Looking for a dessert that’s light, flavorful, and absolutely delicious? This Sponge Cake Recipe Strawberry is the answer!
A perfect balance of airy sponge cake and sweet, juicy strawberries, this recipe creates a mouthwatering treat that’s both indulgent and refreshing.
The soft, fluffy cake complements the tartness of fresh strawberries, while the whipped cream adds a silky smooth finish.
Whether it’s for a special occasion like birthdays, anniversaries, or a casual family gathering, this Sponge Cake Recipe Strawberry will impress everyone.
It’s a versatile dessert that’s easy to make and sure to please people of all ages. From kids to adults, anyone who loves a sweet, fruity dessert will enjoy this Sponge Cake Recipe Strawberry.
The Sponge Cake Recipe Strawberry is ideal for spring and summer, but really, you can enjoy it any time you’re craving something delightful!
What Is A Sponge Cake?
Sponge cake is a type of cake that is known for its light, airy texture. Unlike traditional cakes, it doesn’t rely on fat like butter or oil for its rise.
Instead, it’s made with eggs, flour, and sugar, using a method of beating eggs until they’re fluffy to provide structure and lift. The result is a soft and spongy cake that’s perfect as a base for fruit, whipped cream, or frosting.
This Sponge Cake Recipe Strawberry is a wonderful twist on the classic, using fresh strawberries to add sweetness and flavor that pairs perfectly with the cake’s delicate crumb.
How To Prepare Sponge Cake Recipe Strawberry?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: 280 kcal
Yield: 8 servings
Equipment
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans
- Parchment paper
- Cooling rack
- Serrated knife
- Cake stand or serving plate
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- 1 cup all-purpose flour (sifted)
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
For the Strawberry Filling:
- 2 cups fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (optional for thickening)
For Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How To Make Sponge Cake Recipe Strawberry
Step 1: Prepare the Cake Pan
Begin by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This ensures that your sponge cake won’t stick to the pan and makes it easier to remove after baking.
Step 2: Whisk Eggs and Sugar
In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy. You can do this with a hand whisk, but a stand mixer or electric mixer will make the process much faster. Whisk for about 5-7 minutes until the mixture doubles in size and becomes pale yellow.
Step 3: Add Wet Ingredients
Next, gently fold in the milk, vegetable oil, and vanilla extract. Stir carefully so as not to deflate the mixture too much. The goal is to incorporate these ingredients without disturbing the air you’ve whipped into the eggs.
Step 4: Sift and Fold in Dry Ingredients
Sift the all-purpose flour, baking powder, and salt together into a separate bowl. Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Be gentle as you fold to maintain the airiness of the batter.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Strawberry Filling
While the cake is cooling, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens (about 10 minutes).
If you prefer a thicker consistency, mix cornstarch with a tablespoon of cold water and add it to the strawberry mixture, cooking for another 2 minutes. Let the mixture cool to room temperature.
Step 7: Make Whipped Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will take about 3-4 minutes with an electric mixer. Be careful not to overwhip, as it can turn into butter.
Step 8: Assemble the Cake
Once the cake has completely cooled, slice it in half horizontally using a serrated knife. Spread a layer of the whipped cream on the bottom layer of the cake, followed by the cooled strawberry filling. Place the top layer of the sponge cake on top and lightly press down.
Step 9: Garnish and Serve
For the finishing touch, spread a layer of whipped cream on top of the cake. Garnish with fresh strawberry slices for an extra burst of color and flavor. Serve immediately, or refrigerate for a few hours to allow the flavors to meld together.
Notes:
The values are based on average ingredients and common serving sizes. Using low-fat or fat-free alternatives for some ingredients can reduce the overall fat and calorie content.
The sugar content may vary depending on the sweetness of the strawberries and the amount of sugar used.
Why You’ll Love This Recipe
You’ll love this Strawberry Sponge Cake because it’s the perfect balance of light, fluffy texture and fresh, sweet strawberry flavor.
The airy sponge cake melts in your mouth, while the juicy strawberry filling and rich whipped cream add layers of deliciousness.
It’s simple to make yet impressive enough to wow guests, making it an ideal dessert for any occasion. Whether it’s for a special celebration or just a treat to enjoy at home, this cake is sure to satisfy your sweet tooth!
