Sponge Cake Recipe Strawberry Recipe is a soft, fluffy layered cake filled with sweet strawberry filling and topped with smooth cream cheese frosting and fresh strawberries.
This Sponge Cake Recipe Strawberry Recipe tastes incredibly delicious, combining light sponge texture with fruity richness.
I made this Sponge Cake Recipe Strawberry Recipe after seeing a bakery special showcasing its stunning layers and freshness. Inspired by its vibrant look and flavor, I decided to recreate it.
The main specialty lies in its moist sponge and natural strawberry taste. I will now show up and guide step-by-step through the complete process of making this delightful Sponge Cake Recipe Strawberry Recipe.
About This Recipe
This Sponge Cake Recipe Strawberry Recipe brings together soft, airy sponge layers with a luscious homemade strawberry filling and a rich whipped cream cheese frosting.
Each bite offers a balance of sweetness and lightness, making it a delightful dessert for gatherings or special moments.
The cake is made from simple ingredients, with a focus on freshness and texture. It stands out for its vibrant strawberry flavor and beautiful presentation using real fruit.
This Sponge Cake Recipe Strawberry Recipe is ideal for those who enjoy baking elegant yet approachable desserts at home.
How To Prepare Sponge Cake Recipe Strawberry?
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories: 280 kcal
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls (various sizes)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sieve (for flour)
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Whisk
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Strawberry Filling:
- 2 ½ cups frozen strawberries (thawed & cut into bite-sized pieces)
- 1 cup water
- 3 tablespoons cornstarch
- ¾ cup granulated sugar
For the Sponge Cake:
- 4 large eggs (room temperature)
- ¼ cup water (room temperature)
- 1 cup all-purpose flour (sifted)
- ¼ cup cornflour (cornstarch)
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
For the Whipped Cream Cheese Frosting:
- 16 oz (450g) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 cup heavy whipping cream
- 1¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries (sliced, for decoration)
How To Make Sponge Cake Recipe Strawberry
Step 1: Make the Strawberry Filling
In a medium saucepan, combine 1 cup water, 3 tablespoons cornstarch, and ¾ cup sugar. Whisk until smooth. Stir in thawed and chopped strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 6–8 minutes). Let it cool completely.
Step 2: Prepare the Sponge Cake Batter
Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease. In a large bowl, beat 4 eggs with a mixer on high speed for about 5–7 minutes until pale and thick. Gradually add caster sugar while beating. Stir in vanilla and ¼ cup water gently. Sift together all-purpose flour, cornflour, and baking powder. Fold dry ingredients into the egg mixture slowly to retain air.
Step 3: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
Step 4: Make the Whipped Cream Cheese Frosting
Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture gently until fully combined.
Step 5: Assemble the Cake
Place one cake layer on your cake stand. Spread half of the cooled strawberry filling on top. Add a layer of cream cheese frosting. Repeat with the second cake layer. Frost the top and sides. Decorate with sliced fresh strawberries.
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
This Sponge Cake Recipe Strawberry Recipe offers a wonderfully light and airy texture that melts in your mouth, perfectly balanced with the natural sweetness and slight tartness of the strawberry filling.
The creamy, smooth frosting adds richness without being overwhelming. It’s a beautiful dessert that looks as impressive as it tastes, making it ideal for celebrations or special treats.
The Sponge Cake Recipe Strawberry Recipe uses simple ingredients and clear steps, making it accessible even if you’re new to baking. The fresh strawberries add a refreshing, fruity touch you’ll crave again and again.
Tips For The Best Sponge Cake Recipe Strawberry Recipe
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 Of Sponge Cake Recipe Strawberry Recipe
1. Chocolate Strawberry Sponge Cake:
➤ Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate-flavored 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 flavor.
➤ Use lemon-flavored 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.
How to Store This Cake
Keep the finished Sponge Cake Recipe Strawberry Recipe refrigerated in an airtight container or covered with plastic wrap to maintain freshness. It will stay good for up to 3 days.
