Strawberry Shortcake – Sunshine Seasons

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This Strawberry Shortcake recipe is inspired by the iconic dessert served at Sunshine Seasons, offering a light and fluffy sponge cake layered with freshly whipped cream and juicy strawberries. Perfect for special occasions or a sweet treat, this dessert combines the brightness of fresh strawberries with the richness of homemade whipped cream, making every bite irresistible.

Ingredients:

For the Sponge Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • ⅓ cup water
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar (for dusting)

For the Whipped Cream:

  • 1 quart heavy whipping cream
  • ½ cup powdered sugar

For the Strawberry Filling:

  • 2 quarts fresh strawberries, tops removed and halved
  • Strawberry glaze (optional, available in specialty stores)

Instructions:

Step 1: Prepare the Sponge Cake

  1. Preheat the oven to 375°F (190°C). Line a baking pan (preferably 9×9 inches) with aluminum foil or parchment paper. Lightly spray the surface with nonstick spray and dust with powdered sugar if using foil. Set aside.
  2. Beat the eggs: In a large mixing bowl, add the eggs and beat on high speed for about 5 minutes, or until the eggs are light and lemon-yellow in color and have thickened.
  3. Add wet ingredients: Reduce the speed to medium and add the granulated sugar, water, and vanilla extract. Mix until fully incorporated.
  4. Incorporate dry ingredients: Reduce the speed to low and slowly add the all-purpose flour, baking powder, and salt. Mix just until the batter is smooth and the flour is fully incorporated—be careful not to over-mix, as this can affect the cake’s texture.
  5. Bake the cake: Pour the batter into the prepared baking pan, ensuring it’s evenly spread out. Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cake: Once baked, remove the cake from the pan immediately and turn it onto a workspace or a towel dusted with powdered sugar. Gently peel away the parchment paper and trim the stiff edges of the cake. Let it cool for about 1 hour.
  7. Slice the cake: Once cooled, slice the sponge cake horizontally into three even layers. Set aside.

Step 2: Prepare the Whipped Cream

  1. Whip the cream: In a mixing bowl, add the heavy whipping cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed for about 2 minutes or until soft peaks form.
  2. Sweeten the cream: Reduce the speed to low, then slowly add the powdered sugar. Once incorporated, increase the speed and continue beating until the cream forms stiff peaks. Turn off the mixer and set the whipped cream aside.

Step 3: Assemble the Strawberry Shortcake

  1. First layer: Place the first slice of sponge cake on a serving tray, parchment paper, or in a cake frame. Spread an even layer of whipped cream over the sponge, followed by a layer of halved fresh strawberries.
  2. Second layer: Place the second slice of sponge cake on top of the strawberries, making sure the whipped cream side is facing down. Spread a thin layer of whipped cream on the top of the second layer of sponge cake. Add another layer of strawberries and whipped cream.
  3. Final layer: Add the final slice of sponge cake, again with the whipped cream side down. Frost the top and sides of the cake with the remaining whipped cream.
  4. Decorate: Optionally, pipe a decorative line of whipped cream around the base of the cake and comb the top of the cake for texture. Garnish with additional cut strawberries and, if desired, drizzle the top with strawberry glaze for added sweetness and shine.
  5. Chill: Cover the assembled cake and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Tips for the Perfect Strawberry Shortcake:

  • Sponge cake texture: For a lighter cake, be sure not to overmix the batter. Beating the eggs well in the beginning is key to achieving a light, airy texture.
  • Fresh strawberries: Make sure your strawberries are fresh and sweet for the best flavor. You can also toss them with a little sugar and let them sit for 15-20 minutes to release their juices.
  • Optional glaze: The strawberry glaze is optional but adds a lovely glossy finish and extra sweetness. If you can’t find it, you can make a simple glaze by heating strawberry jam with a bit of water.

Enjoy!

Serve this Strawberry Shortcake chilled for a refreshing, delightful dessert. It’s perfect for family gatherings, celebrations, or simply as a sweet treat to enjoy with a cup of tea. The layers of light sponge, fluffy whipped cream, and fresh strawberries create a perfect balance of textures and flavors that will have everyone coming back for seconds!

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