Strawberry Charlotte

Strawberry Shortcake Loaf

Only 5 ingredients in this deliciously, unbelievably light fresh strawberry cake with a layer of strawberries baked right in.  Add a dollop of whipped cream for a perfect summer dessert.

If you’ve ever enjoyed strawberry shortcake made with sponge cakes, you can easily imagine what this loaf tastes like. The sponge cake is unbelievably light, made from only eggs, sugar and a bit of flour (no additional fats). The strawberries are simply cut and scattered over the top of the batter before baking and while the loaf bakes, they sink to the bottom to make a fruity layer. Pop it out of the pan, dust with powdered sugar and serve a slice with a dollop of whipped cream for a perfect summer desert.

If you’ve never made a sponge cake, it’s a bit of a different process. It’s definitely easier with a stand mixer, but a hand mixer will work fine as well. The trick is to be sure you whip it 9-10 minutes, until it’s light in colour and tripled in volume. Then, sift the flour over top and fold in gently to be sure not to lose too much of that air you just whipped in. Finally, don’t open the oven for the first 25 minutes of baking, to make sure you don’t lose your loft.

Strawberry Shortcake Loaf

Cook’s Notes for Strawberry Shortcake Loaf

I love to bake this as a loaf. It’s so easy to pop out and slice. Lining the loaf pan with a sheet of parchment that overhangs the sides, makes it a pain-free process.

Obviously, as I always seem to say, this would be good with any summer fruit – blueberries, blackberries, raspberries, peaches.

Strawberry Shortcake Loaf

Strawberry Charlotte

Strawberry Shortcake Loaf

Course: Dessert
Cuisine: American
Keyword: loaf recipe with fresh strawberries
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Energy: 137 kcal
Author: Jennifer
A delicious, light sponge cake with strawberries baked right in. Baked as a loaf, this loaf is a perfect summer dessert served as a slice with a dollop of whipped cream.


  • 4 large eggs at room temperature
  • 1/2 cup white sugar
  • 3/4 cup + 1 Tbsp all-purpose flour
  • 1 tsp. vanilla
  • 5 oz fresh strawberries hulled and quartered


  1. Preheat oven to 355° F. Lightly grease a loaf pan (I used a 4x10-inch, so a 9x5-inch should work just fine) and line with a sheet of parchment paper that covers the long sides and overhangs the sides by a couple of inches. Set aside.
  2. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on low speed until foamy. Increase speed of mixer one notch and slowly add the sugar, until it is all added. Increase speed of mixer to high and whisk until mixture is light and tripled in volume - 8-10 minutes (don't skimp on the mixing time part!). Add vanilla in last minute of mixing.
  3. Remove bowl from mixer (if using). Using a sifter or fine strainer, sift the flour over the top of the batter and gently fold in to the batter until it is just incorporated.
  4. Pour batter in to prepared pan. Sprinkle prepared strawberries evenly over the top.
  5. Place in pre-heated oven (*you can place loaf pan on a baking sheet if you like) and bake until top is deep golden and a tester comes out clean - about 30-35 minutes. (*avoid opening the oven door for the first 25 minutes or so of baking).
  6. Allow to cool in pan for 15 minutes, then run a knife along short ends and gently lift the loaf from the pan using the parchment overhang. Allow to cool completely. To serve, dust loaf with powdered sugar and serve in slices with a dollop of whipped cream.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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