There’s something about a Strawberry Sponge Cake that feels like pure magic. It’s soft, airy, and layered with fluffy whipped cream and juicy strawberries—the ultimate dessert for spring and summer gatherings. Whether you’re making it for a birthday, afternoon tea, or just because, this cake is guaranteed to impress.
I first fell in love with this cake after tasting it at a cozy little café during a summer trip. The combination of light sponge cake, fresh strawberries, and silky cream was simply irresistible. When I recreated it at home, it became an instant favorite. What I love most? It’s surprisingly simple to make! Even if you’re not an experienced baker, you can easily master this recipe with just a few tips.
Why You’ll Love This Strawberry Sponge Cake Recipe
There are so many reasons why this strawberry sponge cake is a must-try:
- Incredibly soft and fluffy – The sponge is made without butter, making it extra light and airy.
- Naturally sweet and fresh – Fresh strawberries add the perfect balance of sweetness and a slight tang.
- Minimal ingredients, maximum flavor – You only need a handful of basic ingredients to create something spectacular.
- Versatile and easy to customize – Want a chocolate drizzle? A lemon twist? A different filling? You can mix it up!
- Perfect for any occasion – Whether it’s a special celebration or a casual treat, this cake is always a hit.
Preparation Time and Servings
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Baking Time: 35-40 minutes
- Servings: 8-10 slices
- Calories per serving: Approx. 290 kcal
Ingredients
The Sponge Cake
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 tablespoons milk
The Filling and Topping
- 1½ cups (350ml) heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (300g) fresh strawberries, sliced
The Strawberry Glaze
- 3 tablespoons strawberry jam
- 1 tablespoon water
Step-by-Step Instructions to make this Strawberry Sponge Cake
1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. This will help the cake bake evenly and prevent sticking.
2: Whisk the Eggs and Sugar
In a large bowl, beat the eggs and sugar using an electric mixer on high speed for about 5-7 minutes. The mixture should become pale, thick, and fluffy. This step is key to creating a light, airy sponge cake.
3: Fold in the Dry Ingredients
Sift together the flour and baking powder. Slowly fold them into the egg mixture using a rubber spatula, being careful not to deflate the batter.
4: Add Vanilla and Milk
Stir in the vanilla extract and milk gently. This keeps the cake moist and flavorful.
5: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before assembling.
6: Make the Whipped Cream Filling
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be the creamy, luscious filling for your cake.
7: Slice and Fill the Cake
Once the cake is completely cool, slice it horizontally into two even layers. Spread half of the whipped cream over the bottom layer and arrange sliced strawberries on top. Place the second cake layer over it and press gently.
8: Make the Strawberry Glaze
Heat the strawberry jam and water in a small saucepan over low heat, stirring until smooth. Let it cool slightly, then brush it over the top of the cake for a glossy, fruity finish.
9: Decorate and Serve
Spread the remaining whipped cream on top and decorate with whole strawberries. For an extra touch, dust with powdered sugar or drizzle with melted chocolate.
How to Serve this Strawberry Sponge Cake
This strawberry sponge cake is perfect on its own, but you can also serve it in different ways:
- With extra berries – Add raspberries or blueberries for a colorful twist.
- Topped with nuts – Sprinkle toasted almonds or crushed pistachios for extra crunch.
- With a drizzle of honey or chocolate – A little sweetness makes it even better.
- Alongside tea or coffee – A perfect afternoon snack!
Expert Tips for Success
Use room-temperature eggs – This helps them whip up to the perfect volume.
Sift the flour – It prevents lumps and ensures a light texture.
Be gentle when folding – This keeps the sponge cake airy and delicate.
Let the cake cool completely – Otherwise, the whipped cream will melt.
Refrigerate before serving – This helps the flavors meld beautifully.
Recipe Variations
- Chocolate Strawberry Sponge Cake – Add 2 tablespoons of cocoa powder to the flour.
- Lemon-Infused Cake – Add a teaspoon of lemon zest for a fresh citrusy note.
- Dairy-Free Version – Use coconut whipped cream instead of heavy cream.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free blend.
