Strawberry Sponge Cake – Light, Fluffy & Easy to Make
Author:Julia Hart
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.
