(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake:
All-purpose flour
Cornstarch
Baking powder
Salt
Eggs
Granulated sugar
Milk
Unsalted butter
Vanilla extract
For the filling and topping:
Fresh strawberries
Heavy whipping cream
Powdered sugar
Vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Wash, hull, and slice the strawberries. Set aside a few whole strawberries for decorating if desired.
In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
In a large mixing bowl, beat the eggs and sugar until pale, thick, and fluffy.
Warm the milk and butter together until the butter melts. Stir in the vanilla extract.
Gently fold the dry ingredients into the egg mixture in batches.
Slowly fold in the warm milk mixture until fully incorporated without deflating the batter.
Divide the batter evenly between the prepared cake pans.
Bake for 20–25 minutes, or until the cakes spring back lightly when touched.
Allow the cakes to cool completely before assembling.
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Place one cake layer on a serving plate and spread whipped cream over the top. Add sliced strawberries evenly.
Place the second cake layer on top and frost with more whipped cream.
Decorate with additional strawberries and chill before serving.
Servings and timing
Servings: 8–10 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 55 minutes
Variations
Add strawberry jam between the layers for extra flavor
Use blueberries or raspberries along with strawberries
Add lemon zest to brighten the cake flavor
Make a chocolate version by adding cocoa powder to the sponge
Use mascarpone cream instead of whipped cream
Top with toasted almonds for crunch
Turn it into a layered trifle dessert
Storage/Reheating
Store Strawberry Sponge Cake covered in the refrigerator for up to 3 days.
Because of the whipped cream topping, this cake should remain chilled until serving.
Freezing is possible for the sponge cake layers only. Wrap them tightly and freeze for up to 2 months. Thaw completely before assembling.
This cake is best served cold or at room temperature and does not require reheating.
FAQs
What makes sponge cake light and airy?
The cake gets its texture from whipped eggs that incorporate air into the batter.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and appearance, but thawed frozen strawberries can work in the filling.
Why did my sponge cake collapse?
Overmixing or opening the oven too early can cause the cake to lose volume.
Can I make the cake layers ahead of time?
Yes, the sponge layers can be baked a day ahead and stored tightly wrapped.
How do I stabilize whipped cream?
You can add a little cream cheese or gelatin for a more stable whipped cream frosting.
Can I use store-bought whipped topping?
Yes, though homemade whipped cream gives the freshest flavor.
What size cake pans should I use?
Two 8-inch round pans work best for this recipe.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend designed for baking.
How should I decorate Strawberry Sponge Cake?
Fresh strawberries, whipped cream swirls, powdered sugar, or mint leaves all work beautifully.
Is this cake overly sweet?
No, it has a light sweetness that balances perfectly with the fresh strawberries.
Conclusion
Strawberry Sponge Cake is a timeless dessert that combines soft sponge layers, fresh strawberries, and fluffy whipped cream into a refreshing and elegant treat. Perfect for celebrations or simple family desserts, this homemade cake delivers delicate texture and fruity flavor in every slice.
Strawberry Sponge Cake is a light and fluffy layered dessert made with airy sponge cake, fresh strawberries, and homemade whipped cream. This elegant yet simple cake is perfect for birthdays, spring celebrations, afternoon tea, or any occasion that calls for a refreshing homemade dessert.
Ingredients
For the Sponge Cake:
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/2 cup milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
For the Filling and Topping:
2 cups fresh strawberries, sliced
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Whole strawberries, for decorating (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Wash, hull, and slice the strawberries. Set aside several whole strawberries for decoration if desired.
In a bowl, whisk together flour, cornstarch, baking powder, and salt.
In a large mixing bowl, beat eggs and sugar until pale, thick, and fluffy.
Warm milk and butter together until butter melts. Stir in vanilla extract.
Gently fold the dry ingredients into the egg mixture in batches.
Slowly fold in the warm milk mixture until fully combined without deflating the batter.
Divide batter evenly between the prepared pans.
Bake for 20–25 minutes, or until cakes spring back lightly when touched.
Cool cakes completely before assembling.
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Place one cake layer on a serving plate and spread whipped cream over the top. Add sliced strawberries evenly.
Place the second cake layer on top and frost with remaining whipped cream.
Decorate with fresh strawberries and chill for at least 1 hour before serving.
Notes
Fold the batter gently to maintain the sponge cake’s airy texture. Chill the cake before serving for cleaner slices and better flavor. For more stable whipped cream, add a tablespoon of cream cheese while whipping.