Storage and Freezing Instructions of this Strawberry Sponge Cake
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing the Cake: You can freeze the sponge cake before assembling. Wrap it tightly in plastic wrap and store for up to 3 months.
- Reheating: If needed, warm slices slightly in the microwave before serving.
Special Equipment You’ll Need
- Electric mixer – Essential for whipping eggs and cream.
- 9-inch round cake pan – Ensures even baking.
- Serrated knife – Helps slice the cake layers neatly.
- Pastry brush – Perfect for applying the strawberry glaze.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the sponge a day in advance and store it in an airtight container before assembling.
Why did my sponge cake turn out dense?
Overmixing the batter or not whipping the eggs enough can cause a dense cake. Be gentle when folding in the flour.
Can I use frozen strawberries?
Fresh strawberries are best, but if using frozen ones, make sure to thaw and drain them well.
How do I prevent my whipped cream from deflating?
Make sure to whip it until stiff peaks form and refrigerate immediately after assembling the cake.
Final Thoughts
This strawberry sponge cake is truly the kind of dessert that brings people together. It’s light, fresh, and bursting with flavor, making it perfect for both casual get-togethers and fancy celebrations. Whether you’re baking it for a birthday party, a family gathering, or just a weekend treat, it’s guaranteed to impress. The best part? It’s easy to make yet looks like something straight out of a bakery.
What I personally love about this cake is how versatile it is. You can make it your own by experimenting with different flavors, fillings, and decorations. Want a tangy twist? Try adding lemon zest to the batter. Looking for extra indulgence? A drizzle of dark chocolate or a sprinkle of crushed nuts takes it to the next level. You can even swap the strawberries for raspberries, blueberries, or a mix of your favorite fruits.
This cake also has a nostalgic charm—it reminds me of the classic, homemade cakes I used to enjoy as a child. There’s something special about the soft, airy sponge paired with fresh whipped cream and juicy berries that never goes out of style. It’s one of those timeless recipes that you’ll want to make again and again, especially when strawberries are in season.
If you’re new to baking, don’t be intimidated! This recipe is designed to be simple and foolproof. Just follow the steps carefully, and you’ll end up with a perfectly soft and flavorful cake every time. And if anything goes wrong, don’t stress—every baking experience is a learning opportunity. With a little practice, you’ll soon be whipping up this cake like a pro.
I’d absolutely love to see how your strawberry sponge cake turns out! If you try this recipe, leave a comment below and share your experience. Did you add any fun twists? How did your friends and family like it? You can also snap a picture and tag me on social media—I always enjoy seeing your beautiful creations!
So what are you waiting for? Grab some fresh strawberries, whip up this delightful sponge cake, and treat yourself to a slice of pure happiness. 🍓🎂 Happy baking!
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Strawberry Sponge Cake – Light, Fluffy & Easy to Make
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
- This light and fluffy strawberry sponge cake is made with a delicate vanilla sponge, filled with fresh strawberries and whipped cream. It’s a perfect dessert for summer gatherings, birthdays, or afternoon tea.
Ingredients
- For the Sponge Cake: 4 large eggs, 1 cup sugar, 1 cup all-purpose flour, ½ tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk
- For the Filling & Topping: 1½ cups heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla extract, 2 cups fresh strawberries (sliced)
- For the Strawberry Glaze: 3 tbsp strawberry jam, 1 tbsp water
Instructions
- Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- Beat eggs and sugar until pale and fluffy (5-7 minutes).
- Gently fold in sifted flour and baking powder, followed by vanilla extract and milk.
- Pour batter into the pan and bake for 35-40 minutes. Let cool.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice cake horizontally, spread whipped cream on the bottom layer, and add sliced strawberries. Place the second layer on top.
- Heat strawberry jam and water, brush over the top of the cake, and decorate with whole strawberries.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Ensure eggs are at room temperature for better volume.
- Do not overmix the batter to keep the sponge light and airy.
- Let the cake cool completely before adding the whipped cream.
- Ensure eggs are at room temperature for better volume.
- Do not overmix the batter to keep the sponge light and airy.
- Let the cake cool completely before adding the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European