It’s our first long May Day weekend.
Victoria Day!
Invite a few friends and serve up a fresh strawberry shortcake.
How do you serve strawberry shortcake to a large crowd?
Instead of plating each one individually, I made it in a large fruit bowl.
You can use biscuit dough or your favorite shortcake recipe.
 I used my favorite sponge cake recipe.
Oh, how many of you know the difference between a sponge cake and an angel food cake?
Sponge cake only uses the fat from the egg yolk.
Angel food cake uses no fat.(egg whites only)

 Ingredients for Sponge Cake

  • 9 eggs
  • 1 1/2 cups sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp baking powder
  • 1 1/2 cup flour
  • 1 1/2 tbsp cornstarch
  • 4 pounds fresh strawberries quartered
  • 1/2 cup sugar
  • 2 cups whipping cream for topping, adding sugar to taste or you can use softened ice-cream.


  1. Mix eggs, sugar, vanilla and baking powder in your mixing machine at high speed for five minutes.
  2. Slowly add flour and cornstarch and mix at slow speed till mixtures are combined.
  3. Bake in a tube pan with a removable bottom.
  4. Dust bottom of pan with flour.  Do not grease an angel food cake pan, preventing it from falling when you turn it upside down.
  5. Bake for 45 minutes at 350 degrees.
  6. When baking is completed, remove from oven and turn upside down for about 40 minutes.
  7. Remove cake from pan and lay on rack.
  8. I used a 4 1/2′ x 13″ pan (rectangular).  It’s easy to cube and I can freeze what I don’t use.
  9. I always have a few extra pieces in my freezer. 

Strawberry Mixture

  1. Cube and layer sponge cake in a glass bowl.
  2. Combine sugar and strawberries and layer over the cubed cake.
  3. Repeat this procedure 3 times, finishing off with strawberries on the top.
  4. Swirl whipping cream till it reaches a high mound. 
  5. Top with a few extra berries.
  6. Prepare ahead of time, let the flavors juice together and chill in fridge.
    Have fun creating your own version.
    Just in time for the long Victoria Day Weekend.

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