This cake is the perfect balance of sweet and fresh, making it ideal for celebrations or afternoon tea. The sponge is soft and light, allowing the strawberries and whipped cream to shine. It’s easy to make, looks stunning, and is a crowd-pleaser for both kids and adults. Whether you’re celebrating a birthday, hosting a brunch, or simply craving something fruity and elegant, this strawberry sponge cake will satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Granulated sugar
All-purpose flour
Cornstarch
Baking powder
Salt
Vanilla extract
Fresh strawberries
Heavy whipping cream
Powdered sugar (for the whipped cream)
Directions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar together until pale, thick, and fluffy – about 5–7 minutes.
Sift the flour, cornstarch, baking powder, and salt together, then gently fold the dry ingredients into the egg mixture.
Add vanilla extract and stir gently until combined, being careful not to deflate the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
While the cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form.
Wash, hull, and slice the strawberries.
Once the cakes are cool, spread a layer of whipped cream over one cake layer and top with sliced strawberries.
Place the second cake layer on top, then spread whipped cream over the top and decorate with additional strawberries.
Chill for at least 30 minutes before serving to allow the flavors to set.
Servings and timing
This recipe serves 8 to 10 people. Preparation time: 20 minutes Baking time: 25 minutes Cooling and assembly: 45 minutes Total time: Approximately 1 hour 30 minutes
Variations
Add a layer of strawberry jam between the cake layers for extra flavor.
Use other berries like raspberries or blueberries for a mixed berry version.
Add a touch of lemon zest to the sponge for a citrusy twist.
Replace whipped cream with mascarpone or cream cheese frosting for a richer dessert.
Soak the sponge layers with a simple syrup infused with vanilla or strawberry extract for added moisture.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 3 days. For the best texture, bring the cake to room temperature before serving. This cake does not freeze well due to the fresh cream and strawberries. If making ahead, keep components separate and assemble the cake the day of serving for best results.
FAQs
How do I prevent the sponge cake from deflating?
Make sure not to overmix the batter after adding the dry ingredients and be gentle when folding. Also, avoid opening the oven door too early while baking.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and appearance, but you can use thawed frozen strawberries if fresh are unavailable. Be sure to drain them well.
What type of cream works best?
Heavy whipping cream with a fat content of at least 36% works best for stable, fluffy whipped cream.
Can I make this cake a day ahead?
Yes, you can prepare and assemble the cake a day in advance. Store it covered in the refrigerator and serve chilled or at room temperature.
Why is cornstarch added to the sponge?
Cornstarch helps lighten the flour mixture and contributes to a softer, more tender crumb.
How do I keep the strawberries from making the cake soggy?
Layer the strawberries just before serving or lightly pat them dry after washing. You can also add a thin layer of whipped cream between the sponge and strawberries to act as a barrier.
What size pans should I use?
Two 8-inch round pans are ideal for this recipe, but you can also use 9-inch pans with a slightly reduced baking time.
Can I make this gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend. Ensure it contains a binding agent like xanthan gum for best results.
How long should I whip the eggs and sugar?
Whip until the mixture is pale, thick, and triples in volume—about 5–7 minutes with a hand or stand mixer.
Can I decorate the cake with other toppings?
Absolutely. Add mint leaves, edible flowers, or a dusting of powdered sugar for an elegant finish.
Conclusion
This Strawberry Sponge Cake is a timeless dessert that brings together soft layers, fresh fruit, and airy whipped cream in every bite. Its simplicity and elegance make it suitable for any occasion, from casual tea times to festive celebrations. Whether you’re baking for a special event or just treating yourself, this cake is sure to impress.
Southwestern Egg Rolls are a Chili’s-inspired appetizer filled with chicken, black beans, corn, spinach, peppers, and cheese, all wrapped in a crispy egg roll wrapper. Perfect for parties, game days, or a flavorful snack.
Ingredients
2 cups cooked chicken breast, finely chopped or shredded
1 cup black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup fresh spinach, chopped
1/2 red bell pepper, finely diced
2 green onions, sliced
1 small jalapeño, finely diced (optional)
1 cup shredded Monterey Jack or pepper jack cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
12 egg roll wrappers
Vegetable oil for frying or brushing if baking/air frying
Instructions
In a large bowl, combine chicken, black beans, corn, spinach, red bell pepper, green onions, jalapeño (if using), cheese, and all seasonings. Mix well.
Place an egg roll wrapper on a clean surface with one corner facing you (diamond-shaped).
Spoon 2–3 tablespoons of filling into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top edge with a dab of water.
Repeat with remaining wrappers and filling.
To fry: Heat oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
To bake: Preheat oven to 425°F (220°C). Place egg rolls on a baking sheet, brush with oil, and bake for 15–18 minutes, flipping halfway through.
To air fry: Spray or brush egg rolls with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
Serve hot with avocado ranch, cilantro lime sauce, or your favorite dipping sauce.
Notes
Use rotisserie chicken for quick prep and extra flavor.Roll tightly and seal well to prevent opening during cooking.Bake or air fry for a healthier alternative to frying.Make ahead and refrigerate uncooked rolls up to 1 day in advance.Freeze uncooked egg rolls for up to 2 months and cook from frozen.
