Strawberry Sponge Cake

This Strawberry Sponge Cake is a Delightful Treat

Hey y’all! If you’re looking for a show-stopping dessert that’s perfect for spring and summer, this Strawberry Sponge Cake is just what you need. With layers of fluffy sponge cake, sweet strawberry filling, and creamy whipped cream cheese frosting, this cake is sure to impress. Let’s get baking!

Why You’ll Love This Recipe

• Light and Fluffy: The sponge cake layers are airy and light, making every bite a delight.
• Fresh Strawberries: The strawberry filling adds a burst of fresh fruit flavor.
• Creamy Frosting: The whipped cream cheese frosting is rich and creamy, perfectly complementing the cake.
• Beautiful Presentation: This cake is as gorgeous as it is delicious, making it perfect for special occasions.

• Cuisine Type: American
• Servings: Makes about 12 servings
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes (plus chilling time)

Ingredients

Strawberry Filling:

• 3 cups diced fresh strawberries
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Sponge Cake Layers:

• 6 eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder

Whipped Cream Cheese Frosting:

• 1 cup heavy whipping cream
• 16 oz. cream cheese, softened at room temperature
• 1/2 cup unsalted butter, softened at room temperature
• 1 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• About 1 cup sliced strawberries for decoration

How to Make This Recipe

Make the Strawberry Filling:

1. In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed.
2. In a separate bowl, combine the brown sugar and cornstarch. Stir this mixture into the strawberry mixture. Add the remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened, remove from heat and set aside to cool completely.

Make the Sponge Cake Layers:

1. Preheat the oven to 350°F (175°C) and line three round 9-inch cake pans with parchment paper. Grease with baking spray, and set aside.
2. In a small bowl, whisk together the flour and baking powder, and set aside.
3. Beat 6 eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed for 8 minutes, or until pale yellow, thick, and fluffy.
4. Sift the flour in thirds into the batter, folding gently with a spatula between each addition. Scrape the bottom of the bowl to ensure you don’t have pockets of flour at the bottom. Do not over-mix.
5. Divide the batter equally between the three prepared cake pans, smooth the tops, and bake at 350°F for about 20-25 minutes, or until the top is golden and springs back when poked slightly.
6. Slide a knife around the edges and remove the cakes from pans. Cool to room temperature, then peel back the parchment paper.

Make the Frosting:

1. Beat cold heavy whipping cream on high speed for 1-2 minutes, add ¼ cup of powdered sugar, and mix until stiff peaks form. Set aside.
2. In another bowl, beat together the cream cheese, butter, and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix until smooth and creamy. Fold in the whipped cream.

Assemble the Cake:

1. Place the first cake layer on a serving dish.
2. Spread half of the strawberry filling, but don’t go all the way to the edges—leave about a ½-inch rim without the filling.
3. Spread about 1/2 cup frosting on the second cake layer, invert the filled side down, and place it over the first layer so the strawberries and cream are next to each other.
4. Spread the remaining half of the strawberry filling. Again, spread about 1/2 cup frosting on the third cake layer, invert the filled side down, and place it over the strawberry filling.
5. Reserve 1 cup of frosting for decoration. Spread the remaining frosting over the cake and place it in the fridge for a few hours or overnight.
6. To decorate the cake, pipe the remaining frosting around the cake and arrange sliced strawberries on top.

Variations

• Mixed Berry: Use a combination of strawberries, raspberries, and blueberries for the filling.
• Citrus Twist: Add lemon or orange zest to the frosting for a refreshing citrus flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent touch.

Equipment

• Heavy saucepan
• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• Round 9-inch cake pans
• Parchment paper
• Baking spray
• Knife
• Piping bag (optional)

Storage

Store the cake in an airtight container in the refrigerator for up to 3-4 days. Let the cake sit at room temperature for a few minutes before serving.

What to Serve with This Recipe

This strawberry sponge cake pairs wonderfully with a cup of coffee or tea. It’s also delicious with a scoop of vanilla ice cream on the side.

Tips

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best mixing results.
• Do Not Overmix: Overmixing the batter can deflate it, resulting in a dense cake.
• Flat Layers: Use baking strips to ensure the cake layers are flat and even.

FAQ

Q: Can I use frozen strawberries for the filling?

A: Yes, you can use frozen strawberries. Thaw and drain them before cooking.

Q: Can I make the cake layers ahead of time?

A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.

Q: How do I know when the cake layers are done?

A: The cake layers are done when they are golden brown and spring back when lightly poked.

Approximate Nutrition Information

• Calories: 320 kcal per serving
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 180mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g