If you’re after a dessert that’s as light and airy as a spring breeze yet bursting with fresh, juicy flavor, then this Strawberry Sponge Cake Recipe is going to steal your heart. Combining fluffy sponge layers with luscious cream cheese frosting and a generous strawberry surprise, it’s an undeniably delightful cake perfect for celebrations or just treating yourself on a sunny afternoon. Every slice layers texture and sweetness in a way that feels both classic and refreshingly vibrant.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—just a handful of well-chosen ingredients that come together to create magic. Each component plays a key role, from the eggs that build that perfect sponge texture, to the fresh strawberries that bring bright color and juicy freshness to the party.
- 6 large eggs (room temp): Essential for creating the airy and light sponge base that melts in your mouth.
- 1 cup granulated sugar: Sweetens the sponge just right while helping achieve a delicate crumb.
- 1 cup all-purpose flour: The foundation of the sponge’s structure; sifting it keeps it light and lump-free.
- 1/2 tsp baking powder: A gentle lift to ensure the sponge rises perfectly fluffy and tender.
- Two 9″ cake pans, parchment paper, and flour sifter: Tools that guarantee easy cake release and flawless layers.
- 1 cup heavy whipping cream: Whipped to fluffy perfection, it adds richness and volume to the frosting.
- 2 packages (8 oz each) cream cheese, softened: Creates a smooth, tangy frosting that complements the strawberries beautifully.
- 3/4 cup granulated sugar (for frosting): Balances the cream cheese and cream with just the right sweetness.
- 1 1/2 lbs fresh strawberries (1 lb to blend, 1/2 lb for decor): The star ingredient, delivering natural sweetness, vibrant color, and fresh flavor.
- 1/3 cup chocolate chips (optional): Melt and drizzle for an extra touch of indulgence and beautiful decoration.
How to Make Strawberry Sponge Cake Recipe
Step 1: Preparing the Sponge Batter
Start by preheating your oven to 350°F (175°C) and lining your two 9-inch cake pans with parchment paper for easy removal. In a large bowl, beat the 6 room-temperature eggs with 1 cup of sugar until the mixture is thick, pale, and fluffy—this aeration is key to that light sponge texture. Sift together the flour and baking powder, then gently fold it into the egg mixture in small batches, preserving as much air as possible for a tender crumb.
Step 2: Baking the Sponge Layers
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Pop them into the oven and bake for about 23 minutes or until a toothpick inserted comes out clean. While they bake, your kitchen will start to smell heavenly—the scent of fresh cake rising, promising something truly special. Once done, allow the cakes to cool completely before moving on.
Step 3: Crafting the Strawberry Cream Cheese Frosting
In a food processor or blender, puree 1 pound of the fresh strawberries until smooth and set aside. Meanwhile, whip the heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese with 3/4 cup sugar until silky and smooth. Gently mix the strawberry puree into the cream cheese mixture, then fold in the whipped cream, creating a light, fruity frosting that’s wonderfully creamy with a natural strawberry tang.
Step 4: Assembling the Cake Layers
Place one sponge layer on your serving plate and spread a generous amount of the strawberry cream cheese frosting over it. Lay the second sponge on top and cover the entire cake with the remaining frosting. Use the remaining 1/2 pound whole strawberries to decorate the top, arranging them artfully for an irresistible finish. For an extra visual and taste boost, melt the chocolate chips in a microwave-safe bowl and drizzle them over the strawberries, letting it set into lovely delicate threads.
How to Serve Strawberry Sponge Cake Recipe
Garnishes
Fresh strawberries are a must, naturally, but adding a few mint leaves or a light dusting of powdered sugar can elevate the presentation beautifully. If you decide to use melted chocolate, it adds a warm, decadent contrast that makes each slice feel like a special occasion.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for those who want extra indulgence. Fresh fruit salad or a simple citrus sorbet also work wonders to balance the cake’s richness with refreshing brightness.
Creative Ways to Present
Try slicing the cake into individual parfait glasses layered with leftover frosting and sliced strawberries for a charming parfait twist. Alternatively, serve cake slices on pretty plates with edible flowers or a drizzle of strawberry coulis to make your dessert look like it came straight from a bakery showcase.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Sponge Cake stored in an airtight container in the refrigerator. Because of the fresh cream cheese frosting and strawberries, it’s best enjoyed within 2 to 3 days to maintain freshness and flavor.
Freezing
You can freeze the unfrosted sponge layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready to serve, thaw overnight in the refrigerator before assembling and frosting the cake. Avoid freezing the fully assembled cake as fresh strawberries and cream cheese frosting can suffer texture changes.
Reheating
This strawberry sponge cake is best served chilled or at room temperature, so reheating isn’t necessary. However, if you prefer slightly warmer slices, let them sit at room temperature for 20 to 30 minutes before serving—they’ll be perfectly soft and delicious.
FAQs
Can I substitute the cream cheese with mascarpone cheese?
Absolutely! Mascarpone can add a slightly milder, buttery flavor while still maintaining the creamy texture. Just be sure to soften it well before mixing.
What if I don’t have fresh strawberries year-round?
Frozen strawberries can work in a pinch, though fresh berries are ideal for the best flavor and texture. If using frozen, thaw and drain excess juice before blending to avoid a watery frosting.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend of equal measure. Just make sure it includes xanthan gum for structure, or add a teaspoon separately.
Is it okay to use a hand mixer instead of a stand mixer?
Definitely! A hand mixer works just as well for beating the eggs and whipping cream—just make sure to beat thoroughly for that perfect sponge volume.
How do I prevent the cake from drying out?
Make sure not to overbake—checking with a toothpick early helps. Also, keeping the cake covered in frosting and stored properly in the fridge ensures it stays moist and tender.
Final Thoughts
I really encourage you to try this Strawberry Sponge Cake Recipe—nothing beats the simple joy of slicing into a fluffy, fresh cake layered with luscious strawberry frosting. It’s perfect for any occasion or just because you deserve a little sweetness. Trust me, once you taste this, it will quickly become one of your go-to favorites to impress friends, family, or just brighten your own day.
Print
Strawberry Sponge Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Sponge Cake is a light, fluffy dessert layered with fresh strawberries and creamy cream cheese frosting. Perfectly moist sponge paired with a rich and tangy cream cheese strawberry filling makes this cake a delightful treat for any occasion.
Ingredients
Sponge Cake
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Filling and Frosting
- 1 cup heavy whipping cream
- 2 packages (8 oz each) cream cheese, softened at room temperature
- 3/4 cup granulated sugar
- 1 1/2 lbs fresh strawberries (1 lb for blending, 1/2 lb for decoration)
Decoration
- 1/3 cup chocolate chips (optional, to melt and decorate the top)
Instructions
- Prepare the Sponge Cake Batter: Preheat your oven to 350°F (175°C) and line two 9-inch cake pans with parchment paper. In a large bowl, whisk the 6 eggs and 1 cup of granulated sugar until the mixture is thick, pale, and tripled in volume, about 8-10 minutes. Sift together the 1 cup all-purpose flour and 1/2 tsp baking powder, then gently fold it into the egg mixture, being careful not to deflate the batter.
- Bake the Sponge Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 20-23 minutes or until the cakes spring back lightly when touched and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pans for 10 minutes, then turn out onto wire racks to cool fully.
- Make the Strawberry Cream Cheese Frosting: Combine the soft cream cheese, 3/4 cup granulated sugar, and heavy whipping cream in a large bowl. Blend until smooth and fluffy. In a blender or food processor, puree 1 lb of fresh strawberries until you get a smooth strawberry sauce. Gently fold the pureed strawberries into the cream cheese mixture to create a luscious strawberry cream cheese frosting.
- Assemble the Cake: Slice the cooled cakes horizontally if you want thinner layers. Place one layer on a serving plate, spread a generous layer of the strawberry cream cheese frosting, then add sliced fresh strawberries (from the reserved 1/2 lb) on top. Place the second sponge layer over the filling and cover the entire cake with the remaining frosting. Decorate with additional fresh strawberries and, if desired, drizzle melted chocolate chips over the top for an elegant finish. Chill the cake for at least 1 hour before serving to set the frosting and enhance flavors.
Notes
- Use room temperature eggs to achieve the best volume when whipping the batter.
- Be gentle when folding the flour mixture into the egg batter to keep the sponge light and airy.
- Chilling the cake before serving helps the frosting firm up and enhances flavor integration.
- The chocolate drizzle is optional but adds a beautiful contrast for presentation and flavor.
- You can substitute the heavy cream with whipping cream if needed, but heavy cream gives better stability.