Tips For The Best Strawberry Sponge Cake
1. The quality of the strawberries will make a big difference in the flavor of your cake. Look for bright red, juicy strawberries for the best results.
2. When folding the dry ingredients into the wet mixture, be gentle to avoid deflating the batter.
3. Allow the sponge cake to cool completely before assembling the layers. If the cake is still warm, the whipped cream might melt.
4. If you want an extra zing, add a teaspoon of lemon zest to the cake batter or strawberry filling. It will brighten up the flavor.
Variations
1. Chocolate Strawberry Sponge Cake:
➤ Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate-flavoured sponge cake.
➤ Use chocolate shavings or drizzle melted chocolate over the top for decoration.
2. Lemon Strawberry Sponge Cake:
➤ Add 1 tablespoon of lemon zest to the batter for a refreshing citrus flavour.
➤ Use lemon-flavoured whipped cream by adding 1 tablespoon of lemon juice to the cream before whipping.
3. Strawberry Shortcake:
➤ Instead of a layered cake, you can make individual strawberry shortcakes by baking the sponge cake batter in muffin tins.
➤ Serve the mini cakes topped with whipped cream and sliced strawberries.
Health Benefits
Although sponge cake is not typically considered a health food, there are some benefits to this treat when eaten in moderation:
✔ Strawberries: Packed with antioxidants, fiber, and vitamin C, strawberries help improve immunity and promote healthy digestion. They are also low in calories and provide a refreshing, natural sweetness.
✔ Eggs: Rich in protein and essential vitamins, eggs help support muscle growth and repair, as well as promote healthy skin.
✔ Reduced Fat: This recipe uses a relatively small amount of butter, which makes it a lighter version of traditional cakes, reducing overall fat content.
Conclusion
Baking a Sponge Cake Recipe Strawberry is more than just creating a delicious dessert; it’s about bringing a touch of joy and a burst of freshness to any occasion.
This recipe combines the light, airy texture of sponge cake with the sweet, juicy flavour of fresh strawberries, making it a crowd-please every time.
Serving it at a festive gathering or enjoying a slice on a quiet afternoon, this strawberry sponge cake is sure to delight your taste buds and impress your guests.
I hope you enjoy baking and savoring this delightful treat as much as I do. Happy baking!
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Sponge Cake Recipe Strawberry
Equipment
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans
- Parchment paper
- Cooling rack
- Serrated knife
- Cake stand or serving plate
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- 1 cup all-purpose flour sifted
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch optional for thickening
For Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Pan
- Begin by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This ensures that your sponge cake won’t stick to the pan and makes it easier to remove after baking.
Step 2: Whisk Eggs and Sugar
- In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy. You can do this with a hand whisk, but a stand mixer or electric mixer will make the process much faster. Whisk for about 5-7 minutes until the mixture doubles in size and becomes pale yellow.
Step 3: Add Wet Ingredients
- Next, gently fold in the milk, vegetable oil, and vanilla extract. Stir carefully so as not to deflate the mixture too much. The goal is to incorporate these ingredients without disturbing the air you’ve whipped into the eggs.
Step 4: Sift and Fold in Dry Ingredients
- Sift the all-purpose flour, baking powder, and salt together into a separate bowl. Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Be gentle as you fold to maintain the airiness of the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Strawberry Filling
- While the cake is cooling, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens (about 10 minutes).
- If you prefer a thicker consistency, mix cornstarch with a tablespoon of cold water and add it to the strawberry mixture, cooking for another 2 minutes. Let the mixture cool to room temperature.
Step 7: Make Whipped Cream
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will take about 3-4 minutes with an electric mixer. Be careful not to overwhip, as it can turn into butter.
Step 8: Assemble the Cake
- Once the cake has completely cooled, slice it in half horizontally using a serrated knife. Spread a layer of the whipped cream on the bottom layer of the cake, followed by the cooled strawberry filling. Place the top layer of the sponge cake on top and lightly press down.
Step 9: Garnish and Serve
- For the finishing touch, spread a layer of whipped cream on top of the cake. Garnish with fresh strawberry slices for an extra burst of color and flavor. Serve immediately, or refrigerate for a few hours to allow the flavors to meld together.