Strawberry Sponge Cake
This strawberry sponge cake combines light, airy cake layers with whipped cream and fresh berries. The classic combination looks impressive on a festive table but is simple enough for beginner bakers.
Updated : 06 October, 2026
Easy
More than 1 hour.
Ingredients
Batter
80 grams
Wheat flour
4
Eggs
70 grams
Sugar
1 teaspoon
Vanilla sugar
Cream
400 milliliters
Cream
150 grams
Strawberry
80 grams
Powdered sugar
Decorating
150 grams
Strawberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge cake. Use good-quality wheat flour and large eggs. If your eggs are small, use 5.
Step 2
Separate the eggs into yolks and whites, making sure no yolk gets into the whites. The bowl used for the egg whites should be completely clean and dry.
Step 3
Add 50 g of the sugar and the vanilla sugar to the egg yolks and beat with an electric mixer until pale and fluffy.
Step 4
Sift the flour over the yolk mixture, but do not mix it in yet.
Step 5
In a separate bowl, beat the cold egg whites until firm, gradually adding the remaining sugar.
Step 6
Spoon some of the beaten egg whites over the flour and gently fold with a spatula until combined. Carefully fold in the remaining egg whites.
Step 7
Transfer the airy batter to a 7–8-inch baking pan and smooth the surface. If using a silicone pan, there is no need to grease it. Bake in an oven preheated to 340°F for 30–40 minutes, adjusting the time according to your oven and baking pan.
Step 8
Remove the baked sponge from the oven and leave it to cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely.
Step 9
Slice the sponge horizontally into 2–3 layers. The cake is very light and does not necessarily need soaking, but if desired, brush the layers with berry syrup or a little liqueur.
Step 10
Prepare the cream. Choose heavy whipping cream that whips well. If desired, you can also add cream cheese to the filling.
Step 11
Wash and dry the strawberries, remove the stems and cut the berries into small cubes.
Step 12
Beat the cold heavy cream with an electric mixer until thick, gradually adding the powdered sugar. Do not overbeat, as the cream may separate and turn into butter.
Step 13
Set aside one-third of the cream for coating and decorating the top and sides of the cake. Fold the chopped strawberries into the remaining cream.
Step 14
Spread the strawberry cream over the sponge layers and stack them on top of one another.
Step 15
Coat the top and sides of the cake with the reserved plain whipped cream. Refrigerate the cake for 1 hour. If you have extra cream for decorating, transfer it to a piping bag and keep it refrigerated until needed.
Step 16
Prepare approximately 5 oz of additional fresh strawberries for decorating.
Step 17
Wash the strawberries, remove the stems and cut some of the berries in half. Slice the remaining strawberries.
Step 18
Decorate the top of the cake with the reserved whipped cream piped through a small star tip and the strawberry halves, and arrange the strawberry slices around the sides. Cut the strawberry sponge cake into portions and serve.
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