Strawberries and Cream Sponge Cake (Printable Version)
Light sponge layered with whipped cream and juicy strawberries, chilled for a fresh, elegant dessert.
# What You'll Need:
→ Sponge Cake
01 - 4 large eggs, at room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling and Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 2 cups fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam (optional)
11 - Fresh mint leaves, for garnish (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, use an electric mixer to beat eggs, granulated sugar, and salt on high speed for 5 to 7 minutes until thick, pale, and tripled in volume.
03 - Gently fold in the all-purpose flour and one teaspoon of vanilla extract with a spatula, ensuring the batter remains airy.
04 - Divide the batter evenly into the prepared pans. Bake for 20 to 25 minutes or until cakes are golden and spring back when lightly pressed.
05 - Let cakes cool in pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
06 - In a chilled bowl, whip the heavy cream with powdered sugar and remaining vanilla extract until soft peaks form.
07 - If using, spread a thin layer of strawberry jam over one cake layer. Top with half of the whipped cream and half the sliced strawberries.
08 - Place second cake layer over strawberries. Spread remaining whipped cream over the top and decorate with the rest of the strawberries.
09 - Garnish with fresh mint leaves if desired. Refrigerate the cake for at least 30 minutes before slicing for best serving texture.
# Expert Suggestions:
01 -
- This cake tastes best slightly chilled so each slice is a cloud of cream, sponge, and juicy berries—almost like summer in dessert form.
- The structure is foolproof, thanks to the airy sponge holding up under generous layers of cream and fruit, making every slice a showstopper.
02 -
- Once I rushed the cooling step and my cream melted into the sponge—now I always wait for cakes to cool completely no matter how tempting it smells.
- Folding in flour slowly with a gentle hand truly keeps the sponge tall and airy—it took one dense, flat cake to never forget that lesson.
03 -
- For best results, keep everything as cold as possible when whipping cream—the extra chill prevents it from turning grainy.
- Don’t skip the parchment—perfect layers lift straight from the pans and look bakery-worthy every time.