Description

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)

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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.