Strawberry and Cream Sponge Cake is a light, airy dessert that perfectly captures the sweetness of fresh strawberries and the richness of whipped cream. This classic cake layers soft, fluffy sponge with luscious cream and juicy strawberries, creating a harmonious blend of textures and flavors that feel like a celebration in every bite. Whether for birthdays, afternoon tea, or any special occasion, this cake is as beautiful as it is delicious.
Why You’ll Love This Strawberry and Cream Sponge Cake
Light and fluffy sponge: Perfectly soft cake layers that melt in your mouth.
Fresh strawberries: Bursting with natural sweetness and vibrant color.
Creamy, silky filling: Whipped cream adds richness without heaviness.
Elegant and simple: A timeless dessert that’s impressive yet easy to make.
Versatile: Great as a centerpiece for celebrations or a delightful everyday treat.
Beautiful presentation: Layers of red and white create a stunning visual appeal.
Customizable: Add a splash of vanilla or a hint of lemon zest for extra depth.
Indulge in this Strawberry and Cream Sponge Cake — a deliciously light, fresh, and classic treat that’s sure to please any crowd!
Ingredients for Strawberry and Cream Sponge Cake
This delightful cake combines soft sponge layers with luscious strawberry cream filling. Here’s what you’ll need:
All-purpose flour: The backbone of your sponge, providing structure and fluffiness.
Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
Baking powder: This leavening agent ensures your cake rises beautifully.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Milk: Contributes to the cake’s tenderness and helps blend the ingredients smoothly.
Large eggs: They bind everything together and add a lovely richness.
Vanilla extract: A splash of this aromatic essence elevates the flavor profile.
Fresh strawberries: The star of the show! Their sweetness and juiciness are essential.
Heavy whipping cream: For that luscious whipped topping that makes every bite heavenly.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
Optional: Consider adding lemon curd for a zesty twist or swapping in blueberries or raspberries for a different berry experience.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry and Cream Sponge Cake
Creating a Strawberry and Cream Sponge Cake is a delightful journey that’s as enjoyable as the final product. Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease and flour two 9-inch round cake pans. This step is crucial; it prevents the cake from sticking and makes for easy removal later.
Step 2: Mix the Batter
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together to blend. Next, add the softened unsalted butter, milk, eggs, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until it’s smooth and well combined. The batter should be thick yet pourable, a sign that you’re on the right track!
Step 3: Bake the Cakes
Now, divide the batter evenly between the prepared cake pans. This helps both layers bake uniformly. Place them in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 4: Prepare the Whipped Cream
While the cakes cool, it’s time to whip up some heavenly cream. In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat the mixture until stiff peaks form. This means the cream should hold its shape when you lift the beaters. It’s the perfect topping for your cake!
Step 5: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, then add half of the sliced strawberries. Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries. This layering creates a beautiful and delicious centerpiece.
Step 6: Chill and Serve
For the best flavor and texture, chill the assembled cake in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. When you’re ready to serve, slice into this delightful Strawberry and Cream Sponge Cake and watch everyone’s faces light up!
Tips for Success
Use room temperature ingredients for a smoother batter.
Don’t overmix the batter; mix just until combined for a lighter cake.
Check your cakes a few minutes early to avoid overbaking.
For extra flavor, macerate the strawberries with a bit of sugar before layering.
Keep the whipped cream chilled until you’re ready to use it for the best texture.
Equipment Needed
Mixing bowls: A large bowl for the batter and a medium bowl for the whipped cream. Any size will do!
Electric mixer: A hand mixer works great, but a stand mixer can save time.
Measuring cups and spoons: Essential for accuracy; use a kitchen scale for precision if you prefer.
Spatula: Perfect for folding in ingredients and spreading whipped cream.
Wire racks: Ideal for cooling the cakes; a plate can work in a pinch.
Variations
Lemon Curd Layer: Add a layer of lemon curd between the sponge and whipped cream for a zesty twist.
Berry Medley: Swap strawberries for a mix of blueberries and raspberries for a colorful berry explosion.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for gluten-sensitive friends.
Vegan Version: Substitute eggs with flaxseed meal and use plant-based milk and cream for a vegan-friendly treat.
Chocolate Drizzle: Drizzle melted chocolate over the top for an indulgent finish that chocolate lovers will adore.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
Serve alongside a refreshing glass of iced tea or lemonade to balance the sweetness.
Garnish with mint leaves for a pop of color and freshness.
Present on a beautiful cake stand to elevate your dessert display.
FAQs about Strawberry and Cream Sponge Cake
As you embark on your baking adventure with this Strawberry and Cream Sponge Cake, you might have a few questions. Here are some common queries that can help you along the way:
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake.
How do I store leftover cake?
Store any leftover Strawberry and Cream Sponge Cake in an airtight container in the refrigerator. It should stay fresh for up to three days, but trust me, it’s hard to resist!
Can I make this cake ahead of time?
Yes! You can bake the sponge layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake on the day you plan to serve it for the best texture.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use whipped topping or a dairy-free alternative like coconut cream. Just keep in mind that the flavor and texture may vary slightly.
Is this cake suitable for special diets?
Yes! You can easily adapt this Strawberry and Cream Sponge Cake for various dietary needs. Check out the variations section for gluten-free and vegan options!
Final Thoughts
Creating a Strawberry and Cream Sponge Cake is more than just baking; it’s about crafting memories. The joy of watching friends and family savor each slice is truly rewarding. This cake embodies the essence of celebration, whether it’s a birthday, a picnic, or simply a sunny afternoon. The combination of fluffy sponge, fresh strawberries, and whipped cream is a symphony of flavors that dances on your palate. So, roll up your sleeves, gather your ingredients, and let this delightful recipe bring a little sweetness into your life. Trust me, it’s a treat you’ll cherish and share for years to come!
A delightful Strawberry and Cream Sponge Cake that combines fluffy sponge layers with fresh strawberries and whipped cream.
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup milk
4 large eggs
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and well combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top and add half of the sliced strawberries. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
For best results, chill the assembled cake in the refrigerator for at least 30 minutes before serving.
Notes
For a twist, try adding a layer of lemon curd between the cake and whipped cream for a citrusy flavor.
You can also substitute blueberries or raspberries for the strawberries for a different berry experience.
