Can you use sponge cake for strawberry shortcake?

Yes, absolutely! A sponge cake is a fantastic alternative to traditional shortcake biscuits. In fact, many modern bakers now prefer using a light, fluffy sponge base because it absorbs the juices from strawberries without becoming soggy. When paired with fresh berries and whipped cream, a strawberry-shortcake-cake-sponge becomes the perfect balance of airy texture and fruity sweetness. It slices beautifully and holds its structure better than crumbly shortcake.

Is sponge cake the same as shortcake?

Not quite. While both can serve as the base for strawberry desserts, they’re structurally different: Shortcake is more like a sweet biscuit—crumbly, dense, and buttery. Sponge cake , on the other hand, is light, airy, and made with whipped eggs or a low-gluten batter for tenderness. The result? Sponge cake feels lighter on the palate and is ideal for soaking up syrupy berries and cream.

Is strawberry shortcake the same as strawberry cake?

No—though they share ingredients, they’re different desserts: Strawberry shortcake typically involves layered biscuits or sponge cake with whipped cream and fresh strawberries. Strawberry cake is usually made with strawberry flavor baked into the batter itself (often with purée or gelatin), and topped with strawberry frosting. So if you're making a strawberry-shortcake-cake-sponge , you're crafting a hybrid dessert that stays true to the fresh, layered style of shortcake, but uses a soft sponge as the base.

What cake mix is used for strawberry shortcake?

You don’t have to use boxed cake mix—especially not if you want a sponge with a tender crumb. But if you're pressed for time, look for these features in a mix: Vanilla or white cake mix (works well as a neutral base) Low sugar (to avoid overpowering the berries) Add-ins like sour cream or milk to enhance texture Still, nothing beats a homemade sponge when it comes to flavor and mouthfeel. That’s why this recipe focuses on building your strawberry-shortcake-cake-sponge from scratch for best results.

Strawberry Shortcake Cake Sponge – The Best One-Layer Summer Dessert

Description

Strawberry-shortcake-cake-sponge made easy! Light vanilla cake, whipped cream & juicy berries in one stunning dessert. Try this summer hit now!

Ingredients

Scale

1¼ cups cake flour
2/3 cup sugar
1 egg, ½ cup milk, ¼ cup butter
1½ cups strawberries, 1 tbsp jam

1 cup heavy cream, 2 tbsp sugar, ½ tsp vanilla

Instructions

Make sponge using reverse creaming
Macerate strawberries
Whip cream to medium peaks
Assemble with cream and berries
Serve fresh or refrigerate up to 3 days

Notes

Freezing & Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For best taste, make the whipped cream and strawberries the day of serving. For freezing, bake and cool the cake, then wrap tightly in 2 layers of plastic wrap. Freeze for up to 3 months. Thaw on the counter, then continue with the recipe.
Special Tools (affiliate links): 8-inch Cake Pan or 9-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand)
Cake Flour: For the lightest, softest crumb, I recommend using cake flour. The same amount of all-purpose flour works too and the cake will be soft, just not as fluffy. If you can’t get your hands on cake flour, use this cake flour substitute instead.
Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar, it doesn’t really make a difference. Use either.

Prep Time: 20 min
Cook Time: 20 min

Keywords: Sally's Baking Addiction