This light and fluffy cake is a frequent birthday request in our house—for my husband in June and my younger daughter in August. It is a lot lighter and fluffier than a regular strawberry shortcake. I occasionally make this for my friend Linda’s birthday in January, but only because she begs—it’s really best to make this in season.

In Seattle summers, the farmers markets abound with absolutely delicious organic strawberries. I take full advantage and pile on as many berries as possible, until they practically threaten to sink the cake. It is like a Tetris game to create an even surface without gaps.

Annual strawberry shortcake

Equipment: 2 9-inch-round cake pans

For sponge cake
6 eggs, separated
105 grams flour, sifted
130 grams sugar
3⁄8 cup or 6 tablespoons canola oil
3⁄8 cup or 6 tablespoons milk
3 tablespoons apricot jam, diluted with 5 tablespoons hot water
2 pounds strawberries

For whipped cream
750ml heavy cream
50 grams sugar
1/3 cup condensed milk
1 teaspoon brandy (optional)

Sponge cake

1. Preheat the oven to 350 degrees.

2. Using a stand mixer with a completely dry bowl, whip the egg whites on high until soft peaks form. Add half the sugar (65 grams) and continue mixing until stiff peaks form.

3. In a separate bowl, whisk the egg yolks and the remaining sugar until the mixture turns off-white. Add the oil and milk and stir. 

4. Add the flour into the egg yolk mixture and stir gently until the flour is mixed evenly. Fold in the egg white in 4 or 5 additions, stirring gently each time. 

5. Scrape the dough into the cake pans, then gently drop the pans on the kitchen counter a couple of times to remove bubbles. Bake for 10 to 13 minutes, until a toothpick comes out clean.

6. Place the cakes, still in the pans, on a cooling rack and cover with aluminum foil until completely cool.

Whipped cream

1. In a clean large mixing bowl, whisk the heavy cream and sugar until the cream starts to thicken a bit. Add the condensed milk and brandy (if using), and continue to whisk until the peaks are medium-firm—they should curl over a bit.

2. If you plan to decorate the outer surface of the cake with whipped cream, instead of leaving the sides bare, whisk the remaining whipped cream a little more until the cream reaches stiff peaks.

Assembly

1. Wash all the strawberries. Select 25 to 30 pieces of medium size strawberries and set them aside to decorate the top of the cake. Cut the remaining strawberries in quarters lengthwise. Dab with paper towels to remove the excess moisture.

2. Remove one cake from its pan and place on a flat surface. Using a basting brush, thinly coat the top of the cake layer with the diluted jam, being sure to reserve some for the top. 

3. Using a spatula or cake smoother, gently spread a thin layer of whipped cream on top of the same cake layer and place the sliced strawberries evenly on top. Add another thin layer of whipped cream, then strawberries, then one more layer of whipped cream.

4. Carefully place the other cake layer on top. If the surface looks uneven, lift the top sponge gently and add some more strawberries underneath to level the surface.

5. Brush jam on top of the cake layer and spread a generous layer whipped cream all over—including the sides if desired.

6. Place full-size strawberries on top, as many as you’d like. Gently brush the rest of the diluted jam on the strawberries to create a nice shine.

7. Rest a cake in the fridge for 2 hours minimum to let the inside layers of cream and strawberries settle. This cake tastes better the next day.