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Strawberry Sponge Cake

Strawberry Sponge Cake

This light and fluffy strawberry sponge cake combines airy layers of sponge, fresh strawberries, and sweetened whipped cream for a dessert that's perfect for any occasion.Prep Time
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert, Cake
Cuisine Japanese-inspired, Western, Fusion
Servings 8
Calories 290 kcal

Equipment

  • Mixing bowls
  • Electric hand or stand mixer
  • Sifter
  • Spatula
  • Saucepan
  • 8-inch round cake pans (x2)
  • Oven
  • Cooling rack
  • Serrated knife (for slicing layers)

Ingredients
  

  • 5 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup cake flour or sifted all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups fresh strawberries sliced
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Optional: Extra strawberries mint leaves for garnish

Instructions
 

  • Preheat Oven: Set oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  • Beat Eggs & Sugar: In a large bowl, beat eggs on high speed for 8–10 minutes until thick and pale. Gradually add granulated sugar while beating.
  • Heat Milk & Butter: In a small saucepan, melt the butter with the milk. Stir in vanilla extract and remove from heat.
  • Fold Dry Ingredients: Sift together flour, baking powder, and salt. Gently fold into the egg mixture in three parts using a spatula.
  • Add Milk Mixture: Combine a small portion of batter with the warm milk/butter mixture, then fold it back into the main batter to keep it light and airy.
  • Bake: Divide batter evenly into prepared pans and bake for 20–25 minutes, or until golden and springy. Cool completely.
  • Whip Cream: In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
  • Assemble: Slice cakes horizontally (if needed). Layer with whipped cream and strawberries. Stack and repeat. Top with more cream and berries.
  • Chill (Optional): Chill in the fridge for 1–2 hours before serving for cleaner slices.

Notes

For extra strawberry flavor, toss the sliced strawberries in a bit of sugar and let sit for 15 minutes (aka macerate).
Want a citrusy twist? Add 1 tsp lemon zest to the batter.
Best eaten fresh, but can be stored in the fridge for up to 2 days.

Nutrition

Calories: 290kcalProtein: 5gFat: 16gSugar: 20g
Keyword fluffy sponge cake, strawberry sponge cake
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