If storing the Sponge Cake Recipe Strawberry Recipe layers before assembly, wrap them tightly and keep them at room temperature for a day or refrigerate for up to 2 days.
Before serving, let the Sponge Cake Recipe Strawberry Recipe sit at room temperature for about 30 minutes for the best taste and texture.
FAQs For The Strawberry Sponge Cake
Can I use fresh strawberries instead of frozen for the filling?
Yes, fresh strawberries work very well for the filling. Simply chop them into bite-sized pieces and cook them with water, sugar, and cornstarch as described. Fresh strawberries may release more juice, so keep an eye on the consistency while cooking to achieve a thick, jam-like texture.
How can I prevent the sponge cake from collapsing or becoming dense?
To keep the sponge light and fluffy, it’s important not to overmix the batter once you add the dry ingredients. Gently fold the flour and cornstarch into the egg mixture to maintain the air bubbles. Also, use room temperature eggs, and avoid opening the oven door during baking to prevent sudden temperature changes.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum or similar stabilizers. This will help maintain the structure and texture of the sponge. Be sure to sift the gluten-free flour as you would with regular flour for the best results.
How long will the cake stay fresh after baking?
Because the cake contains cream cheese frosting and fresh strawberry filling, it should be stored in the refrigerator and consumed within 3 to 4 days. Keep it covered or in an airtight container to prevent it from drying out or absorbing other fridge odors.
Can I freeze the fully assembled cake?
Freezing the entire cake is not recommended as the cream cheese frosting and fresh strawberries may change texture or become watery after thawing. Instead, freeze individual slices wrapped tightly in plastic wrap and foil. When ready to serve, thaw slices in the refrigerator overnight for best texture and flavor.
Conclusion
I hope my description has helped you understand each part of the Strawberry Sponge Cake recipe clearly.
From the fluffy sponge to the sweet strawberry filling and creamy frosting, every step was explained to guide you smoothly.
This Sponge Cake Recipe Strawberry Recipe is truly worth trying and will impress anyone who tastes it. I believe you’ll enjoy making it just as much as eating it.
I’m sure you will be able to make Sponge Cake Recipe Strawberry Recipe easily and beautifully very soon. Happy baking and enjoy every slice!
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Sponge Cake Recipe Strawberry
Equipment
- Mixing bowls (various sizes)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sieve (for flour)
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Whisk
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Strawberry Filling:
- 2 ½ cups frozen strawberries thawed & cut into bite-sized pieces
- 1 cup water
- 3 tablespoons cornstarch
- ¾ cup granulated sugar
For the Sponge Cake:
- 4 large eggs room temperature
- ¼ cup water room temperature
- 1 cup all-purpose flour sifted
- ¼ cup cornflour cornstarch
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
For the Whipped Cream Cheese Frosting:
- 16 oz 450g cream cheese (softened)
- ½ cup unsalted butter softened
- 1 cup heavy whipping cream
- 1¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries sliced, for decoration
Instructions
Step 1: Make the Strawberry Filling
- In a medium saucepan, combine 1 cup water, 3 tablespoons cornstarch, and ¾ cup sugar. Whisk until smooth. Stir in thawed and chopped strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 6–8 minutes). Let it cool completely.
Step 2: Prepare the Sponge Cake Batter
- Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease. In a large bowl, beat 4 eggs with a mixer on high speed for about 5–7 minutes until pale and thick. Gradually add caster sugar while beating. Stir in vanilla and ¼ cup water gently. Sift together all-purpose flour, cornflour, and baking powder. Fold dry ingredients into the egg mixture slowly to retain air.
Step 3: Bake the Cakes
- Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
Step 4: Make the Whipped Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture gently until fully combined.
Step 5: Assemble the Cake
- Place one cake layer on your cake stand. Spread half of the cooled strawberry filling on top. Add a layer of cream cheese frosting. Repeat with the second cake layer. Frost the top and sides. Decorate with sliced fresh strawberries