the batter in your pan. Smooth the top out so it’s even. Bake it for 35 minutes or until it’s golden and a toothpick comes out clean from the middle. Let it cool all the way down in the pan before you slice it. If it’s warm it might fall apart when you cut it!

Step 5: Prepare the mascarpone filling

Take a medium bowl. Whip mascarpone with sugar and vanilla extract until it’s creamy. Too thick? Add some cold heavy cream a little at a time until it’s easy to spread.

Step 6: Slice and layer

Your sponge cake is cool now. Cut it in half horizontally so you have two layers. I use a long knife with teeth and go slow. Turning the cake while you cut helps keep it even.

Step 7: Build your cake

Put the first layer on a plate or cake stand. Spread half the mascarpone cream on it. Then put half the strawberry slices on top of that. Add the second cake layer now. Do it again with the rest of the cream and strawberries! You can put extra whole strawberries or mint on top if you want it pretty.

Step 8: Chill before serving

This is the waiting part which is hard. Stick the whole cake in the fridge for at least 1 hour. It needs this time to set up right and makes cutting it way easier. Then you can serve it and everyone will say it’s so good!