Strawberry Sponge Cake Recipe
User Reviews
4.9
Strawberry Sponge Cake Recipe
Description
This recipe creates two 9-inch layers of light sponge cake achieved by beating whole eggs with sugar until pale and airy, then folding in sifted flour and baking powder carefully to keep the texture soft and springy. The batter is baked until golden and springy to the touch, then cooled and sliced to create additional thin layers.
The strawberry filling uses fresh strawberries partially blended to create a fruit layer, complemented by a cream cheese and heavy cream frosting thick enough to hold the layers together while adding richness. Chopped fresh strawberries on top add visual appeal and fresh flavor. The optional melted chocolate chips provide a subtle decorative contrast.
This cake is best served as a dessert or special occasion treat, pairing well with tea or coffee. Its light sponge balances the creamy frosting and fresh fruit, providing a multi-textured eating experience. For best results, slice strawberries evenly and chill the cake layers before assembly to maintain structure.
Ingredients
Cake Layers:
- 6 egg room temp, large
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- What you'll need: Two 9" cake pans parchment paper, and flour sifter
Frosting Ingredients:
- 1 cup heavy whipping cream
- 2 packages 8 oz each cream cheese, softened at room temp
- 3/4 cup granulated sugar
Filling/Decor:
- 1 1/2 lbs strawberry 1 lb to blend and 1/2 lb for decor, fresh
- 1/3 cup chocolate chips optional, to melt and decorate the top
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
- Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
- Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
- Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.
Strawberry Filling:
- Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
- Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
- In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assembly:
- Place the first layer cut-side-up on your serving dish
- and spread with 1/3 of the strawberry puree.
- Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
- Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
User Reviews
Overall Rating
4.9
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