Sponge Cake Recipe Strawberry
This Sponge Cake Recipe Strawberry features light, fluffy layers filled with whipped cream and fresh strawberries. Made with simple ingredients like eggs, sugar, flour, and butter, it’s a delightful dessert perfect for any occasion, offering a balance of sweetness and freshness.
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
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.