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–+ servings
Light and fluffy sponge cake layers are sandwiched over a layer of mascarpone whipped cream and macerated strawberries in this Strawberry Shortcake Layer Cake

Strawberry 'Shortcake' Layer Cake

Print Recipe
Fresh juicy strawberries, mascarpone whipped cream, and light Victorian sponge cake come together in this easy Strawberry Shortcake Layer Cake!
Course Baking
Cuisine American, British
Keyword Cake, layer cake, mascarpone, strawberries, strawberry short cake, whipped cream
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 servings

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
  • 2 cups (240g) All Purpose Flour, measured correctly * (very important to measure correctly, or preferably to weigh it, as too much flour will lead to a dense cake)
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1-2 cups Fresh Strawberries, for decorating top of cake

Macerated Strawberries

  • 1 ½ cups (250g) Hulled and Sliced Strawberries
  • 1 tbsp (13g) White Sugar
  • 1/2 tsp Vanilla

Mascarpone Whipped Cream

  • 2 cups (480ml) Heavy Cream, cold
  • 6 oz (170g) Mascarpone
  • 2/3 cup (80g) Confectioners Sugar
  • 1/2 tsp Vanilla

Instructions

Victorian Sponge Cake

  • Preheat oven to 350F. Prepare two 8” springform cake pans (preferably a light colored pan) with cooking spray and parchment rounds. Meanwhile, add flour, baking powder, and salt to a medium bowl and whisk together to combine. Set aside.
  • In a large bowl or a stand mixer, add butter and sugar, then beat until well-combined, smooth, and fluffy. Add eggs, one at a time, and beat well until each is well-incorporated and smooth. Add vanilla and beat again.
  • Add flour mixture to the large bowl/stand mixer and beat until just combined – ensuring that you do not over beat.
  • Evenly divide the batter between both cake pans, then use a spatula to spread the batter into the pan. Place into the oven to bake for 20-25 minutes (if using a dark pan, check at 20 min to avoid overbaking), or until the edges begin to pull away from the pan and an inserted toothpick comes out clean. Allow to cool completely before topping and stacking.

Macerated Strawberries

  • Add all ingredients to a mixing bowl and toss to evenly coat the strawberries. Allow strawberries to sit for 15 to 30 minutes.

Mascarpone Whipped Cream

  • Add whipping cream, confectioners sugar, and vanilla, to a large bowl, beat with an electric mixer until stiff peaks have formed. Add mascarpone and continue to beat, just until smooth. Be careful not to overbeat.

Topping, Layering & Stacking the Cake

  • Level off each of the cake layers to remove any doming from the cakes.
  • Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread an even layer of mascarpone whipped cream, about 1″ to 1 ½” thick, across the top of the layer. Add all of the macerated strawberries and their juices on top of the whipped cream in an even layer.
  • Add the second cake layer on top, remaining mascarpone whipped cream, then decorate the top with fresh strawberries.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)