This elegant Strawberry Sponge Cake is perfect for any special occasion, from birthdays to family gatherings. With light and fluffy sponge layers, a luscious strawberry filling, and a rich whipped cream cheese frosting, this cake is as delicious as it is stunning. Every bite bursts with fresh strawberry flavor, making it a show-stopper dessert you’ll want to bake over and over again.
For more strawberry-filled desserts, try our Easy Strawberry Shortcake Kabobs, or the irresistible Easy Strawberry Jello Cheesecake .
Why You’ll Love This Strawberry Sponge Cake
- 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 For Strawberry Sponge Cake
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 Strawberry Sponge Cake
Make the Strawberry Filling:
- 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.
- 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:
- 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.
- In a small bowl, whisk together the flour and baking powder, and set aside.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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:
- Place the first cake layer on a serving dish.
- 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.
- 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.
- 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.
- 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.
- To decorate the cake, pipe the remaining frosting around the cake and arrange sliced strawberries on top.
Strawberry Sponge Cake
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 Strawberry Sponge Cake
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 For Strawberry Sponge Cake
- 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.
Strawberry Sponge Cake
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
Strawberry Sponge Cake
This elegant Strawberry Sponge Cake is perfect for any special occasion, from birthdays to family gatherings. With light and fluffy sponge layers, a luscious strawberry filling, and a rich whipped cream cheese frosting, this cake is as delicious as it is stunning. Every bite bursts with fresh strawberry flavor, making it a show-stopper dessert you’ll want to bake over and over again.
Ingredients
- Strawberry Filling: 3 cups diced fresh strawberries, 2 tablespoons lemon juice, ½ cup light brown sugar, 2 ½ tablespoons cornstarch, 1 teaspoon vanilla extract
- Sponge Cake Layers: 6 eggs, 1 cup granulated sugar, 1 cup all-purpose flour, ½ teaspoon baking powder
- Whipped Cream Cheese Frosting: 1 cup heavy whipping cream, 16 oz cream cheese, ½ cup unsalted butter, 1 ¼ cups powdered sugar, 2 teaspoons vanilla extract, 1 cup sliced strawberries for decoration
Instructions
Notes
This Strawberry Sponge Cake combines the perfect balance of sweet strawberries, light sponge, and creamy frosting. It’s a true celebration of fresh flavors and is sure to impress your guests!