If you’re seeking a crowd-pleasing dessert that’s both visually stunning and irresistibly delicious, Strawberry Sponge Cake is the answer. This classic showstopper features airy, buttery sponge layers, luscious whipped cream, and heaps of juicy strawberries, all crowned with a dreamy pink strawberry glaze. Every bite is a celebration of fresh, fruity flavors, making it the perfect centerpiece for birthdays, summer gatherings, or whenever you need a taste of happiness.
Ingredients You’ll Need
You don’t need complicated ingredients to create magic—just a handful of kitchen staples and fresh strawberries will do the trick. Each element brings its own charm, from the cloudlike texture of the sponge to the tangy-sweet glaze on top.
- All-purpose flour: This forms the structure of your Strawberry Sponge Cake and keeps the sponge fabulously light.
- Caster sugar: Finer than granulated sugar, it creates a smooth batter and tender crumb.
- Unsalted butter: Softened butter ensures your cake is rich and moist with a lovely, delicate flavor.
- Large eggs: Eggs give the sponge its signature lift and create that coveted airy texture.
- Vanilla extract: Just a teaspoon rounds out the flavors and adds that classic home-baked aroma.
- Baking powder: The secret to lightness—it helps the sponge rise tall and proud.
- Salt: A pinch is all you need to brighten and balance the cake’s sweetness.
- Fresh strawberries: Juicy and bursting with flavor, they’re both the filling and the gorgeous topping.
- Heavy cream: Whipped to soft peaks, it becomes the billowy, dreamy filling between layers.
- Sugar (for sweetening cream): Optional, but just a tablespoon turns your cream into an extra treat.
- Confectioners’ sugar: This fine sugar melts into the glaze and brings a gentle sweetness to every bite.
- Pureed strawberries: Blended fresh strawberries make your glaze naturally pink and fruity.
- Lemon juice: Just a splash brightens the glaze and highlights the berry flavor.
How to Make Strawberry Sponge Cake
Step 1: Prepare the Cake Tins and Oven
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch cake tins with parchment paper. This simple move ensures that your delicate Strawberry Sponge Cake layers release effortlessly and bake evenly every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light, fluffy, and pale. This step is the foundation of a perfect sponge, so don’t rush—cream until you can’t resist sneaking a taste!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract. You’ll notice the batter becoming silkier and more luscious with every egg.
Step 4: Sift and Fold in Dry Ingredients
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, taking care not to overmix. This keeps the sponge tender, airy, and melt-in-your-mouth—just what you want in Strawberry Sponge Cake.
Step 5: Bake the Sponge Layers
Divide the batter evenly between the two prepared tins. Smooth the tops, then bake for 20–25 minutes. Test with a toothpick: if it comes out clean (or with just a few crumbs), your layers are ready!
Step 6: Cool the Cakes
Let the cake layers cool in their tins for 10 minutes, then carefully turn them out onto wire racks to cool completely. Waiting is hard, but this ensures the whipped cream filling won’t melt and the glaze will set beautifully.
Step 7: Prepare the Whipped Cream
Whip the heavy cream until soft peaks form. If desired, add a tablespoon of sugar for a subtly sweet, cloud-like filling. Keep the cream chilled until ready to use, so it holds its shape between the cake layers.
Step 8: Assemble the Cake
Place one sponge layer on your serving plate. Pile on the whipped cream, then arrange a generous layer of halved strawberries on top. Sandwich with the second sponge layer, ready for its glossy crown.
Step 9: Make the Strawberry Glaze
Combine pureed strawberries, confectioners’ sugar, and a teaspoon of lemon juice in a bowl. Mix until you have a smooth, pourable, pretty-pink glaze that tastes as good as it looks.
Step 10: Decorate and Finish
Pour the strawberry glaze over the top of your cake, letting it drip down the sides for a rustic, bakery-worthy effect. Arrange extra halved strawberries on top, and if you’re feeling fancy, pipe little whipped cream swirls as the finishing touch. Your Strawberry Sponge Cake masterpiece is ready to wow!
How to Serve Strawberry Sponge Cake
Garnishes
Top your Strawberry Sponge Cake with a flourish of fresh halved strawberries and a few clouds of whipped cream. A grating of lemon zest or a sprinkling of freeze-dried strawberry powder adds color and a hint of zing. For special occasions, edible flowers tucked among the berries make the cake look straight out of a patisserie window.
Side Dishes
This dreamy cake pairs wonderfully with a scoop of vanilla ice cream, a homemade strawberry coulis, or a light, chilled glass of sparkling wine. If you’re keeping it classic, serve each slice with a side of fresh berries or even a handful of sweet mint leaves for a refreshing contrast.
