Strawberry Sponge Cake is a light, airy, and delightfully fresh dessert that’s perfect for spring and summer gatherings. With layers of soft sponge cake, a vibrant homemade strawberry filling, and luscious whipped cream cheese frosting, this cake strikes the perfect balance between sweetness and freshness. Whether you’re baking for a celebration or simply treating yourself, this recipe delivers a beautifully layered dessert that’s as impressive as it is delicious.
Why You’ll Love This Recipe
- Light and Refreshing: Ideal for those who prefer cakes that aren’t dense or overly sweet.
- Fresh Strawberry Flavor: The homemade filling adds a burst of real fruit taste.
- Elegant Presentation: With layered cake, vibrant filling, and decorative sliced strawberries, it looks stunning on any dessert table.
- Balanced Texture: Fluffy sponge cake paired with smooth frosting and juicy fruit creates a satisfying bite.
- Perfect for Special Occasions: Great for birthdays, showers, holidays, or summer parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Strawberry Filling:
- Diced fresh strawberries
- Lemon juice
- Light brown sugar
- Cornstarch
- Vanilla extract
Sponge Cake Layers:
- Eggs (room temperature)
- Granulated sugar
- All-purpose flour
- Baking powder
Whipped Cream Cheese Frosting:
- Heavy whipping cream
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Decoration:
- Sliced strawberries
Directions
Make the Strawberry Filling:
- In a heavy saucepan, combine half the diced strawberries with lemon juice. Cook over medium-high heat for 5–6 minutes until the strawberries burst and release juice.
- In a separate bowl, mix the brown sugar and cornstarch, then stir into the strawberry mixture.
- Add the remaining strawberries and cook for another 2 minutes, stirring constantly.
- Once thickened, remove from heat and allow the filling to cool completely.
Prepare the Sponge Cake Layers:
- Preheat oven to 350˚F (175°C). Line three 9-inch round cake pans with parchment paper and grease with baking spray.
- In a bowl, whisk together flour and baking powder; set aside.
- Beat eggs on high speed for 1 minute, then gradually add sugar and continue beating for 8 minutes until the mixture is pale yellow, thick, and fluffy.
- Sift flour in thirds into the egg mixture, folding gently between each addition. Be careful not to deflate the batter.
- Divide the batter evenly between the pans, smooth the tops, and bake for 20–25 minutes until golden and springy to the touch.
- Cool completely, remove from pans, and peel off parchment paper.
Make the Whipped Cream Cheese Frosting:
- Beat cold heavy cream with ¼ cup powdered sugar until stiff peaks form; set aside.
- In a separate bowl, beat cream cheese, butter, and vanilla until smooth. Add remaining powdered sugar and beat until creamy.
- Gently fold in the whipped cream.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half the strawberry filling on top, leaving a ½-inch border.
- Spread ½ cup frosting on the underside of the second cake layer, then place it over the first so the filling and frosting meet.
- Repeat with remaining filling and third cake layer.
- Reserve 1 cup of frosting for decoration. Use the rest to frost the entire cake. Chill in the fridge for several hours or overnight.
- Decorate with piped frosting and sliced strawberries before serving.
Servings and Timing
Servings: 12 slices
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Variations
- Berry Medley Filling: Replace or mix strawberries with blueberries or raspberries for a mixed berry flavor.
- Lemon Zest Twist: Add lemon zest to the frosting for added brightness.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for contrast.
- Almond Flavor: Replace vanilla with almond extract in the frosting for a subtle nutty note.
- Single Layer Option: Simplify the cake by baking a single layer and topping it with filling and frosting.
Storage/Reheating
Store the assembled cake in the refrigerator for 3–4 days in an airtight container or cake carrier. Because of the cream cheese and fresh fruit, it should be kept chilled. Freezing is not recommended once the cake is assembled, but the sponge layers can be frozen separately (wrapped well) for up to 1 month. Thaw at room temperature before assembling.
FAQs
Can I make this cake ahead of time?
