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Strawberry Sponge Cake Recipe

Strawberry Sponge Cake Recipe
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4.4 from 35 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Add Eggs and Vanilla: Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for extra flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://yumfoodusa.com/strawberry-sponge-cake-recipe/