Triple-Layer Strawberry Shortcake

Triple Layer Strawberry Shortcake

This triple-layer strawberry shortcake brings together the lightness of a hot milk sponge, the richness of mascarpone stabilized whipped cream, and the bright freshness of macerated strawberries.

Built with care and finished with a crown of glazed berries and mint, it reimagines a classic summer dessert for today's table. The hot milk sponge provides a tender but sturdy base, easy to slice and layer without crumbling. A clear lemon glaze adds natural shine without overpowering the fruit, keeping the presentation fresh and clean. Whether for a special occasion or a simple celebration of the season, this cake offers a balance of tradition, texture, and flavor — honest food, prepared with attention and patience.

Watch my video to follow along step-by-step.

Ingredients:

Hot Milk Sponge

• 4 large eggs, at room temperature

• 1¼ cups (250 g) granulated sugar

• 1 teaspoon vanilla extract

• 1⅓ cups (170 g) plain (all-purpose) flour

• ¼ cup (20 g) cornstarch (UK: cornflour)

• ⅜ teaspoon bicarbonate of soda (baking soda)

• ¾ teaspoon cream of tartar

• ¼ teaspoon fine sea salt

• ½ cup (120 ml) whole milk

• ¼ cup (60 g) unsalted butter

Mascarpone Whipped Cream

• 1 cup (240 ml) cold double (heavy) cream

• ½ cup (120 g) cold mascarpone cheese

• 2 tablespoons (15 g) icing sugar, sifted

• 1 teaspoon vanilla extract

Macerated Strawberries

• 1½ pounds (700 g) fresh strawberries, hulled and sliced

• 2 tablespoons granulated sugar

• 1 teaspoon fresh lemon juice

• Zest of 1 lemon (for sprinkling during assembly)

• 1 tablespoon finely chopped fresh mint (for sprinkling during assembly)

Clear Lemon Gelatin Glaze

• 2 tablespoons (30 ml) fresh lemon juice

• 2 tablespoons (30 ml) water

• 2 teaspoons granulated sugar

• 1 silver-strength gelatine sheet (plus extra cold water for soaking)

  Method

  Hot Milk Sponge

  1. Preheat the oven to 350°F (175°C). Grease and line the base only of a deep 8-inch (20 cm) round cake tin. Leave the sides ungreased.

  2. In a large bowl, beat the eggs and sugar together on high speed for 8–10 minutes, until pale, thick, and tripled in volume. Add the vanilla extract.

  3. Sift together the flour, cornstarch, bicarbonate of soda, cream of tartar, and salt. Whisk to combine.

  4. In a small saucepan, heat the milk and butter until the butter melts and the mixture is steaming but not boiling. Remove from heat.

  5. Sift the dry ingredients over the whipped eggs in 2–3 additions, folding gently after each addition.

  6. Temper the hot milk: take a scoop of the batter and stir it into the milk mixture. Then drizzle the tempered milk back into the batter, folding gently to incorporate.

  7. Pour the batter into the prepared tin. Tap lightly to release any large air bubbles.

  8. Bake for 35–38 minutes, or until a skewer inserted into the centre comes out clean.

  9. Cool in the tin for 10 minutes, then turn out onto a wire rack. Cool completely.

  10. Wrap and refrigerate for at least 1 hour before slicing into 3 layers.

  Mascarpone Whipped Cream

  1. In a cold bowl, beat the mascarpone slightly to loosen it.

  2. Add the cold cream, icing sugar, and vanilla extract.

  3. Whip until soft peaks form. Chill until needed.

  Macerated Strawberries

  1. Toss the sliced strawberries with the sugar and lemon juice.

  2. Allow to sit for 20–30 minutes, then drain thoroughly.

  3. Reserve some fruit liquor to brush over the cut layers

  4. Reserve the lemon zest and chopped mint to sprinkle during assembly — do not add during maceration.

  Clear Lemon Gelatin Glaze

  1. Soak the gelatine sheet in cold water for 5–10 minutes until softened.

  2. In a small saucepan, warm the lemon juice, water, and sugar until the sugar dissolves (do not boil).

  3. Remove the softened gelatine from its soaking water, squeeze out excess moisture, and stir it into the warm lemon-sugar liquid until fully dissolved.

  4. Strain the glaze through a fine sieve for clarity.

  5. Let cool to lukewarm before brushing over the strawberries.

  Assembly

  1. Slice the chilled sponge cake into three even layers.

  2. Identify the layer with the sunken top (if present) and cut out a 2½–3 inch (6–8 cm) centre to create a crown shape.

  3. Place the bottom sponge layer on a board. Spread mascarpone whipped cream evenly, add a layer of drained macerated strawberries, and sprinkle lightly with lemon zest and chopped mint.

  4. Add the middle sponge layer and repeat: cream, berries, mint, and zest.

  5. Place the crown layer on top. Fill the open centre with mascarpone whipped cream and berries.

  6. Pipe a decorative ring of mascarpone whipped cream around the outer edge.

  7. Arrange halved strawberries into the piped cream, alternating cut side up and down.

  8. Brush the fresh strawberries with the clear lemon glaze.

  9. Garnish with small mint leaves.

  10. Chill lightly for 20–30 minutes before serving.