Yes. It’s best made a day in advance to allow the flavors to meld. Assemble and refrigerate overnight.
How do I keep the cake layers from doming?
Use baking strips to ensure even baking and prevent doming.
Can I use frozen strawberries?
Fresh strawberries are best, but frozen can be used if thawed and drained first to avoid excess moisture.
Is there a substitute for cream cheese in the frosting?
You may use mascarpone cheese for a similar texture and milder flavor.
Can I bake the cake in two pans instead of three?
Yes, but you’ll need to increase baking time slightly. Check doneness with a toothpick.
How do I prevent the sponge from deflating?
Be gentle when folding in the flour and avoid over-mixing to maintain the air in the batter.
Can I use store-bought strawberry jam instead of making the filling?
Yes, though homemade filling adds better texture and freshness.
How do I get even layers when assembling the cake?
Use a cake leveler or serrated knife to trim any domed tops before stacking.
What’s the best way to frost the cake neatly?
Apply a thin crumb coat first, chill for 15 minutes, then add the final layer of frosting.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine for both the batter and frosting.
Conclusion
Strawberry Sponge Cake is an elegant, fruity dessert that’s as beautiful as it is delicious. With its moist, fluffy sponge, vibrant strawberry filling, and silky whipped cream cheese frosting, it’s the perfect finale to any spring or summer celebration. Whether you’re baking for a birthday, brunch, or simply enjoying the season’s best fruit, this cake is sure to impress.
PrintStrawberry Sponge Cake
Strawberry Sponge Cake is a light, fluffy, and refreshing summer dessert made with airy sponge layers, homemade strawberry filling, and a rich whipped cream cheese frosting. It’s the perfect balance of texture and flavor, ideal for special occasions or warm-weather treats.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 cake (12 servings) 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Strawberry Filling:
- 3 cups diced fresh strawberries
- 2 Tablespoons lemon juice
- 1/2 cup light brown sugar
- 2 1/2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- Sponge Cake Layers:
- 6 eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Whipped Cream Cheese Frosting:
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- About 1 cup sliced strawberries, for decoration
Instructions
- Make the Strawberry Filling: In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5-6 minutes until strawberries burst and release juice.
- In a separate bowl, mix brown sugar and cornstarch. Stir this mixture into the saucepan.
- Add the remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Remove from heat and let cool completely.
- Make the Sponge Cake Layers: Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease.
- In a small bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, beat eggs for 1 minute on high. Gradually add sugar and continue beating for 8 minutes until thick and pale.
- Sift the flour mixture in thirds into the egg mixture, gently folding after each addition to avoid deflating the batter. Scrape the bowl bottom to ensure even mixing.
- Divide batter evenly into prepared pans and smooth the tops. Bake for 20–25 minutes or until golden and springy to the touch.
- Let cakes cool in pans slightly, then run a knife around the edges and remove. Cool completely and peel off parchment.
- Make the Frosting: In a bowl, beat cold whipping cream and ¼ cup powdered sugar until stiff peaks form. In another bowl, beat cream cheese, butter, and vanilla for 1–2 minutes. Add remaining powdered sugar and beat until smooth. Fold in whipped cream.
- Assemble the Cake: Place one cake layer on a serving dish. Spread half the strawberry filling, leaving a ½-inch border. Spread ½ cup frosting on the bottom of the next layer and place it frosting-side down over the filling.
- Spread remaining strawberry filling on top. Spread ½ cup frosting on the third cake layer and place it frosting-side down over the filling.
- Reserve 1 cup frosting for decorating. Spread remaining frosting over the cake and refrigerate for a few hours or overnight.
- Decorate with piped frosting and sliced strawberries on top. Store leftovers in the fridge for 3–4 days.
Notes
- Do not overmix the sponge batter to maintain its airy texture.
- Use baking strips on pans to keep layers flat.
- Chill the cake for a few hours for best flavor and easier slicing.
- Use ripe, fresh strawberries for the best flavor in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg