Strawberry Sponge Cake Recipe gives you a tender, airy crumb layered with juicy berries and lightly sweet whipped cream. It suits birthdays, picnics, and anyone who loves a fresh fruit dessert, and it takes about 1 hour 30 minutes from start to finish. I learned this version in a tiny bakery kitchen, and I still sneak extra syrup on my slice.
Why Strawberry Sponge Cake Recipe Is Worth It
Strawberry Sponge Cake Recipe rewards you with a light, springy crumb that pairs perfectly with fresh berries and vanilla whipped cream. You whip whole eggs for lift, so the texture stays soft without heavy butter frosting.
This cake shines with simple ingredients and a few smart techniques. It slices cleanly, holds well in the fridge, and tastes even better after the layers settle with a touch of syrup.
Ingredients You Need
- Large eggs, room temperature: 4
- Granulated sugar: 3/4 cup or 150 g
- Cake flour: 1 cup or 120 g (use King Arthur or Swans Down; no cake flour on hand, use 3/4 cup all-purpose plus 2 tbsp cornstarch, sift well)
- Fine salt: 1/4 tsp
- Vanilla extract: 1 tsp (Nielsen-Massey gives great flavor)
- Whole milk, warm: 2 tbsp
- Unsalted butter, melted and warm: 2 tbsp
- Fresh strawberries: 1 pound, hulled and sliced (use ripe berries; off season, go with Florida or California brands you trust or use thawed frozen slices drained well)
- Lemon juice: 1 tsp
- Sugar for berries: 2 tbsp
- Simple syrup: 1/3 cup water + 1/3 cup sugar heated until dissolved, then cooled (shortcut: use Torani vanilla syrup or dissolve sugar in hot water in the microwave)
- Heavy cream, cold: 2 cups
- Powdered sugar: 1/4 cup
- Vanilla extract: 1 tsp
- Mascarpone or cream cheese, cold: 4 oz optional for stable whipped cream (or use instant whipped cream stabilizer)
Equipment:
- Two 8-inch round cake pans
- Parchment rounds
- Stand mixer or hand mixer
- Fine-mesh sieve
- Rubber spatula
- Offset spatula
- Cooling rack
- Serrated knife
- Kitchen scale for accuracy, if you have one
Quick Tips & substitutions
- Warm the eggs slightly over a bowl of hot tap water for better volume.
- Sift flour over the batter in 2 to 3 additions and fold gently to keep the crumb airy.
- Temper the warm butter and milk with a scoop of batter, then fold it back in to prevent deflation.
- Brush layers with simple syrup to keep them soft in the fridge.
- No cake flour available: use 3/4 cup all-purpose plus 2 tbsp cornstarch, sift twice.
- Stabilize the whipped cream with 4 oz cold mascarpone or 1 tsp powdered gelatin bloomed in 1 tbsp water.
- No fresh berries: use good strawberry jam between layers and add a few thawed, well-drained slices on top.
- Bake in a 9-inch pan if needed and slice into two layers; reduce bake time by a few minutes.
How to Make Strawberry Sponge Cake Recipe
Prep the pans and berries
Heat the oven to 350°F. Line two 8-inch pans with parchment rounds and leave the sides ungreased so the sponge can climb. Toss sliced strawberries with 2 tbsp sugar and 1 tsp lemon juice, then set the bowl aside.
Make the simple syrup
Heat 1/3 cup water with 1/3 cup sugar until the sugar dissolves, then cool. Add a splash of vanilla if you like. Keep the syrup nearby for assembly.
Whip the eggs and sugar to ribbon stage
Place 4 room temperature eggs and 3/4 cup sugar in the mixer bowl. Beat on high speed for 8 to 10 minutes until the mixture triples in volume and falls in thick ribbons that sit on the surface for a couple of seconds. Mix in 1 tsp vanilla and 1/4 tsp salt for a few seconds.
Fold in the dry ingredients
Sift cake flour over the egg mixture in two or three passes. Fold with a wide spatula using light strokes until no streaks remain. Move the bowl and keep the strokes gentle so you keep the air.
Add the warm butter and milk
Mix the warm melted butter with the warm milk in a small bowl. Stir in a generous scoop of batter to lighten it, then fold that mixture back into the bowl in two additions. Stop folding as soon as the batter looks even and glossy.
Fill pans and bake
Divide the batter evenly between the pans and level the tops. Bake for 22 to 25 minutes until the tops feel springy and a toothpick comes out clean. Run a thin knife around the edge, turn the cakes onto a rack, peel off parchment, and cool completely.
Whip the cream
Beat 2 cups cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to medium-stiff peaks. For extra stability, beat in 4 oz cold mascarpone or 2 tbsp cold cream cheese until smooth. Chill the bowl if your kitchen runs warm.
Assemble the cake
Level any domes with a serrated knife. Place the first layer on a stand, brush with simple syrup, and spread a thick layer of whipped cream. Spoon a layer of sliced strawberries over the cream, add a touch more cream to anchor, then top with the second layer, more syrup, and a final coat of cream.
Chill and finish
Swipe the sides smooth or go for soft swoops. Chill the cake for 20 to 30 minutes to set the cream. Top with extra berries right before serving.
Variations
- Strawberry shortcake style: skip the side frosting and leave the layers semi-naked with big swoops of cream and juicy berries.
- Chocolate-strawberry: replace 2 tbsp of the cake flour with cocoa powder and add chocolate shavings on top.
- Lemon poppy: add 1 tbsp lemon zest and 1 tbsp poppy seeds to the batter and use lemon syrup.
- Jam swirl: ripple 3 tbsp strawberry jam through the cream between layers.
Ways to Serve
- Serve chilled slices with extra macerated berries and their syrup.
- Add a drizzle of balsamic reduction for a sweet-tart finish.
- Pair with hot coffee, black tea, or a glass of cold milk.
- Sprinkle crushed freeze-dried strawberries on top for color and flavor.
Storage
Keep the assembled cake covered and refrigerated for up to 3 days. Add fresh berry decor on the day you serve so the tops stay vivid. Freeze unfrosted sponge layers wrapped well for up to 2 months, then thaw in the fridge before filling. Brush thawed layers with syrup to revive that soft bite.
Strawberry Sponge Cake Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 6–8 minutes, or until thick, pale, and tripled in volume. Beat in the vanilla extract.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gently sift the dry ingredients over the egg mixture in 2–3 additions, folding carefully with a spatula after each addition to avoid deflating the batter.
- Combine the milk and melted butter in a small bowl. Take a small scoop of the batter and mix it into the milk-butter mixture, then gently fold this back into the main batter until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until the cake is golden and springs back when lightly touched in the center.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack, peel off the parchment, and cool completely.
- In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar, if using. Toss and let stand for 10–15 minutes to release their juices.
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Once the cake is completely cool, slice it horizontally into two even layers using a long serrated knife.
- Place the bottom layer on a serving plate. Spread a generous layer of whipped cream over the surface, then spoon half of the strawberries evenly over the cream.
- Top with the second cake layer. Spread the remaining whipped cream over the top and sides of the cake, then decorate with the remaining strawberries.
- Refrigerate the cake for at least 30 minutes before slicing to help it set, then slice and serve.
Notes
Approximate per serving (1/8 of cake): 290–330 calories; fat 18–21 g; saturated fat 11–13 g; carbohydrates 30–34 g; fiber 1–2 g; sugars 20–24 g; protein 5–6 g; sodium 160–210 mg. Values will vary based on specific ingredients, brands, and portion size.