Strawberry Shortcake Cake

Vanilla sponge cake with layers of whipped cream and strawberries in the middle.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 375kcal
Author I Heart Eating



  • 2 1/4 cups cake flour not self-rising
  • 1 1/2 cups granulated sugar divided
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 9 large egg whites
  • 3/4 cup milk
  • 1/2 teaspoon cream of tartar
  • 2 teaspoon vanilla bean paste or vanilla extract


  • 2 pounds strawberries hulled and sliced, plus more for serving
  • 1 pint cold heavy cream
  • 1/3 cup granulated sugar


  • Preheat oven to 325 F.
  • In a medium bowl, whisk together flour, 3/4 c. sugar, baking powder, and salt.
  • In a very large bowl, whisk together oil, egg yolks, and milk until well-combined.
  • Whisk in flour mixture until just incorporated.
  • In a separate bowl, whip egg whites with a mixer on high speed until frothy.
  • Add cream of tartar and vanilla bean paste or extract; beat until soft peaks form.
  • Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
  • Fold one-third of the egg whites into batter.
  • Gently fold in remaining egg-white mixture with a rubber spatula.
  • Carefully pour batter into tube pan.
  • Bake for 45-55 minutes, or until top of cake springs back when touched.
  • Remove from oven, and let cool upside down (on a glass bottle) 1 hour.
  • To make the filling, beat cream, sugar, and vanilla together until medium peaks form.
  • Slide a thin knife around edges of tube and side of pan.
  • Cut cake horizontally into 3 layers with a serrated knife.
  • Place bottom layer to a serving plate.
  • Spread thin layer of whipped cream on cake.
  • Add half strawberries over whipped cream.
  • Top with another thin layer of whipped cream.
  • Add middle layer, and repeat with remaining whipped cream and strawberries.
  • Top with remaining cake layer.
  • Chill cake at least 1 hour.
  • Sprinkle with confectioners' sugar just before serving, if desired.


*Nutrition facts have been estimated.


Serving: 1g | Calories: 375kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 158mg | Potassium: 264mg | Fiber: 1g | Sugar: 26g | Vitamin A: 575IU | Vitamin C: 33.5mg | Calcium: 86mg | Iron: 0.7mg