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Strawberry Sponge Cake

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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.

Ingredients

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  • 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

  1. 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.
  2. In a separate bowl, mix brown sugar and cornstarch. Stir this mixture into the saucepan.
  3. Add the remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Remove from heat and let cool completely.
  4. Make the Sponge Cake Layers: Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease.
  5. In a small bowl, whisk together flour and baking powder. Set aside.
  6. In a large bowl, beat eggs for 1 minute on high. Gradually add sugar and continue beating for 8 minutes until thick and pale.
  7. 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.
  8. Divide batter evenly into prepared pans and smooth the tops. Bake for 20–25 minutes or until golden and springy to the touch.
  9. Let cakes cool in pans slightly, then run a knife around the edges and remove. Cool completely and peel off parchment.
  10. 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.
  11. 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.
  12. Spread remaining strawberry filling on top. Spread ½ cup frosting on the third cake layer and place it frosting-side down over the filling.
  13. Reserve 1 cup frosting for decorating. Spread remaining frosting over the cake and refrigerate for a few hours or overnight.
  14. 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

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