If you’re looking for a delightful, light, and irresistibly fruity dessert to brighten up any gathering, this Strawberry Sponge Cake Recipe is exactly what you need. The fluffy sponge layers are tender and perfectly sweet, providing the ideal canvas for a luscious cream cheese frosting and fresh strawberries that burst with natural flavor. The contrast between the delicate cake, creamy filling, and juicy berries brings a fresh, mouthwatering experience that’s simply unforgettable. Whether it’s a birthday, a tea party with friends, or a sunny afternoon treat, this cake is bound to become a beloved favorite in your repertoire.
Ingredients You’ll Need
These ingredients are straightforward but super important; each one plays a key role in creating the perfect Strawberry Sponge Cake Recipe. From eggs that give structure to the cake, to fresh strawberries that infuse natural sweetness and color, every element contributes to the overall magic of this dessert.
- 6 large eggs (room temperature): Essential for a light and airy sponge, eggs whipped well trap air and give the cake its delicate texture.
- 1 cup granulated sugar: Adds sweetness and helps to stabilize the foam when beating the eggs.
- 1 cup all-purpose flour: Gives structure while keeping the cake tender and moist.
- 1/2 tsp baking powder: A little lift to ensure your sponge rises beautifully.
- 1 cup heavy whipping cream: Whipped into fluffy peaks, it creates a smooth and rich frosting base.
- 2 packages (8 oz each) cream cheese, softened: Brings creaminess with a slight tang that complements the sweetness perfectly.
- 3/4 cup granulated sugar: Sweetens the cream cheese frosting for balanced flavor.
- 1 1/2 lbs fresh strawberries: 1 lb for blending into the frosting and 1/2 lb for decorating with fresh, juicy berries on top.
- 1/3 cup chocolate chips (optional): To melt and drizzle, adding a hint of chocolatey decadence to the finish.
- Two 9″ cake pans (with parchment paper and a flour sifter): For baking even, perfectly shaped cake layers.
How to Make Strawberry Sponge Cake Recipe
Step 1: Prepare the Sponge Cake Batter
Start by preheating your oven to the right temperature and lining your cake pans with parchment paper. Then, separate your eggs carefully, using the whole eggs for this recipe. Beat the eggs with sugar for several minutes until the mixture triples in size and becomes pale and fluffy. This is the secret to a light sponge, so make sure to whip thoroughly. Next, sift together the flour and baking powder and gently fold it into the egg mixture, taking care not to deflate the air bubbles you worked so hard to create.
Step 2: Bake the Sponge Layers
Pour the batter evenly into the two prepared pans and gently smooth the tops. Pop them into the oven and bake until a toothpick inserted in the center comes out clean—approximately 23 minutes. Once baked, allow the cakes to cool completely on wire racks before you attempt to frost or layer. This cooling step is vital so that the cream cheese frosting stays smooth and doesn’t melt.
Step 3: Prepare the Strawberry Cream Cheese Frosting
While your cake cools, whip the heavy cream to stiff peaks. In a separate bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy. Then, blend 1 pound of fresh strawberries until smooth and carefully fold this puree into the cream cheese mixture. Finally, gently fold the whipped cream into your strawberry-cream cheese blend to create a luscious, airy frosting that’s packed with fresh berry goodness.
Step 4: Assemble the Cake
Once your sponge cakes are cooled, place one layer on your serving plate and spread a generous amount of strawberry cream cheese frosting over the top. Add a second cake layer and cover the whole cake with the remaining frosting for a smooth, pink finish. Decorate the top with the reserved fresh strawberries, arranging them beautifully. If you want, melt your chocolate chips and drizzle them artistically over the berries for an elegant touch that’s as tasty as it is eye-catching.
How to Serve Strawberry Sponge Cake Recipe
Garnishes
Fresh strawberries are the obvious star garnish, adding a juicy burst of color and flavor. You can also sprinkle some finely chopped mint leaves for a refreshing contrast or use thin lemon zest strips to brighten up the presentation. If you love a little extra flair, white or dark chocolate shavings sprinkled on top bring a lovely texture and subtle sweetness that pairs perfectly with the strawberry creaminess.
Side Dishes
This Strawberry Sponge Cake Recipe deserves a simple accompaniment so its flavors shine. A cup of lightly brewed green or white tea offers a delicate balance, cleansing your palate between bites. Alternatively, serve it alongside a scoop of vanilla bean ice cream or a dollop of plain Greek yogurt to add creamy coolness and a gentle tang that contrasts with the sweetness of the cake.
Creative Ways to Present
If you want to elevate your Strawberry Sponge Cake Recipe to showstopper status, try serving individual slices with a drizzle of homemade strawberry syrup or a spoonful of fresh berry compote. For parties, consider turning the cake into a layered trifle by cubing the sponge and alternating layers of the strawberry cream cheese frosting and fresh berries inside beautiful glass vessels—talk about stunning and delicious!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Strawberry Sponge Cake well in plastic wrap or place it in an airtight container to keep it fresh. It should stay moist and flavorful in the refrigerator for up to 3 days, making it easier to enjoy later without losing its charm. Just avoid leaving it out too long to protect the cream cheese frosting’s texture.
Freezing
If you want to keep your cake for longer, you can freeze it. For best results, slice the cake into individual portions and wrap them tightly in plastic wrap followed by aluminum foil. Frozen portions can last up to 2 months. Thaw in the refrigerator overnight before serving to preserve texture and freshness.
Reheating
This cake tastes best chilled or at room temperature, so reheating isn’t usually necessary. However, if you prefer it slightly warmer, let slices sit at room temperature for about 20 minutes before serving. Avoid microwaving as it might alter the texture of the sponge and frosting.
FAQs
Can I use frozen strawberries for the frosting?
Fresh strawberries are recommended for the best flavor and texture in this Strawberry Sponge Cake Recipe, but if you only have frozen berries, thaw and drain them well to avoid excess moisture. This will help keep your frosting from becoming too runny.
Can I substitute the cream cheese for mascarpone?
Absolutely! Mascarpone will give a slightly milder, creamier taste that pairs wonderfully with strawberries, offering a luscious twist while maintaining the integrity of the Strawberry Sponge Cake Recipe.
Do I need to use heavy cream for the frosting?
Heavy cream is necessary here because it whips up into stable peaks that hold the frosting together beautifully. Lighter creams or milk won’t create the desired structure or texture.
How do I prevent the sponge cake from shrinking after baking?
Make sure not to overmix your batter to preserve the air bubbles, and avoid opening the oven door during baking until the cake is nearly done. These tips help the sponge rise fully and set properly, avoiding shrinkage.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free flour blend that is meant for baking, making sure it includes a binding agent like xanthan gum. This swap lets you enjoy the Strawberry Sponge Cake Recipe without gluten worries.
Final Thoughts
This Strawberry Sponge Cake Recipe is truly a celebration of freshness, lightness, and classic flavors that come together to create something really special. Whether you’re an experienced baker or just starting out, the process is rewarding and the results are stunning. I can’t wait for you to try it, share it, and watch the smiles it brings around your table!
