Strawberry Shortcake/Spongecake

Made  times
Petra 13

"As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for Shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!"
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40 m 8 servings yields 1 - 9x13" pan
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Wash and slice strawberries. Sprinkle sugar over and set in to the refrigerator. Stir several times while it sits in the fridge or turn the bowl over several times if you have a tightly closed container. You may do this up to one day ahead but at least 2 hours before serving. The longer your strawberries sit the more syrup you will end up with. Whip whipping cream until stiff then slowly add powdered sugar and continue to whip the cream until creamy stiff (or use whipping cream from a can)
  2. Preheat oven to 375. Spray a 9x13 inch baking pan with non stick cooking spray or grease and flour the pan.
  3. Carefully separate cold eggs; egg whites into medium large glass or ceramic bowl and yolks into a small bowl. Beat egg whites with electric mixer until very stiff. Slowly add 1¼ cups of sugar, approximately 1-2 tbsp at a time until it is all mixed in and creamy stiff (take your time with this). Mix yolks together with a fork and add flavoring of choice if desired. Sift and mix together flour, corn starch and baking powder. Add egg yolk mixture to egg whites and carefully fold under (a spatula works very well). Now add the flour mixture and fold under until nicely combined but do not over mix. Don’t worry if you see a couple of dry spots from dry ingredient, that’s perfectly all right! Distribute mixture evenly in prepared baking pan and bake at 375 degrees for 22-25 minutes.
  4. Let cake cool for 5 minutes and loosen the sides with a knife if necessary. Invert cake onto a sheet of wax paper. Let cake cool. Slice into 8 large or 12 smaller equal pieces. For one serving; cut one piece in half to make 2 thin cakes. Place first cake half into bottom of serving dish. Add a few spoons full of strawberries. Place second cake half on top and spoon more berries over. Finish with whipping