Creative Ways to Present
For something different, try baking Strawberry Sponge Cake as mini, individual cakes—perfect for parties and picnics. Or go for a deconstructed version served in glass jars, layering cake cubes, whipped cream, and berries for an eye-catching treat. The possibilities are limited only by your imagination!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Sponge Cake tightly in plastic wrap and store it in the refrigerator for up to three days. The sponge stays soft, and the whipped cream holds its lovely texture, giving you a ready-made treat to enjoy whenever you need a pick-me-up.
Freezing
If you want to plan ahead, you can freeze the unfilled sponge layers for up to two months. Cool them completely, wrap each layer well, and store in an airtight container. When you’re ready, defrost the layers at room temperature, then assemble the cake fresh with strawberries and cream.
Reheating
No need to reheat this dessert, but if you prefer your cake a little warmer, simply bring it out of the fridge and let it stand at room temperature for 20–30 minutes before serving. This ensures the flavors shine and the texture is perfectly tender.
FAQs
Can I use frozen strawberries for the filling and glaze?
Fresh strawberries are best for both flavor and texture, but if you’re in a pinch, you can use thawed frozen strawberries for the glaze and filling. Just pat them dry before layering, as they release extra moisture that could make the cake soggy.
How do I keep the whipped cream stable for longer?
To help your whipped cream hold up, especially on warm days, add a spoonful of mascarpone cheese or a bit of stabilized whipped cream powder as you whip. It’s a clever trick that keeps your Strawberry Sponge Cake luscious for hours!
Why did my cake layers turn out dense instead of airy?
If your cake came out a little heavy, it’s often from overmixing the batter or not creaming the butter and sugar thoroughly. Next time, fold the dry ingredients in gently and be generous with that creaming step for the fluffiest results.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a good-quality 1-to-1 gluten-free baking blend. The cake will still be soft and flavorful, so everyone can enjoy this beautiful dessert.
Is it possible to prepare the Strawberry Sponge Cake a day in advance?
Yes, you can assemble the cake a day ahead and keep it refrigerated. Just wait to add the final fresh strawberries and glaze until just before serving to keep everything looking and tasting its best.
Final Thoughts
Baking Strawberry Sponge Cake is like bringing a little slice of celebration to your table, whether it’s for a special event or just because you deserve a treat. Don’t hesitate to personalize it or enjoy it with family and friends—the bright strawberries and airy sponge guarantee smiles all around. Give it a try and fall in love with every delicious layer!
PrintStrawberry Sponge Cake Recipe
This Strawberry Sponge Cake is a stunning, airy dessert made with two layers of golden sponge, a generous filling of whipped cream and fresh strawberries, and a glossy pink strawberry glaze. It’s the perfect centerpiece for spring or summer celebrations, bringing together light textures with the bright flavor of fresh berries and a beautiful presentation.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
For the Sponge Cake
- 1 2/3 cups all-purpose flour
- 9 oz caster sugar
- 3 1/2 oz unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
For the Filling and Topping
- 21 oz fresh strawberries, halved
- 7 oz heavy cream
- 1 tbsp sugar (optional, to sweeten cream)
For the Strawberry Glaze
- 1 1/4 cups confectioners’ sugar
- 3 tbsp pureed strawberries
- 1 tsp lemon juice
Instructions
- Prepare the Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is light, pale, and fluffy. This incorporates air and creates a tender sponge.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for extra flavor.
- Combine Dry Ingredients: Sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to deflate the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before assembling.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the sugar if you’d like a slightly sweeter cream.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a thick layer of whipped cream over the top, then layer on a generous amount of halved fresh strawberries. Place the second cake layer gently on top.
- Prepare the Strawberry Glaze: Mix the pureed strawberries, confectioners’ sugar, and lemon juice in a bowl until smooth. The glaze should be thick but pourable; add more sugar or puree as needed for consistency.
- Glaze and Decorate: Pour the glaze over the top of the cake, letting some drip artfully down the sides. Arrange more halved strawberries on top, and pipe on extra whipped cream swirls if desired for a festive finish.
Notes
- For the fluffiest sponge, bring all ingredients to room temperature before starting.
- You can prepare the cake layers a day ahead and assemble the cake just before serving.
- Use the freshest strawberries available for the best flavor and presentation.
- The glaze can be made thicker or thinner by adjusting the amount of powdered sugar or strawberry puree.
- If you’re short on time, use store-bought sponge cake layers as a shortcut.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 29g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg