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
Scale
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.
